Rover’s invited Seattlest to join in its 21st anniversary celebration, which could have also been called a foie gras fest, if you look at the menu down below. Seriously: four foie gras dishes? No problem. We always love a foie gras and scallop combination, and the seared foie gras with baked peach and blackberry gastrique was fabulous.
Chef Thierry Rautureau’s plates are edible, artistic canvases. Very visually stimulating with wonderful flavor combinations. The meat dishes were particular strong. We’re fish lovers, but found some of those dishes, like the seafood trio, just a little too subtle. Exceptional, though, was the roasted sturgeon. Was it that always-beloved bacon in the heirloom tomato ragout that gave that dish a boost?
Rover’s offers a delightful dining experience for people with the pocketbook to afford it. Refined food, spectacular service, and a cheerleading chef with talent. And if you’re penny-pinching, you can check out Rover’s for lunch on Fridays only. True—you’ll still need a bunch of pennies, but for a special occasion, Thierry suggests adopting a European attitude for the day: Leave work early, then enjoy a special lunch and leisurely afternoon off.
Scrambled Egg with Lime Crème Fraîche and Beluga Caviar
Hamachi Sashimi with Marinated Cucumber and White Sturgeon Caviar
Smoked Salmon with Sesame Cracker, Crème Fraîche and Salmon Roe
Foie Gras Terrine and Herbed Brioche with Sauternes Aspic
Foie Gras Mousse with Nectarine Chutney
Sea Scallop and Foie Gras with Sweet Corn and Almond Butter
Spot Prawn Ceviche with Mango, Rice Vinegar and Tarragon
Maine Lobster with Perigord Truffle and Root Vegetable Nage
Dungeness Crab with Hearts of Palm and Argan Oil
Butter Poached Atlantic Turbot with Bok Choy and Truffle Cream
Roast Quail with Fig, Duck Prosciutto and Roasted Garlic
Seared Foie Gras with Baked Peach and Blackberry Gastrique
Roasted Sturgeon with Artichoke, Bacon and Heirloom Tomato Ragout
Salmon Tournedos with Romano Beans and Cabernet Reduction
Scented Geranium and Fennel-Celery Sorbet
Rabbit with Chanterelle Mushroom, Red Onion Confit and Bay Leaf Sauce
Wagyu Beef Strip Loin with Fingerling Potato, Roasted Shallot and Huckleberry Demi
Glazed Muscovy Duck Breast with Roasted Plum and Herbed Farro
Trio Of Desserts
Petits Fours of Pains Nantais
and Assorted Chocolate Truffles