Kathy and I are pleased to finally announce the opening of Loulay Kitchen & Bar on December 4, 2013. Named for my hometown of Saint Hilaire de Loulay in France, Loulay Kitchen & Bar marries the French influence of my upbringing with modern twist and sensibility to provide an accessible dining experience for everyone.
Loulay’s menu highlights the freshness of local and seasonal ingredients following our tradition. Many of the menu items are rooted in my childhood memories, including hot chocolate with brioche and salted butter that is based on a recipe shared with my grandparents in the morning around the farm kitchen table in France. Loulay Kitchen & Bar is the culinary representation of my heart and soul, representing the spirit of the food of my childhood as seen through the prism of my many years of experience combined with my fondness of Northwest ingredients.
With a variety of distinctive dining areas, Loulay Kitchen & Bar offers multiple dining experiences. The six-seat Chef’s Counter provides a spot in the heart of the action overlooking the kitchen and the bar offers 24 seats in the bustling lounge. The main dining room gives an urban feeling to Loulay and the balcony feels perfect for an anniversary in a glowing setting. This is where the one dinner table is prominently placed, overlooking the kitchen providing the best bird’s-eye view. The mezzanine provides a more intimate dining experience in a serene setting and is available for private events up to 32 guests.
Kathy and I think now is the perfect time to give birth to a new concept downtown Seattle and Loulay is the perfect marriage of both. We have an outstanding team with staff from Rovers, Luc, and new faces, a blossoming location, and an environment that satisfies so many dining experiences. We are thrilled to open our doors to a wonderful downtown community and a great partnership with the Sheraton Ownership Group.
Loulay Kitchen & Bar is located at 600 Union Street in Seattle is be open from 11 a.m. to 11 p.m. daily. The restaurant offers a lunch menu from 11:30 a.m. to 2 p.m., a dinner menu from 5 to 10 p.m., and a lighter bistro menu available throughout the day. Valet parking is available at the Sheraton Seattle Hotel. For more information or to make reservations, call 206-402-4588 or visit www.Loulay-Seattle.com.
We are so grateful for your support over the years, we look forward to serving you for many more years!
Luc’s Chef de Cuisine David Mitchell is very excited to be a part of Pike Place Market’s Atrium Kitchen Chef Demos on Wednesday, December 4th from noon to 1pm.
Chef David will be demonstrating how to make a celery root and potato soup with chive and lemon oil in the brand new Atrium Kitchen at Pike Place Market. Don’t worry if you can’t make it to the cooking demo, we will be serving Chef David’s celery root and potato soup all night at Luc on December 4th!
Here in the Pacific Northwest we are very fortunate to have such an abundance of seasonal, beautiful and local produce available at all times of the year. This season at Luc you can look forward to seeing an array of wild mushrooms, Cauliflower Mushrooms, Lobster Mushrooms, and Black, Golden, and White Chanterelle Mushrooms from some of the most passionate local foragers in the Pacific Northwest.
Here is one of Chef David Mitchell’s favorite wild mushroom recipe’s to cook at home.
Mushroom and Potato Croquette
1lb Chanterelle Mushrooms cleaned and rough chopped
¼ cup olive oil
1lb raw Yukon Gold potatoes
2 clove garlic
½ large onion
1cup Comte Cheese (or high quality Swiss)
2 T minced chives
1 T harissa
4 egg whites whisked
3 cups of Panko or any bread crumb
Salt and pepper to taste
Method: Boil potatoes in salted water with garlic cloves until fully cooked then strain and cool. Lightly salt mushrooms and let sit for 20 minutes, in a large sauté pan heat the olive oil until lightly smoking and add mushrooms in small batches so not to over crowd, cook until lightly crisp and caramelized. Dice and sauté onions on med high heat to get color then cool. Combine all ingredients in large bowl and mix well. Bread with egg white and Panko bread crumbs.
For frying two croquettes: Heat 3oz canola oil to medium-high heat and add croquettes, cook for 2 minutes or until dark golden brown, flip and cook 2 more minutes until dark golden brown. Drain on paper towels, and lightly season with salt. This dish is great served with a small side salad and any kind of aioli or savory chutney or jam.
Join us this Halloween for a costume contest and fall inspired cocktails at Luc. Come in costume between 5pm-9pm for a chance to win a $50 gift card to Luc. Management staff will choose their favorite costume at the end of the night, so be sure to dress to impress!
Chef In The Hat™ will be hosting in-store event It Takes Two at the Bellevue Best Buy store from 3pm-6pm on Saturday, October 5th. It Takes Two will feature small kitchen appliance demos, live cooking demos from Chef Thierry Rautureau, and the chance to get a hands on experience with the products and food!
Stop by and say hello to the Chef In The Hat on Saturday, learn how to make a few of Chef Thierry’s favorite dishes, and for a chance to win a small appliance kitchen makeover from Best Buy!
