Our Blog Cooking Classes


Sunday May 14th, 2017

Reservations available:
1.30  1.45

Appetizers: choice of one

➢ Trio of chilled soup(tomato, sweet pea, vichyssoise)
➢ Shrimp Kataifi with Ginger Dressing
➢ House Smoked Salmon and its condiments
➢ Spanish octopus and watermelon cocktail with sesame dressing
➢ Le Vallauris Caesar Salad with aged Parmesan Reggiano
➢ Charcuterie plate(Prosciutto, duck Rillettes, chicken liver pâté
➢ Baked Bucheron goat cheese over red beet salad raspberry dressing
➢ Heirloom Tomato Salad with extra Virgin Olive Oil

Main Course: choice of one

➢ Traditional Eggs Benedict ( Organic ) Prosciutto or smoked salmon
➢ Sautéed prawns and prawn raviolis saffron tomato sauce
➢ Grilled beef filet Béarnaise, haricot vert gratin Dauphinois
➢ Duck Breast stuffed with Medjool dates, orange mint reduction oriental couscous
➢ Grilled lamb loin pesto crust over Caponata and wafer potato.
➢ Grilled Scottish salmon honey lemon green pepper corn olive oil
➢ Seared ahi tuna rare ginger reduction asparagus and portobello mushroom
➢ Medley of vegetarian raviolis with tomato basil coulis

Dessert: choice of one

➢ Chocolate Fondant Chocolate sorbet and coffee sauce
➢ Vacherin ,vanilla ,mango and meringue
➢ Fresh Strawberry tart, vanilla Chantilly
➢ Crème caramel and almond Tuile

Price: $72 per person plus gratuity and tax
$34.50 for children up to 8 years of age plus tax and gratuity

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