GUIDELINES FOR HEAVY COCKTAIL CATERING
The following is a basic proposal and can be modified to suit the client’s needs.
The prices are guidelines and can be adapted to budgets
Le Vallauris is a 34 year old restaurant which specializes in French Mediterranean Cuisine however for caterings outside the restaurant premises we can prepare almost any specialties such as Asian, Middle Eastern and European food.
The restaurant has been acclaimed to be consistently the best restaurant in the Coachella Valley and it has received many awards i.e. 4 Diamond by AAA and the highest overall rating with Zagat Guide. The Catering division has been acclaimed to be excellent and to surpass client’s
expectations, many customer testimonials can confirm this statement.
Menus: Cocktail menus are tailor made according to the wishes of the clients and cocktail parties may start at as little as $30 per person depending on the menu.
Cocktail parties may vary from simple Butler Style passed Hors d’Oeuvres to multiple food stations.
Beverages: A full Premium Bar starts at $24 per person for 4hours.
A bartender fee of $150 is levied on parties of less than 50 persons and a second bar will also require this fee. Overtime fee for more than 4 hours is $5 per person per hour. This includes all glassware, beers, waters, soft drinks, garnish and ice and some specialty drinks like special Martinis.
For caterings we also allow the customer to provide their own beverages but we will charge for glassware, ice, garnishes and bartender fees.
Staffing: Wait staff and cooks are charged at $150 each for a period of 6 hours. Overtime is charged at a rate of $25 per hour.
For large parties the rule of thumb is about $24 per person for all staff, chefs, waiters, cleaners, helpers, busboys, etc
Equipment: Charges for china, silverware, glassware, tablecloths, napkins (colors available) kitchen equipment etc run about $12 to $32 per person for parties over 50 people depending on the needs.
For parties of less than 50 persons a flat fee for equipment of $250 will be charged with the exception of chairs or special tables.
For parties over 50 persons we contract a reputed rental company, their invoice is charged to the client’s account with no markup except that a 2.5% credit card fee if the bill is paid on the client’s behalf by the restaurant.
Wines: Le Vallauris has excellent reputed and reasonably priced house wines, ask us for the wine list. We also have one of most extensive wine lists in the Valley with many vintage wines. Please consult our wine list on line.
All charges are subject to 7.75% tax, gratuity is 20%
SAMPLE MENU ITEMS
The following menu items are only a small sample of our repertoire
Passed Hors d’Oeuvres
Consult our list on the website www.levallauris.com
Food Stations
Salads
-Le Vallauris Caesar Salad in an Aged Parmesan Basket
-Tomato and Mozzarella with Fresh Basil and Balsamic Dressing
-Fresh Spinach Salad with Bacon Bits and Egg, Virgin Olive Oil
-Fresh Asparagus with Dijon Mustard Dressing and fresh Mushrooms
Vegetables in shafing dishes
-Au Gratin Potatoes
-Baby Carrots
-Haricots Vert
Asparagus
Main Dishes
Grill Station
-Atlantic Salmon Grilled with Ginger Glaze
-Roasted Prime Filet of Beef carved at the table
served with or without mini French rolls and condiments
-Grilled Lamb Chops
-Breast of Chicken with Morel Mushroom Sauce
-Tiger Prawns
Pasta Station
-Lobster Raviolis with Bisque Sauce
-Penne Pasta Marinara
-Goat Cheese Raviolis with Red Peppers Sauce
Seafood Ice Display Station
-Crab Claws
-Oysters
-Sashimi
-California Roll
-Lobster Cocktail
-Lobster Claws
-Tiger Prawns
Dessert Station
-Assorted Ice Creams and Sorbets in Cookie Tulips
-Mini Grand Marnier or Chocolate Soufflés
-Apple Tartatin
-Chocolate Volcano (flourless Chocolate Cake with Warm Belgian Chocolate)
-Assorted Mini Pastries
-French Thin Crepes with Powdered Sugar, Fresh Fruits, Belgian Chocolate Sauce, Crème Anglaise, Marmalades and Jams
Assortment of Rolls & Breads and Butter
Coffee or Decaf
We can also provide Music (Dj or Band), Special Lighting, Lumières, Flower arrangements, Pool Flower Floats, Special decorations, Votive lights, Candles, Ice carvings, Chocolate Fountains, etc
These services will be charged to your bill without markup however a 2.5% credit card fee will be charged if the bill is paid by a credit card.
GUIDELINES FOR CATERING
Sit Down Dinner or Lunch
The following is a basic proposal that can be modified to suit the client’s needs.
The prices are guidelines and can be adapted to budgets
Le Vallauris is a 34 year old restaurant which specializes in French Mediterranean cuisine however, for caterings outside the restaurant premises we can prepare almost any specialties such as Asian, Middle Eastern and European food.
The restaurant has been acclaimed to be consistently the best restaurant in the Coachella Valley and it has received many awards, 4 Diamond by AAA and the highest overall rating with Zagat Guide. The Catering division has been acclaimed to be excellent and to surpass client’s expectations, many customer testimonials can confirm this statement.
The following is a menu proposal however, we hope you understand that for an off-site catering we cannot give choices to your guests at the table, you have to pre-select a menu. We are aware of the fact however, that if you were to choose, let’s say, the Beef as a main course sometimes someone may not be able to eat beef, we will always have some servings of another dish to substitute for the Beef.
Hors d’Oeuvres: See our website www.levallauris.com
Prices of Hors d’Oeuvres are $14.75 per person per hour
And $7.50 per additional hour.
