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

Loulay Brunch Menu

Served Saturday and Sunday from 7am to 2pm.


Eggs

Classic French Omelette, fine herbs, comté, served with como bread $14

Smoked Salmon Scramble, leeks, sage, chèvre served with como bread $12

Two Eggs Any Style, organic chicken eggs, house bacon or sausage, served with como bread $12

Eggs Benedict, poached eggs, Nueske’s ham, english muffin $17

Root Vegetable Hash, poached egg, harissa, hollandaise $14

 


Savory

Croque Monsieur, Nueske’s ham, mornay sauce, brioche $15

Steak and Eggs, New York strip, sauce bordelaise, two eggs, como bread $22

Halibut, avocado, pancetta, corn mousse, israeli couscous $26

Beef Burger, fries, aioli, bacon shallot jam $16

Farmer's Breakfast, seasonal vegetables, artisanal cheese, sausage, grilled bread $18


Sweet

French Toast, brioche, cinnamon, peach $15

Galette Du Jour, seasonal fruit, vanilla diplomat creme $7

Clafoutis, brandied cherries, vanilla chantilly $7

Spiced Sugar Beignets, seasonal compote, mascarpone crème anglaise $12


Others

House Made Granola, honey greek yogurt, seasonal preserve $9

Pommes Lyonnaise, Yukon potatoes, caramelized onions $5

Brioche Toast, salted butter $3

Cured Bacon, Carlton Farms $6

House Sausage, pork, garlic $7

House Salad, seasonal greens $9

Add Foie Gras, La Belle Farm $17

*Organic Scrambled Egg, White sturgeon caviar $25

 

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