ROVER’S SUMMER POP UP XV
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
Thierry Rautureau, The Chef In The Hat
Andrew Yanak, Chef de Cuisine
Lucas Grobe, Manager
Date: Monday, 08/19/19
Champagne upon arrival, followed by a 7-course menu with wine pairing
(includes tasting menu, wine pairing, tax and service)
Pre-payment is required to save your seat.
No substitutions, please.
Email your name, number of guests in your party and phone number to: firstname.lastname@example.org.
We will call you to confirm your reservation and collect your credit card information. Pre-payment is required to reserve.
Due to the limited number of spaces for this dinner, refunds are not available.
If you're unable to attend, please contact:
"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. "