Chefs Tasting Menu

Chef’s Tasting Menu April 25, 2019

 

Morel truffle crostata

Hokkaido scallop, King crab, octopus, cuttlefish ink oyster maionese, controne, perilla

 

Tajarin, white sturgeon caviar, creme fraîche

 

Hearts of romaine, anchovy citronette, 30 month Parmigiano-Reggiano, buttery crumb

 

Local asparagus, soft cooked Palouse pastured poultry hen’s yolk, preserved butter, morels

Foie Gras, rhubarb, candied ginger, cacoa nibs

 

Anderson Valley Ranch lamb chop, Belgian endives; roasted and raw, walnut anchovy salsa picante

 

Caramelized Passionfruit Bombolino, coconut, chocolate

or

Bittersweet chocolate tortino, mint gelato, cacao croccante

 

 

Tasting menu: $145 per person

Wine pairing: $85 per person

Café Juanita politely requests the entire table enjoy the tasting menu together