Juniper Dining

Frogs legs with heirloom tomato carpaccio

herb and garlic buttered frogs legs over thinly sliced heirloom tomatoes

Baby Kale Salad

garlic yuzu dressing, garlic chips, lamb bacon and white anchovies

Potted shrimp

chilled shrimp in butter with house-made pickles, rye bread and horseradish cream

Bone Marrow & Tartare

roasted bone marrow and tartare with house made bread and accompaniments

Pigs Head Torchon Lyonnaise Salad

breaded and fried pigs head with frisée, soft boiled egg and cider vinaigrette

Soup du jour

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RAW OYSTERS

served on the half shell

Cheese Plate

selection of 1, 3 or 5 cheeses

Charcuterie

chefs choice of patés, rillettes, terrines and foie gras with house made accompaniments

Bagel & Lox

St. Viateur bagel, house lox, deviled eggs, pickled beets

Lobster Roll

soft buttered roll with lobster salad and fingerling chips

QUICHE DU JOUR

with your choice of side soup or salad

Croque Madame

choice of cheese, prosciutto, or lox, with mornay sauce, fried egg and choice of a side soup or salad

Crab Cobb Salad

boston bibb, deviled eggs, blue haze, avocado, pork belly, tomato, radish, green goddess dressing

Smoked Trout Niçoise Salad

mixed potatoes, green beans, soft boiled eggs, olives, tomatoes and white anchovies

LIVER AND ONIONS

grilled provimi veal liver, fresh figs, balsamic cipollinis and blue cheese pomme purée

STEAK FEATURE

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SCALLION & RICOTTA QUENELLES

scallion & ricotta dumplings with a creamy summer vegetable broth

LAVENDER CRUSTED VEAL TENDERLOIN

pea croquettes and veal sweetbreads

BEEF SHORT RIBS

hopped grits and molasses demi prepared sous vide and braised

LYONNAISE VINEGAR CHICKEN BALLOTINE

roasted garlic stuffed chicken leg in a traditional lyon sauce with fried chard and broccolini

PAN SEARED PICKEREL

creamed corn, roasted cherry tomatoes and corn beignets

BUTTER POACHED LOBSTER AGNOLOTTI

tomato stuffed pasta in vanilla and saffron sauce with butter poached lobster

ŒUFS PÉRIGOURDIN

fried stuffed eggs

DAILY CRUDO

thinly sliced fresh seafood dressed with seasonal accompaniments and olive oil

Crab Cake

pan fried crab cake with celery bread

Devils on Horseback

stuffed bacon wrapped prunes

HOUSE MADE PORK RINDS

fresh fried pork rinds, lightly seasoned

DUO OF OLIVES

warm marinated olives and stuffed, breaded and fried olives

FRIED SMELTS

crispy fried smelts with sauce gribiche

lemon poppy seed mascarpone cheese cake

Crème brûlée

beignets

Cheese Plate

selection of 1, 3 or 5 cheeses

Dessert Feature

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