We are happy to announce that LUC is the first restaurant to partner with our neighbor Harbour Pointe Coffeehouse for the launch of Parent Date Night on Monday, May 13th from 6:30-8:30pm!
Parent Date Night is a new event on Monday nights that gives parents the chance to bring their children to Harbour Pointe Coffeehouse from 6:30-8:30pm, have a kid free dinner at LUC, and leave parents rest assured that their kids are well taken care of and nearby.
Zander Natallanni is the owner of Harbour Pointe Coffeehouse and has been a long time babysitter for kids of all ages. He is also a licensed CNA and has worked with children with autism. Natallani is also enlisting help from local nannies to ensure Parent Date Night is a success.
The coffee shop will close to the public at 6:30 when the kids arrive. The cost for one child is $25, and an additional $5 for each sibling within one family.
For more information please visit www.hpcoffeehouse.com or call (206) 4201187
“Happy Weekend Special” for $20
Noon – to 4pm Saturday and Sunday Only
Two Beignets, Two Quiche Bites, Two Pork Skewers
with a choice of a
Coupe De Sparkling Rose
Join us at LUC this Mother’s Day for a special Mother’s Day Dinner from 4:30pm – close!
3 course menu for $35!
Grilled Asparagus Mousseline
Soup Du Jour
Beets, Radishes, Yogurt, Hazelnuts, and Frisée
Lamb Shank, Spring Vegetables, and Almond Gremolata
Roasted Cauliflower, Lentil, Carrot, Parsnip, Vegetable Demi Spring Salad, with Harissa Vinaigrette
Wild Troll Caught King Salmon
Bavarian Rhubarb Sables Cookie
Chocolate Caramel Cake
Pot De Créme Hazelnut Cookie
Make your reservations today!
Kathy and I would like to thank you for your patronage and great support. Due to the overwhelming response, we are extending the closing date of Rover’s to Sunday, June 23rd!
We would also like to thank you for all the great stories and memories you have been sharing with us over the past few months. It is amazing to look back at all the wonderful things that have happened at Rover’s over the past 25 years.
See you this spring!
-The Chef In The Hat ™
Seattle Restaurant Week returns April 7 -11 & 14- 18! Make your reservations with LUC today! SRW Menu – $28 per person for 3 courses:
French Onion Soup
Boston Lettuce Salad with Red Wine Vinaigrette
Chicken Liver Mousse, Apple Gelée, and a toasted baguette
Braised Pork Cheek, Mustard Greens, Parsnip Mash, and Au Jus
Steamed Mussels & Clams, Saffron Broth, and Rouille Crostini’s
Roasted Cauliflower, Lentils, Carrot, Vegetable Demi-glace, Harissa, and Spring Greens
Chocolate Terrine and Blood Orange Caramel
Floating Island and Toasted Almond Brittle
Yogurt Bavarian, Confit Rhubarb, and Sablé Cookie
Come celebrate Valentine’s Day at LUC!
In addition to our regular dinner menu, LUC will be offering a 3-Course Menu for $40 to celebrate Valentine’s Day.
This menu will be offered through Valentine’s Day weekend, from Thursday the 14th to Sunday the 17th.
For reservations please call 206.328.6645 or go online.
VALENTINE’S DAY MENU*
Three Courses at $40 Per Person
Smoked trout and mushroom croquette, tarragon aioli
Roasted beet, yogurt, hazelnut brown butter vinaigrette, frisée
Carrot soup, crème fraîche
Scallop, green apple purée, watercress, lentils,
apple cider sauce
Pork cheek, parsnip, chard, butternut squash,
reduction of pan jus
Roasted cauliflower, lentils, parsnip purée, harissa vinaigrette
Chocolate terrine, blood orange caramel sauce
Ginger crème brulée, ginger crystals
Almond cake, cardamom anglaise, pomegranate syrup
A LA CARTE ENTRÉE – $40
filet mignon, béarnaise sauce, dutchess potato,
$60 as three course option
WINE PAIRING – $25
Je T’aime, sparkling cremant rosé, Limoux, FR
Domaine des Cassagnoles, Reserve Cuvée, Merlot
Domaine Astruc, Muscat
Thursday, February 14, 2013
Valentine’s Day Menu*
Five Courses at $125 Per Person**
Wine Pairing and Reserve Wine Pairing Available
Sea bass Crudo, White Sturgeon Caviar, Scallion Sauce
Kusshi Oyster, Ginger Gelée, Finger Lime
Seared Scallop, Wild Mushroom Potage, Black Truffle,
Quail Ballantine, Celery Root Gratin,
Almond-Coriander & Blood Orange Gremolata, Harissa Butter, Olive Gel
Wagyu Beef, Seared Foie Gras, Black Lentils, Arugula,
Pickled Salsify, Port-Currant Sauce
Symphony of Desserts
.*Menu items are subject to change due to the availability of ingredients.
