How to Reserve Your Table at Rover's Pop-Up



We are now accepting reservations for our Fall Pop-Up on November 25th, 2019. To reserve please email your name, number of guests in your party and phone number to our General Manager Lucas Grobe 

Email : Price: $350/person (includes tasting menu, wine pairing, tax and service) We will call you to confirm your reservation, number of people in your party and collect your credit card information. Pre-Payment is required to reserve. Regarding cancellation, due to the limited number of spaces for this intimate dinner, refunds are not available. Menu below.



 Menu For November 25th, 2019 



Baron-Fuenté, Tradition Brut, Champagne

Pumpkin Flan, Coconut Milk Reduction, Hazelnut Crumble

Pomme Gaufrette, Jambon de Bayonne Viennese

Hama Hama Oyster, Verjus Granita, Chive


Billecart-Salmon, Brut Reserve, Champagne

Scrambled Egg, Lime Crème Fraîche

White Sturgeon Caviar

Orschwihr, Pinot Gris, Bollenburg, 2016

Sturgeon Pastrami, Radish, Horseradish Remoulade, Landbrot Toast

Domaine Rolet Pere & Fils, Arbois Blanc, 2016, Jura

Zabuton Beef Dumplings, Green Onion, Red Rib Sorrel, Matsutake Consommé

Domaine de la Motte, Chablis, 2016, Burgundy

Spot Prawn, Quail Breast, Cuttle Fish Ink Fettuccini, Tarragon, Tobiko, Nantua Sauce

Evening Land, Gamay, Seven Springs, 2018, Oregon

Seared Foie Gras, Quince Purée, Almond-Raisin Bread,

Red Grape-Foie Gras Sauce

Chateau La Vieille Cure, Fronsac, 2016, Bordeaux

Elk Medallion, Yellow Foot Chanterelle, Root Vegetable Gratin, Red Huckleberry Sauce


Agnes Paquet, Ali Boit Boit et les 40 Buveurs, Burgundy

Bartlett Pear, Frangipane, Chocolate

Apple Fritter, Apricot-Cranberry Preserve

Financier, Fall Fruit Jam, Meringue


Chocolate Truffle

Orange Blossom Madeleine

Thierry Rautureau, The Chef In The Hat

Chef De Cuisine, Andrew Yanak

Lucas Grobe, Manager

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 Menu For August 19th, 2019 


 Dumenil, 1er Cru Rose Champagne 

Parmesan Pizzelle, anchovy, tomato stew

Sun drop Tomato, Eggplant Hummus, Olive Puree, Micro Basil

Nectarine Gazpacho, Tomato, Cucumber, Jambon de Bayonne


 Pascal Ponson, 1er Cru Champagne 

Scrambled Egg, Lime Crème Fraiche, White Sturgeon Caviar

 Domaine Delaporte, Sancerre Chavignol, 2018, Loire  

Melon Salad, Feta Cheese, Toasted Pine nuts, Tarragon, Pickled Rind, Lemon Olive Oil

 Domaine Ogereau, Anjou En Chenin, 2017, Loire 

Dungeness Crab, Tomato Water, Finger Lime, Avocado, Summer Herbs

 Benjamin Leroux, St. Romain “Sous le Chateau”, 2015, Bourgogne 

Dover Sole, Ratatouille, Lemon Sabayon, Smoked Tarragon Oil

 Sylvain Pataille, Marsannay, 2015, Bourgogne 

Rabbit Medallions, Tomato, Fennel, Tomato-Rabbit Froth, Olive Tuile

 Josephine de Dassault, Saint-Emilion Grand Cru, 2010, Bordeaux 

Squab, Foie Gras, Chanterelle, Haricot Vert, Tomato Spaetzle, Huckleberry-Riesling Sauce


 Allimant-Laugner, Crémant d'Alsace Rosé 

Almond Pavlova, Chocolate, Raspberry, 

Peach Tartlet, Anise Hyssop Ice-Cream, Nasturtium

BlackBerry Bavarois, Rainier Cherry Brandy, Lemon Sable Cookie


Orange Madeleine

Chocolate Truffle

Thierry Rautureau, The Chef In The Hat 

Andrew Yanak, Chef de Cuisine 

Lucas Grobe, Manager




"I still maintain that the Northwest is one of the regions, if not the region, of the United States with the best supply of local foods. It is a Chef's dream come true."


"Gardening is very soothing and is such a part of the the circle of life; you grow it, you pick it, you cook it, and you eat it - an ingredient never gets any better than that."


"My goal as a restaurant owner was to be able to practice my art and follow my own culinary passions on an intimate scale."


"Thanks to the suppliers and growers in the area, I never lack for delicious products to cook with."


"It's all about the ingredients."


"Since the beginning of time, we have featured Dégustation menus, muticourse tasting menus in the French tradition. "