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


Vanilla bean panna cotta, cardoon blossom honey, vanilla sea salt


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