ROVER'S SUMMER POP UP XV

Menu For August 19th, 2019

  

ROVER’S SUMMER POP UP XV


Amuses-Bouche

 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


Dinner

 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


Dessert

 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


Mignardises

Orange Madeleine

Chocolate Truffle


Thierry Rautureau, The Chef In The Hat 

Andrew Yanak, Chef de Cuisine 

Lucas Grobe, Manager

  

The Details

Date: Monday, 08/19/19 

Time:  6:30pm 

Champagne upon arrival, followed by a 7-course menu with wine pairing 

Price: $350/person 

(includes tasting menu, wine pairing, tax and service) 

Pre-payment is required to save your seat. 

No substitutions, please. 

How to Reserve

Email your name, number of guests in your party and phone number to: lucas@luc-seattle.com.  


We will call you to confirm your reservation and collect your credit card information. Pre-payment is required to reserve.


Regarding Cancellation


Due to the limited number of spaces for this dinner, refunds are not available. 

If you're unable to attend, please contact:

lucas@luc-seattle.com

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Rover's

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"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."

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"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."

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

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

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"It's all about the ingredients."

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