Rovers Brunch

MENU IS ADJUSTED WEEKLY DEPENDING ON THE AVAILABILITY OF  LOCAL AND SEASONAL INGREDIENTS.

Spring 2009 Sunday Brunch  ~~~~~  STARTERS

Half Dozen Pacific Shigoku Oyster with Ginger-Lime Ice -14 Dungeness Crab Salad with Hearts of Palm, Mango and Rice Vinegar Dressing-14 Smoked King Salmon with Chive Crème Fraîche, Capers, Asparagus and Lavosh -12 Assorted Cheese Plate with Toasted Baguette -12 CRÊPES

Goat Cheese Caillé, Mushrooms and Herbs -10 Preserved Stone Fruit and Crème Fraîche Chantilly Cream -10 Hazelnut Chocolate and Spiced Walnuts -10 SWEETS

Orange Brioche French Toast with Canadian Maple Syrup -12 Beignet with Preserved Apricot Coulis and Vanilla Cream -9 Rover’s Coffee Cake with Candied Pecans and Honey Butter -9 OMELETTES (served with toasted baguette and potato rissolé)

Sauteed Bok Choy, Mushroom and Herbed Goat Cheese -13 Smoked Pork Loin, Caramelized Sweet Onion and Gruyere -14 Sautéed Prawns and Fennel with Grapefruit Crème -18 TWO  POACHED  EGGS (served with toasted baguette and potato rissolé)

Sautéed Mushrooms with Caramelized Onion and Herbed Hollandaise-14 Braised Pork Belly, Sauteed Spinach and Harissa Hollandaise -15 Smoked King Salmon, Pickled Red Onion and Caper Berry Hollandaise -16 ENTRÉES

Troll King Salmon with Saffron Couscous, Zucchini, Ramps and Balsamic Brown Butter -22 Moulard Duck Breast with Herb Farro, Cauliflower and Grilled Asparagus -20 2808 East Madison Street Seattle, WA 98112 ~~~ 206 325 7442   www.rovers­seattle.com 

Brunch Menu  Friday, May 29, 2009 

~~~~~  TWO  COURSE  BRUNCH -25 WINE PAIRING -18

Smoked King Salmon with Chive Crème Fraîche, Capers, Asparagus and Lavosh Sauteed Bok Choy, Mushroom and Herbed Goat Cheese Omelette Or Poached Egg with Braised Pork Belly, Sautéed Spinach and Harissa Hollandaise Mignardises THREE  COURSE  BRUNCH -35 WINE PAIRING -25

Dungeness Crab Salad with Heart of Palm, Mango and Rice Vinegar Dressing Smoked Pork Loin, Caramelized Sweet Onion and Gruyere Cheese Omelette Or Troll King Salmon with Saffron Couscous, Zucchini, Ramps and Balsamic Brown Butter Preserved Stone Fruit Crêpes and Crème Fraîche Chantilly Cream Mignardises THE CHEF IN THE HAT!!! FAVORITES

Scrambled Egg with Lime Crème Fraîche and Middle Eastern Osetra Caviar -24 Hudson Valley Foie Gras with Orange-Thyme Bread Pudding and Rhubarb Chutney -19

The Chef In The Hat!!! Thierry Rautureau

Wine Director / Manager Scot Smith

Chef De Cuisine Adam Hoffman

2808 East Madison Street Seattle, WA 98112 ~~~ 206 325 7442   www.rovers­seattle.com