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

 

 

Kettle One Botanical cucumber mint vodka, Lillet, dry vermouth,

with fennel cured salmon roe, herb butter, crostini   16.*

 

Bulleit 10-year bourbon, pluot shrub, lime, amaro,

with rabbit liver mousse, financier   17.

 

Sorelle Bronca extra brut prosecco,

with 30 month aged Parmigiano-Reggiano   16.

 

Oranje Gimlet: Kettle One Oranje vodka, lime, Aperol,

with house cured lardo crostini   17.  

ANTIPASTI

 

Tanara Giancarlo Prosciutto di Parma, Langhirano, aged 30 month   25.*

 

Foie Gras, chanterelles, pickled huckleberries, 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.

 

Junko’s chocolate bread, Fall fruits, Blu d’Auvergne, pluot mostarda   16.

 


SALAD

 

Bibb lettuce, Asian pear, Black Mission figs, La Tur   14.

 

Belgian endive, Burrata, anchovy walnut salsa, hearth bread   16.

 

Curly kale, peperoncini, charred green onion, avocado, toasted yeast 14.

Willowood Farm beets, Blu Bombolino, marcona almond  13.

 

 

PASTA

 

   Zuppa della sera - mp

 

Tajarin, sage butter   15. 

 

Tajarin, White Sturgeon caviar   30.*

 

Sorprese, Alaskan spot prawn crudo, basil, Calabrian chili   25.

 

Barbera risotto mantecato, charred radicchio, 6-year balsamico   20. / 34.

 

Ravioli della sera - mp

 

 

FISH, MEAT AND FOWL

Muscovy duck breast, turnip gratin, huckleberries, rosemary   40.*

 

Pesce della sera - mp

 

A5 Miyazaki Wagyu New York, Brussels sprouts, pickled hon shimeji, roasted chanterelles, shio koji, black truffle 115.

Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs   38.

 

Anderson Valley lamb rack ‘Scottadita’, eggplant en saor, pinoli, golden raisins   45.*

 

Veal chop, crisp fermented kale, Umbrian black truffle potato crema   75*

 

 

 

CONTORNI

Butter poached potatoes, potato crema, crisp  herbs   13.

 

House cured Steel Wheel Farms lardo   6. / 12.

 

Heirloom tomatoes, basil, Alaskan sea salt   13.

  

Willowood Farm green beans, shallot, cherry tomato, basil   14.