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
February 4, 2016


Fennel Saison, Castelvetrano olives, fennel seed, citrus 14.

Bisson Glera Frizzante, 30 mo Parmigiano-Reggiano 15.

La Collina "Quaresimo"Lambrusco dell'Emilia with fried rabbit liver 14.

LeLarge Pugeot "Tradition", ChampagneBrut let Cru, NV, smoked bone marrow bruschetta 27.


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

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 month 24

Local Egg and White Sturgeon Caviar with Crisp Pumpernickel 29.

Foie gras, cipollino ripieno, black truffled brodo, cacao nibs. 24.

A5 Miyazaki Wagyu carpaccio, lemon, bresaola flavors, arugual 30.

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


Chicory misti, honey crisp apple, Gorgonzola dolce, hazelnut crema. 11.

Warm brassicas, Taggiasche olives, anchovies, heirloom beans, Meyer lemon. 14.

Beets, yogurt, pickled rose petal vinaigrette, sunflower and poppy seeds 12.

Winter citrus, mache, fennel, candied fenne seedl 14.


Tajarin with White Sturgeon Caviar 30.

Zuppa della Sera

Gnocchi alla romana, lamb sugo, Parmigiano-Reggiano. 16/30

Sweetbread Ravioli with Madiera 19.

Risotto al Barolo, Borlotti, 30 mo Parmigiano-Reggino 19./32.

Ligurian silk handkerchief, sun choke, egg yolk 18.

Tajarin with sage butter 15.

Fish, Meat and Fowl

Guinea fowl, capunet, farro, Asian pear, Vin Santo 37.

Rabbit, pancetta, porcini, herbs 36.

Andersen Valley Lamb rack Scottadita charred radicchio, apricot, smoked yogurt 45.

Pesce della sera - mp

A5 Miyazaki Kuroge Wagyu, daily preparation 95.

Iberico de Bellota, pressa, cauliflower saffron crema, Castelvetrano golden raisin marmellata 39.


Fingerlings with spuma di Parmigiano-Reggiano 11.

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

Heritage Farms Red Wattle Lardo 6./12.


Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Sous chef: David Solis
Cooks:  James Huffman, Geneva Melby, Bronte Edwards
Pastaiola:  Susan Raunig