Lunch Menu - February 2005

Juniper Kitchen and Wine Bar strives to create globally inspired
tastes, which tempt and delight the palate. We offer a seasonally inspired
menu, reflecting the produce harvested in this region. Juniper Kitchen and Wine Bar is committed to creating a distinctive New Canadian Cuisine.

We hope that you enjoy your visit to Juniper. And we hope that you will tell a friend and come again.

Norm Aitken and Richard Nigro

Soup of the Day
$5-

Salad of Organic Baby Greens
with a concord grape-balsamic vinaigrette
$7-

Medjool Dates with Spiced Goat Cheese
on a bed of house cured oranges
$8-

Roasted Chicken, Winter Squash, Parsnip and Apple Chicken Bundle
with cranberry relish and organic baby greens
$12-

Parmesan and Herb Crusted
Portabello Mushroom and Mozzarella Stack
with sun dried tomato pesto, black olive tapenade and olive oil poached tomato drizzle
$12-

Yucatécan Shrimp, Crab and Vegetable Cakes
with orange salsa, tomato-chipotle drizzle and tortilla vegetable salad
$14-

Parmesan Crepes Stuffed with Roasted and Sun Dried Pears, Spiced Goat Cheese and Fig Couli
served with a baby green salad
$12-

Jamaican Jerked Salmon
with grilled vegetables and a caribbean sweet and spicy vinaigrette
$12-

Grilled Pueblo Spice Dusted Beef
served over a tomato, zucchini aand mushroom stew, with jack cheese and poblano mole
$13-

Fennel and Citrus Dusted Pan Seared Scallops
served on a bed of onion marmalade, gnocchi in an orange scented tomato sauce
$12-

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