Juniper Menu

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

with Cherry/Israeli Couscous, Grilled Asparagus Salad and Toasted

with Vegetable Latke, Butterscotch Carrots and Celery Root Puree

with Saffron Seafood Risotto, Sauteed Fava Beans and English Pea Pesto

with Bourbon/Maple Sweet Potato Gnocchi and Sauteed Spinach

with Smoked Gouda Polenta, Winter Vegetable Slaw and Harissa Aioli

with Poached Lobster, Bacon Wrapped Asparagus and Twice Baked Potato Gratin

with Sauteed Haricot Vert, Quinoa Muffins and Romesco

with Sushi Rice Cakes, Crispy Shrimp, Mushroom Sauté & Sweet Chili Aioli

with Bacon Sofrito, Grilled Broccolini and Tortilla Chips

with Butternut Squash ‘Pappardelle’ Sauteed Brussels Sprouts and Cranberry/Pear Compote

with Miso Marinated Lions Mane Mushrooms and Soy Glazed Broccolini