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Dinner Menu
Winter Menu February 3, 2012**Note menu changes may occur, please call the restaurant if there is a specific dish you are interested in for your visit! We are gluten free on many dishes and able to easily modify dishes for dietary restrictions, please let us know when reserving and we will happily design vegetarian options for your evening!
Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.
Prosecco with Parmigiano Reggiano 11.
Negroni with Lardo Crostino 14.
Blood and Sand with Cured Foie Gras Crostini 15.
Jacques Copinet Rose Champagne with Smoked Bone Marrow Bruschetta 22.
Sage Smash with Butternut Squash Bombolino 14.
The Remedy with Soft Cooked Pheasant Egg 16.
Sformata of Butternut Squash with Crisp Sage, Pomegranate and Ennis Hazelnut 13.
Seared Foie Gras with Quince, Candied Ginger and Cacao Nib 22.
Fra'Mani Nostrana Salame with Huckleberry Mostarda and Giardiniera 15.
Roasted Beet with Burrata, Sunflower and Poppy Seeds with Balsamico 14.
Fresh Alaskan King Crab with Green Apple Sorbetto and Crab Butter Powder 20.
Veal Sweetbreads in Crepinette with Madiera, Meyer Lemon and Breadcrumbs 16.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.
Carne Cruda of Blackmore Wagyu with Parmigiano Reggiano and Crostini 18.
D'Anjou Pear with Pinenuts, Thyme, Parmigiano Reggiano and White Truffle Oil 12.
Arugula with Winter Citrus and Pomegranate Arils 10.
Radicchio with Balsamico and Parmigiano-Reggiano 10.
Zuppa della Sera
Barbera Risotto 16./27.
Ligurian Silk Handkerchief with Sunchokes, Hen's Egg Yolk and Parmigiano-Reggiano Brodo Essence 17.
Goat Cheese Gnocchi with Escarole, Pinenuts and Currants 16./27.
Maltagliati with Red Wattle Pork Sugo, Ricotta, Cardon Blossom Honey and Black Pepper 16.27.
Saddle of Oregon Lamb with Jerusalem Artichokes in Bagna Cauda and Peperoncini Farciti 29.
Blackmore Wagyu Flatiron with Gorgonzola, Cipollini Agro Dolce and Caramelized Endive 40.
Local Rabbit Braised in Arneis with Chickpea Gnocchi, Pancetta and Porcini 36.
Fish of the Day - Daily Preparation
Local Squab with Brussels Sprouts alla Bigoli, Porcini Crema and Blood Orange Mostarda 37.
Brussels Sprouts with Garlic, Anchovy and Lemon 12.
Spicy Roasted Cauliflower with Cumin, Lime and Pinenuts 10.
Mosaic Farms Red Wattle Lardo 5./10.
Lacinato Kale with Garlic and Chili Flakes 10.
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Chef-Owner: Holly Smith
Sous Chef: Jonah Amodt
Cooks : David Solis, Alex Giger, Mark Young, Nikita Selivanoff
Pastaiola: Susan Raunig
