Post on 12-Jan-2022
transcript
EXECUTIVE CHEF: BRETT MONTELEONE MON-WED 11-9pm | TH - SAT 11-10pm | BAR TILL 11pm | SUN 9-3pm
SHAREABLESSWEET POTATO housemade cheese, crunchy herbs..............................................................................9
MAC-N-CHEESE rigatoni, truffle garlic crunch..........................................................................................12
CHILI CRISP BROCCOLI fried onion, citrus, korean mayo.........................................................................8BRUSSELS SPROUTS lemongrass aioli, steel sauce.................................................................................8
STARTERSCHEESE CURDS.....................................................................................................................................................8
CRAB CLAWS chili, ginger, garlic, canteloupe, herbs..............................................................................15
CRISPY OYSTERS smoked bbq butter, pickled blue cheese, cilantro.............................................14
TOMATO TOAST sourdough, boursin, honey balsamic, basil...........................................................11
SOUP OF THE WEEK.........................................................................................................................................9
CHOPPED KALE SALAD beets, pistachio, parmesan, lemon za’atar vinaigrette........................13
BUTTERNUT SALAD chevre, roasted corn, curried pecans, butternut dressing.........................14
ENTREESTHE PRIME BURGER served with fries........................................................................................................12
GAIL’S SPICY CHICKEN american cheese, Jr’s sauce, pickles.............................................12
HONEY CITRUS SHRIMP TACOS green chili slaw, pico, sour cream..........................................17
PASTA BOLOGNESE fresh spaghetti, lemon, mint, goat cheese.................................................23
GROUPER coconut curry broth, pearl couscous, chile, lime.............................................................26
SCALLOPS parmesan risotto, lemon, herb oil, pecorino..................................................................30
TROUT AMANDINE sauce meuniere, roasted green beans, frisee salad...................................28
789 Harrison Avenue | New Orleans | 504.766.6902 | @juniorsonharrison
COCKTAILSSADDLE UP whiskey, grapefruit, lemon, brown sugar simple, bitters / 12
CAMP WATERbuffalo trace, lemon, honey / 10
CARRIBEAN ICECAPrum, mint simple, soda, frozen floater / 12
CHANGE OF PLANStequila, cilantro simple, serrano, salt foam / 11
ITS GONNA BE ME gin, green chartreuse, hibiscus, passionfruit / 12
BALCONY BREEZEcathead honeysuckle, kiwi, tiki bitters, coconut soda / 10
FOUNTAIN OF YOUTHthree olives vodka, prickly pear, aquafaba / 9
STARRY EYESrayu mezcal, pueblo viejo tequila, lime, orgeat, bitters / 11
JALAPENO BUSINESSspicy tequila, chartreuse, strawberry, lemon, agave / 12
IDA’S MOODgin, giffard Raspberry, ginger, rose water / 10
REDSBOURGOGNE, Pinot Noir, Burgundy, FRA 13 | 52
BOUCANER, Red Blend, Washington, 13 | 52
OMEN, Pinot Noir, Rogue Valley, OR 12 | 48
MERF, Cabernet Sauvignon, Columbia Valley, WA 10 | 40
DAOU, Cabernet Sauvignon, Paso Robles, CA 14 | 56
BREZO, Mencia, Bierzo, ESPANA 11 | 44
WHITESPOMELLO, Sauvignon Blanc, CA 11 I 44
DOMAINE DELAPORTE, Sauvignon Blanc, Sancerre, FRA 14 I 56
LA TORRETTA, Pinot Grigio, Veneto, ITA 10 | 40
BERTANI, Bertarose Rose, Veneto, ITA 10 | 40
MON FRERE, Chardonnay, Mendocino, CA 11 | 44
TREFETHEN, Chardonnay, Napa Valley, CA 13 I 52
SPARKLINGLUNETTA, Brut, Veneto, ITA 10 | 40
COTE MAS CREMANT, Brut Rose, FRA 12 | 48
$5 Single Wells, $5 Park Benches$1 Off Draft Beer + Wine
H A P P Y H O U R 3 - 6 P MM O N D A Y - F R I D A Y
BEERSMICHELOB ULTRA STELLA ARTOIS PORT ORLEANS BUCKTOWN BROWN ALEURBAN SOUTH PARADISE PARKKARBACH HOPADILLO IPAGNARLY BARLEY JUCIFER HAZY IPAPARISH ENVIE ASK ABOUT OUR
FROZEN OF THE WEEK!