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
 

May 2018 

Apertivi

Uncle Val's gin, Fever tree tonic, Dolin blanc, with Finocchietto cured salmon roe, herb butter, crostini  15.

Rabarbaro: Makers Mark, Chartreuse, Ramazzotti amaro, rhubarb cordial,  with rabbit liver mousse, financier, bourbon gel  18.

Sorelle Bronca Extra Dry Prosecco, with 30 mo Parmigiano-Reggiano   16.

Oranje Gimlet: Kettle One Oranje vodka, lime, Aperol, with radish, fava beans, lime, crostini  17.  

 

 

Antipasti

Tanara Giancarlo prosciutto di Parma, Langhirano, aged 30 month   25.

Octopus, smoked bone marrow, chickpea, salsa verde   18.

Foie gras, local rhubarb, ginger, cacao nibs     28.

Yellowtail crudo, avocado, toasted almond, colatura, shallot   18.

 Veal sweetbreads, crisp capers, Ligurian olive oil, parsley   19.

Burrata, Belgian endive, anchovy walnut vinaigrette, grilled hearth bread   16.

 


Salads

 

Baby lettuces, Bronte pistachio, pickled rhubarb, tarragon   14.

Asparagus crudo, 30-month Parmigiano-Reggiano, lemon, chive blossoms   13.

Willowood Farm beets with gorgonzola dolce bombolino and Marcona almond butter   13.

 

Pasta

Zuppa della sera -  mp

Tajarin, sage butter   15.

Tajarin with White Sturgeon caviar   30.

Wild ramp risotto, 30-month Parmigiano-Reggiano   19. / 32.

Gnocchi alla Romana, Carlton Farms pork sugo, spuma di Parmigiano-Reggiano   19./33.

Ravioli della sera - mp

 

 

Fish, Meat and Fowl

Muscovy duck breast,  morels, Spring salad onions, radish, hazelnut aigrelette  40.*

Pesce della sera - mp

Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs   36.

Anderson Valley lamb rack ‘Scottadita’,  root vegetables, burnt honey, mint, yogurt   45.*

Miyazaki Prefecture A5 Kuroge Wagyu, daily preparation   105.*

 


Contorni

Cauliflower, pine nut crema, cumin, cayenne, lime   13.

House cured Steel Wheel Farm lardo   6. / 12.

Grilled local asparagus, Arbequina olive oil    12.