In honor of Washington Wine Month Rover’s Restaurant will take 50% off any bottle from the great wine state of Washington!* 

Rover’s Wine List

Washington is the second largest producer of wine in the United States and a 4.7 billion dollar industry.  Rover’s has over 100 different selections from Washington alone.  This is a great opportunity to come and indulge in the best of Washington’s wine and food with Chef Thierry Rautureau at the helm.

Scot Smith, Wine Director

*Valid Tuesday, 2/21—Thursday, 3/29.  Sunday, Tuesday, Wednesday and Thursdays only.

Begins Monday, 2/20

LUC’s Wine List

*With purchase of one of our 3-course menus.

Happy Valentine’s Day!

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 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

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**

1^st 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.

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.

Jan 11, 2012 @7.30pm

More Information

The first show, which is called Seattle Kitchen, will air on KIRO 97.3 this Saturday, January 7, at 8am and again on Sunday, January 8, at 10 am. The show will air weekly.

We will keep you posted as Facebook and Twitter become active under the name Seattle Kitchen.

Tune in this weekend!!!

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!