Date Night at LUC!

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

File Under Events + Luc + News + Uncategorized

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LUC “Happy Weekend Special”

“Happy Weekend Special” for $20

Noon – to 4pm Saturday and Sunday Only           

Includes:

Two Beignets, Two Quiche Bites, Two Pork Skewers

and Salad

with a choice of a

Mini Mary

or

Coupe De Sparkling Rose

or

16oz PBR

File Under Events + Luc

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Mother’s Day Special at LUC!

 

Join us at LUC this Mother’s Day for a special Mother’s Day Dinner from 4:30pm – close!

3 course menu for $35!

Appetizers

Grilled Asparagus Mousseline

or

Soup Du Jour

or

Beets, Radishes, Yogurt, Hazelnuts, and Frisée

Entrées

Lamb Shank, Spring Vegetables, and Almond Gremolata

or

Roasted Cauliflower, Lentil, Carrot, Parsnip, Vegetable Demi Spring Salad, with Harissa Vinaigrette

or

Wild Troll Caught King Salmon

Dessert

Bavarian Rhubarb Sables Cookie

or

Chocolate Caramel Cake

or

Pot De Créme Hazelnut Cookie

Make your reservations today!

File Under Events + Luc

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Rovers Closing Date Extended!

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 ™

File Under News + Press + Rover's + Uncategorized

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Seattle Restaurant Week at LUC!

 


Seattle Restaurant Week returns April 7 -11 & 14- 18! Make your reservations with LUC today! SRW Menu – $28 per person for 3 courses:

First Course

French Onion Soup
or
Boston Lettuce Salad with Red Wine Vinaigrette
or
Chicken Liver Mousse, Apple Gelée, and a toasted baguette

Second Course

Braised Pork Cheek, Mustard Greens, Parsnip Mash, and Au Jus
or
Steamed Mussels & Clams, Saffron Broth, and Rouille Crostini’s
or
Roasted Cauliflower, Lentils, Carrot, Vegetable Demi-glace, Harissa, and Spring Greens

Third Course

Chocolate Terrine and Blood Orange Caramel
or
Floating Island and Toasted Almond Brittle
or
Yogurt Bavarian, Confit Rhubarb, and Sablé Cookie

 

File Under Events + Luc + News

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Feel the Love at LUC

.

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

.

CHOICE OF

Smoked trout and mushroom croquette, tarragon aioli

Roasted beet, yogurt, hazelnut brown butter vinaigrette, frisée

Carrot soup, crème fraîche

.

CHOICE OF

  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

.

CHOICE OF

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,
sautéed spinach

$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

File Under Events + Luc

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Valentine’s Day at Rover’s

Thursday, February 14, 2013

.

Valentine’s Day Menu*
Five Courses at $125 Per Person**
Wine Pairing and Reserve Wine Pairing Available

.

Amuse Bouche

.

Sea bass Crudo, White Sturgeon Caviar, Scallion Sauce
&
Kusshi Oyster, Ginger Gelée, Finger Lime

.

Seared Scallop, Wild Mushroom Potage, Black Truffle,
Roasted Parsnip

.

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.

 

File Under Events + Rover's

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02.03.2013: Happy Hour All Day

LUC will be offering Happy Hour all day on Superbowl Sunday in the bar and kitchen counter!  We are open at 12 pm!

File Under Luc + News

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Rover’s New Hours!

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

Merci!

File Under Uncategorized

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Dear Friends of Rover’s

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.

Sincerely Yours,

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….

File Under Uncategorized

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Holiday Hours for 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.

Happy Holidays!

File Under Uncategorized

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New Year’s Eve at Rover’s

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
~~~~~
Amuse Bouche

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

 

File Under Events + Rover's

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11/23 Seasonal Cocktail ob- Sessions at LUC

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.

::Class Schedule::

November 26-30: “Cranberry Liquor Cosmopolitan”
Vodka by Rain City Spirits
Clear Creek Cranberry Liquor

December 3-7: “French Mischief 75″
Mischief Gin

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”
Oola Bourbon

January 14-18: “Island Fever Mojito”
Pacific Rum

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!

File Under Events + Luc + News + Spirits

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Rover’s Cooking & Wine Classes: The Perfect Stocking Stuffer

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.

Class Schedule:

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)

To Reserve:

Call 206.325.7442. Pre-payment is required to reserve your space.
Space is very limited so make your reservations soon!

File Under Events + Rover's

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11/15 – 12/2 Beaujolais Nouveau at LUC

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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)

File Under Events + Luc + Wine

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09/3 – Vote for Rover’s for King5 Best of Western Washington Fine Dining

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.

File Under Press + Rover's

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9/19: 25 Years in 25 Bites Dinner

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

Amuse Bouche

Compressed Melon, Marinated Cheese Curd, Mint Foam

Hamachi Crudo, Chervil Salad, Dijon Oil

Squash Bisque, Poached Brown Butter Meringue

Rabbit Liver Pâté, Port Gelée

First Course

Scrambled Egg, Lime Crème Fraîche, White Sturgeon Caviar

Oyster, Caviar, Cucumber Cream

Poached Mackerel, Fennel, Crème Fraîche, Caviar

Second Course

Smoked Salmon, Daikon Radish, Quail Egg

Foie Gras Torchon, Brioche, Sauternes Aspic

Clam, Cured Duck, Clam Jus

Third Course

Scallop Fritter, Tarragon Aioli

Prawn Cake, Grilled Eggplant, Tomato Jam

Lobster & Corn Chowder, Basil, Cured Pork Belly

Fourth Course

Baked Cod, Honey Sesame Glaze, Sweet Potato Puree

Sole Roulade, Mussels, Chard, Saffron

Halibut, Sage Gremolatta, Tomato Salad

Fifth Course

Veal Sweetbread- Foie Gras Sausage, Flageolet Bean Puree, Sherry Reduction

Seared Foie Gras, Roasted Plum, Honey Sauce

Foie Gras Flan, Apple Cider Sauce

Sixth Course

Quail Ballantine, Roasted Parsnip, Currant Sauce

Smoked Guinea Fowl, Mustard Greens, Potato Rissole

Roasted Rabbit, Chanterelle Mushroom, Sage Sauce

Entr’acte

Main Course

Venison, Potato Risotto, Yellow Pepper Sauce

Squab Breast, Salsify Dolmade, Verjus Sauce

Iberico Pork, Sautéed Spinach, Apricot, Lovage Sauce

Dessert

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.

 

File Under Events + Rover's

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