http://www.levallauris.com/
NIGHTLY DINNERS FROM 5PM TO 10.00PM & LUNCH ON FRIDAYS & SATURDAYS FROM 11.30AM TO 2.00PM
CHAMPAGNE SUNDAY BRUNCH FROM 11.30 TO 2.00Pm
 
     
  Cooking Classes
     

Lunch Menu

SAMPLE BLACKBOARD 

Most of the Chef 's offerings include sourcing local and when ever possible
all naturally grown/raised organic produce and products.
Consequently Le Vallauris Cuisine features seasonally, regionally,
and globally influenced gourmet cuisine.

A LA CARTE LUNCH MENU

APPETIZER

SAUTEED DUCK FOIE GRAS, PUMKIN AND PEAR, Port wine reduction 29.00
HICKORY HOUSE SMOKED SALMON condiments and toast 15.50
CLASSIC GARLIC BUTTER BURGUNDY ESCARGOTS 13.50
PETIT AHI TUNA TARTAR SPICY SESAME GARLIC CHILI dressing 15.50
PATE DE CAMPAGNE WITH onion Marmelade and endive salad 13.50

APPETIZER SIZE SALAD


ROASTED RED BEET & APPLE SALAD goat cheese, pistachio raspberry dressing 9.50
ASPARAGUS WHITE MUSHROOM MUSTARD dressing   9.50
BOSTON LETTUCE , BLEU D'AUVERGNE and walnut dressing    9.50

MAIN COURSE

LE VALLAURIS CAESAR SALAD w/ either grilled breast of chicken or sautéed prawns 22.00
SEARED AHI TUNA with SESAME CRUST, cucumber avocado salad ginger dressing 24.00
AHI TUNA TARTAR with SPICY SESAME GARLIC CHILI dressing and ASPARAGUS 24.00
NICOISE SALAD ahi tuna, white anchovies, haricot vert, potato etc.… 24.00
HOUSE SMOKED SALMON OMELETTE (organic eggs) asparagus and spinach 22.00
GRILLED PRAWN SALAD with Baby Mixed Greens, Avocado, Papaya and Balsamic Dressing 22.50
MAINE LOBSTER RAVIOLIS BASIL BISQUE, claws and knuckles 34.00
MAINE LOBSTER SALAD exotic fruit medley, passion fruit dressing, avocado, asparagus ... 44.00
SEARED LAKE SUPERIOR WHITE & spinach, shitake mushroom, mustard mousseline 31.00
ROASTED HALF DUCK with ORANGE ZEST SAUCE pomme Dauphine and spinach 34.00
GRILLED BEEF FILET & BLACK PEPPERCORN, COGNAC served with French fries and spinach 33.00
SAUTEED SWEETBREAD LEMON CAPERS pomme Dauphine 33.00

Daily Lunch Prix Fixe Menu

Appetizer

SOUP OF THE DAY
or
HOUSE SMOKED SALMON SALAD and IT'S CONDIMENTS
or
ROASTED RED BEET, GOAT CHEESE, APPLE AND
PISTACHIO WITH RASPBERRY DRESSING
or
PÂTÉ DE CAMPAGNE MAISON Onion jam and Endive Salad
or
BUTTER LETTUCE WITH BLEU D'AUVERGNE AND WALNUTS

Main Course

GRILLED BEEF FILET WITH BLACK PEPPER AND COGNAC
SPINACH AND FRENCH FRIES
or
GRILLED FISH OF THE DAY WITH HONEY LEMON GREEN
PEPPER CORN OVER VEGETABLE MEDLEY
or
GRILLED DUCK BREAST ORANGE ZEST REDUCTION
POMME DAUPHINE AND SPINACH

Dessert

ANDOA CHOCOLATE DOME, CHOCOLATE CRUMBLE,
BANANA CARAMEL GELATO
or
TRIO OF HOME MADE SORBETS
or
GRAND MARNIER SOUFFLE & VANILLA SAUCE

Price : $42 per Person plus tax and gratuity

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