Rover's in Seattle: the March 2007 Classics Menu

After a long week, I tossed the gym clothes and milk-stained sweats into the hamper, put on my new Vivaldi coat (see earlier post), Louboutin wedges, kissed my daughter good night, said goodbye to our sitter, and skipped out the door for a dinner date with my husband and some good friends of ours at Rover’s in Seattle.

Even though we’ve lived in Washington for several years, we only recently began creeping out of our parental comfort zone and acquainting ourselves with its finer dining establishments. My husband had read about chef Thierry Rautureau’s Rover’s restaurant in Seattle magazine; it has been a longtime favorite with critics and local epicureans alike. He thought it would be the perfect dining destination for a rare night out knowing my penchant for French food.

The atmosphere is quaint and charming, like many of the restaurants on Madison in Seattle. Upon first glance at the menu, I have to say that I felt a little disappointed as the menu items did not reflect traditional French fare; as I was about to curse my husband’s incorrect assessment of the cuisine*, I spotted the Classics menu being offered for the month of March, which as luck would have it, pays homage to traditional French dishes. I chose the Vichyssoise, Salade Lyonnaise, Boeuf Bourguignon, and Cherry Clafoutis. Each course had me wanting more; in fact, if I just had a trough full of the Boeuf Bourguignon, I would have been quite happy. The Clafoutis reminded me of a delicious Berry Cobbler I once had at Chez Paul’s in Maui; light, airy, not too sweet, and just pure perfection. In short, this was one of the best meals I’ve had since we moved here. After our server told us this was the first time in 20 years that Boeuf Bourguignon has been offered on the menu, I am already plotting our next visit before the Boeuf disappears at the end of this month.

*In hindsight If I had only visited the restaurant’s website I would have seen this accurate description of Rover's cuisine; “Our menu is best described as the cuisine of the Pacific Northwest refined by a French accent.”

Rover’s March Classics Menu

Vichyssoise or Lobster Bisque

Salade Lyonnaise or Celery Remoulade

Sole Normande or Boeuf Bourguignon
or
Swiss Chard Tart with Pine Nuts, Raisins and an Herb Mushroom Etuvée

Chocolate Souffle or Cherry Clafoutis

Call 206-325-7442 for reservations

www.rovers-seattle.com