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
 

 May 2017

Apertivi

Duval Leroy Brut, NV, with Finocchietto cured salmon roe, herb butter, hearth bread   28.

Carta Aereo: Makers Mark, lemon, Aperol, Sfumato, amaro, with fried rabbit livers   18.

Bisson Glera Prosecco, with 30 mo Parmigiano-Reggiano   16.

Uncle Val: Uncle Val’s Botanical gin, tonic, Dolin blanc with olive crostini, orange citrus   15.  

 

 

Antipasti

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

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

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

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

Georgie’s carrots, warm ricotta, Bronte pistachio-hazelnut Dukkah, burnt honey vinaigrette   15.

Chilled asparagus, mousse di Parmigiano-Reggiano, breadcrumb   17.

 


Salads

 

Shaved beets, Salva Cremasco, walnuts, quince vinaigrette   14.

Locally foraged Miner’s lettuce, rhubarb, pickled rose petals   11.

Willowwood Farms Spring kale raab, green chickpeas, lemon, organic soft cooked eggs   14.

 

 

 

Pasta

Zuppa della sera

Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

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

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

Pappardelle, artichokes, fava beans, controne pepper, cured olive crumbs   18. / 36.

 

 

Fish, Meat and Fowl

Muscovy duck breast, escarole hearts, farro, sunflower seeds, Armagnac prunes, red currant brodo   35.*

Pesce della sera - mp

Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs   36.

Anderson Valley lamb rack ‘Scottadita’, yogurt, Belgian endive, green chickpeas, walnuts   45.*

Miyazaki Prefecture A5 Kuroge Wagyu, daily preparation   95.*

 

 


Contorni

Cauliflower, pine nut crema, cumin, cayenne, lime   13.

Steel Wheel Farm's sunchokes, bagna cauda 13.

Grilled local asparagus, extra virgin olive oil   12.