Valentine’s Day Tasting Menu

February 11th – 14th

Friday &  Saturday: 6:00pm-10:00pm

Sunday : 5:00pm-10:00pm

Monday: 5:00pm-10:00pm

Reservations Required: 540.837.1375

Choose from our:

Popular Three Course Menu, Signature Five Course Prix Fixe Menu & Lover’s Tasting Menu

Each couple will receive a special Valentine with Gourmet Chocolates from our in-house Chocolatier!

First Course:

Kingfish, Compressed Shiitake, Citrus, Lemongrass Nage

Second Course:

King Crab, Coconut, Cucumber, Cashew, Mint

Third Course:

Carnaroli Rice Risotto, White Alba Truffle, Preserved Lemon, Fine Herbs

Fourth Course:

Lobster Crepe, Foie, Pea Shoot Salad, Carrot-Ginger Emulsion

Fifth Course:

Snake River Farms Waygu Rib Eye, Cêpe, Parsnip, Spinach, Smoked Béarnaise

Dessert:

Chocodisiac Flight

Cocoa Swan, Chocolate Port Truffle, Flourless White Chocolate Torte, Candied Cocoa Nib Tuile, Gianduja Butterscotch Anglaise, Chocolate Mint

~

$115 per person

Wine Pairing Additional $65 per person

Tasting Menu Includes Amuse Bouche & Valentine with Gourmet Sweets

Service Non Compris

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!

800.638.1702

Our dinner guests have been raving our Chef Scott Myers selection of scrumptious summer soups!

Winey and Cheesy took the liberty to swipe a recipe from his cook book!

This crowd pleaser is sure to impress your friends and family at the dinner table tonight!

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Sweet Corn Velouté

With Chive Oil and Crabmeat

Ingredients:

• 4 Ears of Corn, shucked and taken off the Cob
• ½ Sweet Onion, small diced
• 3 Ribs of Celery, small diced
• 1 Idaho Potato, medium diced
• 3 Cups of Chicken or Vegetable Stock
• 1 Cup Heavy Cream
• Salt and White Pepper, to taste
• 1 oz. Crabmeat, ¼ oz. per bowl
• 4 oz. Chives
• 3 oz. Canola or Pure Olive Oil

Directions:

• Sweat Onions and Celery for 5 minutes on low/medium heat
• Add Corn, sweat for 3 minutes
• Add chicken Stock and Potatoes
• Bring to simmer for 45 minutes.
• Puree in blender and strain though a fine mesh strainer
• Add Cream and season to taste

With summer in full swing it’s time to put those luscious gardens and orchards to use!

We would like to thank everyone who made it out for our Sizzling Suckling Pig Roast on the 4^th of July!

Everyone had a blast, especially Winey & Cheesy, who were extremely excited to see Alain in his festive American Flag T-shirt and Celeste singing along with the Brogue Rouges and their Hammer Dulcimer!

The Petanque Court on the front lawn became a battlefield.  The First Prize winner took home a $75 Gift Certificate and The Second Prize winner got a L’Auberge Provencale Goodie Basket filled with homemade James, Granola, Vinegar and Olive Oil!

It was a wonderful day enjoyed by all (except maybe the Pig)!  Winey & Cheesy had their camera’s ready to document the day’s festivities… we hope you enjoy them!

July 4th

Suckling Pig Roast
12:00pm — 4:00pm

Roasted Local Suckling Pig
Roasted at the event by Chef, Scott Meyers

Southern Summer Sides:
Braised Garden Collard Greens
Barb’s Homemade Potato Salad
Corn on the Cob
Cole Slaw
Cornbread
Peach Cobbler & Vanilla Ice Cream

Boutique Beers and Wines

Pétanque Tournament

Live Music Featuring Brogue Rogues Irish Band

Wine Maker’s Dinner

Friday May 21st, 2010

6:00pm

$88 per person

Meet the Winemaker, Caleb Foster,

of Buty Winery in the Walla Walla Valley, Washington State

Enjoy pairings with seasonal cuisine,

from Chef de Cuisine, Scott Meyers.

Featuring the freshest ingredients from local farms

Wine Maker’s Dinner Menu

Caleb Foster

Winemaker of 19 vintages in Washington, New Zealand and South Africa, Caleb designs Buty wines with Nina as personal statements. International winemaking has taught him to stay true to Washington wine’s character of origin.

The Philosphy

Buty’s philosophy of winemaking reflects the old religious worldview of human growth from the body to mind to soul to spirit, called”the great nest of being.”  The all inclusive nest of being grows over time as we reach for the spiritual levels of life.  So, too, Buty Wines evolve including and expanding their quality at each stage of their development.  The wine’s development is a cumulative and artistic process.  Every stage of growth is equally important for a fine wine, starting with a great site developed into a vineyard, from fruit into wine, from cellared bottles to our enjoyment at a shared meal.  A great wine calls for complete attention as they expand the qualites present at every stage.

Our guest raved, ravished and begged over the recipe for our Signature Housemade Granola!  With a little persuasion from our favorite duo, Winey & Cheesy, we are giving up the secret formula. No worries, if you’re not the gifted gourmet; we serve our Granola fresh every morning and have it available for sale in 12oz bags!

From the kitchen at L’Auberge Provencale to yours at home, we hope you enjoy!

Ingredients:
1 cup Vegetable Oil
1 cup Honey (or Maple Syrup)
1 cup Wheat Germ
2 tb. Vanilla Extract
1 tsp. Salt
7 cups Oats
3 cups Coarsely Chopped Nuts
2 cups Raisins, Cranberries & Currents

Directions:
-Combine Oil, Honey, Wheat Germ, Salt and Vanilla Extract in large bowl. Mix well.
-Add oats and nuts. Mix until combined.
-Bake at 375° until golden brown. Stir often.
-Stir in Raisins, Cranberries & Currents
-Allow to cool and serve!

 Our philosophy is that good food and good wine should be shared with the ones you love, so invite your friends over, open a bottle of wine, and don’t forget to laugh!

Melon Soup

1 cantaloupe – 3 ½” – 4 ½” in diameter

1 mango

1 pt. strawberries

2 oz. grand marnier

2 c. crème fraiche

1 tsp. mint – chopped

10 mint sprigs

Peel and hull fruit and cut into 1” cubes

In blender on low speed slowly add fruit and puree

Pour into a stainless steel bowl

Add grand marnier and chopped mint

Stir well

Refrigerate until very cold

Serve in chilled bowls topped with crème fraiche and a sprig of mint

 Spinach Salad

1 bag or 2 bunches fresh spinach – washed and dried

2 endives

confit of salmon

4 tomatoes – cut into 8^th

¾ c. raspberry vinaigrette

pepper to taste

edible flowers – optional

Toss spinach with raspberry vinaigrette reserving a small amount to drizzle later

Arrange 4 endive leaved in salad bowl with tips sticking up around bowl

Place spinach in middle of endive leaves

Arrange tomato wedges between endive leaves around spinach

House cured salmon

Sprinkle with fresh ground pepper

Garnish with edible flowers

Raspberry Vinaigrette

1 TBSP. mustard

1 tsp. garlic – chopped

1 tsp. shallots – chopped

½ c. raspberry vinegar

2 ½ c. extra virgin olive oil

1 tsp. parsley – chopped

salt to taste

pepper to taste

Whip mustard, garlic, shallots and vinegar together until well blended

Slowly drizzle in olive oil while continuing to whip mixture

Add chopped parsley, salt and pepper