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
 

December 2017

Apertivi

LeLarge Pugeot ‘Tradition’ Brut, NV, with Finocchietto cured salmon roe, herb butter, hearth bread   28.

Il Noce: Makers Mark, Nux walnut liqueur, simple, brandied cherries, with rabbit liver mousse, Armagnac prune  17.

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

Huckleberry Gimlet: Huckleberry infused Belvedere vodka, lime, Luxardo, with foie gras torchon, huckleberry, pumpernickel18.  

 

 

Antipasti

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

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

Foie gras, pineapple, cardamom caramelized whey, cacao nibs     28.

Crudo Misto: Hokkaido scallop, yellowtail, passionfruit, lime   18.

Winter squash, Cipollini, crisp kale, apple cider gastrique, herb oil   15.

Alaskan King crab, green apple sorbetto, Ligurian olive oil, crab butter powder   23.

 


Salads

 

Belgian endive, fennel, mint, walnut, Calabrian chili, Cara Cara   14.

D'Anjou pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt   13.

Chicories, balsamico, 30-month Parmigiano-Reggiano   14.

Quince, charred Cipollini, Bronte pistachio dukkah, smoked goat cheese   15.

 

Pasta

Zuppa della sera

Tajarin, sage butter   15.

Tajarin with White Sturgeon caviar   30.

Risotto mantecato, Styrian pumpkin-seed oil   19. / 32.

Gnocchi alla Romana, Anderson Valley Ranch lamb sugo, spuma di Parmigiano-Reggiano   17./30.

Ligurian silk handkerchief, Silvia’s Alaskan spot prawns, blood orange, Calabrian chili, rye crostini with spot prawn roe   25.

 

 

Fish, Meat and Fowl

Guinea fowl, Brussels sprouts, Cipollini, pickled and roasted foraged mushrooms, shio koji  40.*

Pesce della sera - mp

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

Anderson Valley lamb rack ‘Scottadita’, turnip gratin, apricots, cherry tomatoes, Taggiasca olives   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.

Butter poached Alvarez Farm new potatoes, fried rosemary   12.

Roasted Willowwood Farm baby carrots, miso butter   12.