Dinner Menu

Summer Menu July 27   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.

Aperol Negroni and Fried Rabbit Livers 14.

Hendriks Gin and Q Tonic with Marinated Anchovies in Green Sauce 13.

Rhubarb Bellini with Lardo Crostino 13.

St Germain Prosecco Cocktail with Foie Gras Huckleberry Brik 14.

Appetizers

House Smoked Sablefish with Toasted Horseradish and Heirloom Pappa al Pomodoro 13.

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

Prosciutto di Parma with Summer Fruits and Chiacchiere 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

Local Green Beans with Heirloom Cherry Tomatoes, Marcona Almonds and Creme Fraiche Viniagrette 10.

Oxbow Farms Little Gem Lettuces with Rosato Vinaigrette 9.

Hearts of Romaine with Anchovy Garliv Vinaigrette, Parmigiano Reggiano and Toasted Breadcrumbs 10.

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

Full Circle Farms Arugula with Local Strawberries, Pinenutes and 25 year Balsamico 11.

Pasta

Zuppa della Sera

Tagliatelle with Sweet Grass Farms Wagyu Bolognese 16./27.

Dog Mountain Farm Squash Blossom Risotto 15./23.

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

Goat Cheese Gnocchi with Heirloom Cherry Tomatoes and Guanciale 14./24.

Fish, Meat and Fowl

Saddle of Oregon Lamb with Leek Apricot Tortino, Fried Rosemary and Reduced Brodo 29.

Blackmore Wagyu Flat Iron with Grilled Salad Onions Sage Brown Butter and Truffled Fonduta 38.

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

Fish of the Day - daily preparation

Stokesberry Farm Poussin with Fingerlings, Guanciale, Arugula and Morels 29.

Tails and Trotters Pork with Cipollini Ago Dolce, Ennis Hazelnuts and Marsala 29.

Contorni

Salt Roasted Fingerling Potatoes 10.

Spicy Roasted Oxbow Farm Cauliflower with Cumin, Lime and Pinenuts 10.

Billy's Heirloom Tomatoes with Ligurian Olive Oil and Alaskan Sea Salt 12.

Cavolo Nero with Chili, Garlic and Lemon 7.

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                            Chef-Owner Holly Smith     Chef de Cuisine Lauren Thompson          Sous Chef Steven Ariel                                                       Cooks :   David Solis, Jonah Amodt, Jake Wilson

                                                      Pastaiola  Susan Raunig, Leah Lateste