**Price does not include wine, gratuity, or tax.
LUC will be offering Happy Hour all day on Superbowl Sunday in the bar and kitchen counter! We are open at 12 pm!
We are pleased to annouced we will be extending new hours at Rover’s:
Tuesday – Thursday: 5:30 pm – 9:00 pm
Friday & Saturday: 5:00 pm – 10:00 pm
Sunday: 5:00 pm – 9:00 pm
December 10, 2012
Seattle, WA 98112
Dear Friends of Rover’s:
After 25 years, Rover’s chapter is coming to an end in April.
Kathy and I are very grateful for all of you who have supported and shared with us some of your most precious moments over the years. Words are hard to find to thank all of you for believing in our vision and for your constant appreciation of our craft, so we will start with a big “Merci”!
Looking back at Rover’s ascent in the hospitality and culinary world over the years, it is still unbelievable, and even startling.
We have an enormous amount of gratitude for all the people who have participated in building this legacy, especially the customers, the employees and our purveyors.
We are turning over a new leaf, and we are moving onto exciting projects. We will keep you informed as things develop.
Thierry & Kathy Rautureau
Rover’s / LUC
PS: To correct some misinformation, here is a little clarification for all:
Rover’s is not moving; it is ending a 25 years legacy.
We are not putting Rover’s up for sale; we are turning the lights off.
LUC is not affected by these changes.
Yes, we are working on a new project we cannot talk about at this moment, but stay tuned with The Chef In the Hat….
Rover’s will be closed Monday, December 24 and Tuesday, December 25.
We will also be closed Tuesday, January 1, Wednesday, January 2, & Thursday, January 3.
LUC will also be closed Monday, December 24 and Tuesday, December 25.
We will also be closed Tuesday, January 1.
Rover’s & LUC will both closed Sunday, January 6.
We are now accepting reservations for New Year’s Eve at Rover’s. Please call 206.325.7442 to make your reservation
New Year’s Eve Menu
December 31st, 2012
Pickled Celery Root, Scallop Sashimi, Citrus Tea Gel, Nori crisp,
Salmon Pastrami, Fennel Sauerkraut, Rye Crisp, Tangerine Aioli
Smoked Duck Consommé, Winter Savory Tagliatelle, Duck Confit, Poached Quail Egg
Black Cod, Charred Cauliflower Gratin, Wilted Spinach, Black Truffle, Bacon Emulsion
Roasted Wagyu Beef, Back Trumpet Mushroom, Leek, and Olive Braise, Couscous, Red Wine Vinegar Demi, Espilette Oil
Symphony Of Desserts
Rum Baba, Stewed Pineapple, Rum Raisin Ice Cream
Eggnog Napoleon, Cream Cheese Short Dough, Ginger
Hot Chocolate Soufflé, Espresso Sauce
(Extra course included on 2nd seating menu / also available a la carte)
Butter Poached Maine Lobster, Roasted Parsnip, Blood Orange Maltaise Sauce
The Chef In The Hat’s Favorites
Seared Foie Gras, Daily Preparation -25
Scrambled Egg, White sturgeon Caviar, Lime Crème Fraîche -25
Butter Poached Maine Lobster, Roasted Parsnip, Blood Orange Maltaise Sauce -25See More
Beginning November 23rd, LUC will be hosting daily bartending classes with Bartender Extraordinaire, Christophe Rougny. Each week Christophe will teach you the secrets of crafting that perfect cocktail featuring locally distilled spirits. Bites from The Chef in the Hat will be served.
November 26-30: “Cranberry Liquor Cosmopolitan”
Vodka by Rain City Spirits
Clear Creek Cranberry Liquor
December 3-7: “French Mischief 75″
December 10-14: “Auld Lang Syne Fashioned”
Rye Woodinville Whiskey Co.
