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
September 2017
Apertivi
Veuve Cliquot Yellow Label, NV, with Finocchietto cured salmon roe, herb butter, hearth bread 28.
Carta Aereo: Makers Mark, lemon, Aperol, Sfumato, amaro, with fried rabbit livers 18.
Bisson Glera Prosecco, with 30 mo Parmigiano-Reggiano 16.
Uncle Val: Uncle Val’s Botanical gin, tonic, Dolin blanc with radish hearth bread 15.
Antipasti
Tanara Giancarlo prosciutto di Parma, Langhirano, aged 30 month 25.
Octopus, smoked bone marrow, chickpea, salsa verde 18.
Foie gras, nectarines, candied ginger, thyme, cacao nibs 28.
Yellowtail cruda, avocado, passionfruit, celeriac 18.
Whipped burrata, stone fruits, basil, Katz Farm organic extra virgin olive oil 16.
Alaskan herring ‘en saor’, shaved fennel, pine nuts, bay laurel salt 13.
Salads
Shaved beets, marinated Chèvre, grilled salad onions, walnuts 14.
Chicories, balsamico, 30-month Parmigiano-Reggiano 14.
Fall fruits, Bronte pistachio, quince vinaigrette, Bonne Bouche 15.
Pasta
Zuppa della sera
Tajarin, sage butter 15.
Tajarin with White Sturgeon caviar 30.
Risotto nero, octopus scampi, 30-month Parmigiano-Reggiano 22. / 35.
Gnocchi alla Romana, Anderson Valley Ranch lamb sugo, spuma di Parmigiano-Reggiano 17./30.
Maltagliati, roasted heirloom tomato, honeyed ricotta, black pepper 16. / 29.
Fish, Meat and Fowl
Iberico De Bellota presa, mussels, smoked leeks, Cipollini crema 40.*
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.
House cured Steel Wheel Farm lardo 6. / 12.
Butter poached Alvarez Farm new potatoes, fried rosemary 12.
Sliced heirloom tomatoes, Arbequina olive oil, Alaskan sea salt 13.