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JUANITA & MAUDE
Changing daily, driven by whole animal practices and seasonal offerings.
photos: Kris Fernald

Beginnings
 
Marinated castelvetrano & tree-ripened sevillano olives - 6
 
Nori chips & avocado-wasabi dip / sesame / shichimi togarashi - 8
 
Chicken liver pâté / watercress & radish / cornichon / caper / toasted bread - 13
 
Ahi tuna carpaccio / chili oil / basil / shiso / mint / fennel / coriander - 14
 
Fried pierogi / potato / roasted cauliflower / gruyere / zhoug - 14
 
Pork & shrimp dumplings / ginger / scallion / sesame / soy - 15

 
Firsts
 
Chopped salad / romaine / radicchio / avocado / bacon / blue cheese / pine nuts - 14
 
Spicy fried oyster tacos / cabbage slaw / pickles / hot sauce / aïoli - 16
 
Curried rice/ sweet potato / eggplant / okra / yogurt / candied cashews - 17
 
Gnocchi / parsley-lovage pesto / toasted walnut / lemon zest / parmesan - 18
 
Bucatini alla amatriciana / guanciale / tomato / toasted garlic / chili / pecorino - 19
 
Seconds
 
Pollo in porchetta / white bean & pancetta ragoût / sautéed escarole / thyme - 28
 
Swedish meatballs/ mashed potatoes / cranberry / pickle chips / cream gravy - 29
 
Eggplant involtini/ basil / mozzarella / creamy polenta / spicy tomato sauce - 24
 
Bacon-wrapped monkfish / celery root / baby carrots / spigarello / demi-glace - 34
 
NY steak / creamed spinach / broccoli / brussels sprouts / bordelaise / onion rings - 35
​
Bread & lemon-rosemary butter / Served with any course - 5

Desserts 
 
Chocolate Cardamom Cake/ coffee / apricot / fior di latte - 13

Butterscotch Budino/ ginger snap / pear / crème fraiche -13

Pine Nut Tart / lemon curd / rosemary / honey - 13

Quince & Green Apple Sorbets/ hazelnut crumble  - 10

Just One Cheese /Brie Fermier / toast / turkish fig jam - 13 

 



 

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