Our Menu
DINNER MENU – JANUARY 2019
ANTIPASTI
ANTIPASTI PIATTO prosciutto san daniele | gorgonzola | lou bergier pichin | pickles | mushrooms | marinated olives | peach jam 22
MEATBALLS red sauce | parmesan 15
MARINATED CHEESE CURDS gnocchi fritti | everything spice | preserved lemon 13
LITTLE LETTUCES honey | shallot | crispy bits | herbs 12
GRILLED BEET SALAD farro | pistachio | beet hummus 15
PUFFY POTATOES whipped dijon | herbs 8
GREEN GARLIC BURRATA wilted spinach | crouton | pickled golden beet 15
CHICKEN LIVER MOUSSE lambrusco gelee | grilled focaccia 13
YELLOWFIN TUNA CRUDO fennel brodo | tx strawberry | black pepper 18
PASTA
BLACK FARFALLE gulf shrimp | sunchoke | chili 19
SWEET POTATO GNOCCHI tuscan kale pesto | sherry raisins | pecan 18
RISOTTO hi-fi mycology mushrooms | sage 20
OUVO RAVIOLO rabbit ragu | pea shoots | ricotta 24
SPAGHETTI prosciutto | pecorino | yolk 16/28
PAPPARDELLE shortrib ragù | horseradish 17/31
CACIO e PEPE “cheese and pepper” 12/23
SECONDI
GRILLED FISH charred carrot | tangerine | gremolata 40
44 FARMS NY STRIP tomato emulsion | chunky chimichurri 56
A SIMPLY ROASTED CHICKEN rosemary marinade | lemon 18/36
OSSO BUCO ALLA MILANESE red wine braised lamb shank | saffron risotto 42
GRILLED PORCHETTA sweet potato purée | green garlic gremolata 35
VEGETABLES
GRILLED BROCCOLI garlic | lemon | chili 9
BRUSSELS SPROUTS marsala | parmesan 10
GRILLED CARROTS dill | chimichurri 8
Please note that dishes and their ingredients are subject to change with seasonality.
ANTONELLI’S CHEESE SHOP austin, tx | BARTON SPRINGS MILL austin, tx | BOGGY CREEK FARM austin, tx | COBB CREEK hillsboro, tx | FREE FLEEING FARMS bastrop, tx | G + S GROVES mcallen, tx | MILL-KING DAIRY mcgregor, tx | HAUSBAR FARM austin, tx | TEXAS OLIVES RANCH carrizo springs, tx | URBAN ROOTS austin, tx | VILLAGE FARMS marfa, tx | 44 Farms cameron, tx | BUENA TIERRA fedonia, tx
MARINATED MUSHROOM + PROSCIUTTO
PUFFY POTATO + CREME FRAICHE
GNOCCHI FRITTI + beef tartare + horseradish
HOUSE MOZZARELLA apple | charred onion | garden herbs
ROASTED BEETS gorgonzola | pistachio | citrus
GROUPER caramelized onion | mushroom | marsala
AGNOLOTTI maiale all latte | brodo | burnt garlic
44 FAMRS NY STRIP turnip | brown butter y
TORTA pine nut pie | tx apple | creme fraiche
$65/person not inclusive of tax, tip or beverage.
This tasting menu is offered Thursday-Saturday at our chef’s counter. Reservations are accepted over the phone or through OpenTable.
Please note that dishes and their ingredients are subject to change with seasonality. We are able to accommodate most dietary restrictions with 48 hours’ notice.
DESSERT WINES
COCCHI BAROLO CHINATO 14
Piedmont, Italy | NV
CHEESE
LOU BERGIER PICHIN | texas apples 11
& buffalo milk | Bergamo, Italy
DOLCE
ZEPPOLE burnt vanilla doughnut | creme fraiche | persimmon 9
TORTA sunflower seed-pine nut tart | TX citrus | lemon sherbet 10
BOMBA mascarpone mousse | amarena | pistachio 12
CHEESECAKE chocolate | ricotta | orange | toasted rice gelato 10
SCOOPS daily selection 4
cranberry sorbet
TX winter strawberry frozen yogurt
vanilla-TX tarragon ice cream
COFFEE
WILD GIFT —- RUDE BOY austin, tx
UNCLE NICKY’S CAFE 5
espresso | whipped cream
JUNIPER COFFEE 8
cream | amaretto | moka
AFFOGATO 8
ice cream | biscotti
ESPRESSO 3
+ ‘una resentin” of amaro 5
DIGESTIVI
MINTYBOI 9
MONTENEGRO 9
AVERNA 10
NONINO 15
AMARO DELL ETNA 11
RAMAZZOTTI 9
CYNAR or CYNAR 70 8
FERNET BRANCA 9
MOLINARI SAMBUCA 9
FRANGELICO on the rocks 9
AMARETTO on the rocks 9
MARCHESI DI GRESY GRAPPA di NEBBIOLO 12
