http://www.levallauris.com/
Le Vallauris is open 7 days a week for Lunch and Dinner, as well as sundays from 11.30 to 2.30
     
Our Blog 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

RUSSIAN RIVER TRANSMOUNTANUS PETROSSIAN CAVIAR 85.00

Sauteed Foie Gras with Pear and figs Cabernet spiced syrup and pain d’Epice 29.00

Duck Foie Gras Crème Brulèe served with pain d’Epice 21.00

HICKORY HOUSE SMOKED SALMON condiments and toast 14.00

CLASSIC GARLIC BUTTER BURGUNDY ESCARGOTS 12.50

PETIT AHI TUNA TARTAR spicy sesame garlic chili dressing 14.00

WILD BOAR HOUSE PATÉ Pistachio Green Peppercorn onion Marmalade endive salad 12.50

APPETIZER SIZE SALAD

ROASTED RED BEET CARPACCIO feta, hazelnut and raspberry dressing 8.00

ASPARAGUS WHITE MUSHROOM MUSTARD dressing 8.00

MAIN COURSE

Le Vallauris Caesar Salad w/ either Grilled Breast of Chicken or Sauteed Prawns 19.75

NICOISE SALAD Ahi tuna rare, white anchovies, tomatoes, haricots verts, fingerling potatoes,
red bell pepper, onion black olives and hard boiled eggs. 21.00

Maine Lobster Salad Exotic Fruit Medley Endive Baby Frisée Passion Fruit dressing 44.00

SEARED AHI TUNA with SESAME CRUST on a bed of cucumber avocado salad ginger dressing 22.00

AHI TUNA TARTAR with SPICY SESAME GARLIC CHILI dressing a side of asparagus 23.00

HOUSE SMOKED SALMON OMELETTE (organic eggs) with Asparagus & Spinach 19.00

GRILLED PRAWN SALAD w/ Mixed Greens, Avocado, Papaya & Balsamic Dressing 19.50

HOUSE SCOTTISH GRAVELAX creamy dill dressing, cucumber salad, corn blinis. 19.00

MAINE LOBSTER RAVIOLIS BASIL BISQUE AND SPINACH Knuckle & Claw 34.00

SEARED LAKE SUPERIOR WHITE FISH on a bed of spinach and Shitake mushroom, Dijon mustard Mousseline 31.00

SAUTEED SWEETBREADS lemon and capers, fingerling potato and asparagus 35.00

ROASTED HALF DUCK ORANGE ZEST SAUCE celery root & apple gratin and spinach 34.00

GRILLED PETIT BEEF FILET with BLACK PEPPERCORN and COGNAC Sauce served with French Fries and Spinach 33.00

Served with a French hard roll & butter

Lunch Prix Fixe Menu


Appetizer
SOUP OF THE DAY
or
HOUSE SMOKED SALMON SALAD and its condiments
or
ROASTED RED BEET & GOAT CHEESE, apple, pistachio salad
with raspberry olive oil dressing
or
WILD BOAR HOUSE PÂTÉ (Pistachio Green Peppercorn)
Onion jam and Endive Salad
or
BUTTER LETUCE WITH BLEU D'AUVERGNE AND WALNUTS

Main Course
GRILLED PETIT FILET with black peppercorn Cognac sauce
served with French Fries and Spinach
or
GRILLED FISH OF THE DAY lemon honey green peppercorn olive oil
over a vegetable medley (carrot, fennel, zucchini and parsnip)
or
GRILLED DUCK BREAST ORANGE REDUCTION
over spinach and pomme Dauphine

Dessert
CARAMEL PANNA COTTA WITH PAIN D'EPICES CAKE
or
TRIO OF HOME MADE SORBETS
or
GRAND MARNIER SOUFFLE Vanilla Sauce
or
CHOCOLAT PRALINE DECADENCE WITH SOUR CREAM GELATO

Price : $39 per Person plus tax and gratuity

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