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

 

 

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 foie gras bomblino 30.  

 

ANTIPASTI

 

Local asparagus, soft cooked Palouse pastured poultry egg yolk, preserved butter, morels 19.

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

 

Foie Gras, rhubarb, 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.

 

Hokkaido scallop, Dungeness crab, octopus, cuttlefish ink oyster maionese   30.

 

 


SALAD

 

Foraged miner’s lettuce, flowers, raspberry mignonette 14.

Arugula, shio koji charred salad onions, morels, goat’s cheese 16. 

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

Wild watercress, asparagus, fava beans, rhubarb vinaigrette 13.

 

 

 

PASTA

 

   Zuppa della sera - mp

 

Tajarin, sage butter   15. 

 

Tajarin, White Sturgeon caviar   30.*

 

Goat cheese gnocchi, pancetta, morels, trout roe  17. / 32.

  

Risotto mantecato, wild ramps, 30-month Parmigiano-Reggiano    20. / 34.

 

Ravioli della sera - mp

  

FISH, MEAT AND FOWL

Quail, sweetbread farce, fennel, chamomile 39

 

Pesce della sera - mp

 

A5 Miyazaki Wagyu New York, grilled romaine, shio koji, hen’s yolk 115.

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

 

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

 

Veal chop, salad onions, green garlic salsa verde, hon shi mejii   75*

 

 

CONTORNI

  Grilled asparagus, Primolio extra virgin olive oil, sea salt 13.

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

 

Iberico de Bellota lardo 11.

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