Cafe Juanita
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New Years Eve Menu
December 31st, 2014


Nantucket Bay Scallop Cruda
with Avocado, Fresh Coriander, Colatura and Breadcrumbs
~
Balsamic Roasted Eel with Green Apple
~
Seared Foie Gras with Cauliflower Sformata, Cocoa Nibs
and Black Truffle Brodo
~
Belgian Endive, Winter Citrus and Avocado
with Almond Milk Vinaigrette
~
Ligurian Silk Hankerchief with Celeriac Crema, Hen's Egg Yolk
and Brodo Reduction
~
Sylvia's Alaskan Spot Prawns with Brussels Sprout Leaves, Guanciale 
and Spot Prawn Roe Butter
~
Anderson Valley Lamb Chop 'Scottadita' with Cipollini Crema,
Lacinato Kale Gratineé and Preserved Pineapple. 
Or
Australian Greg Norman +7 Wagyu Rib Eye with Cipollini Agro Dolce
and Foreged Hedghog Mushrooms
Supplemental - $55
~
Vermount Creamery Bonne Nouche with White Truffle Honey
Or
Dark Chocolate and Toffee Tortino with Cara Cara Semi Freddo




150 per person ++
Optional Beverage Pairing $75

*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

Dessert
Strawberry Bavarian with Pistachio, Balsamico and Basil

Pico Maccario Moscato d’Asti 2011