Cafe Juanita
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Dinner Menu

Summer July 13, 2014

**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 13.

Barolo Chinato Spritz with Marcona almonds 14.

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

La Spinetta Rose with Crisp Chicken Skin Crostini with Kale and Blackberry. 19.

The Ruby Boomershine with Foie Gras Crostini 15.

The Grand Torino with Fried Rabbit Livers. 15.


Squash Blossom Fritti with Goat Cheese and Water Vinaigrette. 13.

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 mo. with local blueberries and cherries 24.

Local Pheasant Egg and White Sturgeon Caviar with Crisp Pumpernickel 29.

Seared Foie Gras with Sicilian Pistachio Crema, Bing cherries, Candied Ginger and Cocoa Nibs 22.

Cruda of Yellowtail with Sugar Snaps, Fresh Coriander, Colatura and Almond Spuma 18.

Grilled Apricots with Rosemary and Burrata. 13.

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

Veal Sweetbread Fricassea with Fava Beans and Tarragon. 18.

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


Hearts of Romaine with Garlic Anchovy Vinaigrette and Toasted Bread Crumbs 11.

Steel Wheels Farms Baby Lettuce with Tarragon and Toasted Pinenuts 11.

Roasted Beets with Citrus Blossom Honey, Thyme and Gorgonzola candied Hazelnut crostini 11.

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


Zuppa della Sera

Goat Cheese Gnocchi with Fava Beans and Guanciale 16./28

Sweetbread Ravioli with Madiera 19.

Risotto Mantecato with Squash Blossoms. 18./30.

Orecchietti, Hand Shaped, with Snails, Basil, Garlic and Breadcrumbs. 17./29

Tagliatelle with Chanterelles, Marjoram and Parmigiano-Reggiano. 18./30.

Fish, Meat and Fowl

Muscovy Duck Breast with Washington Lentils, Hazelnut Aigrelette and Ruby Streaks 37.

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

Andersen Valley Lamb Rack Scottadita with Goat Cheese Blackberry Tortino. 45.

Pesce della Sera - MP

Fermin Iberico di Bellota Cheeks with Piemontese Polenta, Thyme Roasted Blackberries. 37.

Greg Norman +7 Australian Wagyu New york - daily preparation 68.


Roasted local Carrots with Sulla Honey and Thyme. 11.

Organic Blue Lake Beans with Sweet Butter and Radish. 10.

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

Mosaic Farms Red Wattle Lardo 6./12.


Chef-Owner: Holly Smith

Cooks:  Elizabeth Blacker, Mark Riggs, J.P. Taylor,  James Huffman
Pastaiola:  Susan Raunig