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Dinner Menu
Spring June 17 2009Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.
Prosecco with Parmigiano Reggiano 10.
Negroni with Roasted Ennis Hazelnuts 14.
Hendriks Gin and Q Tonic with Lime and Duck Rillette Crostino 13.
Cantina del Pino Freisa with Lardo Crostino 11.
Rhubarb Bellini with Marcona Almonds 13.
Cured Copper River King Salmon with Truffled Croutons and Shaved Raw Asparagus 15.
Seared Foie Gras with Rhubarb, Candied Ginger and Cocoa nibs 20.
Housemade TandT Pork Ciccoli with Pickled Carrots, Lovage and Radish 12.
Rabbit Livers and Kidneys with Caramelized Onion, Toasted Anchovy and Currants 12.
Grilled Merv's Asparagus with Fried Dog Mountain Duck Egg and Parmigiano Reggiano 14.
Veal Sweetbreads with Fried Capers and Parsley, Ligurian Olive Oil 16.
Grilled Octopus with Fennel, Green sauce and Chickpea Puré 14.
Carne Cruda of Wagyu Beef with Parmigiano Reggiano, Pickled Green Garlic and Crostini 14.
Hearts of Romaine with Garlic Anchovy Vinaigrette, Toasted Breadcrumbs and Parmigiano Reggiano 9.
Fava Beans with Burratta and Chive Blossoms 14.
English Peas with Bronze Fennel and Mint 9.
Sweetbread Mezzaluna with Madiera 16./25.
Zuppa della Sera
Razor Clam Brodetto with Fennel and Pepperoncini 14.
Sweet Grass Farms Wagyu Beef Bolognese with Tagliatelle 17./26.
Rabbit Agnolotti dal Plin with Sage Butter 14./23.
Alaskan King Crab Risotto with Asparagus and Pepperoncini 20./30.
Guinea Fowl Tortellini in Ginger Parmigiano Reggiano Brodo 16.
Local Porcini Tagliatelle with Parmigiano Reggiano 19./28
Saddle of Oregon Lamb with Taggiasche Olives and Artichoke Potato Gratin 29.
Roasted Quail with Tortino of Leek and Goat Cheese, Roasted Strawberry and Fried Rosemary 27.
Wagyu Hanging Tender with Grilled Red Salad Onions and Gorgonzola Piccante 35.
Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini 34.
Fish of the Day - daily preparation
Tails and Trotters Local Hazelnut Finished Pork - daily preparation
Salt Roasted Fingerling Potatoes 10.
Brussel Sprouts with Pancetta and Colatura 10.
Spicy Roasted Cauliflower with Pinenuts and Lime 9.
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Chef-Owner Holly Smith Chef de Cuisine Stuart Lane Sous Chef Kylie Smith
Cooks : Nick Green, David Solis and Leah Lateste
Pastaiola Susan Raunig
