Juniper Menu

with Angel Hair ‘Caprese’, Asparagus, Lemon Beurre Fondue and Veal Reduction

with Saffron Risotto with Artichokes, Sun Dried Tomato and Pistachio Pesto

with Scalloped Potato Gratin, Bacon Wrapped Asparagus and Root Vegetable Puree*

with Rock Shrimp/Fingerling/Cippolini Onion/Snap Pea Sauté and Lobster Beurre

with Grilled Asparagus, Whipped Potatoes and Mushroom Marsala

with Creamy Polenta, Grilled Broccolini, Chilies and Avocado/Boursin Cheese

with Lobster, Twice Baked Potato, Haricot Vert and Marinated Tomato Salad *

with Braised Kale, Roasted Butternut Squash and Toasted

with Mushroom/Udon Noodle Sauté and Miso Broth*

with Smoked Gouda Mac and Cheese *

with Grilled Portobello Mushroom, Brown Butter Brussels Sprouts and Chimichurri *

with Sundried Tomato Pesto