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
APERITIVI
Cucumber Bond: Kettle One Botanical cucumber mint vodka, Lillet, dry vermouth,
with fennel cured salmon roe, herb butter, crostini 16.*
Kentucky Nut: Bulleit 10-year bourbon, Frangelico, Ramos Pinto 10-yr, lime,
with Perigord black truffle crostini 17.
Sorelle Bronca extra brut prosecco,
with 30 month aged Parmigiano-Reggiano 16.
Rye Smile: Rye whisky, Fernet, nocino liqueur, sweet vermouth
with foie gras bombolino, orange sea salt 15.
ANTIPASTI
Tanara Giancarlo Prosciutto di Parma, Langhirano, aged 30 month 25.*
Foie Gras, pineapple, whey, candied ginger, cacao nibs 28.
Yellowtail crudo, avocado, toasted almond, colatura shallot 18.*
Veal sweetbreads, crisp capers, Ligurian olive oil, parsley 19.
Octopus, smoked bone marrow, chickpea, salsa verde 18.
Alaskan spot prawns, King crab, octopus, cuttlefish ink oyster maionese 30.
SALAD
Hearts of escarole, blue di capra Rognoni, caramelized apple, “saor’ vinaigrette 14.
Citrus, smoked goat “tomini elettrici”, rye, mint 15.
Belgian endive; roasted, raw, banget vert, egg yolk, hearth crumb 13.
PASTA
Zuppa della sera - mp
Tajarin, sage butter 15.
Tajarin, White Sturgeon caviar 30.*
Squid ink tagliolini, Alaskan Spot prawns,
octopus sugo, controne pepper 22. / 36.
Risotto mantecato, 30-month Parmigiano-Reggiano,
Marsala reduction 20. / 34.
Ravioli della sera - mp
FISH, MEAT AND FOWL
Guinea fowl, Savoy capunet, red currant sauce 38.*
Pesce della sera - mp
A5 Miyazaki Wagyu New York, potato ripene, cipollini agro dolce, Perigord black truffle sauce 115.
Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs 38.
Anderson Valley lamb rack ‘Scottadita’, charred broccolini, anchovy walnut salsa picante, hedgehog mushrooms 45.*
Veal chop, Brussels sprouts, pickled hon shimeji, roasted hedgehog mushrooms, shio koji, Marsala 75*
CONTORNI
Butter poached potatoes, potato crema, crisp herbs 13.
Cauliflower, pine nut crema, cumin, chili, lime 13.
Iberico de Bellota lardo 11.
Roasted local baby carrots, miso butter, toasted yeast 12.