First Annual Friday Lunch Will be Friday April 5th, 2013

~ We have a new tradition at Et Voila Restaurant, Come in Friday Between 10-4 and Grab everyone's favorite freshly baked bread ready for you to take home and enjoy!  It's $6 per loaf.  Grab any of the Friday Lunch Specials and a loaf of bread and you are set for a delicious meal at home!

~We Still have a few seats left for the SLO Symphony Dinner at Et Voila!  Saturday, April 6th, 2013 Chef Jose Dahan will be hosting a very special dinner for the 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

~We also wanted to let everyone know that we do still plan on being open to the public any time we do not have events booked.  There are some dinners that will be open to the public that are in the works.  One in particular will be a Spring Lamb Dinner.  More information to come.  

The Week of 3/19 - 3/23

~This is Et Voila's last full week for lunch! Et Voila will cease opening for lunch on a regular basis. The last scheduled lunch will be March 26th. We will then be serving lunch on Friday's only. So starting Friday, April 5th the only weekly lunch will offer three specials...Better than ever at the same value!

~This Week's Express Lunch Combo:

It's not to late to treat yourself to the St. Patrick's Day favorite

Corned Beef and Cabbage

A Cup of Soup

A Mixed Green Salad

All for $12.95

~We will be closed for dinner this weekend due to previously booked winemaker dinners. We apologize for any inconvenience.

~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

IMPORTANT NEWS...

NOW SOME IMPORTANT NEWS

Et Voila will cease opening for lunch on a regular basis.  The last scheduled lunch will be March 26th.  We will then be serving lunch on Friday's only.  So starting Friday, April 5th the only weekly lunch will offer three specials...Better than ever at the same value!  

For years here at Et Voila we have tried to manage the lunches with the special events and at this point we feel that we need to focus more on the catering.  

We will still be open for dinner on occasion, always with a new & creative formula.

I personally would like to thank you for your support over the years and hope to see you at the restaurant!

Sincerely, 

Jose Dahan 

Chef, Owner

*The Restaurant will always be available for your special events and parties! Including Birthdays, Anniversaries, Wedding Receptions, Graduations, and whatever else you would like to celebrate with us!

Please call to book your next party with Chef Jose Dahan! 

~This Week's Express Lunch Combo:

A Cup of Soup

A Mixed Green Salad

Irish Bangers (Sausages) served over Braised Red Cabbage

All for $12.95

~Upcoming cooking Classes!!!

We have 5 Spots left before this class is sold out.  Call soon to reserve your spot! 805-544-FOOD (3663)

Chef Jose Dahan will be offering a series of 2 cooking classes at the restaurant. 

You will learn about all aspects of French Cuisine, including an easy approach to dishes you might think are hard to prepare such as:

• Souffle
• Sauces
• Other French Techniques

The Dates for the Classes will be

• Wednesday, March 13th
• Wednesday, March 20th

The price is $130 per person for both classes

805-544-FOOD (3663)

 

*You are welcome to bring your own wine, or to purchase wine from the wine list at Et Voila Restaurant.

 

The Week of 3/5 -3/9 Featuring Cooking Class Info

~Upcoming Cooking Classes!!!

Chef Jose Dahan will be offering a series of 2 cooking classes at the restaurant.

You will learn about all aspects of French Cuisine, including an easy approach to dishes you might think are hard to prepare such as:

• Souffle
• Sauces
• Other French Techniques

The Dates for the Classes will be

• Wednesday, March 13th
• Wednesday, March 20th

The price is $130 per person for both classes

Space is very limited so please call to reserve your spot soon! 805-544-FOOD (3663)

*You are welcome to bring your own wine, or to purchase wine from the wine list at Et Voila Restaurant.

 

~This Week's Express Lunch Combo:

A Cup of Soup
A Mixed Green Salad
Puff Pastry Tart with Salmon, Spinach, Corn, Melted Brie & Poached Egg
All for $12.95

~We will be closed for dinner this weekend due to private events. We apologize for the inconvenience.

~In honor of Saint Patrick's Day Et Voila will be open to the public for dinner on Saturday, March 16th. As one of the menu options we will be serving Chef Jose Dahan's fabulous Corned Beef and Cabbage Entree.

The Corned Beef and Cabbage entree will also be available for pick up from 12:00-7:00. It will be $24.95 and it serves 2! Please call 805-544-FOOD (3663) to reserve your table or to reserve your entree to go.

