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
APERITIVI
Kettle One Botanical cucumber mint vodka, Lillet, dry vermouth,
with fennel cured salmon roe, herb butter, crostini 16.*
Bulleit 10-year bourbon, Frangelico, Ramos Pinto 10-yr, lime,
with Burgundy black truffle crostini 17.
Sorelle Bronca extra brut prosecco,
with 30 month aged Parmigiano-Reggiano 16.
Gin, Antica vermouth, Green Chartreuse, orange bitters,
with foie gras bombolino, orange sea salt 17.
ANTIPASTI
Tanara Giancarlo Prosciutto di Parma, Langhirano, aged 30 month 25.*
Foie Gras, quince, candied ginger, cacao nibs 28.
Yellowtail crudo, avocado, toasted almond, colatura shallot 18.*
Veal sweetbreads, crisp capers, Ligurian olive oil, parsley 19.
Octopus, smoked bone marrow, chickpea, salsa verde 18.
Alaskan Spot prawns with roe, Cognac shell sauce, flowers 22.
SALAD
D’anjou pear, Parmigiano-Reggiano spuma,
truffle sea salt, pine nut crema 13.
Chicories, balsamico, 30-month Parmigiano-Reggiano 14.
Poached quince, smoked goat cheese, hazelnut dukkah 15.
PASTA
Zuppa della sera - mp
Tajarin, sage butter 15.
Tajarin, White Sturgeon caviar 30.*
Squid ink chitarra, Alaskan Spot prawns,
octopus sugo, controne pepper 22. / 36.
Risotto mantecato, 30-month Parmigiano-Reggiano,
marsala reduction 20. / 34.
Ravioli della sera - mp
FISH, MEAT AND FOWL
Muscovy duck breast, turnip gratin, huckleberries, rosemary 40.*
Pesce della sera - mp
A5 Miyazaki Wagyu New York, Brussels sprouts, pickled hon shimeji, roasted chanterelles, shio koji, black truffle 115.
Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs 38.
Anderson Valley lamb rack ‘Scottadita’, eggplant en saor, pinoli, golden raisins 45.*
Veal chop, chanterelle, broccolini, Marsala, Parmigiano-Reggiano spuma 75*
CONTORNI
Butter poached potatoes, potato crema, crisp herbs 13.
Cauliflower, pine nut crema, cumin, chili, lime 13.
Roasted local baby carrots, miso butter 12.