Vaucluse has two main dining rooms. Here is the elegant west dining room.
Another view of the west dining room.
The east dining room is equally elegant.
Here’s another view of the east dining room.
Michael White is the chef/owner of Altamarea Group, which operates Vaucluse.
White tapped Jared Gadbaw to head the kitchen.
A popular choice on the hors d’oeuvre meby is escargot with red camargue rice and feta.
Another featured hors d’oeuvre is duck and pork terrine with pistachio, cherry and whole-grain mustard.
Starters include this big eye tuna crudo, eggplant caviar, haricot verts and quail egg.
A vegetable offering is this warm zucchini tartlet with fromage blanc and yellow tomato coulis.
Of course there’s a pasta offering—tagliatelle with duck confit, wild mushrooms and Madeira.
Meat lovers will go crazy over this veal tenderloin, foie gras and carmelized onion tartine with black truffle jus.
A standout main dish is this herb-roasted chicken with couscous, tomate farcie and mustard.
Vaucluse’s dessert menu features several outstanding choices, including this caramelized puff pastry with crème mousseline.
Another standout sweet is this summer berry tart.
Beyond the terrific food, Vaucluse also offers a number of delightful cocktails, including this one, Casino Royale, which features Stolichnaya Vodka, Dolin Blanc, Cointreau and Suze.
Bourbon drinkers may favor Le Diplomate, which features Old Forester Bourbon, Lillet Blanc and elderflower.