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LUNCH Private Parties 2017-2018

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

Jean Paul Lair: Executive chef
Tony Bruggemans: General Manager

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  

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 banquet, 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 person

Prices are subject to change with advanced notice

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

Lunch Menu

Soup of the Day (Chilled or Hot)
or
Bundle of Asparagus
Dijon Mousseline

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Le Vallauris Caesar Salad and Reggiano Parmesan
With Seared Marinated Gulf Shrimp or free range Chicken breast
or
Grilled Scottish Salmon with
Honey Lemon, Green Pepper Corn olive oil over roasted carrots and sweet peas
or
Grilled Hanger Steak
With Fresh Ground Pepper Sauce and French Fries
or
Maine Lobster Ravioli
Served with a Basil Cream Bisque
or
Organic Vegetarian Raviolis Tomato Coulis
Sauteed Spinach

**********

Chocolate Volcano
Warm Belgian Chocolate Sauce
Served with a Cookie Tulip of Pistachio Ice Cream
or
Grand Marnier Soufflé
or
Trio of Sorbets

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Rolls & Butter

Price: $39 + Tax + Tips

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

 

Le Vallauris