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 at Rover’s

We are now accepting reservations for New Year’s Eve at Rover’s.  Please call 206.325.7442 to make your reservation

New Year’s Eve Menu
December 31st, 2012
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Amuse Bouche

Pickled Celery Root, Scallop Sashimi, Citrus Tea Gel, Nori crisp,
Salmon Pastrami, Fennel Sauerkraut, Rye Crisp, Tangerine Aioli

Smoked Duck Consommé, Winter Savory Tagliatelle, Duck Confit, Poached Quail Egg

Black Cod, Charred Cauliflower Gratin, Wilted Spinach, Black Truffle, Bacon Emulsion

Roasted Wagyu Beef, Back Trumpet Mushroom, Leek, and Olive Braise, Couscous, Red Wine Vinegar Demi, Espilette Oil

Symphony Of Desserts
Rum Baba, Stewed Pineapple, Rum Raisin Ice Cream
Eggnog Napoleon, Cream Cheese Short Dough, Ginger
Hot Chocolate Soufflé, Espresso Sauce

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(Extra course included on 2nd seating menu / also available a la carte)
Butter Poached Maine Lobster, Roasted Parsnip, Blood Orange Maltaise Sauce
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The Chef In The Hat’s Favorites
Seared Foie Gras, Daily Preparation -25
Scrambled Egg, White sturgeon Caviar, Lime Crème Fraîche -25
Butter Poached Maine Lobster, Roasted Parsnip, Blood Orange Maltaise Sauce -25See More