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Dinner Menus


Video courtesy of Arthur Coleman Photography

The following menus offer a choice of appetizers, entrees and desserts that
your guests can select at their table “creating a style of an a la carte service.”

Please note that these menus are only suggestions. 

YOUR MENU CAN BE CUSTOMISED AND PRINTED  ACCORDING TO YOUR WISHES! At a nominal price
Jean Paul Lair: Executive chef
Tony Bruggemans:General Manager

A blend of Mediterranean Cuisine…
With a California Overtone!

385 W.Tahquitz Canyon Way
Palm Springs California 92262
T.760-325 5059  F. 760-325 7602
web: www.levallauriscatering.com
Email: info@levallauriscatering.com

General Information

Thank you for considering Le Vallauris as the place for your function.  We have included the following information which we hope will answer some of your questions and help you in your final decision.
Guarantee Policy
In order to arrange a banquet, a guarantee of the number of guests in attendance must be received four working days prior to the function.  This number of attendance will be considered a guarantee. If the guarantee has not been received, the expected number of guests will be used as the final number of guests. In order to obtain one of our private rooms, a guaranteed minimum number of guests will be required.
Deposit Policy
We will require a 20% deposit with your confirmed reservation. For catered weddings, a non refundable deposit of 20% of the food portion will be required upon signing of the agreement.
Tax and Gratuity
We suggest you add an appropriate 20% gratuity on food and beverages as practiced in the restaurant industry as well as the applicable sales tax of 8.75% or prevailing.  All charges, including food, beverage and incidentals are subject to prevailing state taxes except gratuities.

Food and Beverage
All food and beverage must be supplied and prepared by Le Vallauris. No food or beverages of any kind will be permitted to be brought into the restaurant.  Corkage fee is $35.00 per bottle.

Security/Decorations
We will be happy to assist you with decorations.  We cannot be responsible for any items left in the restaurant after the function.

Menus
Menus will be printed for parties of 10 and more guests. There will be a charge of $1.50 per person for this service

Transportation
We are able to contract, on your behalf, transportation of any size. Please let us know if you want to avail this service.

Valet Service
We provide complimentary valet service, tip is very much appreciated.  

Free WiFi
HighSpeed internet connection available at no charge.

Seated dinner Menus

Seated Dinners have 3 levels of different priced menus

Gourmet 1, Gourmet 2, Gourmet 3

 - – - – - – - – - – - – - – - – - – - – - – - – - – - – - -

Gourmet  1

Appetizers: Choose one item

 

Trio of chilled soups

Le Vallauris Caesar salad

Goat Cheese black olives Croustillant with baby arugula

Stuffed pear with Roquefort on baby Frisée and Belgian endive

Bleu d’Auvergne and dry dessert fig terrine with pear, Belgian endive, baby Frisée and walnut dressing

Asparagus and white mushrooms salad – Dijon mustard dressing

Red beet, pear, goat cheese salad, endive and baby Frisée with Pistachio dressing

Crab cakes with mustard sauce and baby greens

 

Composition plates are featured upon request such as;

A cup of Demi Tasse with a cappuccino of butternut squash  soup

And Bundle of asparagus vinaigrette

and Crab cake with whole grain mustard sauce

Or other combinations

Main Courses: choose one item

(note: up to 3 main courses may be selected with choices communicated 2 weeks in advance

Roasted prime hanger steak, garlic mashed potatoes, sautéed spinach black pepper and cognac sauce

Roasted 7 oz filet of prime beef, balsamic bordelaise sauce, Brocollini and onion mashed potatoes

Roasted free range breast of chicken  shallots, wild mushrooms reduction, mashed potato and spinach

Roasted Cornish game hen stuffed with braised Belgian endives and shitake mushrooms, port wine sauce in a nest of straw potatoes

Grilled Scottish salmon lemon green peppercorn honey olive oil over vegetable medley (zucchini, fennel, say beans and carrots

Paupiettes of filet of sole stuffed with prawn mousse, champagne sauce  Jasmine rice and asparagus

Vegetarian options such as  vegetable raviolis or lasagna, couscous or vegetarian Feuilleté

 

Dessert

 

Dessert can be a wedding cake, style & flavors to be discussed with the Executive chef.

For Corporate or private parties other desserts are available such as trio of desserts

Example: mini crème Brulée and home made sorbet and mini chocolate volcano or other combinations

Price: $60 per  person  – Hors d’Oeuvres are charged extra

For a selection of 6 Hors d’Oeuvres add $10 per person

 

Gourmet 2

All choices of Gourmet 1 plus the following items:

 

Appetizers: choose one

Crunchy Boston scallops with green apple vinaigrette, baby Mâche, baby Frisée and carrot julienne

Grilled vegetables (zucchini, eggplant, red bell pepper) terrine, baby arugula and parmesan

Maine lobster raviolis with basil bisque

Porcini mushroom tarte, baby arugula, truffle oil vinaigrette

Roasted tomato terrine with  avocado stuffed with blue crab and orange dressing

Combination plates can be created

Main Courses: please choose one

All choices of Gourmet 1 plus:

Roasted filet of prime beef with gratin potatoes, haricots vert, carrot mousse – truffle cognac reduction

Crispy half roasted duck Cherry reduction sweet potato puree and Brocollini

Roasted quails with Medjool dates  orange zest sauce , couscous and spinach

Braised Volcano Lamb Shank with cabernet sauce  spinach mashed potatoes

Grilled sea bass with sun dried tomato crust over grilled vegetables basil olive oil

Roasted filet of Veal Port wine reduction spinach and wild mushroom raviolis

Vegetarian options

 

Dessert

Same as Gourmet 1 or make a request for different Desserts

Price: $70 per person, Hors d’Oeuvres are charged extra

For a selection of 8 Hors d’Oeuvres add $12 per person

Gourmet  3

Any appetizers from Gourmet 1 &  2 plus:

Maine lobster cocktail with Passion Fruit vinaigrette and exotic fruit medley

Asparagus quail eggs and caviar   creamy dressing

Blue Crab Cocktail with Citrus Avocado and Tobiko Caviar

 Crème Fraîche

 Poached oysters with Caviar and Vermouth Beurre Blanc

 

Main Course: please choose one

All choices of Gourmet 1 & 2 plus:

Grilled Alaskan Halibut over Artichoke Hearts  Roasted Tomato and Zucchini  Lemon Confit Vinaigrette

Roasted Rack of Lamb Rosemary and Thyme   Pommes Anna and Haricots Vert

Price: $80 per person, Hors d’Oeuvres are charged extra

For a selection of 10 Hors d’Oeuvres add $14 per person

Any Duo combination plates below in different preparations:

 

Beef Filet and Prawns

or

Filet of Beef and any Fish

or

Filet of Beef and Quail

 

 

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