The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

New Year’s Eve 2014 at Loulay

Celebrate New Year's Eve 2014 at Loulay! We'll be serving 3 seatings: 5pm, 7pm, and 9:30pm. The first seating will feature a 3 course menu for $55 with optional wine pairings. The second and final 9:30pm seating will serve a 4 course menu for $75 with optional wine pairings. 

To make a reservation, please call (206) 402-4588. Online reservations will not be available for this evening. 


New Year’s Eve 2014 Menu*

FIRST COURSE

choice of

CELERY ROOT SOUP

dungeness crab, argan oil

WP - Sancerre, Domaine Daulny, Loire Valley, FR, 2013

RWP – Pouilly Fune, Didier Dagueneau, Blanc de Pouilly Fume, Loire Valley, FR, 2010

or

SALTED BEET SALAD

mâche, grapefruit, marinated goat cheese, hazelnut tuile

WP – Vouvray, Christopher Thorigny, Sec, Loire Valley. FR, 2010

RWP -  Chateauneuf-du-Pape-Blanc, Chateau la Nethe, Rhone Valley, FR 2010

or

DUCK CONFIT GALETTE

taleggio cheese, golden raisins, watercress

WP – Albarino, Eidos de Padrinan, Rias Baixas, SP, 2013

RWP – Condrieu, Lys d’Or, Rhone Valley, FR, 2011

 

SECOND COURSE** 

(Available for 7pm and 9:30pm seatings only)
choice of

SEARED POLENTA

demi-glace, cheese crisp

WP – Pinot Nior, Et Fille, Wilaamette Valley, OR, 2011

RWP – Corton, Comte Senard, Clos de Meix, Grand Cru, Burgundy, 1996

or

DIVERS SCALLOP

seared polenta, fennel, satsuma salad, Harissa butter sauce

WP – Anjou, Pithon-Paille, Mozaik, Loire Valley, 2010

RWP – Savennieres, Nicolas Joly, Sec, Les Vieux Clos, Loire Valley, 2009

 

ENTRÉE  

choice of

BAKED COD

quinoa, wild mushroom, sage butter sauce, citrus gremolata

WP – Chardonnay, Efeste, Lola, Columbia Valley, WA, 2012

RWP – Domaine Vincent & Francois Jourad, Vielles Vignes, Burgundy, FR, 2012

or

ROASTED GUINEA FOWL

charred brussels sprout, herbed black lentils, savory carrot jam

WP – Brunello, Molino di San’Antimo, Montalcino, IT, 2009

RWP – Il Paradiso di Frassina, Montalcino, IT, 2007

or

PAINTED HILLS SMOKED COULOTTE

blue cheese potato gratin, caramelized shallots and turnips, arugula purée, balsamic-peppercorn sauce

WP – Château Picque Caillou, Pessac-Leognan, Bordeaux, FR, 2010

RWP – Margaux, Château Kirwan, Troisiémes Cru Classé, Bordeaux, FR, 2008

or

ROOT VEGETABLE RAGOUT

Israeli couscous, pine nuts, vegetable demi-glace

WP – Stolpman, Estate Grown, Ballard Canyon, CA 2012

RWP – Saint-Joseph, Delas, Saint-Epine, Rhone Valley, FR, 2011

 

DESSERT  

choice of

CHOCOLATE TRUFFLE CAKE

praline bar, lemon crémeux, roasted white chocolate ice milk

WP & RWP – Maury, Mas Ameil, Cuvée Spéciale, Roussillon, FR, 10 year

or

APPLE BEIGNETS

caramel, malt ice cream

WP & RWP – Pineau des Charentes, Chateau d’Orginac, Cognac, FR

or

CRÈME CARAMEL

butterscotch, toasted meringue, streusel

WP & RWP – Muscat de-Beaumes-de-Venise, Domaine des Bernardins

Rhone Valley, FR, 2010

 


 CHEF IN THE HAT FAVORITES

FOIE GRAS TERRINE $18

grilled brioche

WP – Vin Santo, Falchini, Pedere Casale 1,

Riserva Del Chianti

Tuscany, 2008

$12

ORGANIC SCRAMBLED EGG $25

white sturgeon caviar, lime crème fraîche

WP – Champagne, Alain Bailly, Reserve

FR, NV

$16

WP – Champagne, Billecart Salmon, Brut Rosé,

Mareuil-Sur-Ay  

FR, NV

$30

SEARED FOIE GRAS $20

WP – Sauternes, Chateau Arche  

Bordeaux, 2005

$12


* Menu and wine pairing are subject to change. 

** The 7pm and 9:30pm seatings feature a 4 course menu for $75/person.