Cafe Juanita
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Dinner Menu

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 and bread in house. We are able to easily modify dishes for dietary restrictions, please let us know when reserving of any dietary restrictions! 
We offer vegan, dairy free and vegetarian menus weekly as well as a chefs tasting menu. 

Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product
August 7, 2015



Aperitivi

Birra Menebrea, 150th Anniversario, anchovy, anchovy butter, Junko's hearth bread

La Collina Malvasia, smoked bone marrow bruschetta 16.

Jerald's favorite white vermouth with cured salmon roe on Junko's Hearth Bread 14.

Ransom gin and huckleberry bay jam, rabbit livers, six year Balsamcio 13.

Summer Spritz; Prosecco, house made elderflower cordial, stone fruit, 30month Parmigiano-Reggiano13.

Appetizers

Yellowtail cruda, passion fruit, avocado, brown butter vinaiigrette. 18.

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 month 24

Sweet corn sformato, sea urchin 18

Foie gras, Bing cherries, thyme, Vin Santo, cacao nibs. 23.

Burrata, heirloom tomato, zucchini cruda, basil. 15.

Fresh water eel, balsamcio, leek crema, leek ash, green apple brodo. 16.

Carne cruda, +7wagyu, crostini, lardo. 18.

Octopus, chickpea, smoked bone marrow, salsa verde. 15.

Salads

Romaine, anchovy viniagrette, breadcrumbs, Parmigiano-Reggiano 11.

Butter lettuce, avocado, lemon cucumbers, nectarine, tarragon. 13.

Beets, Bronte pistachio crema, yogurt, pickled rose petal vinaigrette. 12.

Pasta

Tajarin with White Sturgeon Caviar or sea urchin and Italian summer truffle. 30.

Zuppa della Sera

Goat cheese gnocchi, guanciale, cherry tomatoes, Fines herbs 16./28

Risotto mantecato, squash blossoms, Parmigiano-Reggiano. 18./30.

Orecchietti, Hand Shaped, snails, basil, breadcrumbs. 17./29

Tajarin with sage butter 15.

Fish, Meat and Fowl

Iberico de Bellota Pressa, Italian summer truffles, Ayer's polenta, fruit. 39.

Rabbit, pancetta, porcini, herbs 36.

Andersen Valley Lamb rack Scottadita, Greens Beans in Bagna cauda, thyme Roasted Blackberries 45.

Pesce della sera - mp

+7Wagyu New York, DOP gorgonzola hearth bread, radicchio, Giardinera 45./85.

Contorni

Blue Lake green beans, thyme blackberries, Fines herbs. 11.

Cauliflower, pinenut crema, cumin, cayenne, lime 11.

Piemontese polenta, Italian summer truffle. 19.

Heritage Farms Red Wattle Lardo 6./12.

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Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Cooks:  Elizabeth Blacker, James Huffman, Geneva Melby, David Miller
Pastaiola:  Susan Raunig