Cafe Juanita
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Dinner Menu

We are so close! After months of remodeling we are thrilled to say that we expect to be open in our home in Kirkland starting July 14th, 2015. The menus listed below are to be used as a sample only. As soon as our opening menus are finalized we will share them with you. 

Looking forward to seeing you,

Holly and the staff




**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.


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







*Menu Below is for Kirkland Location Only



Aperitivi

Saison, Blackberry Farms with Smoked Bone Marrow Bruschetta. 12.

Barolo Chinato Spritz with Marcona almonds 14.

Jerald's Favorite White Vermouth with Cured Salmon Roe and Junko's Hearth Bread 14.

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

Summer Spritz: Prosecco, Aperol and Stone Fruit with 30 month aged Parmigiano-Reggiano 14.

Appetizers

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 mo. With figs 24

Cauliflower Sformata with Spot Prawn Cruda, Spot Prawn Roe Whipped Lardo, fennel and pumpkernickel. 18

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.

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

Salads

Butter Lettuce with Avocado Vinaigrette. 11.

Roasted Baby Beets with Gorgonzola Bombolino and Marcona Almond Butter. 12.

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

Pasta

Tajarin with White Sturgeon Caviar. 35.

Zuppa della Sera

Goat Cheese Gnocchi with Braised Lamb, Pomegranate Arils and Crisp Sage. 16./28

Risotto Nero with Sylvia's Spot Prawn Scampi. 19./32.

Orecchietti, Hand Shaped, with Parmigiano Reggiano Fonduta, Leek Ash, Cipollini and Breadcrumbs. 17./29

Fish, Meat and Fowl

Fermin Iberico de Bellota Pressa with carrot Crema, Chanterelles, and Carrot Top Salsa Verde 37.

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

Andersen Valley Lamb Rack Scottadita, Fonduta Gratin, Mâché and Persimmon 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.

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

Mosaic Farms Red Wattle Lardo 6./12.

~~~

Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Cooks:  Elizabeth Blacker, James Huffman
Pastaiola:  Susan Raunig and Hayley Baker