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
 

APERITIVI

 

 

Strega white negroni with fennel, herb butter, crostini   16.

 

Boulevardier; Campari, rye, sweet vermouth with anchovy hearth bread 16.

 

Sorelle Bronca extra brut Prosecco,

with 30 month aged Parmigiano-Reggiano   16.

Berto vermouth with foie gras bombolino, orange sea salt   15.  

 

ANTIPASTI

 

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

 

Foie Gras, rhubarb, 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, King crab, octopus, cuttlefish ink oyster maionese   30.

 

 


SALAD

 

Miner’s lettuce, flowers, raspberry mignonette 14.

 

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

Belgian endive; roasted, raw, banget vert, egg yolk, hearth crumb 13.

 

 

 

PASTA

 

   Zuppa della sera - mp

 

Tajarin, sage butter   15. 

 

Tajarin, White Sturgeon caviar   30.*

 

Goat cheese gnocchi, pancetta, trout roe  17. / 32.

  

Risotto mantecato, wild ramps, 30-month Parmigiano-Reggiano    20. / 34.

 

Ravioli della sera - mp

  

FISH, MEAT AND FOWL

Quail,sweetbread farce, fennel, chamomile 39

 

Pesce della sera - mp

 

A5 Miyazaki Wagyu New York, romaine, shio koji, hen’s yolk 115.

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

 

Anderson Valley lamb rack ‘Scottadita’, charred purple sprouting broccoli, anchovy walnut salsa picante  45.*

 

Veal chop, salad onions, green garlic salsa verde, hon shi mejii   75*

 

 

CONTORNI

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

 

Iberico de Bellota lardo 11.

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