Dinner Menu

Summer September 12th 2008

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.

Negroni with Roasted Ennis Hazelnuts 14.

Hendriks Gin and Q Tonic with Lime and Marcona Almonds 15.

Lambrusco with Fra'Mani Salame 12.

Bourbon Amaro with Foie Gras Bombellino 13.

Appetizers

Bufala Mozzarella with Assorted Fritti 13.

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

Rabbit Livers and Kidneys with Caramelized Onion, Toasted Anchovy and Currants 9.

Prosciutto di Parma with Local Melon, Figs and Nectarine 13.

Quail with Leek Goat Cheese Tart, Roasted Nectarines and Toasted Rosemary 16

Veal Sweetbreads with Fried Capers and Parsley, Ligurian Olive Oil 16.

Grilled Octopus with Fennel, Green sauce and Chickpea Puré 12.

Carne Cruda of Wagyu Beef with Parmigiano Reggiano 14.

 Salads

Hearts of Romaine with Garlic Anchovy Vinaigrette, Toasted Breadcrumbs and

Parmigiano Reggiano 9.

Ninety Farms Arugula with Cured Foie Gras, Ranier Cherries, Apricots and Fig
Vinager 12.

Pasta

Zuppa della Sera

Goat Cheese Gnocchi with Lamb Sugo 14./22.

Rabbit Raviolini with Sage Butter 13./22.

Organic Acquerello Risotto with Chanterelles 14./25.

Tagliatelle with Pancetta, Heirloom Cherry Tomatoes and Marjoram 12./19.

Fish, Meat and Fowl

Saddle of Oregon Lamb with Roasted Eggplant, Basil and House Made Spicy Goat
Milk Yogurt 28.

Guinea Fowl with Umbrian Lentils, Grilled Stone Fruit and Marsala 27.

Tagliata of Wagyu New York with Lobster Mushrooms 38.

Rabbit Braised in Arneis with Ligurian Chickpea Crepe, Pancetta and Porcini 30.

Fish of the Day - daily preparation

Contorni

Salt Roasted Fingerling Potatoes 8.

Spicy Roasted Cauliflower with Pinenuts and Lime 9.

Billy Alstadt's Heirloom Tomatoes with Extra Virgin Olive Oil 10.