Dinner menu
first plates
whipped goat cheese
honey, salami, grilled bread
crab cakes
jumbo lump crab, lemon sage aioli
seared scallops
jalapeno corn puree, tomato jam,
crispy chicken skin
mushroom fritto
buttermilk fried mushrooms
& seasonal vegetables, sage aioli
crispy brussels
sambal honey, chives, creme fraiche,
3 seed crunch
cheese & charcuterie board
chef selection of craft & local cheese & meats,
mustard, crostini, pickled vegetables
soup + salad
sweet carrot soup
chive creme fraiche
butter salad
butternut squash ribbons, butter lettuce,
pomegranate seeds, walnuts,
citrus brown butter vinaigrette
warm spinach salad
bacon, fried potato croutons, goat cheese cream,
3 seed crunch, apple cider vinaigrette
beet and pear
spinach, hazelnut, beets, pear, goat cheese crumble,
miso honey dressing
entrees
fried chicken curry
japanese potato curry, seaweed dashi,
japanese mayo
harissa cauliflower steak
coconut vadouvan curry, pickled red
cabbage slaw, fried chickpeas
mushroom truffle risotto
parmesan cream, sauteed mushrooms
add shaved winter truffle +
signature beef stroganoff
tenderloin fillet, pappardelle pasta,
mushroom cream demi
pan seared scottish salmon
caramelized fennel cream, herb oil,
cider farro, roasted butternut squash
duck two ways
seared breast, confit leg, butternut squash puree, apples, demi glace
grilled cider brined pork chop
jalapeno apple butter, sage polenta
tenderloin bolognese
pappardelle pasta, herb ricotta, basil
grilled tenderloin filet
beef tenderloin, demi glace, gruyere potato pave, charred broccolini
wagyu smash burger
brie, truffle garlic aioli, fried onions,
house fries or caesar salad
market fish
sides
seasonal vegetable
truffle risotto
sage polenta
house cut fries
Juniper’s Greatest Hits
Juniper celebrates culinary creativity, seasonality, and freshness.
Each quarter we release a new collection of dishes, which complement each season perfectly.
first
whipped goat cheese
honey, salami, grilled bread
second
sweet carrot soup
chive, creme fraiche
third
seared scallops
jalapeno corn puree, tomato jam, crispy chicken chicarrones
fourth
signature beef stroganoff
tenderloin filet, pappardelle pasta, mushroom cream demi
fifth
justin’s favorite chocolate pie
oreo crust, dark chocolate mousse, chocolate streusel, chocolate ganache, choclate whipped cream
after dinner
dessert
apple cinnamon bread pudding
challah, vanilla ice cream, cider caramel
pair with Dow’s 10 Year Tawny Port
mixed berry crisp
blackberry, raspberry, strawberry, blueberry, cinnamon, almond crumble, vegan ice cream
pair with Emilio Hidalgo, Pedro Ximenez Sherry
chai creme brulee
cardamom whipped cream
pair with Honig Late Harvest Sauvignon Blanc
justin’s favorite chocolate pie
oreo crust, dark chocolate mousse, chocolate streusel, chocolate ganache, chocolate whipped cream
pair with Van Zelllers Ruby Porto
coffee drinks
locally roasted coffee
from doubleshot coffee roasters
locally roasted espresso
from doubleshot coffee roasters
make it a hot or iced latte +
add flavored syrup +
cofnac coffee
brandy, st. germaine, coffee, sugar cube,
frothed cream
3rd street grind
vanilla bean infused vodka, coffee liqueur,
chocolate bitters, frangelico, frothed cream
dessert wine
Château Roumieu-Lacoste, Sémillon
Sauternes Bordeaux, France 201
port
Van Zellers & Co. Ruby
Dows, 10 Year Tawny
Grahams, 20 Year Tawny
sherry
Bodegas Barbadillo, Amontillado
Bodegas Hidalgo, Pedro Ximenez
madeira
H. & Henriques 5 Year Tinta Negra
Broadbent, 10 Year Boal
flights
grand flight
Château Roumieu-Lacoste Sauternes,
Grahams 20 Year Tawny Port, Bodegas Hidalgo Pedro
port flight
Van Zellers Ruby, Grahams 20 Year Tawny
madeira flight
Henriques & Henriques 5 Year, Broadbent 10 Year,
Rare Wine Co. Selection