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 July 19, 2016

Apertivi

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, sunflower sprout bruschetta   14.

The Barbieri; Ransom dry gin, Aperol, grapefruit, ‘RBL brut’, with shaved foie gras torchon, pumpernickel, sea salt   19.

 

 

Antipasti

Cured Washington Troll King, pickled chanterelles, creme fraiche, pumpernickle   18.  

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

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

Foie gras, Bing cherries, candied ginger, thyme, cacao nibs   28.

Burrata, Campana, D.O.P., grilled apricot, chanterelle, salsa de erbe   17.

Charred Rapini, Calabrian chili, Marcona almond, apricot   13.

 


Salads

 

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

Steel Wheel Farm's ruby streak mustard greens, heirloom cherry tomatoes, anchovy   12.

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

 

 

Pasta

Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

Zuppa della sera

Gnocchi alla Romana, Anderson Valley lamb sugo, spuma di Parmigiano-Reggiano   17. / 30.

Alvarez Farm sweet corn risotto, Chanterelles, Parmigiano-Reggiano   17. / 32.

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

 

 

Fish, Meat and Fowl

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

Pesce della sera - mp

Rabbit, Arneis braised, pancetta, English peas, 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.

 


Contorni

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

Chanterelles, shaved salad onions, thyme   16.

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

 

 

~~~

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