Dinner MenuWinter February 28 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.
Prosecco with Parmigiano Reggiano 13.
Ferrari Perle Blanc '06 with Smoked Bone Marrow Bruschetta 22.
The Remedy with Rapini Fritti 15.
Pear Prosecco Cocktail with Brus Crostini 15.
The Dirty Little Secret with Sardine Crostini. 15.
Proscuitto di Parma with Rapini Fritti 14.
Seared Foie Gras with Sicilian Pistachio Crema, Cherry Composta, Cipollini and Cocoa Nibs 22.
Sylvia's Alaskan Spot Prawns with Hedgehogs and Lardo 18.
Crisp Veal Sweetbreads with Ligurian Olive Oil and Capers 16.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.
Baby Beets with Marcona Almond Butter and Gorgonzola Bombolino 11.
White Asparagus and Cara Cara Navel with Mâché and Local Almond Milk Vinaigrette. 11.
Radicchio with Balsamico and Parmigiano-Reggiano 11.
Winter Citrus with Belgian Endive, Avocado Crema and Citrus Honey Vinaigrette 13.
Zuppa della Sera
Goat Cheese Gnocchi with Hedgehogs and Marjoram 16./27.
Sweetbread Ravioli with Madiera 19.
Ligurian Silk Handkerchief with Sunchokes, Hen's Egg Yolk and Parmigiano-Reggiano Brodo Essence 17.
Risotto Nero with Sylvia's Alaskan Spot Prawns 18./32.
Orecchietti with Rapini, Piments, Breadcrumbs and Truffled Pecorino 16./27.
Brasata di Guancia; Wagyu Beef Cheeks with Local Purple Potatoes 36.
Rabbit Braised in Arneis with Chickpea Gnocchi, English Peas, Porcini and House Made Pancetta 37.
Saddle of Anderson Valley Lamb with Borlotti, Lucques olives and Anchovy 36.
Pesce della Sera - MP
Squab breast with Mâché, Beets, Grapefruit Marmellata and Foie Gras Bruschetta 34.
Australian Wagyu New york - daily preparation 68.
Piemontese Polenta with Truffled Pecorino 13.
Roasted Spicy Cauliflower with Cumin, Lime and Pinenuts 11.
Mosaic Farms Red Wattle Lardo 6./12.
Chef-Owner: Holly Smith
Sous Chef: Jonah Amodt
Cooks: Elizabeth Blacker, Mark Riggs, J.P. Taylor
Pastaiola: Susan Raunig
©2014 Café Juanita 9702 NE 120th Place, Kirkland WA 98034 | 425.823.1505 | Site Map | Photography by John Valls | Website by Design for Wine & Food