Vaucluse has two main dining rooms. Here is the elegant west dining room.
Stylish
Another view of the west dining room.
French sensibility
The east dining room is equally elegant.
Upscale
Here’s another view of the east dining room.
Top dog
Michael White is the chef/owner of Altamarea Group, which operates Vaucluse.
Executive chef
White tapped Jared Gadbaw to head the kitchen.
Snail's pace
A popular choice on the hors d’oeuvre meby is escargot with red camargue rice and feta.
En croute
Another featured hors d’oeuvre is duck and pork terrine with pistachio, cherry and whole-grain mustard.
Clean and fresh
Starters include this big eye tuna crudo, eggplant caviar, haricot verts and quail egg.
Delicate
A vegetable offering is this warm zucchini tartlet with fromage blanc and yellow tomato coulis.
Ribbon pasta
Of course there’s a pasta offering—tagliatelle with duck confit, wild mushrooms and Madeira.
Deep flavors
Meat lovers will go crazy over this veal tenderloin, foie gras and carmelized onion tartine with black truffle jus.
Poulet
A standout main dish is this herb-roasted chicken with couscous, tomate farcie and mustard.
Work of art
Vaucluse’s dessert menu features several outstanding choices, including this caramelized puff pastry with crème mousseline.
As summer fades away
Another standout sweet is this summer berry tart.
Bond, James Bond
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.
In the name of politics
Bourbon drinkers may favor Le Diplomate, which features Old Forester Bourbon, Lillet Blanc and elderflower.