APERITIVI 10
HUGO SPRITZ st. germaine | mint | lime | prosecco
APEROL SPRITZ on draft aperol | prosecco | richard’s sparkling rainwater
COCKTAILS 13
GENIUS OF LOVE waterloo antique gin | averna | spiced pear| maple | ginger | lemon
DON VETO old grand-dad bonded bourbon | montenegro | honey | lemon | “sunrise”
VICTROLA wild turkey 101 rye | “thistle” amaro blend | aromatic bitters
STRANGER IN THE ALPS monkey shoulder scotch | pf 1840 cognac | braulio | benedictine
SPECIALE
TOWN LAKE YACHT CLUB 15
italicus rosolio| cynar 70 | waterloo gin | strawberry | citrus | richard’s sparkling rainwater
BARMAN’S MARTINI 14
sipsmith gin | rosemary | house dry vermouth blend | olive or twist
CHEF’S BRAND NEW CADILLAC NEGRONI 19
the botanist gin | campari | barolo chinato | nice ice
SPARKLING
MONTE TONDO SOAVE BRUT
Soave, Italy | NV14 | 56
BISOL “jiea” ROSE PROSECCO Veneto, Italy| NV12 | 48
QUATRO MANI LAMBRUSCO SALAMINO Emilia•Romagna, Italy | NV 12 | 48
CA’DEL BOSCO FRANCIACORTA BRUT Lombardy, Italy | NV 78
LALLIER “grand reserve” GRAND CRU Champagne, France | NV 80
BOLLINGER BRUT RESERVE Champagne, France | NV 90
ROSÉ
CORZANO E PATERNO “il corzanella” ROSATO Tuscany, Italy | 201712 | 48
WHITE
BORGO M PINOT GRIGIO Fruili, Italy | 2016 14| 56
VIGNA DEL MALINA SAUVIGNON BLANC Fruili, Italy | 2013 14 | 56
TASCA D’ALMERITA “regaleali” BIANCO Sicily, Italy 2015 13| 52
BREWER CLIFTON “santa rita hills” CHARDONNAY Santa Barbara, CA | 2015 86
MORRA ROERO ARNEIS Piedmont, Italy | 2017 60
POLVANERA BIANCO Puglia, Italy | 2016 60
C.S. BIONDI “pianta” ETNA BIANCO Sicily, Italy | 2016 115
RED
CASTELLO DI NIEVE GRIGNOLINO Piedmont, Italy | 2016 15 | 60
MANZONE “la ciliegie” DOLCETTO D’ALBA Piedmont, Italy | 2016 16 | 64
GIOCOMO BORGOGNO BARBERA D’ALBA Piedmont, Italy | 2015 17 | 72
FRACCOROLI “grotta del ninfeo” VALPOLICELLA RIPASSO Veneto, Italy | 2014 18 | 72
AMALIE ROBERT “the uncarved block” PINOT NOIR Willamette Valley, OR | 2012 92
CERITAS “elliott vineyard” PINOT NOIR Sonoma Coast, CA | 2016 165
PIEDRASASSI “santa barbara county” SYRAH Lompoc, CA | 2017 70
AR.PE.PE “rosso di valtellina” NEBBIOLO Lombardy, Italy | 2015 76
GIOCOMO BORGOGNO “no name” LANGHE NEBBIOLO Piedmont, Italy | 2013 120
PARUSSO BAROLO Piedmont, Italy | 2013 125
PRUNOTTO BAROLO Piedmont, Italy | 2012 170
ETTORE GERMANO “cerretta” BAROLO Piedmont, Italy | 2014 220
ACHILLE VIGLIONE “jacco” BARBARESCO Piedmont, Italy | 2012 110
MOSCHIONI ROSSO Fruili, Italy | 2014 82
MOSCHIONI SCHIOPPETTINNO Fruili, Italy | 2011 140
LA VIARTE REFOSCO Fruili, Italy | 2010 90
I SALTARI AMARONE DELLA VALPOLICELLA Veneto, Italy | 2008 165
SECONDO MARCO AMARONE DELLA VALPOLICELLA Veneto, Italy | 2010 175
GIUSTO VINO NOBILE DI MONTEPULCIANO Tuscany, Italy | 2013 85
SASSETTI “pertimali” BRUNELLO DI MONTALCINO Tuscany, Italy | 2012 175
FOSSACOLLE BRUNELLO DI MONTALCINO Tuscany, Italy | 2013 160
ORMA TOSCANA ROSSO Tuscany, Italy | 2014 190
DUSTED VALLEY “wahluke slope” PETITE SIRAH Columbia Valley, Washington | 2013 100
COLLIER FALLS “hillside estate” ZINFANDEL Dry Creek Valley, CA | 2013 100
COLLIER FALLS “hillside estate” CABERNET SAUVIGNON Sonoma, CA | 2013 120
ASHES & DIAMONDS “grand vin no.1” MERLOT CAB FRANC Oak Knoll, CA | 2014 230
UNA BIRRETTA
PERONI “nastro azzuro” LAGER 7
MORE DRAFTS
FRIENDS & ALLIES “noisy cricket” IPA 7
…AND THE REST OF IT…
