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
     

New Year's Eve 2017

MAKE YOUR RESERVATION NOW

PLEASE NOTE:
1/ For both seatings, a corkage fee of $50/bottle will be charged.
2/ Same Day cancellations and no shows
will be charged the full amount

THANK YOU

Sunday December 31st 2017

First Seating
(from 5pm to 6.30pm)


Appetizer (please choose one)

Crème of cauliflower and Porcini with poached quail eggs and parmesan stick

Poached “Chef Creek" British Columbia oysters Champagne mousseline and Petrossian caviar

Seafood cocktail (scallops, prawns and blue crab) with avocado mousse and tomato gelée

Hudson valley duck foie gras "Torchon " dried fruit condiment and mini raisin brioche

Goat cheese fritters with Belgium endive and hazelnut salad and sweet red pepper dressing

Tricolor roasted beet salad with Burrata, watercress and basil olive oil

Le Vallauris Caesar salad, aged parmesan Regiano and brioche croutons



Entrees (please choose one)


Roasted Chilean seabass almond crust, citrus beurre blanc over zucchini spaghetti

Pan seared filet of beef onion marmelade, balsamic Bordelaise, pomme Macaire, haricot vert

Roasted rack of lamb Arugula pesto, lamb jus, mashed potato and zucchini tomato concassée

Roasted Pennsylvanian veal chop Oregon chanterelle reduction pomme soufflé and braised Belgium endive

Organic roasted chicken with Kosher salt truffle jus and braised root vegetables

Vegetarian quinoa with grilled vegetable terrine asparagus and tomato Provencal, basil oil

Desserts (please choose one)


Illanka Chocolate mousse, layered orange crème brulée, hazelnut Nougatine and ginger white Chocolate Gelato

Vacherin: Cherry sorbet, Vanilla ice cream, meringue, brandied cherries and chantilly

Fresh berries, passion fruit marshmallow, madeleine



Price:$89 per person not including Tax and Tips


MAKE YOUR RESERVATION NOW

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Gala Seating:

Reservations Available from 8.30 pm to 10.30 pm

Dancing with band
Party Favors

Mise en bouche

Appetizer (please choose one)


Crème of cauliflower and Porcini with poached quail eggs and parmesan stick

Poached “Chef Creek" British Columbia oysters Champagne mousseline and Petrossian caviar

Seafood cocktail (scallops, prawns and blue crab) with avocado and tomato gelée

Hudson valley duck foie gras "Torchon" dried fruit condiment and mini raisin brioche

Goat cheese fritters with Belgium endive, hazelnut salad and sweet red pepper dressing

Tricolor roasted beet salad with Burrata, watercress and basil olive oil

Le Vallauris Caesar salad, aged parmesan Regiano and brioche croutons



Main course
(please choose one)


Roasted Chilean seabass almond crust, Citrus Beurre blanc over zucchini spaghetti

Sautéed Maine lobster, vanilla butter, corn bisque, sautéed spinach and corn blinis.

Pan seared filet of beef onion Marmelade, Balsamic Bordelaise, pomme Macaire, Haricot vert

Roasted rack of lamb Arugula pesto, lamb jus Mashed potato and zucchini purée

Roasted Pennsylvanian veal chop Chanterelle and truffle reduction pomme soufflé and braised Belgium endive

Organic chicken roasted with Kosher salt truffle jus and braised root vegetables

Vegetarian quinoa with baked grilled vegetable terrine asparagus and tomato Provencal



Dessert
(please choose one)

Illanka Chocolate mousse, layered orange crème brulée, hazelnut nougatine & ginger white chocolate gelato

Vacherin: Cherry sorbet, Vanilla ice cream, meringue, brandied cherries and chantilly

Fresh berries, passion fruit marshmallow, madeleine

Coffee, Tea or Infusion


Price:$160 per person not including Tax and Tips

MAKE YOUR RESERVATION NOW

PLEASE NOTE:
1/ A corkage fee of $50/bottle will be charged.
2/ Same Day cancellations and no shows
will be charged the full amount

THANK YOU


***"Due to market availability, this menu may be changed without notice"