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

June 2017


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.  




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.

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

Whipped burrata, English peas, mint, bronze fennel   15.

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




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

Steel Wheels Farm's ruby streaks, Pecorino crostini, anchovy   13.

Little gem lettuces, avocado, Walla Walla salad onions, radishes, buttermilk vinaigrette   14.





Zuppa della sera

Tajarin with sage butter   15.

Tajarin with White Sturgeon caviar   30.

Risotto mantecato, English peas, Dolin cured salmon roe, 30-month Parmigiano-Reggiano   20. / 34.

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

Ligurian silk handkerchief, porcini, Palouse Pastured Poultry egg yolk   25.




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.*




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

Grilled local asparagus, extra virgin olive oil   12.

Wild mushrooms, thyme, garlic   18.