Dinner MenuSpring June 13 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.
The Velluto with Castelvetrano Olives 14.
The Negociant with Fried Rabbit Liver 14.
The Rhuby Boomershine with Cured Foie Gras Brik 16.
Grilled Local Asparagus with Fried Pheasant Egg and Parmigiano Reggiano 15.
Piemontese Polenta with Porcini and Quadrello di Bufala 19.
Seared Foie Gras withSpring Onion, Sicilian Pistachio,Bing Cherry Burnt White Chocolate Torrone 22.
Crisp Veal Sweetbreads with Ligurian Olive Oil and Capers 16.
Geoduck Crudo with Peperoncini, Smoked Wild Steelhead Roe Pickled Fennel and Garden Herbs 19.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.
Oxbow Farms Arugula with Goat Cheese Crema, Bing Cherries and Cherry Vinaigrette 12.
Roasted Beets with La Tur Mantecato, Ennis Hazelnuts and Cocoa Nibs 12.
Lacinato Kale Cruda with Fresh Green Chickpeas, Pickled Spring Onions and Balsamico 10.
Zuppa della Sera
Charred Strawberry Risotto with Parmigiano Reggiano Reduction, Gold Leaf 18.
Maltagliati with Ninety Farms Lamb Sugo and Pecorino Staginato D.O.P. 17./28.
Risotto Mantecato with English Peas, Parmigiano Reggiano and Olio di Peperoncini 15./26.
Tagliatelle with Local Morels and Parmigiano-Reggiano 18./30.
Cabassi Wagyu Flatiron with Ramps,Roasted Carrots, Horseradish, Gorgonzola Dolce 42.
Rabbit Braised in Arneis with Chickpea Gnocchi, English Peas, Porcini and House Made Pancetta 36.
Saddle of Lamb with English Peas, Arugula, Peperoncini, Taggia Croccantini and Yogurt 30.
Pesce della Sera - MP
Muscovy Duck Breast with Sorrel Hazelnut Crema, Roasted Salad Onions and Bing Cherries 32.
Mishima Wagyu RibEye with Roasted Walla Walla Salad Onions and Porcini 70.
Grilled Local Asparagus with Extra Virgin Olive Oil and Alaskan Sea Salt 10.
Roasted Spicy Cauliflower with Cumin, Lime and Pinenuts 11.
Mosaic Farms Red Wattle Lardo 6./12.
Chef-Owner: Holly Smith
Sous Chef: Jonah Amodt
Jr. Sous Chef: David Solis
Cooks: Elizabeth Blacker, Mark Riggs
Pastaiola: Susan Raunig, Melinda Burdo
©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