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

Valentine's Day at Loulay

Let Chef Thierry and the Loulay team take care of you and your plus one with a 4-course menu this Valentine's Day for $75 per person. You'll have choices for each course, so don't worry if she's a vegetarian and you love pork chops. We've got you covered. We'll also have a wine pairing ($50) and a Reserve wine pairing expertly selected by our Sommelier Scot Smith. 

Valentine's Day Menu $75

Wine Pairing $50

Reserve Wine Pairing $90

To reserve your space, please call us at 206.402.4588 


FIRST COURSE

choice of

SMOKED TROUT

crème fraîche, arugula, feuille de brick, trout cracklings, hearts of palm

WP – Graves, Château Haute Selve, Bordeaux FR 2012

RWP – Pessac Leognan, Château Laville Haut Brion, Bordeaux, FR 2011

or

DUCK CONSOMMÉ

black trumpet mushrooms, celery root brunoise, lovage

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

RWP -  Châteauneuf-du-Pape-Blanc, Château la Nerthe, Rhone Valley, FR 2010

or

CHARRED ROMAINE HEARTS

castelvetrano olives, pickled fennel, meyer lemon, fingerling potato

WP – Rosé, Bandol, La Bastide Blanche, Provence, FR 2013

RWP – Gruner Veltiner, Weingut Knoll, Smaragd, Loiben, Wachau, Austria 2012

 

SECOND COURSE

choice of

BROWN BUTTER SEARED DIVERS SCALLOP

fingerling potato rissolé, shallot nage, crispy guanciale

WP – Pouilly-Fuisse, Domaine de la Chappelle, Vieilles Vignes, Burgundy, FR 2013

RWP – Chassagne-Montrachet, Domaine Vincent & Francois Jouard, Vieilles Vignes, Burgundy, FR, 2012

or

GRILLED SALMON

sugar beet purée, romanesco, pickled lemon, thyme oil

WP – Pinot Noir, Cristom, Sommers Reserve, Willamette Valley, OR 2011

RWP – Chambolle-Musigny, Georges-Mugneret, Les Feusselottes, 1er Cru, Burgundy, FR 1999

or

WINTER ROOT VEGETABLE STEW

toasted almond, grilled baguette, amoula-chèvre spread

WP – Tenuta delle Terre Nere, Enta Rosso, Sicily, IT 2013

RWP – Domaine Rougeard, Clos Rougeard, Loire Valley, FR 2009

 

ENTRÉE 

choice of

PAN SEARED CARLTON FARMS DOUBLE CUT PORK CHOP

baked apple risotto, grilled parsnips, wilted arugula, sage butter, calvados gastrique

WP – Pinot Noir, Wild Ridge, Sonoma Coast, CA 2011

RWP – Pinot Noir, Seasmoke, Southing, Santa Barbara, CA 2012

or

ROASTED MISHIMA RANCH BEEF

herbed farro, broccoli-dijon purée, sautéed pearl onion, rosemary demi-glace

WP – Saint-Emilion, Château Lassègue, Grand Cru, Bordeaux, FR 2006

RWP – Saint-Emilion, Château Pavie, Arômes de Pavie, Grand Cru, Bordeaux, FR 2005

or

OREGON CHICKEN ROULADE

spinach, wild mushroom, Brussels sprout, bâtonnet of rainbow carrot, fried feta, vermouth sauce

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

RWP – Brunello di Montalcino, Canalicchio di Sopra, Azienda Agricola, Montalcino, IT 2006

or

TRIO OF FEUILLE DE BRICK TARTLETS

red beet mousse, saffron pomme purèe, celery root Harissa mash, multi-color cauliflower, braised leeks, butter poached chanterelles   

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

RWP – Côte-Rotie, Nicolas Perrin, Rhône Valley, FR 2011

  

 DESSERT 

choice of

CHOCOLATE MOUSSE GATEAU

pomegranate gelée, hazelnut sauce

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

or

APPLE BEIGNETS

caramel, malt ice cream

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

or

VANILLA BAVAROIS

blood orange coulis, cardamom streusel, gran marnier soaked raisin

WP & RWP – Moscato d’Asti, La Spinetta, Piemonte, IT 2012

 


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, Château D’Arche 

Bordeaux, 2005

$12