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
June 2017
Apertivi
Duval Leroy Brut, 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 olive crostini, orange citrus 15.
Antipasti
Tanara Giancarlo prosciutto di Parma, Langhirano, aged 30 month 25.
Octopus, smoked bone marrow, chickpea, salsa verde 18.
Foie gras, Bing cherries, candied ginger, thyme, cacao nibs 28.
Yellowtail cruda, avocado, toasted almonds, Colatura, shallot 18.
Whipped burrata, English peas, mint, bronze fennel 15.
Chilled asparagus, mousse di Parmigiano-Reggiano, breadcrumb 17.
Salads
Shaved beets, Salva Cremasco, walnuts, quince vinaigrette 14.
Steel Wheels Farm's ruby streaks, Pecorino crostini, anchovy 13.
Little gem lettuces, avocado, Walla Walla salad onions, radishes, buttermilk vinaigrette 14.
Pasta
Zuppa della sera
Tajarin with sage butter 15.
Tajarin with White Sturgeon caviar 30.
Risotto mantecato, English peas, Dolin cured salmon roe, 30-month Parmigiano-Reggiano 20. / 34.
Gnocchi alla Romana, Anderson Valley Ranch lamb sugo, spuma di Parmigiano-Reggiano 17./30.
Ligurian silk handkerchief, porcini, Palouse Pastured Poultry egg yolk 25.
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.
Grilled local asparagus, extra virgin olive oil 12.
Wild mushrooms, thyme, garlic 18.