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
 

 April 2017

Apertivi

Duval Leroy Brut, 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 Prosecco, with 30 mo Parmigiano-Reggiano   16.

Dukkah Earl: Gin, mint, rosemary, orange, with Junko's Nigella seed rye bread, Bronte pistachio-hazelnut Dukkah   15.

 

Antipasti

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

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

Foie gras, rhubarb, candied ginger, thyme, cacao nibs   28.

Yellowtail cruda, avocado, toasted almonds,  Colatura, shallot   18.

Spring salad onions, fava beans, miso butter, hearth bruschetta   16.

Georgie’s carrots, warm ricotta, Bronte pistachio-hazelnut Dukkah, burnt honey vinaigrette   15.

 


Salads

 

Shaved beets, Salva Cremasco, walnuts, quince vinaigrette   14.

Locally foraged Miner’s lettuce, rhubarb, pickled rose petals   11.

Hearts of romaine, anchovy, 30 mo. Parmigiano Reggiano, breadcrumbs    13.

Artichoke cruda, spuma di 30mo. Parmigiano-Reggiano   16.

 

 

Pasta

Zuppa della sera

Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

Red wine risotto mantecato, oxtail, 30-month Parmigiano-Reggiano   20. / 34.

Almatheia Organic Dairy goat cheese gnocchi, brussels sprouts, pancetta, Meyer lemon 20. / 35.

Pappardelle, Sylvia’s Alaskan spot prawns, green garlic, fava beans, controne pepper, fines herbs   18. / 36.

 

 

Fish, Meat and Fowl

Muscovy duck breast, escarole hearts, farro, sunflower seeds, Armagnac prunes, red currant brodo   35.*

Pesce della sera - mp

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

Anderson Valley lamb rack ‘Scottadita’, yogurt, Belgian endive, green chickpeas, walnuts   45.*

Miyazaki Prefecture A5 Kuroge Wagyu, daily preparation   95.*

 

 


Contorni

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

Brussels sprouts, Colatura shallots  12.

Steel Wheel Farm's sunchokes, bagna cauda 13.