Cafe Juanita strives to use organic and sustainable products throughout our menu. We are happy to modify dishes for dietary restrictions, please advise when making reservations. We offer vegan, dairy free and vegetarian menus weekly.
*menu subject to daily changes
Week of September 28, 2016
Apertivi
Lelarge-Pugeot Brut Tradition, NV, with Finocchietto cured salmon roe, herb butter, hearth bread 28.
Limonata Sage Smash; Makers Mark bourbon, lemon, Cherry Heering, sage,
with rabbit liver mousse bruschetta 17.
Bisson Glera Frizzante, with 30 mo Parmigiano-Reggiano 15.
The Barbieri; Gin, Aperol, grapefruit, prosecco, with buttered radish hearth bread 12.
Antipasti
Tanara Giancarlo prosciutto di Parma, Langhirano, aged 30 month, local melon 25.
Octopus, smoked bone marrow, chickpea, salsa verde 18.
Foie gras, nectarine, candied ginger, thyme, cacao nibs 28.
Burrata, Campana, D.O.P., roasted Kuri squash, rosemary, quince 17.
Yellowtail cruda, avocado, toasted almonds, Colatura, shallot 18.
Porcini: roasted, raw, zuppa 22.
Salads
Bartlett pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt 13.
Baby lettuces, tarragon, smoked goat cheese, champagne vinaigrette 12.
Charred radicchio, walnuts, huckleberries, salsa verde 13.
Pasta
Tajarin with sage butter 15.
Tajarin with White Sturgeon caviar 30.
Zuppa della sera
Gnocchi alla Romana, heirloom tomato sugo, spuma di Parmigiano-Reggiano 17. / 30.
Risotto mantecato, Chanterelles, Parmigiano-Reggiano 17. / 32.
Tagliatelle, Anderson Valley lamb sugo 18. / 34.
Fish, Meat and Fowl
Fermin Iberico de Bellota presa, plum crema, rosemary, chanterelles, cipollini 42.
Pesce della sera - mp
Rabbit, Arneis braised, pancetta, carrot crema, porcini, herbs 36.
Andersen Valley lamb rack "Scottadita", eggplant saor, pine nut, yogurt 45.
A5 Miyazaki Kuroge Wagyu, daily preparation 95.
Contorni
Cauliflower, pine nut crema, cumin, cayenne, lime 11.
Fingerling potatoes, smoked potato crema, spuma di Parmigiano-Reggiano 11.