Cafe Juanita is owned and run by Chef Holly Smith who opened Cafe Juanita back in 2000. The menu changes frequently and includes a variety of meats and seafood influenced by Holly’s passion for Italian food. Holly focuses on using local produce and artisan products with a preference for organic products.

Cafe Juanita are currently remodelling and aim to reopen on the 14th July, 2015

Cafe Juanita offers a Table 2 for 2 service where the chefs prepare individual tasting menus for guests who have an open view of the kitchen


9702 NE 120th Place
Kirkland, WA 98034


Saison, Blackberry Farms with Smoked Bone Marrow Bruschetta.
Barolo Chinato Spritz with Marcona almonds
Jerald’s Favorite White Vermouth with Cured Salmon Roe and Junko’s Hearth Bread
Krug Grande Cuvée, Brut, MV with Smoked Bone Marrow Bruschetta
Summer Spritz: Prosecco, Aperol and Stone Fruit with 30 month aged Parmigiano-Reggiano

Tenaro Galloni Langhirano Prosciutto, Parma, aged 30 mo. With figs
Cauliflower Sformata with Spot Prawn Cruda, Spot Prawn Roe Whipped Lardo, fennel and pumpkernickel.
Seared Foie Gras with Marcona Almond Crema, Caramelized Fig, Candied Ginger and Cocoa Nibs
Roasted Eel with Aceto Balsamico Tradizionale and Green Apple.
Smoked Pumpkin and Burrata with Hazelnut Cacao nib Crunch and coffee Prosciutto Brodo
Carne Cruda of Australian +7Wagyu with Lardo Crostini.
Grilled Octopus with Fennel, Smoked Bone Marrow, Green Sauce and Chickpea Purée

Butter Lettuce with Avocado Vinaigrette.
Roasted Baby Beets with Gorgonzola Bombolino and Marcona Almond Butter.
Ruby Streak Mustard Greens with Toasted Anchovy and Pecorino Crostini.

Tajarin with White Sturgeon Caviar.
Zuppa della Sera
Goat Cheese Gnocchi with Braised Lamb, Pomegranate Arils and Crisp Sage.
Risotto Nero with Sylvia’s Spot Prawn Scampi.
Orecchietti, Hand Shaped, with Parmigiano Reggiano Fonduta, Leek Ash, Cipollini and Breadcrumbs.

Fish, Meat and Fowl
Fermin Iberico de Bellota Pressa with carrot Crema, Chanterelles, and Carrot Top Salsa Verde
Rabbit Braised in Arneis with Chickpea Gnocchi, Mache, Porcini and House Made Pancetta
Andersen Valley Lamb Rack Scottadita, Fonduta Gratin, Mâché and Persimmon
Pesce della Sera
Greg Norman +7 Australian Wagyu New york

Roasted local Carrots with Sulla Honey and Thyme.
Roasted Spicy Cauliflower with Cumin, Lime and Pinenut Crema
Mosaic Farms Red Wattle Lardo

Bittersweet Chocolate Tortino, Banana Gelato, Malted Cacao nib
*Vanilla Bean Panna Cotta with Cardoon Blossom Honey and Vanilla Salt
Almond Torta with Preserved Pumpkin, Sage Gelato, Pulled pumpkin Seed Croccante,Cherry Vinegar
Anna’s Tiramisu Leggero with Espresso Granita
Piccoli Pasticcini Fennel Fig Biscotti, Baci di Dama, Mint Chocolate Wafer
Parmigiano Reggiano with Acetaia di Giorgio 36year, Genepro, Balsamico
*Poco Carretto Sorbetto
*Poco Carretto Gelato
*Poco Carretto Gelati and Sorbetti Pints for Take Away