Check out Thierry and Tom with host Pete Evans on Moveable Feast with Fine Cooking, a new 13-episode series produced by WGBH and Fine Cooking magazine. Moveable Feast with Fine Cooking takes viewers on a culinary journey across America and spends a day in Seattle.
Here’s a sneak peak of Moveable Feast with Fine Cooking in Seattle
Seattle Restaurant Week returns this October! Enjoy a 3-course dinner menu for just $28 Sunday through Thursday, October 13-17 and October 20-24!
October SRW Menu
Pumpkin Soup, Chanterelle Mushrooms, Sage, Nutmeg
Pear Salad, Gem Lettuce, Hazelnut Butter, Bleu D’auvergne, Tarragon Dressing, Radish
Pork and Roasted Sweet Pepper Croquette, Smoked Tomato Aioli, Frisée
Crispy Skin Confit of Chicken, Fig, White Bean, Lamb Sausage, Fine Herbs
Moules Frites, Taylor Shellfish Mussels Steam with White Wine, Mustard, Saffron, and Parsley. Served with Pommes Frites
Moroccan Spiced Eggplant, Chickpea, Lemon Confit, Aubergine, Vegetable Demi-Glace
Pot de Crème – Hazelnut Cookie
Two Cheeses with Seasonal Accompaniments
Huckleberry – Bay leaf Scented Bavarois
Make your reservations today!
Seattle Kitchen’s new times on Kiro 97.3FM are Saturdays from 5pm-7pm and Sundays from 10 – noon. You can also listen to past episodes on Kiro Radio!
This year Luc will be participating in Seattle’s Annual Craft Beer + Food Tasting Event and have paired up with Two Beers Brewing Company. Craft Beer + Food is an event showcasing the Seattle area’s finest craft beer and cuisine, presented by the Washington Beer Blog. Featuring delicious dishes from ten of the area’s best restaurants paired with beers from ten of the area’s best breweries.
All proceeds will benefit Seattle Tilth and the Just Garden Project.
Craft Beer + Food
Wednesday, September 25, 2013
6:00 – 9:00 pm
Happy Hour Everyday
french fries, harissa aioli
smoked salmon tartine, herbed goat cheese
NEW! A.B.L.T., avocado, bacon, lettuce, tomato
olive oil toasted baguette,tapenade,tomato jam
Boston lettuce, toasted walnut, red wine vinaigrette
steamed mussels and clams, butter, white wine, shallot,
garlic, herb broth
grilled steak onglet salad, bleu d’Auvergne, cucumber,
braised pork skewer, harissa jam, tartar sauce
columbia city bakery bread
moroccan olives with olive oil
petit boeuf bourguignon stew
local oysters on the half shell (market price)
$5 Avivé natural peach sparkling wine
$4 glass house rosé or red wine
$3 pint draft PBR
$5 mini mad hat’n
$5 tini lucatini
Name: David Mitchell
Where Are You From: East Bay, CA
Work Experience: As a young cook I started out at The Dining Room at The Ritz-Carlton in San Francisco. The experience at The Ritz-Carlton gave me a great base in French cuisine. At 24 I took a Chef de Cuisine position at La Beau’s. I moved to Washington to take the Executive Sous Chef position at Hotel Bellwether. Most recently I worked with Chef Steven Ariel at new restaurant Trace at the W Hotel.
Favorite Food to Cook: My favorite food to cook is crispy skin fish. It’s challenging, but when you get it right, it’s beautiful.
Favorite Late-Night Snack: Cold fried chicken and macaroni salad… It’s the best!
Favorite Line From A Movie: “We cut back on my percentage, it’s liable to cut back my aim.” – The Good The Bad and The Ugly
Best Vacation You Ever Had: The Virgin Islands, St. John. Perfect water, perfect weather, and great food!
Guilty Pleasure Song: Something – LL Cool J
If You Weren’t In The Restaurant Industry You Would Be? A Marine Biologist specializing in shark research.
Favorite “Summer” Food: A BLT with perfectly ripe tomato and avocado on sourdough with butter lettuce and thickly sliced bacon. (Just like the one coming to Luc next week!)
2 cups pitted and crushed Bing Cherries
2 cups white balsamic vinegar
Bring cherries and vinegar to a simmer for 5 minutes, remove from heat and let stand til cool, transfer to a glass jar, cover and leave at room temp over night. Refrigerate leftovers after using.
1 cup pitted and halved Bing Cherries, plus 1 cup pitted Bing Cherries with stems attached.
1 cup pitted and halved Rainier Cherries, plus 1 cup pitted Rainier cherries with stems attached.
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground black pepper
Toss all of the cherries in the olive oil, lemon juice and black pepper.
Season with salt to taste.
1 cup Beecher’s cheese curds
½ cup toasted whole almonds
12 thin slices of Jambon Ham (or any high quality thinly sliced ham will work)
A couple handfuls of Baby Mizuna (you can find at farmers markets)
Divide the cherry salad evenly among 4 plates, add the cheese curds and toasted almonds, lay on top the ham and the Minzuna, then drizzle 1 tablespoon cherry vinegar over each dish. Bon Appetite!
