Dinner MenuFall Ocotber 15, 2013
**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 11.
Ferrari Perle Blanc '06 with Smoked Bone Marrow Bruschetta 22.
Heirloom Salty Dog with Rapini Fritti 13.
Notte Affumigato with Prosciutto di Parma and Pear Pearls 17.
Pear Prosecco Cocktail with Duck Gizzard Rillette Crostini 15.
Piemontese Polenta with Truffled Pecorino 13.
Seared Foie Gras with Huckleberries, Pear, Candied Ginger and Cocoa Nibs 22.
Capunet of Duck Confit with Parmigiano Reggiano Brodo Reduction 13.
Crisp Veal Sweetbreads with Ligurian Olive Oil and Capers 16.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.
Steel Wheels Farms Baby Lettuce with Rosato Vinaigrette 11.
Baby Beets with Marcona Almond Butter and Gorgonzola Bombolino 11.
Curly Endive with Anchovy, Pecorino Crostini, Pomegranate and Warm Duck Gizzard Vinaigrette
Bartlett Pear with Pinenuts, Parmigiano-Reggiano and White truffle Oil 12.
Zuppa della Sera
Goat Cheese Gnocchi with Preserved Sugar Pie Pumpkin, Cured Wagyu Beef Heart, Pomegranate 16./29.
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.
Braised Wagyu Beef Cheeks wtih Celeriac Crema 36.
Rabbit Braised in Arneis with Chickpea Gnocchi, English Peas, Porcini and House Made Pancetta 36.
Saddle of Lamb with Sunchokes in Bagna Cauda and Pepperoncini 36.
Pesce della Sera - MP
Muscovy Duck Breast with Gratin of Turnip, Escarole, Huckleberries and Hazelnuts 33..
Sweet Grass Farms Wagyu RibEye - daily preparation 45.
Roasted Spicy Cauliflower with Cumin, Lime and Pinenuts 11.
Roasted Brussels Sprouts with Anchovy, Garlic and Lemon 11.
Mosaic Farms Red Wattle Lardo 6./12.
Chef-Owner: Holly Smith
Sous Chef: Jonah Amodt
Cooks: Elizabeth Blacker, Mark Riggs
Pastaiola: Susan Raunig
©2013 Café Juanita 9702 NE 120th Place, Kirkland WA 98034 | 425.823.1505 | Site Map | Photography by John Valls | Website by Design for Wine & Food