Dinner Menu

Winter menu  January 12 2010

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.

Hendriks Gin and Q Tonic with Fried Rabbit Livers 13.

St Germain Prosecco Cocktail with Foie Gras Huckleberry Brik 14.

Appetizers

Sylvia's Spot Prawn "brodetto" with fennel and Satsuma reduction 15.

Seared Foie Gras with Apple, Candied Ginger and Cocoa nibs 20.

Alaskan King Crab with Green Apple Sorbetto and Sweet Crab Butter Powder 17.

Prosciutto di Parma with Winter Fruit 12.

Veal Sweetbreads with Fried Capers and Parsley, Ligurian Olive Oil 16.

Grilled Octopus with Fennel, Green sauce and Chickpea Puré 14.

Carne Cruda of Blackmore Wagyu with Parmigiano Reggiano and Crostini 17.

Salads

Radicchio with Balsamico and Pamigiano Reggiano 9.

Baby Beets with Marcona Almond Butter and La Tur Bombolino 9.

Winter Citrus and Avocado with Watercress and Guanciale Vinaigrette 10.

Pasta

Zuppa della Sera

Butternut Squash Risotto with PumpkinseedOil 15./23.

Sweet Grass Farms Wagyu Beef Bolognese with Tagliatelle 17./26.

Rabbit Agnolotti dal Plin with Sage Butter 14./23.

Tajarin with Sterling Osetra Caviar 20.

Oregon Lamb Caramelle with marjoram butter 16./28

Fish, Meat and Fowl

Saddle of Oregon Lamb with Gnocchi di Semolina, Marinated Italian White Anchovy and Taggia Olive 29.

Blackmore Wagyu Flat Iron with Cipollini Agro Dolce and Gorgonzola Piccante 38.

Quail with Piemontese Polenta, Balsamic Roasted Endive, Walnuts, Rosemary and Pomegranate 25.

Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini 34.

Fish of the Day - daily preparation

Muscovy Duck Breast with Farro, Blood Orange and Sherry Syrup 29.

Tails and Trotters Local Hazelnut Finished Pork - daily preparation

Contorni

Salt Roasted Fingerling Potatoes 10.

Artisan Polenta Integrale with Mascarpone 10.

Spicy Roasted Cauliflower with Pinenuts and Lime 9.

Cavolo Nero with Chili, Garlic, Pomegranate and Lemon 7.

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                            Chef-Owner Holly Smith      Sous Chef Lauren Thompson                                                                                                               Cooks :   David Solis, Leah Lateste, Jonah Amodt, Steven Ariel

                                            Pastaiola  Susan Raunig, Alex Schulte