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Celebrate the Holidays at Juniper & Ivy

Champagne glasses next to NYE hat

Gather you and yours to honor the holiday season at Juniper and Ivy. James Beard nominated Chef Anthony Wells & his culinary team are highlighting the best locally-sourced ingredients in stunning prix-fixe menus for Christmas weekend and New Year festivities. Optional supplements and sommelier pairings will be available in addition to the menus below. Reservations are now available, but limited.

THE MENUS:

CHRISTMAS WEEKENDFriday, December 23 & Saturday, December 24 ($110++ / guest)

1ST COURSE

OYSTERS young ginger mignonette / k-cukes

VENISON TARTARE pomegranate grainy mustard / house yogurt / lavash

SALANOVA LETTUCE sunflower seed crunch / calamansi vinaigrette

BABY BEETS tangerines / smoked fresno agua chile / avocado snow

2ND COURSE

EGG YOLK RAVIOLO chorizo / broccoli / aged cheddar & herb

POTATO & ROASTED GARLIC SOUP our creme fraiche / aged jack cheese / toasted brioche

SCALLOP granny smith apple / brussels sprouts / black bean miso butter

3RD COURSE

FILLET starch maul potatoes / beef fat vinaigrette / pot roast steak sauce

BLACK COD shellfish chowder / celery root / seaweed breadcrumbs

MAITAKE MUSHROOMS chestnut oatmeal / chewy dates / smoked date mushroom jus

4TH COURSE

VANILLA BEAN PAVLOVA orange curd / snickerdoodle

CHOCOLATE CAKE peanut miso custard / peanut brittle

COCONUT SORBET macadamia nut streusel / rum raisin caramel


NEW YEAR’S EVE WEEKENDFriday, December 30 ($120++ / guest) & Saturday, December 31* ($145++ / guest)

*New Year’s Eve diners on 12/31 will enjoy a live DJ and complimentary midnight toast to ring in the new year!

1ST COURSE

OYSTERS asian pear mignonette / caviar

TUNA CRUDO oro blanco grapefruit / smoked fresno / trout roe / grapefruit mint

SALANOVA LETTUCE sunflower seed crunch / calamansi vinaigrette

LAMB TARTARE carrot hummus / pomegranate / lavash

DARK CHOCOLATE DATE & WALNUT BAR

2ND COURSE

EGG YOLK RAVIOLO caramelized onions / pork belly / aged white cheddar

SWEET POTATO SOUP voudavon / coconut milk / braised kale

SCALLOPS chicories / satsuma tangerines / toasted hazelnuts

TETRA SQUASH & BURRATA passionfruit / brown butter

3RD COURSE

WAGYU SHORT RIB smashed potatoes / spinach / pot roast jus

BLACK COD boulibaise / saffron / root vegetables

MAITAKE MUSHROOMS arborio rice / sheep’s milk gouda / garlic chives

DUCK BREAST chestnut bread pudding / cranberry marmalade / nocinco duck jus

4TH COURSE

VANILLA BEAN PAVLOVA orange curd / snickerdoodle

CHOCOLATE CAKE peanut miso custard / peanut brittle

COCONUT SORBET macadamia nut streusel / rum raisin caramel

RESERVE VIA OPENTABLE