The Food Rover's and The Chef in the Hat

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Hudson Valley meets Madison Valley

Foie Gras Dinner at Rover’s   SOLD OUT!!!

Tuesday, May 6th, 2008

Starring:

Thierry Rautureau, The Chef in the Hat!!!
Michael Ginor, CEO of Hudson Valley Foie Gras Farm
Jason Wilson, Chef and Owner of Crush Restaurant
Bill Morris, Executive Chef of the Rainier Club

This evening begins with champagne and amuse bouche at 6:30pm.  A 6-course dinner will follow.  Price for this dinner is $150 plus tax and service.

Rover’s Wine Director, Scot Smith will create a wine pairing for this evening from Rover’s Cellar $100 plus tax and service.  Rover's extensive wine list as well as, wines poured by the glass, will also be available. 

                                                               Amuse Bouche

Michael

Hudson Valley Duck Prosciutto and Litchi Sorbet with Fig Glaze

Jason

Crush Foie Gras Huckleberry Burger

Bill

Salted Foie Gras Lollipop, Pickled Cherries and Pistachio Dust

Thierry

Torchon of Foie Gras, Harissa and Rhubarb Glaze

~~~~~

                                                                     Menu

Michael

Tuna Tartar and Shaved Nori Cured Foie Gras with Quail Egg Tempura, Yuzu Vinaigrette, Sweet Soy Glaze and Wasabi Oil.

Jason

Foie Gras Agnoletti and Lobster Soup

Thierry

Wild Alaska King Salmon, Fennel Flan, Uni, Foie Gras and Licorice Butter

Bill

Seared Squab Breast & Foie Gras, White Asparagus, Caramelized Pear, Thumbelina Carrots and  Spiced Savory Boisson

Thierry

Rabbit Two Ways, Foie Gras, Sweetbread, Truffle, Farro, Ras El Hanout and Argan Oil

Bill, Thierry and Jason

Trio of Desserts

Thierry

Mignardises of Chocolate Truffle and Pate de Fruit

 

Please call Rover's directly at 206.325.7442 to make a reservation for this evening.  For online reservations click here: Foie Gras Dinner

 

French Classics in May

May 7th- 30th, 2008

Tuesday-Friday Only

Chef Thierry has created a French Classics Menu to showcase the flavors of Spring!  Enjoy a 4-Course Menu from Seattle’s most talented kitchen staff, and a wine pairing from Rover’s Wine Director Scot Smith.  White tablecloths, Riedel glassware, Penn Cove Mussels, Veal and even Soufflé for dessert… 

Wine and dine for:

4-Courses for $45

Wine Pairing for $30

                                                      Menu

Salad of Spring Butter Lettuce with Warm Goat Cheese and Toasted Baguette

or

Asparagus Soup with Lemon Cream and Roasted Garlic

~~~~~

Warm Potato Salad with Sweetbread, Escargot, Bacon and Red Wine Vinaigrette

or

Penn Cove Mussels “Mariniere Style” with Aioli Tartine

~~~~~

Sole Almandine with Steamed Potato and Sautéed Spinach

or

Blanquette of Veal with Carrot, Pearl Onion and Mushrooms

~~~~~

Chocolate Crêpe with Hazelnut and Crème Chantilly

or

Vanilla Soufflé with Rhubarb Sorbet and Crème Anglaise

Ooh la la!!!

                              

 

Wine Night at Rover's

Wednesday, May 21st, 2008

Taste your way through Rover's Cellar with this dinner series.  Every 3rd Wednesday of the Month, try an exclusive selection of wines chosen by our Wine Director, Scot Smith. This is an amazing opportunity to try magnificent wines in a "tasting format" normally only available by the bottle!  Tasting menu will be prepared by Rover's Kitchen highlighting the bounty of Spring. Online and phone reservations are available for this evening.   

Burgundy Wine Dinner

                                                        Wednesday May 21, 2008

Crémant de Bourgogne, Louis Boillot, Rosé, NV

Amuse Bouche

~~~

Dinner

Chablis, Louis Michele, Vaudésir, Grand Cru 2005

Crayfish Salad with Pea Mousse and Lemon Crème

Puligny Montrachet, Paul Pernot, Les Folatières, 1er Cru 2002

Halibut with Asparagus, Potato Purée and Sorrel Butter

Chambolle-Musigny, Domaine Dujac, Grand Cru 2002

Roasted Quail with Turnips, Tarragon and Red Currant

Clos de Vougeot, Louis Jadot, Grand Cru 1998

Venison Tournedo with Bacon and Morels

Pommard, DeMontille, Rugiens, 1er Cru 1997

Cheese Many Ways with accompaniments

~~~~~

6-Course Menu and Wine Pairing $195 per person

(excluding service and tax)

Wednesday, June 18th

Wines of Italy

Shh...don't tell Chef.