Friday, February 10, 2012
In addition to our regular a la carte menu, Chef de Cuisine Rob has prepared a special Valentine’s Day inspired menu for Rover’s Friday Lunch.
To make reservations call: 206.325.7442 or online
3-Course Menu $45
Wine Pairing $35
Menu
Appetizer
Caramelized Shallot Consommé, Braised Oxtail, Pomme Puree
OR
Hamachi Crudo, Soft Poached Quail Egg, Pickled Daikon Radish
Main Course
Seared Waygu Strip Loin, Chesnut-Celery Root Gratin, Preserved Cherry, Spinach, Port Demi
OR
Butter Poached Black Cod, Braised Winter Greens, Razor Clam Nage, Cured Pork Belly
Dessert
Gianduja, Hazelnut, Caramel Chocolate Bar
OR
Coconut Bavarois, Blood Orange Compote, Pomegranate Gelée
Mignardises
Tuesday, February 14, 2012
For reservations please call 206.325.7442. Online reservations are not available for this evening. A credit card is required to secure a reservation.
Valentine’s Day Menu*
5-Courses $125/person**
Wine pairing $60/ Reserve Wine Pairing $120
1st Course
Hamachi, Quail Egg, Daikon Radish, White Sturgeon Caviar
&
Fried Razor Clam, Cauliflower Mousse
2nd Course
Caramelized Shallot Consommé, Braised Oxtail, Pomme Puree, Micro Greens
Add Perigord Black Truffle $25
3rd Course
Poached Trout Roulade, Smoked Shiitake Mushroom, Edamame Puree, Red-Wine Gastrique
Entracte
Main Course
Seared Wagyu Strip Loin, Chestnut-Celery Root Gratin, Preserved Cherry, Arugula, Port Demi
Dessert
Gianduja, Hazelnut, Caramel, Chocolate Bar
Coconut Bavarois, Blood Orange Compote, Pomegranate Gelée
Parting Gift
To Add On:
Scrambled Organic Egg, Lime Crème Fraîche, White Sturgeon Caviar $25
Seared Foie Gras, Seasonal Accompaniments $25
*Menu items are subject to change due to availability of ingredients. A Vegetarian menu is available by request.
**Price does not include wine, gratuity or tax.
Happy Hour
4:30pm-6:30pm
$5 each
french fries, harissa aioli
smoked salmon tartine, herbed goat cheese
olive oil toasted baguette, tapenade, tomato jam,
fromage blanc
Boston lettuce, toasted walnut, red wine
vinaigrette
steamed mussels and clams
saffron broth
mini “BLT,” pulled pork, slab bacon,
tomato jam, arugula
braised pork skewer, harissa jam, tartar sauce
harissa marinated grilled calamari skewer
~
columbia city bakery bread
moroccan olives with olive oil
$2
Petit boeuf bourguignon stew
$10
$5 cocktails
mini mad hat’n
tini lucatini
$3 glass house white or red wine
$3 pint draft beer
*Seating at the bar & kitchen counter only.
*Currently all classes are sold out. If you would like to be added to our waitlist, please call 206.325.7442. Stay tuned for a April class featuring Lamb!
This popular class series is back for 2012.
Join Chef Rob Sevcik in the Kitchen, followed by a 3-course lunch and Wine presentation and tasting with Sommelier Scot Smith. 10am to 1:30pm
Class Schedule:
Saturday, 1/14/12: “A Game Lunch in Bordeaux” SOLD OUT
Saturday, 2/4/12: “Planning a Dinner for 2 with Champagne” SOLD OUT
Saturday, 3/10/12: “Northwest Seafood and Washington Wines” SOLD OUT
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!
Shepherd to Chef Event at Rover’s with The Chef in the Hat Thierry Rautureau and Shepherd Reed Anderson of Anderson Ranch
Saturday, April 14, 2012
Location: Rover’s / 2808 E Madison Street
Time: 10:00am—1:30pm
Price $125/person (inclusive of class, lunch, wine, gratuity and tax)
Join the “Chef in the Hat” Thierry Rautureau in the kitchen for an intimate culinary event surrounding American Lamb.
This event begins at 10am with a cup of coffee in the Rover’s dining room, and then you are escorted into the Rover’s kitchen for a lamb butchery demonstration from Chef Thierry and a culinary demonstration from Rover’s Chef de Cuisine Rob Sevcik. Your afternoon is completed with a 3-course lunch with a wine class from Rover’s Wine Director Scot Smith.
To Reserve:
Call 206.325.7442. Pre-payment is required to reserve your space.
Space is very limited so make your reservations soon!
In addition to our regular dinner menu, we will offer a 3-Course Menu for $40 and additional specials to celebrate Valentine’s Day!
For reservations please call 206.328.6645. Or online.
This menu will be offered from: Friday, 2/10 to Tuesday, 2/14.
Valentine’s Day Menu*
3 courses $40/person**
1st Course
Roasted Beet, Walnut, Fennel, Arugula, Shaved Parmesan
OR
Confit Chicken Tartine, Wild Mushroom, Pickled Apple Salad
OR
Smoked Trout Salad, Frisée, Confit Onion, Lavosh Bread, Toasted Almond
Entrées
Seared Alaskan Scallop, Harissa Couscous, Braised Leek, Saffron-Lemon Cream
OR
Elk Medallions, Root Vegetable Gratin, Braised Winter Greens, Béarnaise Sauce
OR
Forest Mushroom, Root Vegetable Gratin, Winter Greens, Goat Cheese Sauce, Pomegranate
Desserts
Almond Cake, Macerated Apricot, Chocolate Sauce, Cream Chantilly
OR
Floating Island, English Cream, Poached Meringue, Blood Orange Caramel
OR
Riesling Poached Pear Galette, Brown Butter Ice Cream
*Menu items are subject to change due to the availability of ingredients.
**Price does not include wine, gratuity or tax.
Media maven Sue Frause dishes the dirt with celebrity foodies in our newest series. Please join us for good food, great company, and a lot of laughs! (FYI – If you don’t come and hang out, we may talk about you.) WHAT’S COOKIN’ (and when)… “Seattle Bites” features Seattle restaurateurs Thierry Rautureau, The Chef in the Hat (Rover’s and Luc) and Ethan Stowell (Staple & Fancy, Tavolata, How To Cook A Wolf, Anchovies & Olives); Julien Perry, Seattle Editor of Chefs Feed, Food writer for Seattle Weekly; and Deja Blooze and Chris Adams.
Jan 11, 2012 @7.30pm
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