Cafe Juanita
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Dinner Menu

Summer August 13, 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.



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.

Hendricks and Fever Tree Tonic with Lemon Cucumber, Melon and coriander 15.

The Grand Torino with Fried Rabbit Livers. 15.

Appetizers

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

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

Seared Foie Gras with Marcona Almond Crema, Bing cherries, Candied Ginger and Cocoa Nibs 22.

Cruda of Yellowtail with Sugar Snaps, Fresh Coriander, Colatura and Almond Spuma 18.

Grilled Apricots with Rosemary and Burrata. 13.

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

Veal Sweetbread Fricassea with Fava Beans 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.

Roasted and Smoked Eggplant Panzanella with Crushed. Heirloom tomato vinaigrette and roasted eel.13

Billy's Heirloom Tomatoes and Burrata with Sweet and Anise Basil and pulled crostini 14.

Pasta

Zuppa della Sera

Glendale Shepherd Brebis Frais Gnocchi all Norma with eggplant, heirloom tomatoes and basil. 16./28

Sweetbread Ravioli with Madiera 19.

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 Washington Lentils, Hazelnut Aigrelette and Ruby Streaks 37.

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

Andersen Valley Lamb Rack Scottadita with Goat Cheese Blackberry Tortino. 45.

Pesce della Sera - MP

Fermin Iberico di Bellota Cheeks with Celeriac Crema and Thyme Roasted Blackberries. 37.

Greg Norman +7 Australian Wagyu New york - daily preparation 68.

Contorni

Roasted local Carrots with Sulla Honey and Thyme. 11.

Billy's Heirloom Tomatoes with Extra Virgin Olive Oil 14.with Burrata 16.

Organic Blue Lake Beans with Sweet Butter and Radish. 10.

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, Mark Riggs, J.P. Taylor,  James Huffman
Pastaiola:  Susan Raunig