Cafe Juanita
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Dinner Menu

January 22nd 2015

Cafe Juanita is excited to announce our upcoming Pop Up at 926 12th Ave in Seattle!  We are temporarily closed for a remodel of our Kirkland home.  Our friends at Lark generously offered their orginal location as our temporary home.  

We are offering a tasting menu only, Wednesdays through Saturdays from 5-10pm and will be $135 per guest wih two optional beverage pairings for $75 and $95.

Our first service at 926 will be Wednesday February 4th beginning at 5pm.

Menus will change frequently and a select reserve wine list will be available.  With advanced notice of 2 days we can also procure wines from storage that are viewable on our online wine list.  Our corkage policy at 926 is $50 per 750ml with a maximum of 2 bottles per reservation.

Tasting Menu - 2/20/15


Tajarin with White Sturgeon Caviar
~
Australian +7 Wagyu Carne Cruda with Whipped Lardo Crostini
~
Sunchoke Sformata with Sea Urchin
~
Mâche with Shaved Beets, Burrata and Kumquat Mostarda
~
Smoked Sablefish with Celery Leaves, Piments d'Argile,
Satsuma and Smoked Steelhead Roe
~
Muscovy Duck Breast with Hazelnut Aigrelette,
Cipollini Petals and Curly Endive
Or
13 oz. Greg Norman Australian +7 Wagyu Rib Eye
with Pickled Hedgehog Mushrooms and Cipollini Agro Dolce
Supplemental   50. 
~
Vanilla Bean Panna Cotta with Alba White Truffle Sulla Honey
and Vanilla Sea Salt
Or
Sicilian Pistachio Gelato and Rhubarb Sorbetto
with Burnt Rose Meringa
Or
Carmalized Banana, Bittersweet Chocolate Sorbetto and Olive Oil Gelato
with Cinnamon and Banana Chocolate Pezzi Dolce





**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.


Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.







*Menu Below is for Kirkland Location Only



Aperitivi

Prosecco with Parmigiano Reggiano 13.

Barolo Chinato Spritz with Marcona almonds 14.

Krug Grande Cuvée, Brut, MV with Smoked Bone Marrow Bruschetta 44.

Pear brandy Prosecco Cocktail with Crisp Chicken Skin Crostini 16

The Grand Torino with Fried Rabbit Livers. 15.

Appetizers

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 mo. With figs 24

Cauliflower Sformata with Spot Prawn Cruda, Spot Prawn Roe Whipped Lardo, fennel and pumpkernickel. 18

Seared Foie Gras with Marcona Almond Crema, Caramelized Fig, Candied Ginger and Cocoa Nibs 22.

Roasted Eel with Aceto Balsamico Tradizionale and Green Apple. 16.

Smoked Pumpkin and Burrata with Hazelnut Cacao nib Crunch and coffee Prosciutto Brodo 15.

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

Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.

Salads

Butter Lettuce with Avocado Vinaigrette. 11.

Roasted Baby Beets with Gorgonzola Bombolino and Marcona Almond Butter. 12.

Ruby Streak Mustard Greens with Toasted Anchovy and Pecorino Crostini. 11.

Pasta

Tajarin with White Sturgeon Caviar. 35.

Zuppa della Sera

Goat Cheese Gnocchi with Braised Lamb, Pomegranate Arils and Crisp Sage. 16./28

Risotto Nero with Sylvia's Spot Prawn Scampi. 19./32.

Orecchietti, Hand Shaped, with Parmigiano Reggiano Fonduta, Leek Ash, Cipollini and Breadcrumbs. 17./29

Fish, Meat and Fowl

Fermin Iberico de Bellota Pressa with carrot Crema, Chanterelles, and Carrot Top Salsa Verde 37.

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

Andersen Valley Lamb Rack Scottadita, Fonduta Gratin, Mâché and Persimmon 45.

Pesce della Sera - MP

Greg Norman +7 Australian Wagyu New york - daily preparation, MP

Contorni

Roasted local Carrots with Sulla Honey and Thyme. 11.

Roasted Spicy Cauliflower with Cumin, Lime and Pinenut Crema 11.

Mosaic Farms Red Wattle Lardo 6./12.

~~~

Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Cooks:  Elizabeth Blacker, James Huffman
Pastaiola:  Susan Raunig and Hayley Baker