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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

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

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

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

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

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

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

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

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

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

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