December 17-21: “Hot Spot Side Car”
Blue Flame Brandy
January 7-11: “Madison’s 15th to 28th Street Manhattan”
January 14-18: “Island Fever Mojito”
Classes are from 3:00 pm – 4:30 pm, Monday – Friday
$50.00 per person
Parties of 6 or more will receive a 10% discount and
Parties of 12 or more will receive a 15% discount.
Call 206.328.6645 to reserve your spot!
This popular class series is back for 2013.
Join Chef De Cuisine Rob Sevcik in the Kitchen, followed by a 3-course lunch and Wine presentation and tasting with Wine Director Scot Smith. All classes are from 10am to 1:30pm.
Saturday, January 26: “Basic Cheese Making & Cabernet Sauvignon”
Saturday, February 23: “Charcuterie and Smoking Meats & Pinot Noir”
Saturday, March 30: “Soup Crafting & Obscure Washington Wines”
Price: $125.00/person (includes class, lunch, wine, gratuity and tax)
Call 206.325.7442. Pre-payment is required to reserve your space.
Space is very limited so make your reservations soon!
According to French law passed in 1985, Beaujolais Nouveau may not be released until the clock strikes midnight on the third Thursday of November. This is a fruity and light-bodied wine grown from the Gamay grape. For those of you thinking ahead to Thanksgiving, this wine makes a wonderful pairing with turkey.
Beginning Novemmber 15, join us at LUC and enjoy all the flavors Beaujolais Nouveau has to offer. We will be serving a special 3-course dinner ($35) with 2 Beaujolais Nouveau wine pairings. ($18)
Voting will begin 9/3
Make us #1! Visit www.best.king5.com/rover-s/biz/18418 and Vote Rover’s as Best Fine Dining Restaurant in Seattle.
Wednesday, September 19, 2012
Join Chef Thierry and Kathy as we celebrate our 25th Anniversary Celebrated in 25 Bites over 8-courses. Chef Thierry and the Rover’s Kitchen create a beautiful menu consisting of 25 different flavors (Bites!) that are enjoyed over an 8-Course tasting menu. As a tribute to our anniversary this type of menu format is only offered once a year and is truly an amazing experience!
25th Anniversary Menu $125/person*
Wine Pairing $75/person*
Reserve Wine Pairing $150/person*
This event begins at 6:30pm with passed Hors d’oeuvres and Champagne. Dinner to follow.
To make reservations for this event, please call 206.325.7442.
Space is limited.
Rover’s Celebrates 25 Years
Wednesday, September 19, 2012
Compressed Melon, Marinated Cheese Curd, Mint Foam
Hamachi Crudo, Chervil Salad, Dijon Oil
Squash Bisque, Poached Brown Butter Meringue
Rabbit Liver Pâté, Port Gelée
Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar
Oyster, Caviar, Cucumber Cream
Poached Mackerel, Fennel, Crème Fraîche, Caviar
Smoked Salmon, Daikon Radish, Quail Egg
Foie Gras Torchon, Brioche, Sauternes Aspic
Clam, Cured Duck, Clam Jus
Scallop Fritter, Tarragon Aioli
Prawn Cake, Grilled Eggplant, Tomato Jam
Lobster & Corn Chowder, Basil, Cured Pork Belly
Baked Cod, Honey Sesame Glaze, Sweet Potato Puree
Sole Roulade, Mussels, Chard, Saffron
Halibut, Sage Gremolatta, Tomato Salad
Veal Sweetbread- Foie Gras Sausage, Flageolet Bean Puree, Sherry Reduction
Seared Foie Gras, Roasted Plum, Honey Sauce
Foie Gras Flan, Apple Cider Sauce
Quail Ballantine, Roasted Parsnip, Currant Sauce
Smoked Guinea Fowl, Mustard Greens, Potato Rissole
Roasted Rabbit, Chanterelle Mushroom, Sage Sauce
Venison, Potato Risotto, Yellow Pepper Sauce
Squab Breast, Salsify Dolmade, Verjus Sauce
Iberico Pork, Sautéed Spinach, Apricot, Lovage Sauce
Hazelnut-Mascarpone Gateau, Frangipane, Huckleberry
Genoise Aux Pommes, Candied Apple, Milk Jam, Apple Sorbet
Dark Chocolate Pot de Crème, Plum, Meringue
*Price does not include gratuity or tax.
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