http://www.levallauris.com/
LE VALLAURIS IS CLOSED FOR THE SUMMER AND WILL REOPEN SEPTEMBER 8TH
NIGHTLY DINNERS FROM 5PM TO 9.30PM AND LUNCH ON FRIDAYS & SATURDAYS FROM 11.30AM TO 2.00PM
CHAMPAGNE SUNDAY BRUNCH FROM 11.30 TO 2.00PM 
 
     
Our Blog Cooking Classes
     

Dinner Private Party Menu


Video courtesy of Arthur Coleman Photography



The following menus offer a choice of appetizers, entrees and desserts that
your guests can select at their table “creating a style of an a la carte service.”

Please note that these menus are only suggestions. 

YOUR MENU CAN BE CUSTOMISED AND PRINTED  ACCORDING TO YOUR WISHES! At a nominal price


Jean Paul Lair: Executive chef
Tony Bruggemans:General Manager


A blend of Mediterranean Cuisine…
With a California Overtone!

385 W.Tahquitz Canyon Way
Palm Springs California 92262
T.760-325 5059  F. 760-325 7602
web: www.levallauris.com
Email: info@levallauris.com  

Private Dining Party Menus
For Season 2017 - 2018

The following menus offer a choice of appetizers, entrees and desserts that your guests can select at their table “creating a style of an a la carte service.”

YOUR MENU CAN BE CUSTOMISED ACCORDING TO YOUR WISHES! At a nominal price

You can visit us on our website: www.levallauris.com
or e-mail us at tony@levallauris.com for reservations or for party inquiries

Jean Paul Lair : Chef de Cuisine

Tony Bruggemans : General Manager :

General Information

Thank you for considering Le Vallauris as the place for your function. We have included the following information which we hope will answer some of your questions and help you in your final decision.

Guarantee Policy
In order to arrange a party, a guarantee of the number of guests in attendance must be received four working days prior to the function. This number of attendance will be considered a guarantee. If the guarantee has not been received, the expected number of guests will be used as the final number of guests. In order to obtain one of our private rooms, a guaranteed minimum number of guests will be required.

Deposit Policy
We will require a 20% deposit with your confirmed reservation. For catered weddings, a non refundable deposit of 20% of the food portion will be required upon acceptance of the agreement.

Gratuity and Tax
All prices shown are subject to customary 20% gratuity on food and beverages as well as the applicable prevailing taxes.

Food and Beverage
All food and beverage must be supplied and prepared by Le Vallauris. No food or beverages of any kind will be permitted to be brought into the restaurant. Corkage fee is $40.00 per 750ml or 1 liter bottle

Security/Decorations
We will be happy to assist you with decorations. We cannot be responsible for any items left in the restaurant after the function.

Menus
Menus will be printed for parties of 10 and more guests. There will be a charge of $1.50 per person for this service

Transportation
We are able to contract, on your behalf, transportation of any size. Please let us know if you want to avail this service.

Valet Service
Although Valet service is complimentary, tipping is expected by the attendants. The host of the party generally pays for the Valet based on $4.00 per car.

Prices are subject to change with advanced notice

Main Dining Room with Regular Party
Set Up:
(60 People)
Second Dining Room with
Set Up:
(40 People)
Patio Banquet
Set Up:
(150 People)
Gazebo
Set Up:
(100 People)
Bar/Cocktails
Set up:
(50 people)


$56.00 Dinner Menu

Soup of the Day (Chilled or Hot)
or
Le Vallauris Caesar Salad with Reggiano Parmesan
or
Bundle of Fresh Asparagus Dijon Mustard Dressing

*************

Seared Lake Superior White Fish
Served on a Bed of Sauteed Spinach and a Dijon Mustard Mousseline
or
Organic Vegetarian Medley of Vegetable Ravioli
Tomato and Basil Sauce
or
Grilled Prime Hanger Steak with Black Pepper Sauce and Puree
or
Roasted Filet Mignon of Pork with Thai Curry sauce , Jasmin Rice and Chutney

***********

Duo of Belgian Chocolate Cake
or
Vanilla Crème Brulèe
or
Trio of Sorbets

************
Rolls and Butter

Price: $56.00 per person plus gratuity & Tax

“Consuming raw or undercooked foods may potentially cause a food-borne illness”

$66.00 Dinner Menu

Lobster Bisque
or
Crunchy Shrimp Kataifi Ginger Vinaigrette
Carrot Julienne , Baby Frisee Salad
or
Goat Cheese and Sundried Tomato Raviolis
Basil and Thyme Red Bell Pepper Sauce
or
Red Beet Carpaccio with Feta
Pistachio and Raspberry Vinaigrette
or
Le Vallauris Caesar Salad with Reggiano Parmesan

