Juniper Table

Menu

Everything below comes off the same wood fire. The menu changes with the season, so this is what’s on it tonight. Prices illustrative for this demonstration site.

  • vVegetarian
  • gfGluten-free
  • nContains nuts

Starters

  • Charred leek & brown buttervgfn

    $14

    Wood-fire leeks, toasted hazelnut, aged sherry vinegar.

  • Warm bread & cultured butterv

    $9

    House levain, embered for the last few minutes, smoked salt.

  • Little gem, anchovy, parmesangf

    $15

    Cold-crisp gem lettuce, white anchovy, aged parmesan, lemon.

  • Beef tartare, juniper, rye

    $18

    Hand-cut beef, crushed juniper, egg yolk, toasted rye crisp.

Mains

  • Wood-fire half chickengf

    $28

    Brined overnight, roasted over embers, pan jus, charred lemon.

  • Dry-aged ribeye, bone marrowgf

    $46

    14-day dry-aged, roasted bone marrow, wood-fire jus.

  • Roasted cauliflower steakvgfn

    $22

    Whole roasted head, brown butter, capers, toasted almond.

  • Pan-seared trout, brown buttergfn

    $29

    Whole trout, brown butter, almonds, charred grapes.

  • Fire-roasted mushroom pappardellev

    $24

    Wild mushroom, thyme, parmesan, fresh pappardelle.

Desserts

  • Brown butter olive oil cakev

    $11

    Citrus glaze, crème fraîche, sea salt.

  • Dark chocolate pot de crèmevgfn

    $12

    Bittersweet chocolate, toasted hazelnut, flaked salt.

  • Seasonal fruit galettev

    $11

    Rustic pastry, whatever the orchard sent this week, crème fraîche.

Wine

  • Chenin Blanc, glass

    $14

    Dry, mineral-driven white in the Loire Valley style.

  • Gamay, glass

    $14

    Light, food-friendly red with bright red fruit.

  • Cabernet Franc, bottle

    $58

    Structured, herbal red that pairs with the ribeye.