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:

http://slosymphony.com/cm/Concerts_and_Events/Parties%20with%20a%20Purpose.html

Menu is below:

Le Menu

Apéritifs

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

Entrée

Steak au Poivre

 Pepper Steak

~OR~

Saumon poché sur lit de poireaux, sauce Champagne

Poached Salmon on a Bed of Leeks in Champagne Sauce

~OR~

Paire de caille rôti farci sur lit de polenta

Pair of Stuffed Roasted Quail on Bed of Polenta



Dessert

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 slosymphony.com

Proceeds from this event benefit the San Luis Obispo Symphony

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

Appetizer

Soup 

Salad

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.

Valentine's Day Dinner Menu

Valentine's Day Dinner 

Appetizer Sampler for Two

Your Choice of First Course

Smoked Potato & Leek Soup

Or

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

NEW FALL DINNER MENU

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

 

August 17th & 18th Dinner Menu

**We will be open to the public this weekend (Friday & Saturday Night)

Please come and join us.  Call 805-544-FOOD (3663) to make your reservations

We are featuring a delicious menu which is posted below:

 Et Voila!

 

Additional Appetizers

~Prince Edward Island Mussels steamed in Coconut Milk & Thai Chili Sauce   $ Market Price

~Wild Mushroom Ravioli with Roasted Veal Sweetbreads in a Creamy Madeira Sauce   $ Market Price

Dinner 3 Courses $ 36.00

 

First Course

Your Choice of Soup or Salad:

 

~ Vegetable & Clam Chowder

 

~ Cream of Asparagus Soup

 

 ~Salad of Organic Mixed Greens with Roasted Yellow Beets, Manchego Cheese & Grilled Pancetta

with Smoked Pimenton Vinaigrette

 

~Caesar Salad of Baby Romaine with Garlic Croutons, White Anchovies & Eggless Caesar Dressing

 

 

Main Course

Your Choice of:

 

~Braised Rabbit in White Wine, with Diced Vegetables, Mustard Sauce & Grilled Polenta

 

~Seared Duck Breast with Organic Lentil Blend & Roasted Tomato Provencale

 

~Wild Sockeye Salmon with White Balsamic & Lime Drizzle.  

Served with Cauliflower & Potato Puree and Haricots Verts

 

~Grilled New York Steak with Roasted Shallot & Cabernet Sauvignon Reduction

Served with Baked Split Peas & Caramelized Plantains

 

Assorted Desserts

 

*We are Happy to accommodate our guests with special dietary needs

(Vegetarian, Gluten- Free, Dairy- Free , Vegan…)

 

Friday & Saturday Night

**We will be open to the public this weekend (Friday & Saturday Night) for Dinner!  

Menu is Below:

Et Voila!

Additional Appetizers

~Prince Edward Island Mussels steamed in Coconut Milk & Thai Chili Sauce $ Market Price

~Wild Mushroom Ravioli with Roasted Veal Sweetbreads in a Creamy Madeira Sauce $ Market Price

Dinner 3 Courses $ 36.00

First Course

Your Choice of Soup or Salad:

~ Vegetable & Clam Chowder

~ Cream of Asparagus Soup

~Salad of Organic Mixed Greens with Roasted Yellow Beets, Manchego Cheese & Grilled Pancetta

with Smoked Pimenton Vinaigrette

~Caesar Salad of Baby Romaine with Garlic Croutons, White Anchovies & Eggless Caesar Dressing

Main Course

Your Choice of:

~Braised Rabbit in White Wine, with Diced Vegetables, Mustard Sauce & Grilled Polenta

~Seared Duck Breast with Organic Lentil Blend & Roasted Tomato Provencale

~Wild Sockeye Salmon with White Balsamic & Lime Drizzle.

Served with Cauliflower & Potato Puree and Haricots Verts

~Grilled New York Steak with Roasted Shallot & Cabernet Sauvignon Reduction

Served with Baked Split Peas & Caramelized Plantains

 

Assorted Desserts

*We are Happy to accommodate our guests with special dietary needs

(Vegetarian, Gluten- Free, Dairy- Free , Vegan…)

Friday & Saturday Night Dinner Menu

**We will be open to the public this weekend Friday & Saturday Night for dinner! We have had such wonderful response to the "Evening in Provence" menu so we decided to have one last encore presentation! This is for all of you who haven't had an opportunity to come in and try it, or all of you who have and want to experience it again!  :) We will also be featuring some different specials including:

Oyster Sampler Platter with

~Some half shell

~Some Baked

Rest of the menu is below:

Additional Appetizers

~Jumbo Shrimp -Wrapped in Pancetta & Flambé with Sambucca   $ 10

~Raviole Aux Champignons Sauvages (Wild Mushroom Ravioli)   $10

Dinner 3 Courses-   $ 36.00 per person

 

First Course

Your Choice of:

 

~SOUPE AU PISTOU

Tomato Soup with Diced Vegetables, Basil & Extra-Virgin Olive Oil

 

 ~SALAD MESCLUN COMPOSEE

Organic Mixed Greens with Chevre & Tomato Mousse filled

Grilled Eggplant Roll, with Roasted Peppers, Roasted Yellow Beets,

& Mixed Olives drizzled with Roasted Garlic Vinaigrette

 

Main Course

Your Choice of:

 

~BOURRIDE PROVENCALE

Saffron & Seafood Broth with Striped Bass, Diver Scallops, Jumbo Shrimp,

Diced Potatoes & Fennel (Similar to Bouillabaisse)

 

~AGNEAU ROTI AUX FINES HERBES

Grilled Lamb Chops with Baked Tomato, Onion, Eggplant & Dried Figs

With Garlic and Syrah Reduction

 

~CAILLES A LA MARJOLAINE

Grilled Quails with Marjoram Sauce

atop Pesto Polenta with Ratatouille Nicoise

 

Dessert

Your Choice of:

 

~Lavender Crème Brulee ~Flourless Chocolate Cake with Home- Grown Baby White Peaches

~Warm Caramelized Apple Tart ~Assorted Cheese Plate with Dried Fruits & Nuts

 

Recommended Wines

 

~N.V. Allimant-Laugner Sparkling Pinot Noir-$9/gls $35/Btl

~’11 Chateau du Rouet “Esterelle” Rosé, Cotes de Provence-$8/gls $32/Btl

~’10 Kukkula Vaalea”White Rhone Blend”-$9/gls $35/Btl

  ~11 Tolosa Vineyards Roussanne-$8/gls $32/Btl

~’08 Bastide Saint Vincent “Pavane” Vacqueyras- $9/gls $35/Btl

~’09 Paul Jaboulet “Parallele 45”  Cotes du Rhone- $8/gls  $53/Bt