Dinner Menu

Spring May 1 2008
Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product.

             



Aperitivi

Prosecco with Parmigiano Reggiano 10.

Negroni with Roasted Ennis Hazelnuts 12.

Hendriks Gin and Q Tonic with Lime and Foie Gras Bombolino 13.

Rossini on Ice with Hop Shoots 11.

Salty Dog with Italian Anchovies in Green Sauce 12.

Appetizers

Trippa Fiorentina with House Made Pancetta, Bruschetta and Crispy Tripe Fritelle 13.

Seared Foie Gras with Rhubarb Confit, Candied Ginger and Vin Santo 19.

Dog Mountain Duck Egg al Forno with Pecorino, Fava Beans and Lemon Crackers 15.

Rabbit Livers and Kidneys with Caramelized Onion, Toasted Anchovy and Currants 13.

Fra'Mani Salame with Balsamico Panna Cotta 13.

Salt Cod Fritti with Caper Maionese 12.

Fricassea of Veal Sweetbreads with Porcini, Turnip and Pancetta 16.

Grilled Octopus with Fennel, Green sauce and Chickpea Puré 12.

Grilled Merv's Asparagas with Fried Dog Mountain Duck Egg and Parmigiano Reggiano13.

Salads

Young Greens with Balsamic Vinaigrette 8. with Piemontese La Tur 12.

Hearts of Romaine with Garlic Anchovy Vinaigrette, Toasted Breadcrumbs and Parmigiano Reggiano 9.

Arugula and Fresh Hearts of Palm with Pickled Shallots 10.

Pasta

Zuppa della Sera

Tagliatelle with Mussles and Roasted Fennel 15./25

Rabbit Raviolini with Sage Butter 13./22.

Organic Acquerello Risotto Mantecato 13./22.

Papparadelle with Goose Sugo 15./23/

Fish, Meat and Fowl

Saddle of Oregon Lamb with Borlotti, Taggiascha Olives and Toasted Rosemary 28.

Guinea Fowl with Nash Farms Savoy Cabbage, Pancetta, Fennel and Marsala Sauce 27.

Tagliata of Wagyu New York with Merv's Spring Onions 35.

Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini 27.

Fish of the Day - daily preparation

Contorni

Salt Roasted Fingerling Potatoes 8.

Grilled Asparagus with Primolio and Maldon 9.

Spicy Roasted Cauliflower with Pinenuts and Lime 9.

Farro with Thyme 9.

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Chef-Owner Holly Smith Chef de Cuisine Stuart Lane

Cooks Kjell Holmberg, Christian Poulsen, Kylie Smith and Josie Urbick

Prep David Solis

Pasta  and Crackers Lauren Thompson