News of Madison Valley

Cafe Flora will feature a special anniversary dinner menu designed by four of its notable chefs from the last 25 years including founding chef Jim Watkins. The Greatest Hits menu will run October 2–6 starting at 5 p.m.

Sunday, October 2nd – Roll back to 1991 pricing!

To kick off the celebration on Sunday October 2 at 5 p.m., prices will roll back to 1991 pricing for one night only, on their Greatest Hits menu below! $25 per person for four courses, or a la carte. Prices go up to $45 per person October 3–6, or for purchase a la carte.

This evening only, 50 percent of the sales for Otis Kenyon wines and the Madison Cocktail will be donated to Bailey-Boushay House. From 6–8 p.m. this evening enjoy a tasting area with samples from some of Cafe Flora’s local purveyors including broVo Spirits, Stumptown Coffee Roasters and Otis Kenyon Wines.

Reservations are available for parties of six or more at 206-325-9100. More details at www.cafeflora.com and in Seattle Met Magazine!

Greatest Hits Menu

Crispy Butternut Wontons $4.75
Created by Chef Janine Doran (Cafe Flora’s current head chef)
butternut pate, arugula, avocado, chili aioli, truffle aioli, cilantro rice vinaigrette.

Harvest Salad $6.50
Created by Chef Sarah Wong (former Cafe Flora sous chef)
charred romaine, corn-buttermilk dressing, scarlet runner beans tomato squash "succotash" with crispy okra.

Oaxaca Tacos $9.75
Created by Chef Jim Watkins (Cafe Flora’s founding chef)
corn tortillas filled with cheesy mashed potatoes, with black bean stew, smoky braised greens, fire roasted salsa, lime creme fraiche.

Pumpkin Chocolate Bread Pudding $4.75
Created by Chef Leslie Pettigrew (former Cafe Flora pastry chef)
pumpkin chocolate bread pudding with bourbon anglaise.

(vegan options available for all courses)

Wine + Cocktail Pairing: $25 per person October 2-31
Starter — Madison Cocktail rye whisky, Remedy Teas Earl Grey infused vermouth, angostura bitters

Salad — Otis Kenyon Roussane
Entree — Otis Kenyon Matchless Red
Dessert — BroVo Jammy Vermouth