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Valentine’s Day Tasting Menu

Saturday, February 5th, 2011

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

L’Auberge Provencale Gift Certificate

Monday, November 8th, 2010

Give the gift that always fits,

A Gift Certificate from L’auberge Provencale!

Available for purchase online!

800.638.1702

Sweet Corn Velouté With Chive Oil and Crabmeat

Monday, August 23rd, 2010

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!

__________________________________________________________

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

Recipe Contest on Facebook!

Monday, August 2nd, 2010

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

Please submit your OWN favorite summer recipe on our Facebook Fans Page, using fresh vegetables, fruits and herbs.
Upload a photo of you and your summer creation along with the recipe by August 31st.
…Our chefs will review and recreate your recipes to select the winner!
The winner will receive a FREE night stay in September and their dish will be featured on our Menu!

Pig Roast July 4th!

Thursday, June 10th, 2010

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

Monday, May 10th, 2010

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.

L’Auberge Provencale Signature Housemade Granola

Monday, February 22nd, 2010


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!

Summer Recipes

Sunday, June 14th, 2009
Outside Dining
Outside Dining

Today, we have some great summer recipes that will impress and refresh your friends and family!

Make sure you stay tuned, as we will be bringing you recipes periodically from our top chefs.

Before you know it your entire nieghborhood will think your a gourmet chef!

 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 8th

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

 

RESERVATIONS