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 August 24, 2016


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

 with rabbit liver mousse bruschetta   14.

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

Lustau Oloroso Sherry, with anchovy hearth bread   16.

Summer Spritzer; Prosecco, elderflower cordial, stone fruit with radish butter bruschetta   14.

The Barbieri; Ransom dry gin, Aperol, grapefruit, ‘RBL brut’,

with shaved foie gras torchon, pumpernickel, sea salt   19.




Junko's hearth bread, heirloom tomatoes, our own miso butter  s13.  

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, heirloom cherry tomatoes, mint   17.

Yellowtail cruda, Colatura, avocado, toasted almonds, fresh coriander   18.




Little Gem lettuces, avocado, stone fruits, sugar snap peas, tarragon   13.

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

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

Late summer fruits salad; plum, melon, smoked goat cheese, cherry tomato, Bronte pistachio, arugula    11.




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, sweet corn, Chanterelles, Parmigiano-Reggiano   17. / 32.

Hand shaped orecchiette, basil, breadcrumbs, sugar snaps   17. / 30.



Fish, Meat and Fowl

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

Pesce della sera - mp

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

Andersen Valley lamb rack "Scottadita", heirloom cherry tomatoes, Taggiasca olives, borlotti, local French beans    45.

A5 Miyazaki Kuroge Wagyu, daily preparation   95.



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

Chanterelles, shaved salad onions, thyme   16.

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

Cauliflower, pinenut crema, cumin, cayenne, lime   11.




Chef-Owner: Holly Smith
Chef de Cuisine: Lauren Thompson
Sous chef: David Solis
Cooks:  Geneva Melby
Pastaiola: Crista Favati