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

Week of September 20, 2016


Lelarge-Pugeot Brut Tradition, NV, with Finocchietto cured salmon roe, herb butter, hearth bread   28.

Limonata Sage Smash; Makers Mark bourbon, lemon, Cherry Heering, sage,

 with rabbit liver mousse bruschetta   17.

Bisson Glera Frizzante, with 30 mo Parmigiano-Reggiano   15.

The Barbieri; Gin, Aperol, grapefruit, prosecco, with buttered radish hearth bread 12.




Junko's hearth bread, heirloom tomatoes, our own miso butter  13.  

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

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

Foie gras, nectarine, candied ginger, thyme, cacao nibs   28.

Burrata, Campana, D.O.P., local French beans, minted salsa de erbe, heirloom cherry tomatoes   17.

Yellowtail cruda, avocado, toasted almonds,  Colatura, shallot   18.

Porcini: roasted, raw, zuppa 22.



Local plum, melon, figs, smoked goat cheese, cherry tomato, Bronte pistachio, arugula    11.

Radicchio, balsamico, 30 month aged Parmigiano-Reggiano 12.

Belgian endive, fennel, walnuts, mint, Calabrian chili vinaigrette   14.





Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

Zuppa della sera

Gnocchi alla Romana, heirloom tomato sugo, spuma di Parmigiano-Reggiano   17. / 30.

Risotto mantecato, Chanterelles, Parmigiano-Reggiano   17. / 32.

Tagliatelle, Anderson Valley lamb sugo   18. / 34.



Fish, Meat and Fowl

Fermin Iberico de Bellota presa, plum crema, rosemary, chanterelles, cipollini   42.

Pesce della sera - mp

Rabbit, Arneis braised, pancetta, carrot crema, porcini, herbs   36.

Andersen Valley lamb rack "Scottadita", eggplant saor, pine nut, yogurt    45.

A5 Miyazaki Kuroge Wagyu, daily preparation   95.



Cauliflower, pine nut crema, cumin, cayenne, lime   11.

Fingerling potatoes, smoked potato crema, spuma di Parmigiano-Reggiano   11.

Heirloom tomato, extra virgin olive oil and sea salt   13.





Chef-Owner: Holly Smith
Chef de Cuisine: Lauren Thompson
Sous chef: David Solis
Cooks:  Geneva Melby, Rob Orlando, Rogelio Alcaraz, Cristina Nunez, Sara Bernardini
Pastaiola: Crista Favati