Kitchen Circus is a live event and a reality web series that includes home cooks testing their skills in the Rover’s professional kitchen . Each episode showcases three contestants competing to create one dinner course to serve to 45 people.
The competition is exciting and involves real people in all aspects. Only amateur home cooks were able to audition to compete in Kitchen Circus and every dish was judged by the dinner guests. The winners from each dinner moved on to the Finale at the end of the season.
Celebrity Guests in the series include: Tom Douglas
(James Beard Award Winning Chef/Restaurateur), Steve Scher (NPR Radio Host), Jason Wilson (Chef/Owner at Crush), and Maria Hines (Chef/Owner at Tilth).
Each 30 minute episode is now available on YouTube
The GROUPON Bite of Seattle 2013 will take place Friday July 19, Saturday July 20, and Sunday July 21. Take part in this annual celebration by spending the weekend sampling bites from some of Seattle’s best restaurants and sipping on local craft beers and wine.
This year Chef Thierry Rautureau will be hosting The Bite Cooks! Friday, Saturday, and Sunday. The Bite Cooks! is a high energy live cooking entertainment showcase located on the Fisher rooftop for everyone to enjoy! Participants include some of Seattle’s finest chefs, including our very own Chef Rob Sevcik.
You can also find Luc at The Alley Sunday, July 21st
The Bite Cooks! Schedule
Luc will be closed Thursday, July 4th in observation of the 4th of July holiday.
Happy 4th of July!
Kitchen Circus Premier
We kicked off the first season of Kitchen Circus in 2012 auditioning home cooks to test their skills in Rover’s professional kitchen. We filmed the 4 dinner competitions where each contestant made one dinner course for 45 guests. We are now ready to premier the web series.
Kitchen Circus Premier:
Come celebrate the Kitchen Circus premier with Chef Thierry Rautureau, meet contestants, and be the first to see a full episode of Kitchen Circus on Monday, July 15th at 6pm.
• Palace Ballroom (2100 5th Avenue, Seattle, WA 98121)
• Tickets available online starting at http://kitchencircus.brownpapertickets.com
• $25 per person (includes appetizers and 1 beverage)
o 21 and over ONLY
o Tickets MUST be purchased in advance, NO TICKETS available at door
We are excited to announce the first season (all four episodes) will be available on YouTube/KitchenCircus on Tuesday, July 16th!
More About Kitchen Circus:
Kitchen Circus is both a live event and a reality web series. Nine home cooks each made one course of a three course meal at Rover’s for 45 dinner guests. The dinner guests selected a winner by voting on 3 criteria; taste, presentation and creativity. The winners from each dinner moved on to the Finale at the end of the season. Celebrity Guests in the series include: Tom Douglas (Restaurateur Extraordinaire), Steve Scher (NPR Radio Host), Jason Wilson (Chef/Owner at Crush), Maria Hines (Chef/Owner at Tilth, Agrodolce, Golden Beetle), and more.
Help support Kitchen Circus by viewing Kitchen Circus previews and episodes online, and share with your friends.
Rover’s served its last déguster on June 23rd, 2013. A big thank you to all who have supported us over the years. We are looking forward seeing all of you in our new restaurant in the Fall. In the meantime come and say “Hi!” at Luc and stay tuned for new adventures from The Chef In The Hat!
In 2012 Chef Thierry Rautureau and Chef Nat Stratton-Clarke hosted Madison Valley’s first annual Bastille Bash. This year Madison Valley will hosting its second annual Bastille Bash on Saturday, July 13 from 3pm-8pm.
Last year Bastille Bash had an incredible turn out of more than 2,000 people and eventually sold out. Event organizers have had more time to plan this year and have expanded the event’s footprint on East Madison Street from 27th to 30th Avenue and down 29th off the main street.
Madison Valley’s Bastille Bash will include French inspired food from some of the city’s most acclaimed restaurants, Northwest and French wine tastings, live music & entertainment, cooking demos from local chefs at the Viking Stage, burlesque dancers, mimes, and street actors.
This year you can find Luc serving dishes at two different booths!
Tickets to Bastille Bash can be purchased in advance from Brown Paper Tickets
Join us on Father’s Day, June 16th 2013 as the Chef In The Hat celebrates Luc’s 3rd birthday by sharing stories about his father, Luc whose namesake has brought forth new horizons in the family owned restaurants for over 25 years!
Chef Thierry remembers the best pork sausages were the ones from the grill with his dad in the French Countryside. To commemorate Luc’s 3rd birthday, we will be serving cake, champagne, and “Papa’s Sausage” in honor of Chef Thierry’s father.
The party starts at 4pm!
Please make reservations by phone
Grilled Bread Salad, White Beans,”Papa’s Sausage”
A glass of house rosé or house red wine or a pint of draft beer
Cake and bubbles will be served at 5:30!
See you on Father’s Day for the Fête!
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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