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

Seattle Restaurant Week at Loulay Kitchen & Bar!

Join us at Loulay Kitchen & Bar for Spring 2014 Seattle Restaurant Week this April! Enjoy a 3-course dinner menu for just $28 Sunday through Thursday, April 6th-10th and April 13th-17th!

SRW MENU

First Course – Choice of:

 

 

red beet soup, watercress, balsamic-walnut vinaigrette

or

grilled romaine, radish, olive tapenade, citrus

 or

paté country style, rhubarb compote, grilled bread

Entrée – Choice Of:

loulay bourride, local clams, saffron broth

 or

guinea fowl, baby carrot, farro, rosemary demi

 or

braised mushroom, spinach, caramelized turnip,

toasted brioche, grated Comte

 Dessert – Choice Of:

Chocolate Truffle Cake, praline bar, lemon crémeux,

roasted white chocolate ice milk

or

tapioca brulée, smoke turbinado, candied cashews

 or

crunchy profiterole, butter pecan ice cream, salted caramel

 

File Under LOULAY + NEWS

Seattle Restaurant Week at LUC!

Seattle Restaurant Week returns this April! Enjoy a 3-course dinner menu for just $28 Sunday through Thursday, April 6th-10th and April 13th-17th!

SRW Menu

 

 

First Course – Choice of:

baby lettuce salad, red wine vinaigrette, crouton, flake salt

or

carrot soup, coriander oil, fresh mint

or

roasted baby beets, bleu d’auvergne, radish, frisse

Entrée – Choice of:

carlton farms dijon rubbed pork chop and frites

or

washington halibut, pink peppercorn,

ginger butter sauce,carrot, baby yukon gold potato, herb salad

or

parisian pillows, pan roasted broccoli, mushroom, butternut squash, parmesan

Dessert – Choice of:

olive oil cake, rhubarb confit, lemon whip cream, basil

or

chocolate pot de crème, anise hazelnut cookie

or

basil scented bavarois, apple compote, almond streusel

File Under LUC

March 3-course special at Luc

For the entire month of March, Luc will be serving a slow roasted pork shoulder with cauliflower, caper-raisin vinaigrette, and rosemary demi-glace for $18 or a three course prix fixe menu for $28!

 

Chef’s Choice Starter:

Fromage fort tartine

Course 1:

Butter lettuce, parmesan, walnut, tarragon vinaigrette

Entrée:

Slow roasted pork shoulder, cauliflower, caper-raisin vinaigrette, rosemary demi-glace

Dessert – Choice Of:

chocolate pot de créme

or

Hazelnut anise cookie

or

Basil scented bavarois, apple compote, vanilla almond streusel

File Under LUC

Valentine’s Day at Loulay Kitchen & Bar

Valentine’s Day Lunch Menu $40*

DUNGENESS CRAB
grapefruit, celery root, remoulade, butter lettuce

~~~~

BRAISED BEEF
veal sweetbreads, herb salad, mustard-currant sauce

or

SEARED SCALLOP
multi-color cauliflower, carrot salad, chili vinaigrette

~~~~

SWEET
Choice of dessert

~~~~

Valentine’s Day Dinner Menu $65*

Wine Pairing $60*

CURED SALMON
watercress-roasted beet salad, chilled wasabi flan, ginger-lemon fluid gel, beet syrup

WP-Cremant de Loire, De Chancey, Brut Rose, NV, Loire FR

~~~~

DUCK CONFIT VOL AU VENT
sour currant jam, taleggio cheese

or

POTATO GALETTE
caramelized onion, shaved asparagus salad

WP-Vouvray, Christophe Thorigny, Sec, 2012, Loire FR

~~~~

ROASTED GUINEA FOWL
seared polenta, warm brussel sprout salad, dijon sauce

or

POACHED BLACK COD
olive oil, toasted almond broth, grilled baby carrots, fondue of wild mushroom

or

HERB FARRO
roasted napa cabbage, sunchoke purée,
pickled shallot

WP-Tenuta di Arceno, Il Fauno di Arcanum, 2010, Toscany IT

~~~~

CRUNCHY PROFITEROLE
butter pecan ice cream, salted caramel

or

CHOCOLATE TRUFFLE CAKE
praline bar, lemon crémeux,
roasted white chocolate ice milk

WP-Clairette de Die, Carod Freres, NV, Rhone FR

*Prices do not include gratuity or tax.
**A vegetarian option will be available by request

File Under LOULAY + UNCATEGORIZED