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Two wontons filled with a shrimp and crawfish curry stuffing served with a spicy strawberrymango chutney
Whole green tomato stuffed with a crawfish and tasso dressing served over an eggplant puree
Flash fried asparagus topped with crabmeat and a mandarin orange hollandaise
Juniper's crab and crawfish cakes served over baby spinach tossed in our homemade chipotle remoulade garnished with purple onions and cabbage
Fresh seared Atlantic salmon finished over baby greens with grape tomatoes, purple onion and honey glazed almonds laced with a fig and orange vinaigrette
Grilled filet mignon served on a bed of baby spinach tossed in our balsamic stilton dressing garnished with eggplant croutons, red onion and fresh tomatoes
Fresh all lump crabmeat and avocado served over baby mixed greens with hearts of palm, purple onions, and grape tomatoes finished with strawberry vinaigrette
Fresh gulf fish seared in pecan flour and finished with a brown crabmeat meneuire sauce
Petite filet mignon with grilled U-12 shrimp served with sauteed vegetables
Shrimp, crawfish, and crabmeat in a garlic cream served with flash fried eggplant medallions
Tender veal cutlets sauteed then topped with grilled spears of asparagus, crabmeat and a creole bearnaise
Ahi tuna topped with a spicy mango chutney the garnished with flash fried eggplant batons
Sandwich du jour served with sweet or regular french fries and your choice of soup
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