1
Catered Lunch Menu
Menu at $39 per person
Main Course: Choose one:
-Seared Virginia Crab Cakes with Sonoma Baby Greens with a Mustard Mousseline
or
-Grilled Gulf Shrimp on a Bed of Fussily Pasta, Thai Curry and Red Bell Peppers & Fresh Cream
or
-Grilled Breast of Free range chicken Marinated in Herbs and Olive Oil and Served on a Le Vallauris Caesar Salad in an Aged Parmesan basket
or
Penne Pasta with Tomato and Basil
Dessert: Choose one:
Chocolate Profiterolles
or
Floating Island
or
Individual Thin Apple Tart
Menu at $43 per person
Appetizer: choose one:
Cup of Hot or Chilled Soup (according to season)
or
Fresh Asparagus Vinaigrette
2
Main course: choose one:
-Seared Marinated Gulf Shrimp on a Bed of Grilled Vegetables with an Virgin Olive Oil and Balsamic Vinegar Dressing
or
-Honey Glazed Salmon on a Crunchy Asian Salad with a Sweet and Sour Dressing
or
-Maine Lobster Raviolis served with a Fresh Basil Cream
or
-Spicy Grilled Asian Beef Salad
or
-Flattened Crispy Chicken served with Straw Potatoes
Dessert: Choose one:
-Belgian Volcano, Warm Flourless Cake with Belgian Chocolate Sauce with Pistachio Ice Cream
or
-Fresh Seasonal Berries on Vanilla Ice Cream
or
-Trio of Crème Brulée
or
Caramelized Lemon Tart
Catered Dinner Menu
Menu at $59 per person:
Appetizer: Choose one:
Fresh Asparagus with House Smoked Salmon with Mousseline
or
Sonoma Baby Greens with Olive Oil and Balsamic Vinegar
or
Chilled or Hot Roasted Tomato Soup
or
Crème of Wild Mushroom Soup
3
Main Course: Choice of One:
Roasted Pork Loin in a Curry Sauce with Sautéed Apples and Mashed Potatoes
or
Seared Atlantic Salmon served with Baby Zucchini, Capers, Tomato Concassées, Lemon Mousseline
or
Roasted Free Style Chicken with Shitake Mushrooms, Spinach Mashed Potatoes and Aged Port Sauce.
Dessert: see list below
Menu at $66.50 per person:
Appetizer: choice of one:
Maine Lobster Ravioli
or
Feuilleté of Fresh Asparagus – Puff Pastries with Fresh Asparagus, Grilled Gulf Shrimps and Chervil Mousseline
or
Seared Ahi with a Sesame Seed Crust served Rare on a Bed of Cucumber and Avocado, Ginger and Olive Oil Dressing
Main Course: choice of one:
Grilled Filet of Beef – served with Le Vallauris Garden Vegetables, Au Gratin Potatoes and Cognac Truffle Sauce
or
Roasted Half Duck a l’ Orange with Carrot Mousse and Crispy Potato Cakes and Orange Peel Chutney
or
Seared Lake Superior White Fish – on a Bed of Fresh Leaf Spinach and Wild Mushrooms with a Dijon Mustard Sauce
4
Dessert: see list below
Menu at $65 per person
Appetizer: choice of one:
Fresh Main Lobster Salad on Curly Endive, Grapefruit Wedges and Passion Fruit Dressing
or
Thin Porcini Tart – Arugula salad with Truffle Oil and Balsamic Dressing
or
Fresh Dungeness Crab Napoleon – A tower of Wonton Leafs and Dungeness Crab Salad
Maine Course: Choice of one:
Roasted Rack of Baby Lamb – served with Le Vallauris Garden Vegetables, Au Gratin Potatoes and Rosemary and Thyme Reduction
or
Roasted Milk Fed Veal Filet – served with Wild Mushroom Ravioli
or
Roasted Halibut – with a Sun Dried Tomato Crust on a Bed of Grilled Vegetables.
or
Grilled Filet of Beef – with Le Vallauris Garden Vegetables, Au Gratin Potatoes with a Cognac Truffle Sauce
5
Desserts: choice of one:
Assorted Home Made Sorbets in a Cookie Tulip with Seasonal Berries
or
Chocolate Belgian Volcano – a Warm Flourless Cake with Belgian Chocolate Sauce and Pistachio Ice Cream
or
Individual Apple Tart served with Vanilla Ice Cream
or
Vanilla and Belgian Chocolate Mousse Cake with Fresh Raspberry
or
Crème Brulée
Beverages: A full Premium Bar starts at $26 per person for 4 hours
A bartender fee is levied on parties of less than 50 persons and a second bar will also require this fee. Overtime fee for more than 4 hours is $5 per person per hour. This includes all glassware, beers, waters, soft drinks, garnish and ice and some specialty drinks like special Martinis.
For caterings we also allow the customer to provide their own beverages but we will charge for glassware, ice, garnishes and bartender fees.
Staffing: Wait staff and cooks are charged $150 per person
For a period of 6 hours, overtime is charged on the basis of $35 per hour.
Coordinator and Executive chef are generally charged at $200 to $250 per event
For large parties the rule of thumb is about $25 per person for all staff, kitchen, waiters, cleaners, helpers, busboys, etc
6
Equipment: Charges for china, silverware, glassware, table cloths, napkins (colors available) kitchen equipment etc run about $12 to $32 per person for parties over 50 people depending on the needs.
For parties of less than 50 persons the flat fee for equipment is $250 with the exception of chairs or special tables.
For parties over 50 persons we contract a reputed rental company, their invoice is charged to the client’s account with no markup except a 2.5% credit card fee if the bill is paid by credit card through the restaurant.
Wines: Le Vallauris has excellent reputed and reasonably priced house wines, please ask us for the list. We also have one of most extensive wine lists in the Valley with many vintage wines. Please consult our up-dated wine list on line. www.levallauris.com
All charges are subject to 7.75% tax, gratuity of 20% on food and beverage
