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Dinner Menu
Summer Menu August 31st 2010Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.
Prosecco with Parmigiano Reggiano 10.
Aperol Negroni and Fried Rabbit Livers 14.
Hendriks Gin and Q Tonic with Marinated Anchovies in Green Sauce 13.
Peach Bellini with Lardo Crostino 13.
Rosé with Full Circle Farm Radish and Cultured Butter 11.
House Smoked Sablefish with Toasted Horseradish and Heirloom Pappa al Pomodoro 13.
Rabbit "Carne in Vaso" with Huckleberry Mostarda, Grapes, Tarragon and Rye Bruschetta 13.
Seared Foie Gras with Nectarines Candied Ginger and Cocoa nibs 20.
Veal Sweetbreads with Fried Capers and Parsley, Ligurian Olive Oil 16.
Grilled Octopus with Fennel, Green sauce and Chickpea Puré 14.
Carne Cruda of Blackmore Wagyu with Parmigiano Reggiano and Crostini 17.
Local Green Beans with Heirloom Cherry Tomatoes, Marcona Almonds and Creme Fraiche Viniagrette 10.
Oxbow Farms Little Gem Lettuces with Rosato Vinaigrette 9.
Hearts of Romaine with Anchovy Garliv Vinaigrette, Parmigiano Reggiano and Toasted Breadcrumbs 10.
Full Circle Farms Arugula with Pickled Fennel, Ennis Hazelnuts and Local Blackberries 12.
Zuppa della Sera
Tagliatelle with Sweet Grass Farms Wagyu Bolognese 16./27.
Roasted Grape Risotto with Local Goat's milk Cheese and Ennis Hazelnuts 15./23.
Rabbit Agnolotti dal Plin with Sage Butter 14./23.
Hand Rolled Trofie with Basil, Green Beans and Olive Oil Poached Potato 16./26.
Maltagliati with Roasted Heirloom Tomatoes and Honeyed Black Pepper Ricotta 14./24.
Saddle of Oregon Lamb with Leek Nectarine Tortino, Fried Rosemary and Reduced Brodo 29.
Blackmore Wagyu Flat Iron with Cipollini Agro Dolce, Sage Brown Butter and Truffled Fonduta 38.
Local Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini 34.
Fish of the Day - daily preparation
Quail with Roasted Chanterelles, Chicory Salad, Grilled Stone Fruit and Fried Hen's Egg 28.
Braised Pork Cheeks with Artisan Polenta Stuffed Squash Blossoms, Chanterelles and Sweet Corn 28.
Salt Roasted Fingerling Potatoes 10.
Spicy Roasted Oxbow Farm Cauliflower with Cumin, Lime and Pinenuts 10.
Billy's Heirloom Tomatoes with Ligurian Olive Oil and Alaskan Sea Salt 12.
Cavolo Nero with Chili, Garlic and Lemon 7.
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Chef-Owner Holly Smith Chef de Cuisine Lauren Thompson Sous Chef Steven Ariel Cooks : David Solis, Jonah Amodt
Pastaiola Susan Raunig, Leah Lateste
