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




Sorelle Bronca extra Brut Prosecco,

with 30 month aged Parmigiano-Reggiano   16.

The Jasmine: gin, Campari, Meyer lemon with radish butter hearth bread  16.


The Final word: Sauza, chartreuse, lime with trout roe-whipped lardo hearth bread 18.

Lelarge Pugeot, Tradition, Brut, N.V.,1er cru, Vrigny with rabbit liver crostini 30.  




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


Burrata, pesto di Cetarese, Castelvetrano olives, pignoli, bruschetta 17.

Foie Gras, nectarine, 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.






Heirloom tomato, nectarine, colatura, avocado, squash blossom fritti 16.

Hearts of romaine, anchovy citronette, 30 month Parmigiano-Reggiano, breadcrumbs 14.

Charred radicchio, smoked eggplant crema, saor vinaigrette 14.

Tom thumb lettuces, stone fruit, figs, nectarine crema 13.






   Zuppa della sera - mp


Tajarin, sage butter   15. 


Tajarin, White Sturgeon caviar   30.*


Pasta della sera - mp

Trofie, basil, trout roe, smoked scallop   17. / 32.


Sweet corn risotto, chanterelles, blackberries    20. / 34.




Iberico de Bellota cheeks, corn crema, heirloom tomato confit, crisp rosemary 39


Pesce della sera - mp


A5 Miyazaki Wagyu New York, potato ripiene, spuma di Parmigiano-Reggiano, French beans 120.

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


Anderson Valley lamb rack ‘Scottadita’, Belgian endives; roasted and raw, walnut anchovy salsa picante  45.*


Veal chop, tropea onions, ruby streak mustard greens  75*




Cauliflower, pine nut crema, cumin, chili, lime    13.


Iberico de Bellota lardo 11.

Roasted local baby carrots, house fermented miso butter, toasted yeast    12.