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 with Loulay Kitchen & Bar

New Year’s Eve 2013 Menu

Tuesday, 12/31

 

1st Seating (5:00pm—7:30pm), 4-Courses: $65/person*

Reservations are available by phone only. Call 206.402.4588 for reservations.**

 

Starter:

Chilled Lobster, Crème Fraiche Gelèe, Pickled Kumquat, Mâche, Chive Dressing

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Second Course:

Oregon Quail Roulade, Caramelized Parsnip, Apple-Walnut Salad, Brown Butter Sauce

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Main Course:

Roasted Mishima Ranch Waygu Beef, Charred Brussels Sprouts, Carnaroli Rice, German Butter Cheese, Harissa Demi

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Dessert:

Chocolate Truffle Cake, Praline Bar, Lemon Crèmeux, Roasted White Chocolate Ice Milk

 

 

2nd Seating (8:30pm—11pm), 5-Courses: $85/person*

 

Starter:

Chilled Lobster, Crème Fraiche Gelèe, Pickled Kumquat, Mâche, Chive Dressing

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Second Course:

Oregon Quail Roulade, Caramelized Parsnip, Apple-Walnut Salad, Brown Butter Sauce

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Third Course:

Potato Wrapped Baked Cod, Caviar Butter, Soubise Sauce

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Main Course:

Roasted Mishima Ranch Waygu Beef, Charred Brussels Sprouts, Carnaroli Rice, German Butter Cheese, Harissa Demi

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Dessert:

Chocolate Truffle Cake, Praline Bar, Lemon Crèmeux, Roasted White Chocolate Ice Milk
 

Of course the Chef In The Hat favorites will also be available along with the full bistro menu:

Seared Foie Gras, Lady Apple, Walnut Bread, Apple Cider $17

Scrambled Egg,White Sturgeon Caviar $25

Beef Rib Eye, Confit Shallot, Goat Cheese Crotin, Bone Marrow Demi-Glace $32
 

 

*Prices do not include wine, gratuity or tax.

**A vegetarian menu will be available by request.