Cafe Juanita
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Valentine's 2016 
menu subject to change
special dietary menus made to guests specific dietary restrictions


Shigoku oyster brodetto, sake lees, white sturgeon caviar, salsify
Chicories, blood orange, Dungeness Crab, green apple 
Seared foie gras, Hedgehog crema, truffled brodo, pickled turnip, cacao nib
Gnocchi all Romana, Andersen Ranch Lamb, spuma di Parmigiano-Reggiano
Guinea Fowl, turnip, currant, watercress
A5 Miyazaki Kuroge Wagyu, smoked onion and potato, shaved beet, raspberry yuzu salt,
supplemental $50
Bittersweet chocolate and raspberry bombe, rasberry sorbetto

Ruby grapefruit campari sorbetto

150 per person ++
Optional Beverage Pairing $100

*Menu subject to change


By request, Chef Holly Smith is excited to announce Table 2 for 2  

There are always request from guests to “let the chef cook for me”.  Café Juanita is excited to announce Table 2 for 2.  There are only 4 reservations available per week, 2 tables on Friday and 2 tables on Saturday evenings where the chefs of Café Juanita will prepare individual tasting menus for the very special guests of Table 2.  The table affords a view of the open kitchen .

Please See Our Events Page For Additional Details

 Table 2 for 2 Menu from June 9, 2012

Course One
Three Minute Pheasant Egg with White Sturgeon Caviar Crisp Pumpernickel, Crème Fraiche and Chive

Gosset Brut ‘Excellence’ Champagne NV

Course Two
Smoked Black Cod with Toasted Horseradish English Pea Crema and Arugula

Domaine Costal ‘Les Truffières’ Chablis 2006

Course Three
Seared Foie Gras with Rhubarb Brodo Roasted Walla Walla Onion and Cocoa Nib Tuile

Feudi di San Gregorio ‘Privilegio’ Late Harvest Fiano 2005

Course Four
Roasted Strawberry Risotto with Reduced Brodo and Gold Leaf
Rex Hill ‘Reserve’ Pinot Noir 2007

Course Five
Brassica Salad with Pecorino Crostini, Confit Duck Gizzards Anchovy Vinaigrette

Triennes Rosé 2011

Course Six
Roasted Quail with Asparagus, Porcini, Rosemary and White Alba Truffle Honey

Paitin ‘Sori Paitin’ Barbaresco 2008

Strawberry Bavarian with Pistachio, Balsamico and Basil

Pico Maccario Moscato d’Asti 2011