Foie Gras Weekend

Hello Friends,

just a quick note to tell you about our plans for the next two weekends.



We will be open to the public for dinner the next two weekends. Friday 6/22, Saturday 6/23, Friday 6/29, Saturday 6/30.

This will be a very special couple of nights! For all of you Foie Gras lovers, I am sure you are aware that the sale of Foie Gras will stop after June 30th. So lets have it go out with a bang! Come in to Et Voila and enjoy this delicacy one last time! Menu is below:

3 Course Foie Gras Dinner Menu

$42 per person

OR

We will also be featuring a brand new

Summer Menu

Please call to make your reservations for this special occasion! 805-544-FOOD (3663)

Father's Day Dinner Menu Friday 6/15/12 & Saturday 6/16/12

**We will be open for dinner Friday 6/15/12 Open For Dinner & Saturday 6/16/12. This can be a Pre-Father's Day Celebration on Friday or Saturday night so that your kids can take you to your favorite leisure time activity on Sunday! Menu is below:

Father’s Day Dinner Menu

First Course

Choice of:

Rock Shrimp Cocktail

Soup du Jour

Organic Mixed Green Salad with Spanish Vinaigrette, Roasted Beets, Blue Cheese…

Main Course

Choice of:

Fish of the Day

Free Range Airline Chicken Breast

Grilled New York Steak

Choice of

*Other Daily Specials will also be available.

$36 per person

Dinner Schedule & Graduation Dinner & Father's Day Dinner Menu

**Our Dinner schedule for the next two weekends is below...

Friday 6/8/12 Open For Dinner

Saturday 6/9/12 Open For Dinner

Sunday 6/10/12 CLOSED

Friday 6/15/12 Open For Dinner

Saturday 6/16/12 Open For Dinner

Sunday 6/17/12 CLOSED

 

**Due to the Upcoming Cal Poly and Cuesta College Graduations this weekend (6/8, 6/9) & Father's Day Weekend (6/15, 6/16)we have a special menu for these nights:

It will be a Special 3 Course Meal for $36 per person.  Call soon to make your reservations!  805-544-FOOD (3663)

 

Graduation & Father’s Day Dinner Menu

First Course

Choice of:

Rock Shrimp Cocktail

Soup du Jour

Organic Mixed Green Salad with Spanish Vinaigrette, Roasted Beets, Blue Cheese…

 

Main Course

Choice of:

Fish of the Day

Free Range Airline Chicken Breast

Grilled New York Steak

 

Choice of

 

*Other Daily Specials will also be available. 

$36 per person

 

Alta Colina Dinner Saturday June 2nd, 2012

Alta Colina Wine Maker’s Dinner Menu
June 2, 2012
Chef Jose Dahan~ Et Voila !

Butler Passed Appetizers
Paired with 2011 Estate Grenache Blanc and 2009 Estate Grenache

First Course
Alaskan Scallop and Shrimp in Seafood Nage with Julienne of Vegetables
Paired with 2010 “The Claudia Cuvee” Estate Marsanne

Second Course
Crispy Duck Salad with Raspberry and Pine Nuts with Blackberry Drizzle
Paired with 2010 2009 Estate Mourvedre

Third Course
Roasted Loin of Venison with Sauce Poivrade

Paired with 2009 Estate G.S.M. and 2009 “ The Old Nine Hundred” Estate Syrah

Dessert Duo
Gateau Basque with Honey Crème Anglaise & Point Reyes Blue Cheese with Apricots

Paired with 2010 Late Harvest Estate Viognier

$95 per person (all inclusive)

Cabaret Night

**THE CHAD STEVENS ENSEMBLE IS BACK!!!

This Friday Night May 25th we will be having our fabulous Cabaret Night here at the restaurant!  Featuring the Musical Stylings of the Chad Stevens Ensemble.  Here is a link to his facebook page:

http://www.facebook.com/#!/profile.php?id=1545780361

We will accompany the fabulous music with a six course Appetizer Menu that will include our personal favorites and the most popular...

Appetizer Menu

 

Country Pate

Ahi Tartare

Oyster Ravioli (Or Fresh Fish)

Crisp Duck Salad

Beef Tenderloin Tips

Choice of Dessert

$36 per person

 

*We will also accommodate our dear customers with any special dietary needs*

Reservations are recommended.  Please call us here at the restaurant to reserve your spot

544-FOOD (3663)

Mother's Day Dinner Saturday & Sunday

Mother's Day Dinner

Served Saturday & Sunday Night

4 Course $38 per person

 

First Course

Choice of Appetizer

 

Second Course

Choice of Soup or Salad

 

Entree

Beef Tenderloin

Fresh Fish

Free Range Chicken

Vegetarian Dish

 

Choice of Dessert

 

Saturday May 5th

**This week the Entertainment will be on Saturday May 5th, 2012 instead of our normal Friday night.  This change is to celebrate Cinco De Mayo!  We will offer a very special appetizer menu with 6 courses.  Chef Andrew Nelson formerly from the Whiskey Restaurant in Chicago will be in charge to prepare a fabulous assortment of Modern Mexican & Caribbean small plates. 

Six courses including dessert $34

The Chad Steven's Ensemble will start the music at 6:30

Cinco De Mayo Dinner

Chef Andrew Nelson ~ Et Voilá !

May 5, 2012

6 courses ~ $ 34.00

Uno

Avocado and Lump Crab Terrine with Creamy Cilantro Vinaigrette

Dos

Sopa de Elote with Huitlacoche Dumpling

Tres

Drunken Goat Cheese and Artichoke Hearts with Stuffed Baby Sweet Peppers

atop Mixed Greens with Pimenton Vinaigrette

Cuatro

Swordfish Adobado with Black Bean Ragôut

Cinco ~ Duo

Duck Carnitas Taco with Pickled Red Onion and Cilantro

and

Jamaican Jerk Pork atop Caramelized Plantains

Ses

Banana Crème Empanadas with Mexican Chocolate Dipping Sauce

 

 

Enjoy The Musical Stylings of The Chad Stevens Ensemble

from 6:30 p.m. – 9:30 p.m.