gin APOSTOLES | AVIATION | BARR HILL | BARR HILL “tom cat reserve” | BOLS GENEVER | BOMBAY LONDON DRY | BOMBAY “sapphire” LONDON DRY | THE BOTANIST | FORD’S | GENIUS NAVY | HAYMAN’S OLD TOM | HAYMAN’S LONDON DRY | HENDRICK’S | KOVAL | MARE | OLD HIGHBORN | PLYMOUTH | RANSOM OLD TOM | ROYAL DOCK NAVY | RUSSELL HENRY LONDON DRY | SIPSMITH | ST GEORGE “terroir” | TANQUERAY LONDON DRY | UNCLE VAL’S “botanical” | XORIGUER de MAHON vodka KETEL ONE | MONOPOLOWA | POTOCKI | TITO’S bourbon & rye BLANTON’S | Col. EH TAYLOR “single barrel” | FOUR ROSES “single barrel” | MAKER’S MARK | OLD GRAND-DAD BONDED | RUSSELL’S RESERVE 6 yr RYE | WILD TURKEY 101 RYE world whiskies HIGHLAND PARK 12 yr | MACALLAN 12 yr | FAMOUS GROUSE “smokey black” | JOHNNIE WALKER “black label” | NIKKA “coffey” GRAIN JAPANESE rum CANA BRAVA | MOUNT GAY “black barrel” | MOUNT GAY XO | NEISSON AGRICOLE | SMITH & CROSS tequila & mezcal TAPATIO BLANCO | FORTALEZA BLANCO | OCHO REPOSADO | ARTE NOM ANEJO | VAGO ESPADIN brandy MARCHESI di GRESY GRAPPA di NEBBIOLO | COPPER & KINGS “american” | LAIRD’S APPLE BRANDY | M. DUFFAU NAPOLEON ARMAGNAC | REMY MARTIN 1738 | REMY MARTIN VSOP fun italian stuff AMARETTO LUXARDO | ANISETTE MELETTI | VARNELLI CAFFE MOKA | MARASCHINO LUXARDO | SAMBUCA MELETTI aperitivi & digestivi AMICO AMARO | APEROL | CAMPARI |CASONI 1814 APERITIVO | CONTRATTO APERITIF | CONTRATTO BITTER | GRAN CLASSICO | LUXARDO BITTER | MELETTI 1870 BITTER | PEYCHAUD’S APERITIVO | ST GEORGE BRUTO AMERICANO | STREGA | AMARO MELETTI | AMARO NARDINI BASSANO | AMARO NONINO | AMARGO VALLET | AVERNA | BRANCAMENTA | CIO CIARO | CYNAR | CYNAR 70 | FERNET BRANCA | FERNET ANGELICO | MONTENEGRO | RAMAZZOTTI | VARNELLI DELL’ERBORISTA vermouth & friends ALESSIO BIANCO | CAPPELLETTI | CARDAMARO | CARPANO ANTICA | CARPANO DRY | COCCHI AMERICANO | COCCHI AMERICANO ROSA | COCCHI BAROLO CHINATO | COCCHI DI TORINO | COCCHI DOPO TEATRO | DOLIN DRY
For Valentine’s Day, Juniper is offering the following 5-course prix fixe menu for $85/person. This menu is required Thursday, February 14th, and will also be an optional offering through the following weekend. Please make a note in your reservation if any of your guests have food allergies or dietary restrictions; this menu can be modified based on the needs of you and your guests.
A credit card is required to make a reservation for Thursday, February 14th. The card will be charged $50/person in the event of a no-show or cancellation within 48 hours of service.
Each party will be given 2 hours to dine to ensure all guests have ample time to enjoy this menu.
If you have any questions or concerns, please feel free to reach out via telephone or email. Thank you, and we look forward to serving you and your loved ones this Valentine’s Day.
choice of antipasti:
PUFFY POTATOES whipped dijon | herbs
OYSTERS ON THE HALF SHELF rose mignonette
WHITE BEAN BRUSCHETTA pine nuts | truffle honey
or ball out with
golden bulgarian osetra caviar (add $20)
choice of:
LITTLE LETTUCE crispy bits | honey | herbs
CAULIFLOWER SOUP brown butter | caraway croutons |herb crème fraiche
BEET SALAD beet hummus | farro | dill | pistachio
choice of pasta:
HERB FETTUCINI fontina cream | burrata | flowers
OUVO RAVIOLO beet pasta | egg yolk | preserved lemon ricotta | chicken ragu
RISOTTO BIANCO carnaroli rice | parmesan
or ball out
with white alba truffles (add $30)
choice of main
POLENTA roasted mushroom ragu | soft boiled egg
SEARED SCALLOP strawberry salsa verde | celery root | fennel
ROASTED LAMB rosemary | gremolata | grilled carrots
44 FARMS RIBEYE 6 oz steak | crab compound butter | potato puree
choice of dessert:
RICOTTA CHEESECAKE dark chocolate | almond | strawberry | caramel
TORTA semolina | orange | pistachio | fennel