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Dinner Menu
Spring Menu May 13, 2012**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 able to easily modify dishes for dietary restrictions, please let us know when reserving and we will happily design vegetarian 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.
The Capogiro with Lardo Crostino 14.
Blood and Sand with Cured Foie Gras Crostini 15.
Jacques Copinet Rose Champagne with Smoked Bone Marrow Bruschetta 22.
Sage Smash with Crispy Chickpeas 14.
The Remedy with Soft Cooked Pheasant Egg 16.
5 Minute Biocento Egg with Crushed Pumpernickle, Creme Fraiche and White Sturgeon Caviar 29.
Seared Foie Gras with Sweet Pickled Rhubarb, Ginger Rhubarb Brodo and Cacao Nib 22.
Fra'Mani Nostrana Salame with Apple Mostarda and Giardiniera 15.
Sylvia's Spot Prawn and Artichoke Bruschetta with Lardo 18..
Veal Sweetbreads in Crepinette with Madiera, Meyer Lemon and Breadcrumbs 16.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée 16.
Carne Cruda of Blackmore Wagyu with Parmigiano Reggiano and Crostini 18.
Local Roots Baby Lettuces with Goat Cheese Crema and Piments d'Argile Grissini 12.
Tonnemaker's Shaved Asparagus Salad with Lemon, Chive and Parmigiano Reggiano 11.
Fava Beans with Burrata, Bronze Fennel, Mint and Lemon Cracker 14..
Spring "Cruda" Salad with Lacinato Kale, Chickpeas, Pickled Green Almonds, 12year Balsamico 10.
Tajarin with White Sturgeon Caviar and Chive Blossoms 30.
Zuppa della Sera
Ligurian Silk Handkerchief with Sunchokes, Hen's Egg Yolk and Parmigiano-Reggiano Brodo Essence 17.
Risotto Mantecato with English Peas and La Tur 16./27.
Goat Cheese Gnocchi with Wild Foraged Ramps and Smoked Wild Steelhead Roe 20.34./ without Roe16./24.
Maltagliati with Jones Family Pork Sugo, Ricotta, Cardon Blossom Honey and Black Pepper 16./27.
Saddle of Oregon Lamb with Ramp Tortino, Charred Rhubarb and Minted Salsa Piccante 29.
Blackmore Wagyu Flatiron with Gorgonzola, Cipollini Agro Dolce and Caramelized Endive 40.
Braised Fermin Iberico Pork Cheeks with Piemontese Polenta and Fava Beans 38.
Local Rabbit Braised in Arneis with Chickpea Gnocchi, Pancetta and Porcini 36.
Fish of the Day - Daily Preparation
Grilled Tonnemaker's Asparagus with Extra Virgin Olive Oil and Alaskan Sea Salt 10.
Brussels Sprouts with Garlic, Anchovy and Lemon 12.
Spicy Roasted Cauliflower with Cumin, Lime and Pinenuts 10.
Mosaic Farms Red Wattle Lardo 5./10.
Lacinato Kale with Garlic and Chili Flakes 10.
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Chef-Owner: Holly Smith
Executive Sous Chef: Justin Sledge
Sous Chef: Jonah Amodt
Jr. Sous Chef: David Solis
Cooks : Alex Giger, Nikita Selivanoff
Pastaiola: Susan Raunig
