Restaurant Juniper


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3301

301

301301

301

Call Us at (985) 624-5330 or make a reservation online today!
 

Dinner Menu


 

 

 

Chef Pete’s Fall 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

Asparagus & Crab...12

Flash fried asparagus topped with lump crabmeat and finished with a satsuma hollandaise

 

                                 Salads

 

Juniper Blue Wedge….10

Heart of iceberg lettuce wedge served with  stilton cheese vinaigrette with crisp apple wood smoked bacon and homemade croutons

 Sapphire Salad….10

Baby greens with grape tomatoes, red onion and honey glazed almonds served in a radicchio cup 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    Artisan 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 crawfish piccata butter

Veal & Gnocchi….28

Milk fed paned veal finished over homemade potato basil gnocchi served with a crab roasted garlic sundried tomato buerr blanc

Eggplant Bowl….26

Gulf shrimp, lump crabmeat, and Louisiana crawfish tails served in a flash fried eggplant bowl finished with a lobster hollandaise

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

Amberjack….25

Grilled Amberjack topped with a black bean and corn salsa, garnished with ceviche U-12 shrimp served over grilled watermelon

                                                                 Aegean Lamb Rack.... 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

 

 

 


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Lunch

Wednesday-Friday
11 am - 2 pm
Dinner
Tuesday-Thursday
5 pm - 9 pm
Friday & Saturday
5 pm - 10 pm

Sunday Brunch

10-2