http://www.levallauris.com/
 
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Dinner Menu

Special Prix Fixe Menu

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




MENU DEGUSTATION

Enjoy a selection of our outstanding Caviars
KOLIKOF IMPERIAL TRIPLE ZERO Caviar $165 per 30g
KOLIKOF RUSSIA OSSETRA Caviar $125 per 30g

Mise en Bouche

Homemade Smoked salmon corn tostadas, citrus guacamole Salmon roe

Appetizers


Warm Duck Confit Terrine in Filo Dough
(Dried fruits & nuts)

Followed by

Maine Lobster salad “ Printaniere” Caviar , quail egg & lemon Gelée

Followed by

Pear sorbet and Pear William Liquor

Main Course: please choose one

Seared Alaskan halibut, blood orange carrot juice, raspberry infused olive oil
over braised rainbow carrot and asparagus
Or
Roasted stuffed Pennsylvanian veal filet with Comté cheese ,veal jus
Garlic spinach purée & butternut Squash raviolis

Dessert

Chocolate passion: Manjari chocolate mousse, passion fruit compote, Chocolate Gelato
or
Delice le Vallauris , Vanilla ice cream, fresh berries & orange liquor

Or
Grand Marnier soufflé with Tahitian vanilla sauce

Mignardises

Menu Price: $98.50 per person plus tax and gratuity






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Dinner Menu (BlackBoard)

KOLIKOF IMPERIAL TRIPLE ZERO Caviar $165 per 30g
KOLIKOF RUSSIAN OSSETRA Caviar $125 per 30g

STEVE MALONEY SALAD 14.50
HOUSE SMOKED SALMON, condiments, toast 17.00
AHI TUNA TARTAR spicy ginger, sesame and soy dressing 18.00
MAINE LOBSTER SALAD avocado, sweet pea, orange chervil & tarragon dressing. 26.00
ESCARGOTS, Classic garlic, butter 15.50
HOME MADE chicken liver pate de Campagne, onion Marmelade, endive salad 15.00
BLUE CRAB WITH AVOCADO AND MANGO citrus and passion fruit 19.50
CEASAR SALAD aged parmesan Regiano 15.00
RED BEET CARPACCIO SALAD with Feta cheese hazelnut watercress and raspberry vinaigrette14.50
WARM BAKED DUCK CONFIT TERRINE in filo dough, dried fruit & mache salad 18.00
ARTICHOKE HEART TOMATO MARMELADE, burrata, roasted marinated bell peppers garlic olive oil $16

Main Course

MAINE LOBSTER RAVIOLIS basil bisque with claws & knuckles 41.50
SAUTEED MAINE LOBSTER VANILLA BUTTER, corn lobster bisque 52.50
MAINE LOBSTER SALAD passion fruit, exotic medley, asparagus & avocado 52.50
SEARED ALASKAN HALIBUT ,blood orange carrot juice, raspberry infused olive oil
over braised rainbow carrot and asparagus 46.00
DOVER SOLE MEUNIERE, asparagus and sreamed saffron potatoes 56.00
SAUTEED WHITE FISH whole grained mustard mousseline, saffron potato & spinach 39.00
ROASTED RACK OF LAMB lamb jus, basil oil,  grilled vegetable terrine & mashed potato 45.50
ROASTED STUFFED PENNSYLVANIAN veal filet with Comté cheese ,veal jus
Garlic spinach purée & butternut Squash raviolis 44.00
CHARRED BEEF FILET CABERNET REDUCTION, Parmesan potato Croquette 45.50
CRISPY HALF DUCK, Roasted half duck ,cabernet fig reduction apple potato gratin and broccolini 41.00
BRAISED BEEF CHEECKS “DAUBE” mashed potato & sautéed spinach 35.50


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


*Daily Specials are posted on the Menu White Board
*Prices subject to change without notice; this is a sample
menu and changes reflect availability.

*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.