Monday, June 3, 2013

Grad & Dad Dinner

~Et Voila is doing a very special 2 night dinner in honor of Father's Day & Cal Poly Graduation!  It is going to be a :
Grad & Dad Dinner June 14th & 15th! 
Make your Reservations now call 805-544-FOOD (3663)
It will be a special 3 Course Meal for $28 per person
Menu to come next week!

Tuesday, May 7, 2013

Mother's Day Brunch Menu

Exceptional Menu Below:
Mother's Day Brunch at Et Voila Restaurant
Sunday, May 12th, 2013
10:00 - 3:00
Choice of First Course or Appetizer
Bagel and Smoked Salmon
Fresh Fruit
Choice of Main Course
Crab Benedict
Cold Poached Salmon Salad
Braised Lamb
Chicken Basquaise
Grilled Prime Flat Iron
Crisp Duck Salad with Dried Fruit & Blackberry Vinaigrette
Choice of Desserts
$29 per person & $14 for children
*Special Children's Menu will be available also*

Tuesday, April 16, 2013

Spring Lamb Dinner April 19th, 2013

~This Friday April 19th Et Voila will be open to the public for a
Special Spring Lamb Dinner!
It will be 3 Course Dinner with a choice of Appetizer, Soup or Salad, Entree & Dessert for $36 per person. Other entrees will include Duck & Seafood and other specialties. Reservations are strongly recommended so please call 805.544.FOOD (3663) to make yours!

Tuesday, March 19, 2013

SLO Symphony Dinner April 6th, 2013

~Saturday, April 6th, 2013 Chef Jose Dahan will be hosting a very special dinner for the San Luis Obispo Symphony!
Come experience "April in Paris", a 5-course dinner prepared by José Dahan. Wine and music will round out your evening and Paris experience without leaving San Luis Obispo! Dawn Sutton Spare and Symphony pianist Barbara Hoff will be your entertainment for the evening, "channeling" Edith Piaf and performing French love songs for your complete "April in Paris" experience.
It will be $110 per person, all inclusive! (Please not this is to be paid by CHECK ONLY) Please make checks payable to San Luis Obispo Symphony.
Here is a link with all of the information:
Menu is below:
Le Menu
Champagne et hors-d'oeuvres
Champagne and Hors d’oeuvres
Soupe aux légumes de printemps
Spring Vegetable Soup
Salade d'épinards, endives belges, betteraves rôties et de noix grillées
Salad of Spinach, Belgian Endive, Roasted Beets and Toasted Walnuts
Steak au Poivre
Pepper Steak
Saumon poché sur lit de poireaux, sauce Champagne
Poached Salmon on a Bed of Leeks in Champagne Sauce
Paire de caille rôti farci sur lit de polenta
Pair of Stuffed Roasted Quail on Bed of Polenta
Profiteroles au chocolat sur baies fraîches
Profiteroles au Chocolate on Fresh Berries
Wine and music will round out your evening in Paris experience without leaving San Luis Obispo!
Dawn Sutton Spare
and SLO Symphony principal pianist Barbara Hoff will provide your entertainment
for the evening performing French love songs for your complete "April in Paris" experience.
Call (805) 543-3533 for your reservations
Order online at
Proceeds from this event benefit the San Luis Obispo Symphony

Monday, March 11, 2013

St. Patrick's Day Menu

~In honor of Saint Patrick's Day Et Voila will be open to the public for dinner on Saturday, March 16th and Sunday March 17th.
We will be serving a 3 Course Menu for $28 per person.  
3 Course St. Patrick's Day Menu

Choice of First Course

Choice of Main Course
Corned Beef & Cabbage
Salmon with Green Vegetables
Irish Chicken Stew

Choice of Dessert
Guinness Ice Cream
Other Specialties

$28 per person

Dinner will start both nights at 5:00.  Please call 805-544-FOOD (3663) to reserve your table or to reserve your entree to go. 
The Corned Beef & Cabbage entree will also be available for pick up Saturday & Sunday from 12:00-7:00.  It will be $24.95 and it serves 2!  Please call to Pre-Order if you will be picking up the Corned Beef & Cabbage entree.

Monday, January 21, 2013

Valentine's Day Dinner Menu

Valentine's Day Dinne
Appetizer Sampler for Two
Your Choice of First Course
Smoked Potato & Leek Soup
Baby Wild Arugula Salad with
Roasted Peppers, Avocado, Goat Cheese & Pomegranate Vinaigrette
Your Choice of Entrée
Turban of Dover Sole
Stuffed with Salmon Mousse, & Topped with Lobster Newburg, Sautéed Spinach & Yukon Gold Gnocchi
Braised Lamb Shank with Mint, Prunes & Bourbon, Red Cabbage Compote & Sugar Snap Peas
Free Range Chicken Wellington
Mushroom Duxelle, Puff Pastry, Truffle Sauce, Haricot Verts & Organic Baby Carrots
Choice of Dessert
$46 per person

Tuesday, September 4, 2012


Et Voila’s Fall
3 Course Prix Fixe Menu
$39 per person
First Course
Choice of:
Special Soup of the evening
Roasted Pepper Carrot and Corn Soup with Blue Corn Tortilla and crème Fraîche topping
Grilled eggplant, pear, and pecorino over baby wild arugula
Organic greens with roasted beets, heirloom tomatoes, goat cheese, mandarin olive oil and aged blackberry balsamic
Additional Appetizers- Perfect for Sharing
Pheasant Country Pate, Red Onion Confit, and Cornichons $9
Grilled Shrimp wrapped in Pancetta and Flambéed with Sambucca $12
Wild Mushroom Ravioli with Creamy Mushroom and Madeira Sauce $12
Choice of Main Course
Fresh Fish of the Evening, prepared accordingly
Seared Diver Scallops over Crisp Julienne Vegetables with smoked Pimenton Drizzle
Duck Breast with potato and fennel gratin, green beans and blackberry Gastrique
Braised prime beef short ribs in rich cabernet sauce with diced vegetables and potato gnocchi
Grilled thick lamb chops, butter beans, and vegetable mirepoix
Thyme and Syrah reduction
Choice of Dessert