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 Menu at LUC

We are very excited for LUC to participate in Seattle Restaurant Week again this year.

April 12th - 16th & April 19 - 23rd.

Enjoy a 3-course dinner for $30 with an optional wine pairing for $21. Take a look at the menu below, there is something to delight everyone's pallet with 3 options to choose from for each course.

Please call for reservations: (206) 328.6645

 

 

3-Course Dinner

Appetizers

Choice 1: Smoked salmon tartine, goat cheese, shaved fennel and parsley salad

Choice 2: Grilled asparagus, prosciutto, five minute palouse farm egg, mustard dressing, fried caper

Choice 3: Leek soup, potato crouton, creme fraiche

Entrees

Choice 1: Grilled carlton farm center cut pork chop, sautéed kale, mushroom, gremolata, demi glaze

Choice 2: Halibut picatta, roasted cauliflower, prune, bread crumb, watercress

Choice 3: Linguini, spring onion, mushrooms, parmesan stock, fresh fromage blanc

Desserts

Choice 1: Rhubarb trifle, lemon cream, pistachio brown butter cake

Choice 2: Vanilla pot de creme, almond cookie

Choice 3: Chocolate caramel cake, hazelnuts, whipped cream

 

Optional wine pairing:  $21

First course:  Rose of Grenache/Cinsault from Michel Chapoutier ‘Bila Haut’ Les Vignes, 2013

Second course:  Grenache/Cinsault blend from Domaines Andre Aubert “Le Devoy” 2012

Third course:  10-year tawny port, Warre’s “Otima”