The Week of May 3rd - 8th, 2011

**The French Table is going to be held on Tuesday May 3rd, 2011 at 12:00.   

As you know Cinco de Mayo is a very popular holiday in Mexico and USA thanks to the French!  Cinco de Mayo commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. To celebrate all of this we thought we would honor all of this at the French Lunch!  So if you speak French fluently or are just starting out come enjoy!  The Menu for this Special Lunch is below:

 

Entree

Chile Relleno Tamale with Roast Crisp Duck

 

Dessert

Pine Nut and Honey

 

**We will be closed for lunch this Wednesday 5/4/11 due to a large Newcomers Luncheon.  You can

 

still call ahead and order food to go.  We can make anything off of the regular menu for you!

 

**Saturday May 14th, 2011 Chef Jose Dahan will be at Claiborne & Churchill Winery

 

for their Dinner in the Winery!  Enjoy a delicious five course meal paired with Claiborne & Churchill fine wines. Please call the winery at (805) 544-4066 if you would like to reserve a seat now! Please DO NOT call Et Voila Restaurant because we are not taking reservations for this!  Here is a link to the website that as the menu and all the information: http://www.claibornechurchill.com/news_and_events/events.php

 

**Mother's Day Champagne Brunch May 8th, 2011. 10:00 am - 3:00 pm.  $29 per person, children under 12 $14.  Please call to make your reservations at 805.544.FOOD (3663). Menu for this Special Event is below:

 

Mother’s Day Champagne Brunch

May 8, 2011/10am – 3pm

$29 per person/Children 12 & under

Start with a basket of baked good, fresh fruit and

Free flowing juice, coffee, champagne or mimosa.

Pick your main course from the following entrees:

Croissant a la “Maxim’s”

Poached eggs, wilted spinach, smoked salmon & champagne hollandaise sauce

Cold Poached Salmon Salad

Baby spinach, artichokes, tomatoes, cucumbers, roasted peppers, Manchego cheese & creamy tarragon vinaigrette

Shrimp Pasta

Sautéed shrimp and roasted vegetables over penne pasta in a garlic & seafood broth

Grilled New York Steak (6oz)

With scalloped potatoes and harlots verts in a cabernet & shallot reduction

Traditional Chicken “Cordon Bleu”

With wilted spinach, roasted tomatoes & herb pancake

Vegetarian Options

Grilled vegetable salad with cheese & mixed olives

Or

Roasted Vegetable Omelet

Dessert

$6 each

Poached Pear in Muscat des Beaumes de Venise

Napoleon au Grand Margnier

Chocolate Mousse

Raspberry Sorbet

Chef’s Kids All Time Favorites! $14

Same Starters and Choice of One of the Following:

Baked ‘Potato Chip’ Chicken with mac-n-cheese

Burger with homemade potato chips

Choice of Pasta: any way you like