Juniper

Blackened crab and crawfish cakes over a sweet creole mustard arugula

Homemade fried wontons filled with a shrimp and crawfish coconut-curry served with spicy strawberry-mango chutney

Blackened aged french brie over a blueberry compote accompanied by three grilled U-12 shrimp and crostinis

Boston bibb lettuce filled with stilton cheese vinaigrette topped with crisp apple wood smoked bacon and homemade croutons

Baby greens with grape tomatoes, red onion and honey glazed almonds laced with a fig and mandarin orange vinaigrette

Fresh filet of wild salmon baked and caramelized with a savory light brown sugar

Filet of fresh fish bronzed in pistachio flour and finished with a piccata butter

Paneed veal served over capellini with a crabmeat Creole hollandaise

New zealand lamb rack roasted served over a pulled pork wonton finished with a pepper jelly demi glace

Gulf shrimp, lump crabmeat and crawfish tails simmered in a garlic cream served in a flash fried eggplant boat and laced with a choron sauce

U-12 Shrimp simmered in a new orleans style seasoned barbecue sauce served over toasted french bread

Flash fried asparagus served with lump crabmeat finished with a mandarin hollandaise

Fresh ahi tuna encrusted with wasabi peas sliced over a wakame salad

Truffle mousse pate, assorted cheese and fruit served with crostinis

Half duck roasted and served over a green onion and shallot orzo finished with a wild blueberry demi glace

6 oz Filet of beef served over a crab and crawfish cake topped with a creole hollandaise

4 Inch pork shank braised in a garlic creole sauce served over capellini pasta

Fresh redfish basted with louisiana crystal butter sauce topped with sauteed lump crabmeat

Scallops, fish, shrimp, mussels, and lobster simmered in a tomato saffron broth

Three wontons filled with shrimp and crawfish curry-coconut with a strawberry-mango chutney

Four oysters wrapped in bacon flash fried and finished with creole remoulade

Flash fried asparagus topped with lump crabmeat and a honey orange hollandaise

Traditional snapping turtle soup

With shrimp, crabmeat and oysters

Two poached eggs set atop grilled tasso and english muffin finished with hollandaise

Two poached eggs over turnip greens and artichoke bottoms topped with hollandaise

Two poached eggs set atop crab and crawfish cakes with a Creole hollandaise

Grilled corn beef brisket tossed with potatoes served with eggs any style

Fresh roasted pork and veal debris served over pepper cheese grits

La crawfish tails served in a three egg omelette topped with creole sauce and pepper jack cheese

Fresh gulf fish seared in pecan flour and finished with a brown crabmeat meneuire

Gulf shrimp, fish, mussels and lobster tail simmered in a tomato saffron broth

Shrimp, crawfish, and crabmeat in a garlic butter served over flash fried eggplant boat

Grilled filet mignon served over a fried green tomato drizzled with a pepper corn au poivre

Grilled veal chop smothered with fresh fennel, tomato and caper sauce