Cafe Juanita
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Dinner Menu

Spring April  17, 2014

**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 make our own gluten free pasta in house. We are able to easily modify dishes for dietary restrictions, please let us know when reserving and we will happily design vegetarian or vegan 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 13.

Barolo Chinato Spritz with Marcona almonds 14.

Krug Gande Cuvée, Brut, MV with Smoked Bone Marrow Bruschetta 44.

The Remedy with Rapini Fritti 15.

The Ruby Boomershine with Foie Gras Crostini 15.


Anderson valley lamb tongue with walnut aigrelette, miners lettuce and pickled rhubarb. 13.

Local Pheasant Egg and White Sturgeon Caviar with Crisp Pumpernickel 29.

Seared Foie Gras with Sicilian Pistachio Crema, Cherry Composta, Cipollini and Cocoa Nibs 22.

Smoked sablefish with English pea crema, guanciale and smoked wild steelhead roe. 16.

Crisp Veal Sweetbreads with Ligurian Olive Oil and Capers 16.

Grilled Asparagus with local Organic Hen's Egg and Parmigiano Reggiano. 13.

Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.


Hearts of Romaine with Garlic Anchovy Vinaigrette and Toasted Bread Crumbs 11.

Baby Beets with Marcona Almond Butter and Gorgonzola Bombolino 11.

Miners lettuce with goat cheese crema and pickled rhubarb. 12.


Zuppa della Sera

Goat Cheese Gnocchi with ramps and smoked wild steelhead roe 16./28

Sweetbread Ravioli with Madiera 19.

Maltagliati with Lamb Sugo, honeyed a Ricotta and Black Pepper. 16./27.

Risotto Mantacato with Balsamico. 16./26.

Orecchietti with Rapini, Piments, Breadcrumbs and Truffled Pecorino 16./27.

Fish, Meat and Fowl

Rabbit Braised in Arneis with Chickpea Gnocchi, English Peas, Porcini and House Made Pancetta 37.

Saddle of Anderson Valley Lamb with Borlotti, Lucques olives and Anchovy 36.

Pesce della Sera - MP

Guinea fowl with Farro, Kale Sprouts and Foie Gras Bruschetta 34.

Australian Wagyu New york - daily preparation 68.


Piemontese Polenta with Truffled Pecorino 13.

Roasted Spicy Cauliflower with Cumin, Lime and Pinenuts 11.

Mosaic Farms Red Wattle Lardo 6./12.


Chef-Owner: Holly Smith
Sous Chef:  Jonah Amodt
Cooks:  Elizabeth Blacker, Mark Riggs, J.P. Taylor
Pastaiola:  Susan Raunig