Chef Pete’s Summer Menu
Chef/Owner- Peter Kusiw General Manager-Leslie Kastner
Appetizers
Seared Sea Scallops….12
Two U-10 scallops finished over Wakame seaweed with wasabi aioli
Louisiana Wontons….13
Homemade fried wontons filled with a shrimp and crawfish coconut-curry served with spicy strawberry-mango chutney
Blackened Brie Lafitte….14
Blackened aged French Brie over a blueberry compote accompanied by U-12 shrimp finished with a chipotle remoulade and a petit filet tender over peppercorn demi
Spinach & Crab Ravigotte….12
Baby spinach simmered in cream, creole tomatoes and asiago cheese, served with sundried tomato tortillas
Salads
Juniper Blue Wrap….10
Iceberg lettuce rolls served with a side of stilton cheese vinaigrette with crisp apple wood smoked bacon and homemade croutons
Juniper Sapphire Salad….10
Baby greens with grape tomatoes, red onion and honey glazed almonds laced with a fig and mandarin orange vinaigrette
Creole Tomato Mozzarella Caprese….11
Fresh layers of baby spinach tossed in our home made honey balsamic vinaigrette
layered with marinated mozzarella and perfectly ripened Creole tomatoes with fresh basil
Blueberry Salad….9
Baby greens, homemade eggplant croutons finished with a housemade blueberry vinaigrette
Soups
Gumbo Ya Ya…7 Jo Jo’s Snapper Soup…7 Aritsan Soup…7
Bowl... 10
Entrees
Confit de Canard....28
Peking duck deconstructed over an apple pecan orzo finished with a raspberry and black cherry demi glace
Filet Mignon….32
6 oz filet of beef grilled, finished with asparagus spears, jumbo lump crabmeat and a creole hollandaise
Tasso Encrusted Gulf Fish….24
Filet of fresh fish bronzed in tasso bread crumbs and finished with a piccata butter
Veal & Gnocchi….28
Milk fed paned veal finished over homemade potato basil gnocchi served with a crab creole béarnaise sauce
Eggplant Napoleon….26
Gulf shrimp, lump crabmeat, and Louisiana crawfish tails layered with flash fried eggplant medallions finished with garlic cream lobster sauce
Pork Osso Bucco….28
4 inch pork shank braised in a garlic Creole sauce served over oyster and andouille dressing laced with Jack Daniels cane sauce
Ahi Wasabi Tuna….28
Fresh ruby ahi tuna seared with wasabi peas finished over wakame seaweed salad garnished with flash fried French brie croutons
Seafood Bouillabaisse....30
Fresh langenstein, shrimp, scallops, and clams simmered in a saffron tomato broth over a garlic bread crouton
Veal T-Bone….34
12oz veal t-bone finished with a creole saffron spoon polenta topped with a wild mushroom and leche nut demi
Aegean Lamb Chops.... 32
Three New Zealand lamb chops finished over goat feta and baby spinach topped with a spicy thai chili demi glace
Vegetable and Potato du jour $3 extra
Separate checks and parties of 8 or more 20% gratuity
