Cafe Juanita strives to use organic and sustainable products throughout our menu. We are happy to modify dishes for dietary restrictions, please advise when making reservations. We offer vegan, dairy free and vegetarian menus weekly. 

*menu subject to daily changes




Sorelle Bronca extra Brut Prosecco,

with 30 month aged Parmigiano-Reggiano   16.

The Jasmine: gin, Campari, Meyer lemon with radish butter hearth bread  16.


The Final word: Sauza, chartreuse, lime with trout roe-whipped lardo hearth bread 18.

Lelarge Pugeot, Tradition, Brut, N.V.,1er cru, Vrigny with rabbit liver crostini 30.  




Tanara Giancarlo Prosciutto di Parma, Langhirano, aged 30 month   25.*


Burrata, pesto di Cetarese, Castelvetrano olives, pignoli, bruschetta 17.

Foie Gras, rhubarb, strawberries, candied ginger, cacao nibs      28.


Yellowtail crudo, avocado, toasted almond, colatura shallot   18.*


 Veal sweetbreads, crisp capers, Ligurian olive oil, parsley   19.


Octopus, smoked bone marrow, chickpea, salsa verde   18.


Hokkaido scallop, octopus, cuttlefish ink oyster maionese   30.





Local asparagus, soft cooked Palouse pastured poultry egg yolk, preserved butter, morels 19.

Strawberries, fava beans, Umbrian black truffle crostata 17.

Hearts of romaine, anchovy citronette, 30 month Parmigiano-Reggiano, breadcrumbs 14.

Tom thumb lettuces, asparagus, fava beans, rhubarb vinaigrette 13.






   Zuppa della sera - mp


Tajarin, sage butter   15. 


Tajarin, White Sturgeon caviar   30.*


Pasta della sera - mp

Trofie, basil, trout roe, smoked scallop   17. / 32.


Risotto nero, Manilla clams ‘scampi’    20. / 34.




Muscovy duck breast, fennel, strawberry, chamomile 39


Pesce della sera - mp


A5 Miyazaki Wagyu New York, grilled romaine, shio koji, hen’s yolk 120.

Rabbit braised in Arneis, porcini, pancetta, gnocchi alla Romana, herbs   38.


Anderson Valley lamb rack ‘Scottadita’, Belgian endives; roasted and raw, walnut anchovy salsa picante  45.*


Veal chop, morels, frisbee, roasted shallots  75*




  Grilled asparagus, Primolio extra virgin olive oil, sea salt 13.

Romanesco, pine nut crema, cumin, chili, lime    13.


Iberico de Bellota lardo 11.

Roasted local baby carrots, house fermented miso butter, toasted yeast    12.