********************

Grilled Scottish Salmon
Lemon Honey Green Peppercorn Olive Oil over Corn, Carrots and Sweet Peas
or
Grilled Filet of Beef Balsamic and Shallots reduction
Served with Haricots Verts and Mashed Potatoes
or
Grilled Filet of Baby New Zealand Lamb with Pest Crust
Spinach and Dauphine Potatoes
or
Roasted Free Range Chicken Breast with Lemon Confit
Couscous and Braised Rainbow Carrots
or
Medley of Organic Vegetable Raviolis with Tomato Basil Coulis and Asparagus

************************

Trio of HomeMade Sorbets
or
Andoa Chocolate Terrine with Berries and Piustachio Sauce
or
Apple Tatin Panna Cotta & Shorbread Cookie
or
Fresh Mixed Berries

************
Rolls & Butter

Price: $66.00 per person plus tax and gratuity

“Consuming raw or undercooked foods may potentially cause a food-borne illness”

 

$76.00 Dinner Menu

Wild Mushroom and Truffle Veloute
or
Roasted Tomato Terrine , Fresh Burrata and Basil Oil
or
Maine Lobster Raviolis , Basil Bisque
or
House Smoked Salmon With Condiments and Toast Points
or
Prosciutto di Parma with Arugula Goat Cheese and tapenade
or
Le Vallauris Caesar Salad

***********

Grilled Pacific Sea Bass with Almond Crust
Zucchini Puree and Orange Beurre Blanc
or
Roasted Rack of Baby Lamb, Herbs and Garlic Demi Glace
Haricots Vert and Pommes Dauphine
or
Seared Beef Filet, Cognac Black Pepper Sauce
Au Gratin Potatoe and Spinach
or
Roasted Half Duck Cherry Sauce
Sweet Potato Gratin
or
Roasted Milk Fed Veal Filet
Served with Wild Mushroom Ravioli & Truffle Sauce
or
Medley of Organic Vegetable Raviolis with Basil and tomato coulis

*************

Grand Marnier Soufflé
or
Belgian Chocolate Volcano
Warm Belgian Chocolate Sauce and Pistachio Ice Cream
or
AVanilla Creme Brulee and Shortbread Cookie
or
Fresh Mixed Berries

************

Rolls and Butter

Price: $76 per person plus tax and gratuity


DEGUSTATION MENU

Mise en Bouche:

Wild Mushroom Truffle oil Velouté
Goat Cheese Fritter
a bite of Petrossian Caviar

Followed by
Blue Crab and House Smoked Salmon, Tobiko Caviar
Avocado

Followed by
Duck Liver Crème Brulée
and “pain d’Epice”

Followed by
Main Course, please choose one:

Sautéed Maine Lobster with Vanilla Butter
Corn Blinis and Spinach
or
Seared Venison Tournedos
Red Currant reduction, Duo of Celery Purée and Spinach
or
Roasted Rack of Lamb Tomato So Frito, Garlic Lamb Juice
Crispy Potato Cake, Haricot Vert and Soy Bean

Dessert

Trio of Sweets by Laurent

Mignardises

  • Menu Price: $93.00 per person plus tax and gratuity




 

Hors D’Oeuvres Selection

Hot

Mini Crab Cakes – Remoulade
Mini Lobster Cake
Goat Cheese Fritters with Black Olives
Assorted Mini Quiches
Duck Ravioli with Orange Sauce
Gruyère Cheese Puffs
Eggplant Tart
Scallop Fritters with Ginger Sauce
 Duck Brochettes with Orange Sauce
Chicken Brochettes
Chicken Dumpling with Curry
Roasted Mini Potato with Truffle Oil and Parmesan
Brochettes of Ahi with Shoyu-Wasabe Sauce
Grilled Portobello Mushrooms
Lobster Sausage with Basil Bisque
Shrimp Brochettes
Shrimp Kataifi with Ginger Dressing
Mini Pissaladiere (Onion and Anchovies)
Baked Escargots in Mini Potato
Potato Chorizo Croustini
Porcini Tart

Cold

Prosciutto with Mozzarella and Basil
House Smoked Salmon on Crispy Tortilla Chips & Spicy Guacamole
Mini Steak Tartare Canapé
California Rolls
Orange Perfumed Crab in a Crispy Cone
Oriental Spoon with Tuna Tartar
Oriental Spoon with Ceviche
Roquefort Toast with Dried Figs
Prawn Sausage, Red Bell pepper Coulis
Pear Walnut Roquefort Brochette
Duck Rillette on Toasted baguette
Port Wine Duck Mousse on Brioche

    For Cocktail parties of One Hour choose 8  items from the list:
For ¾ hour to one hour price is $18 per person

For ½ hour price is $12 per person

All prices are subject to gratuity and tax
If you do not wish to make your own selection, Chef Jean Paul Lair will compile an assortment of Hors d’Oeuvres
and may even add his most current and recently created Hors d’Oeuvres to the selection.
Upon request, items for Heavy Cocktail can be discussed such as a Seafood Display on Ice, Caviar, Mini Lamb Chop etc.
“Consuming raw or undercooked foods may potentially cause a food-borne illness”