Cafe Juanita
Request a Reservation


Wine Dinner with Jay Somers of J. Christopher Winery
February 21st, 2014 - 6:30


Alaskan King Crab with Avocado Crema, Pumpernickle and Raspberry Sorbetto
J. Christopher, Sauvignon Blanc, Willamette Valley, 2012


White Asparagus with Zabaglione
J. Christopher 'Uber' Sauvignon Blanc, Willamette Valley, 2012


Goat Cheese Gnocchi with Hedgehog Mushrooms and Pomegranate Arils
J. Christopher 'Lumiere', Pinot Noir, Eola-Amity, 2011


Wild Steelhead with Purple Potatoes, Mâche and Hazelnut Aigrelette
J. Christopher Dundee Hills Cuvee, Pinot Noir, Dundee Hills, 2011


Muscovy Duck Breast with Umbrian Lentils, Cherry Mostarda
and Reduced Parmigiano Reggiano Brodo
J. Christopher 'Olenik Vineyard', Pinot Noir, Chehalem Mountains, 2011

Dessert... tbd


145 per person ++

*Menu subject to change

********

By request, Chef Holly Smith is excited to announce Table 2 for 2  



There are always request from guests to “let the chef cook for me”.  Café Juanita is excited to announce Table 2 for 2.  There are only 4 reservations available per week, 2 tables on Friday and 2 tables on Saturday evenings where the chefs of Café Juanita will prepare individual tasting menus for the very special guests of Table 2.  The table affords a view of the open kitchen .

Please See Our Events Page For Additional Details

 Table 2 for 2 Menu from June 9, 2012

Course One
Three Minute Pheasant Egg with White Sturgeon Caviar Crisp Pumpernickel, Crème Fraiche and Chive

Gosset Brut ‘Excellence’ Champagne NV

Course Two
Smoked Black Cod with Toasted Horseradish English Pea Crema and Arugula

Domaine Costal ‘Les Truffières’ Chablis 2006

Course Three
Seared Foie Gras with Rhubarb Brodo Roasted Walla Walla Onion and Cocoa Nib Tuile

Feudi di San Gregorio ‘Privilegio’ Late Harvest Fiano 2005

Course Four
Roasted Strawberry Risotto with Reduced Brodo and Gold Leaf
Rex Hill ‘Reserve’ Pinot Noir 2007

Course Five
Brassica Salad with Pecorino Crostini, Confit Duck Gizzards Anchovy Vinaigrette

Triennes Rosé 2011

Course Six
Roasted Quail with Asparagus, Porcini, Rosemary and White Alba Truffle Honey

Paitin ‘Sori Paitin’ Barbaresco 2008

Dessert
Strawberry Bavarian with Pistachio, Balsamico and Basil

Pico Maccario Moscato d’Asti 2011