Saturday, February 5th, 2011
Valentine’s Day Tasting Menu
February 11th – 14th
Friday & Saturday: 6:00pm-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!
Kingfish, Compressed Shiitake, Citrus, Lemongrass Nage
King Crab, Coconut, Cucumber, Cashew, Mint
Carnaroli Rice Risotto, White Alba Truffle, Preserved Lemon, Fine Herbs
Lobster Crepe, Foie, Pea Shoot Salad, Carrot-Ginger Emulsion
Snake River Farms Waygu Rib Eye, Cêpe, Parsnip, Spinach, Smoked Béarnaise
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
Monday, November 8th, 2010
Give the gift that always fits,
A Gift Certificate from L’Auberge Provençal!
Available for purchase online!
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
- 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
- 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
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!
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
Peach Cobbler & Vanilla Ice Cream
Boutique Beers and Wines
Live Music Featuring Brogue Rogues Irish Band
Monday, May 10th, 2010
Wine Maker’s Dinner
Friday May 21st, 2010
$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
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.
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.
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!
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
-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!
Sunday, June 14th, 2009
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!
1 cantaloupe – 3 ½” – 4 ½” in diameter
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
Refrigerate until very cold
Serve in chilled bowls topped with crème fraiche and a sprig of mint
1 bag or 2 bunches fresh spinach – washed and dried
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
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