Cafe Juanita
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Dinner Menu

September 26th, 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 of any dietary restrictions!
We print vegan, dairy free and vegetarian menus weekly.


Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.



Aperitivi

Prosecco with Parmigiano Reggiano 13.

Barolo Chinato Spritz with Marcona almonds 14.

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

La Spinetta Rose with Crisp Chicken Skin Crostini with Kale and Blackberry. 19.

The Grand Torino with Fried Rabbit Livers. 15.

Appetizers

yellowtail Cruda with a Avocado, Toasted Horseradish, Pumpernickel and watercress 18.

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 mo. with melon 24

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

Seared Foie Gras with Marcona Almond Crema, Caramelized Fig, Candied Ginger and Cocoa Nibs 22.

Roasted Eel with Aceto Balsamico Tradizionale and Green Apple. 16.

Smoked Pumpkin and Burrata with Hazelnut Cacao nib Crunch and coffee Prosciutto Brodo 15.

Carne Cruda of Australian +7Wagyu with Lardo Crostini. 17.

Veal Sweetbread Fricassea with Porcini and Tarragon. 18.

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

Salads

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

Steel Wheels Farms Baby Lettuce with Tarragon and Toasted Pinenuts 11.

Peach, Sweet Corn and Bibb Lettuces with Basils and Pistachio Vinaigrette. 11.

Ruby Streak Mustard Greens with Toasted Anchovy and Pecorino Crostini. 11.

Pasta

Zuppa della Sera

Goat Cheese Gnocchi with Lambs Tongue, Preserved Pumpkin and Crisp Sage. 16./28

Risotto Nero with Octopus Scampi. 18./30.

Orecchietti, Hand Shaped, with Snails, Basil, Garlic and Breadcrumbs. 17./29

Fish, Meat and Fowl

Muscovy Duck Breast with Sweet Corn Sformato, Piments d'argile and Huckleberries37.

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

Andersen Valley Lamb Rack Scottadita, Grilled Romaine, mint Salsa Piccante Crumb, Huckleberry 45.

Pesce della Sera - MP

Greg Norman +7 Australian Wagyu New york - daily preparation, MP

Contorni

Roasted local Carrots with Sulla Honey and Thyme. 11.

Ayer's Polenta with Truffled Pecorino 13.

Roasted Spicy Cauliflower with Cumin, Lime and Pinenut Crema 11.

Mosaic Farms Red Wattle Lardo 6./12.

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Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Cooks:  Elizabeth Blacker, J.P. Taylor,  James Huffman
Pastaiola:  Susan Raunig