Cafe Juanita
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Dinner Menu

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 make our own gluten free pasta and bread in house. We are able to easily modify dishes for dietary restrictions, please let us know when reserving of any dietary restrictions! 
We offer vegan, dairy free and vegetarian menus weekly as well as a chefs tasting menu. 

Cafe Juanita strives to use organic and sustainable products throughout our menu.
We are 90% organic in raw product
September 6, 2015


Blackberry Farm Saison, anchovy, anchovy butter, Junko's hearth bread

La Collina Malvasia, smoked bone marrow bruschetta 16.

Jerald's favorite white vermouth with cured salmon roe on Junko's Hearth Bread 14.

Ransom gin and huckleberry bay jam, rabbit livers, six year Balsamcio 13.

Aperol Spritz; Prosecco, stone fruit, 30month Parmigiano-Reggiano13.


Yellowtail cruda, passion fruit, avocado, brown butter vinaiigrette. 18.

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 month 24

Foie gras, Nectarine, thyme, Vin Santo, cacao nibs. 23.

Burrata, heirloom tomato, zucchini cruda, basil. 15.

Fresh water eel, balsamcio, leek crema, leek ash, green apple brodo. 16.

Carne cruda, +7wagyu, crostini, lardo. 18.

Octopus, chickpea, smoked bone marrow, salsa verde. 15.


Romaine, anchovy viniagrette, breadcrumbs, Parmigiano-Reggiano 11.

Butter lettuce, avocado, lemon cucumbers, nectarine, tarragon. 13.

Beets, Bronte pistachio crema, yogurt, pickled rose petal vinaigrette. 12.

Blue Lake green beans and heirloom tomato with basil, buttermilk and Marcona almond11.


Tajarin with White Sturgeon Caviar or sea urchin and Italian summer truffle. 30.

Zuppa della Sera

Risotto mantecato, squash blossoms, Parmigiano-Reggiano. 18./30.

Orecchietti, hand shaped, Parmigiano Reggiano fonduta, leek ash, cipollini, breadcrumbs. 17./29

Tajarin with sage butter 15.

Fish, Meat and Fowl

Muscovy duck breast, Italian summer truffles, Ayer's polenta, fruit. 39.

Rabbit, pancetta, porcini, herbs 36.

Andersen Valley Lamb rack Scottadita, Greens Beans in Bagna cauda, thyme Roasted Blackberries 45.

Pesce della sera - mp

Greg Norman+7Wagyu New York, DOP gorgonzola hearth bread, radicchio, Giardinera 45./85.


Roasted local carrots, carrot crema, shaved pickled carrot 11.

Blue Lake green beans, thyme blackberries, Fines herbs. 11.

Cauliflower, pinenut crema, cumin, cayenne, lime 11.

Piemontese polenta, Italian summer truffle. 19.

Heritage Farms Red Wattle Lardo 6./12.


Chef-Owner: Holly Smith
Chef de Cuisine:
Lauren Thompson
Sous chef: David Solis
Cooks:  James Huffman, Geneva Melby, David Miller
Pastaiola:  Susan Raunig