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 October 18, 2016


Lelarge-Pugeot Brut Tradition, NV, with Finocchietto cured salmon roe, herb butter, hearth bread   28.

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

 with rabbit liver mousse bruschetta   17.

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

Autunno; Contratto fernet, vodka, amaretto, cassis, with Junko's chocolate hazelnut hearth bread, Gorgonzola, plum jam 14.



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

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

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

Burrata, Campana, D.O.P., roasted Kuri squash, rosemary, quince 17.

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

Charred radicchio, walnuts, huckleberries, salsa verde   13.

Dungeness crab, green apple sorbetto, Ligurian olive oil, crab butter powder   22.




Bartlett pear, 30-month Parmigiano-Reggiano, pine nuts, white truffle salt   13.

Baby lettuces, tarragon, smoked goat cheese, champagne vinaigrette   12.

Roasted baby beets, Marcona almond butter, Gorgonzola bombolino   14.



Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

Zuppa della sera

Risotto mantecato, Chanterelles, Parmigiano-Reggiano   17. / 32.

Tagliatelle, Anderson Valley lamb sugo   18. / 34.



Fish, Meat and Fowl

Muscovy duck breast, Puy lentils, huckleberries, cardamom   42.

Pesce della sera - mp

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

Andersen Valley lamb rack "Scottadita", eggplant saor, pine nut, yogurt    45.

A5 Miyazaki Kuroge Wagyu, daily preparation   95.



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

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