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
     

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.

Weekly Menu starting Mar. 21st to Mar. 27th

Enjoy a selection of our outstanding Caviars
KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIA OSSETRA Caviar $125 per oz

Mise en Bouche

Vichyssoise
A spoon of Ahi Tuna Tartare
Duck liver mousse on brioche

Appetizer

Kumiai oysters on half shell
(Small oysters from Baja California)
or
Organic Chicken sausage, Chestnut and baby frisée, porcini sauce
or
Belgium endive salad with Bleu D’auvergne, walnut & pear

Main course

Seared Icelandic Cod over eggplant purée
Tomato “Sauce Vierge”
(Olive oil tomato, Banuyls vinegar and shallots)
or
Grilled stuffed quails with apple , Port wine reduction
Sweet pea custard & roasted shallot
or
Seared “sous vide” Pork Chop, sage, tomato, truffle jus
Spinach Mashed potato

Dessert

Chocolate Volcano, Pistachio ice cream
or
Up side down pineapple cake, vanilla ice cream
or
Trio of homemade sorbet


Menu Price: $65.00 per person plus tax and gratuity


DEGUSTATION MENU

Enjoy a selection of our outstanding Caviars
KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIA OSSETRA Caviar $125 per oz

Mise en Bouche

Smoked salmon on Potato wafer lemony crème fraiche and caviar

Appetizers

Duck Confit ravioli & spicy orange zest sauce

Followed by

Blue crab mango and avocado with citrus tarragon dressing

Followed by

Apple sorbet with calvados liquor

Main Course: please choose one

Sautéed Maine lobster with vanilla butter , corn blinis and corn bisque
or
Roasted Pennsylvanian veal filet
Creamy Cognac truffle sauce & pomme soufflée

Dessert

Dark & white chocolate gateau , Andoa cream, Ivory Chantilly, Coco gelée,
Marigny biscuit and Chocolate sorbet
or
Delice Vallauris , Vanilla ice cream and fresh berries
or
Grand Marnier soufflé with Tahitian vanilla sauce

Mignardises

Menu Price: $93.00 per person plus tax and gratuity

BOOK NOW


***************************************************************
Dinner Menu (BlackBoard)

KOLIKOF IMPERIAL TRIPLE ZERO Caviar $160 per oz
KOLIKOF RUSSIAN OSSETRA Caviar $125 per oz
HOUSE SMOKED SALMON, condiments, toast 15.50
AHI TUNA TARTAR spicy ginger, sesame and soy dressing 17.00
ESCARGOTS with classic garlic and parsley butter 14.50
HOME MADE chicken liver pate de Campagne, onion Marmelade, endive, pickeled vegetable 14 00
CAESAR SALAD aged parmesan Regiano 13.50
ROASTED RED BEETS ,watermelon ,Fourme D’ambert blue cheese , hazelnut, raspberry dressing 13.50
GOAT CHEESE , FIG, PROSCUITTO DI PARMA SALAD with radish and baby arugula 15.00
BLUE CRAB AND EGGPLANT CAKE crunchy salad , orange and yuzu Beurre blanc 18.00
DUCK AND ORGANIC CHICKEN “PATÉ EN CROUTE” with endive and watercress salad 16.00

Main Course

MAINE LOBSTER RAVIOLIS basil bisque with claws and knuckles 39.50
SAUTEED MAINE LOBSTER VANILLA BUTTER, corn lobster bisque 51.00
MAINE LOBSTER SALAD passion fruit, exotic medley, baby frisee asparagus and avocado 51.00
PAN SEARED ALASKAN HALIBUT blood orange and raspberry infused olive oil , Rainbow carrot 44.00
SAUTEED WHITE FISH whole grained mustard mousseline steamed saffron potato and spinach 38.00
ICELANDIC COD over celery root purée , fried leek , soy sauce and chicken jus reduction 38.00
ROASTED RACK OF LAMB herbs and garlic jus, zucchini Parmesan gratin , Boulangère potato 43.00
PENNSYLVANIAN VEAL shallot, Chanterelle and white Port reduction , sweet pea ravioli 43.00
GRILLED BEEF FILET cabernet reduction , onion Marmelade , potato croquette , haricot vert 43.00
CRISPY HALF DUCK, poached pear and Merlot reduction, celery root purée , spinach 38.00
CRISPY VEAL SWEETBREAD, lemon and capers, pommes soufflees & steamed aspargus 38
BRAISED BEEF CHEEKS, sauteed spinach and mashed potatoes 35.00
PAN SEARED CHARRED GRASS FED RIB EYE shallots, parsley tarragon Banuyls vinegar 44.00

"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.