Juniper Menu

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

with Israeli Cous Cous, Grilled Artichoke and Truffle Pesto *

with Filo Burrata Tart, Grilled Japanese Eggplant, Basil Pesto and Peach Mostarda *

with Whipped Chickpea Puree, Grilled Asparagus and Tomato-Cucumber Salsa

with Vegetable Gratin, Cremini Mushrooms and Piccata Sauce

with Creamy Polenta, Oven Dried Tomato, Grilled Corn and Herbed Boursin Cheese

with Lobster-Corn Succotash, Potato Gnocchi and Fava Beans *

with Little Neck Clams, Pickled Celery and Clam Chowder Sauce

with Tofu, Mushroom Sauté and Lemongrass Broth*

with Grilled Broccolini, Heirloom Peperonata and Chimichurri *

with Yukon Gold Mashies, Sauteed Kale/Bacon and Burgundy-Mushroom Sauce

with Japanese Eggplant, Israeli Cous Cous, Cauliflower and Red Pepper Coulis