“All of our decisions about sourcing have sustainability in mind. We use grass-fed beef, pastured poultry, whey-fed pork, organic vegetables, local sugars (honey, maple and birch syrups), responsibly wildcrafted vegetables and mushrooms, and fish from our local Lake Champlain. We have developed a program for our non- English-fluent associates to help them overcome barriers to advancement.”
Mushroom tartine with local sourdough, made form Vermont grown wheat, wild mushrooms, and Vermont cheese; grass-fed steak seared with local creamery butter; chèvre gnocchi with beet and pork sausage.
The menu at Juniper is a celebration of both individual and community effort, of small local producers growing food, brewing beer, and distilling spirits, and Chef Doug Paine’s keen commitment to integrating a rich bounty of resources into his brunch and dinner offerings. He’s proud to highlight a 100 percent grass-fed steak, noting its maker, Health Hero Farm, as one of Vermont’s first certified-humane beef farms. Alongside this and many other tempting meat offerings are delicious plant-based dishes, including a protein-powered hemp seed burger, dressed with arugula and carrot ketchup. (Be sure to order a side of the herb fries, cooked using non-GMO oil and served golden and crispy).
Paine’s drink menu features all of Vermont’s spirits producers. He and his associates have also partnered with a distillery to make a 100 percent Vermont-grown line of spirits that make multiple cocktail list appearances, and he is proud to promote Vermont-made wines.