Le Vallauris Restaurant Executive Chef Jean Paul Lair ordered Fresh Halibut direct from Alaska this morning and will start working on our Weekly prix fixe menu that you can start enjoying as of tonight , Thursday the 27th.
This halibut as you see it here is around 80 pounds.It will be grilled & served on a bed of grilled vegetables.
March 27th till April 2nd 2014
Mise en Bouche:
Chilled carrot and curry soup
Wild boar pate
Blue crab in a cone
Appetizer, choose one:
Sautéed prawns with prawns raviolis
Tomato saffron sauce
or
proscuitto di parma and mango
or
roasted red beet, goat cheese , pear salad
with pistachio dressing
For all appetizers: Phantom Rivers Sauvignon Blanc Santa Barbara
Main Course, choose one:
Grilled duck breast stuffed with Medjool dates
Orange zest sauce
Saddleback Chardonnay Napa Valley
or
grilled Alaskan halibut, sundries tomato crust, basil oil
over grilled vegetables
or
oasted veal filet , truffle sauce mushroom raviolis, spinach
Alexander Valley Winery Syrah
Desserts
Chocolate pot de crème, Chantilly and homemade cookie
or
Trio of homemade sorbet
or
strawberry delice
Nieport Tawny Port
Menu price: $59 per person plus gratuity & tax. Menu price including wine pairing: $96 per person plus gratuity and & tax
MAKE YOUR ONLINE RESERVATION TODAY
Le Vallauris Restaurant 