Our menu is best described as the cuisine of the Pacific Northwest refined by a French accent. The Chef in the Hat provides the French accent while the bounty of the Pacific Northwest provides the raw ingredients. We do not serve classical French food.
Try the Souffle, Profiterole, Pot Au Creme - The last dessert ever at rovers. Closing out the place!
Try the Lentils With Peavines - Ok. I can't even begin to describe how good this is. Sad and happy this is the last night for rovers!
Try the Pasta With Fresh Duck Egg - Savory and unctuous!
Try the Kushi Oyster With Caviar And Dried Mushroom - The flavor of the delicate oyster was incredible!
Try the Fennel, Radish, Mint, And Creme - Wow a salad was never like this!
Try the Amuse Bouche Of Beignet And Vichyssoise - Lovely. Vegetarian tonight!
Try the Amuse Bouche
Try the Orange Souffle - Heavenly!
Try the Profiter - Part of trip. Rich and creamy!
Try the Chocolate Pot Au Creme - Trio of desserts
Try the Muscovy Duck Breast With Duck Egg And Polents - Only a great Bordeaux could stand up to this!
Try the Foie Gras With Quail Egg - Amazing! Great with a Sauternes!
Try the Black Cod With Stinging Nettle Puree And White Caviar - Omg. Stinging nettle is really difficult here in seattle but what a wonderful flavor. Perfectly done black cod!
Try the Roast Venison With Arugula - Wow!
Try the Organic Scrambled Eggs - Eggs from darington washington. The egg is taken out whipped and then carefully placed back in as a foam with caviar on top.
Try the Salmon
Try the Microgreens
Try the Potage
Try the Salmon And Sashimi
Try the Balck And White Mousse With Espresso - Wow. An original dessert from rovers
Try the Maine Lobster With Haricot Vert And Mashed Potatoes
Restaurant Week Deal: 3 course dinner for only $28!!! Each dish had that amazing appearance, quality and taste, along with an amazing price.
Classy but not uptight. Scallops, foie gras, braised ribs.
Friday lunch....do it.
Definitely get the Vegetarian option. This was simply a fantastic 5-course affair. They were gracious enough to make me a lovely mocktail too.