Weekly Prix Fixe Menu
Le Vallauris
Weekly Prix Fixe Menu
March 4 till March 10, 2010
Mise en Bouche:
House Smoked Salmon on Tortilla Chip
Duck Croquettes
Prosciutto and Feta
Appetizer, choose one:
Roasted Tomato Terrine with Avocado and Blue Crab
or
Roasted Red Beet, Pear, Goat Cheese, Endive and Baby Frisée
With Pistachio Oil Dressing
or
Pâté Maison with Green Cabbage Salad and Walnut Dressing
For all appetizers: Phantom Rivers Sauvignon Blanc
Main Course, choose one:
Grilled Lamb Tenderloin with Moroccan Spices
Served with Couscous
Fieldstone Merlot
Or
Seared Ahi “Rare” with Corn Blinis, Garlic, Parsley,
Olive Oil and Balsamic Vinegar and Grilled Asparagus
Buena Vista Chardonnay
or
Duo of Duck (Breast and Ravioli)
Served with Green Peppercorn Sauce and Fresh Sauteed Spinach
Five Vintners Zinfandel Napa Valley
Dessert à la Carte
Nieport Tawny Port
Menu price: $56 per person plus tax and gratuity
Menu Price including Wine Pairing: $93 per person plus tax and gratuit
Sample Blackboard Menu
Appetizers
Californian Russian River Caviar 30 gram w/ Condiments 85.00
Hickory Home Smoked King Salmon w/ its Condiments 14.00
Burgundy Escargot s with Garlic butter 13.50
Sauteed Perigord Foie Gras with Mango Chutney 23.00
Sashimi Grade Ahi Tuna Tartare Ginger Soy and Chili dressing 15.50
Le Vallauris Caesar Salad with Garlic Brioche Croutons 12.50
Baby Mixed Greens with Balsamic Dressing 9.75
Grilled then Chilled Heirloom Tomato Salad 12.50
Endive, Watercress and Goat cheese Salad 12.00
Eggplant Terrine served with a Baby Arugula 12.00
Perigord Foie Gras and Porcini Mushrooms Raviolis 18.00
Seared Ahi Rare w/ Wasabi Dressing 15.50
Crunchy Boston Scallops wrapped in Kataifi w/ Granny Smith Apple 15.50
Lump Crab with Caviar and Whipped Cream 19.00
Main Courses
Vegetarian Dishes (gratin, couscous, raviolis) 27.00
Maine Lobster Raviolis with Claw Meat, Basil Bisque 39.00
Lake Superior White Fish with Dijon Whole Grain
Mustard Mousseline 35.00
Minnesota Milk Fed Sweetbreads with Asparagus
and Pommes Soufflées 34.00
California Raised Squab with Stuffed Cabbage with White Port 37.00
Grilled Beef Filet served w/ Reduction of Cabernet & Demi Glace
Mashed Potatoes and Steamed Brocollini 39.00
Roasted Crispy Half Duck with Red Current Reduction served with
Celery Root Puree and Baby Bok Choy 34.00
Roasted Rack of Lamb from Australia stuffed with
Braised Lamb Shank with Tomato and White Wine 37.00
Roasted Stuffed Quails with Mission Figs
with Couscous and Asparagus 34.00
Braised Lamb Osso Bucco served with Spinach Mashed Potatoes 34.00
Jumbo Scallops Napoleon with Carrot Ginger Reduction
with a Medley of Garden Fresh Vegetables 35.00
Sauteed Imported Dover Sole Meunière served with Asparagus
and Steamed Saffron Potatoes 44.00
*Daily Specials are posted on the Menu White
Board
*Prices subject to change without notice;
this is a sample
menu and changes reflect availability. |