The Week of February 26th - March 2nd, 2013

~This Week's Express Lunch Combo:

A Cup of Soup

A Mixed Green Salad

1 Mushroom Ravioli with Roasted Duck

All for $12.95

 

~We will be closed for dinner this weekend due to private events.  We apologize for the inconvenience.

~Next Week on Tuesday March 5th, 2013 will be the first French Table of the new year!  

This month you will be picking your entree from the lunch menu and special of the day.  It will still be $22 per person for your entree and a glass of French wine!  Please come and join us for some exciting times, with great French conversation!

 

~March 2, 2013 Chef Jose Dahan will be the guest chef at Chamisal Vineyards for World of Pinot Noir. To be a part of this special evening please visit:

http://www.worldofpinotnoir.com/events.html#SAT_DINNER_GALA 

Please DO NOT contact the Et Voila Restaurant to make reservations for this event.  All Reservations and ticket sales are going through World of Pinot Noir

 

~WINE SPECIAL

2007 Hasley Meritage was just released

We will be selling this by the case for only $234 (Check or Cash Price, please no credit cards)

This is 50% off the wine list price!!!

So get together with a friend and share a case or just stow it away for more aging!

**This is a tremendous value for one of the best wines in the region**

 

 

February 12-16, 2013

~WINE SPECIAL

2007 Hasley Meritage was just released

We will be selling this by the case for only $234 (Check or Cash Price, please no credit cards)

This is 50% off the wine list price!!!

So get together with a friend and share a case or just stow it away for more aging!

**This is a tremendous value for one of the best wines in the region**

~Et Voila is very excited to announce that the whole month of February we will be donating part of the proceeds from Lunch & Dinner to The Prado Day Center. So come join us in February for lunch or dinner and have a great meal and know that you are helping with a great cause!

 

~Et Voila's favorite Mobile Knife Sharpener is back! 

So if you are planning on cooking a romantic dinner for that special someone and want to get your knives sharpened and ready for Valentine's Day Dinner He will be sharpening knives at the restaurant this Wednesday afternoon. If you would like to have him sharpen anything for you, bring your knives in anytime before 2:00 Wednesday. He will have them ready to pick up that same day by 5:00 (Wed 2/13/13)!

 

His Business is : Blade Runner Knife Sharpening

His Name is : John Ala

His Phone Number is : 805-598-2311

His Pricing: $4 per Knife, $4.50 for Scissors &

$5 for Gardening Shears (Just in time for Spring Pruning!)

Please when you drop off your knives have the check or cash ready at the time of drop off.

~This Week's Express Lunch Combo:

A Cup of Soup

A Mixed Green Salad

Grilled, Chopped Chicken Panini

All for $12.95

 

February 4th - 9th, 2013

~Et Voila is very excited to announce that the whole month of February we will be donating part of the proceeds from Lunch & Dinner to The Prado Day Center. So come join us in February for lunch or dinner and have a great meal and know that you are helping with a great cause!

~Et Voila's favorite Mobile Knife Sharpener is back!

So if you are planning on cooking a romantic dinner for that special someone and want to get your knives sharpened and ready for Valentine's Day Dinner He will be sharpening knives at the restaurant next Wednesday afternoon. If you would like to have him sharpen anything for you, bring your knives in anytime before 2:00 next Wednesday. He will have them ready to pick up that same day by 5:00 (Wed 2/13/13)!

 

His Business is : Blade Runner Knife Sharpening

His Name is : John Ala

His Phone Number is : 805-598-2311

His Pricing: $4 per Knife, $4.50 for Scissors &

$5 for Gardening Shears (Just in time for Spring Pruning!)

Please when you drop off your knives have the check or cash ready at the time of drop off.

 

~This Week's Express Lunch Combo:

A Cup of Soup

A Mixed Green Salad

Grilled Marinated Tri-Tip Sandwich

All for $12.95

~Our Next French Table will be held on the first Tuesday in March! More information about the menu to come!

~Valentine's Day is fast approaching and we are so excited to celebrate with all of you!

WE ARE ALMOST SOLD OUT! WE HAVE A FEW SEATS STILL AVAILABLE, SO CALL AND MAKE YOUR RESERVATION SOON! 805-544-FOOD (3663)

We will be open for Valentine's Dinner on:

~Thursday February 14th, 2013

~Friday February 15th, 2013

~Saturday February 16th, 2013

Dinner will be from 5:30 - 8:30 all three nights

Menu below:

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