Recently featured in Manhattan Magazine, Juni’s Chef Shaun Hergatt is joining the most elite NYC chefs who are serving vegetable-focused and meat-free menus using the freshest seasonable ingredients available.
Currently featured on the menu since the start of spring is the green asparagus dish. The inspiration behind this item is the ultimate idea that spring is the green season. Garnished by fresh garbanzo beans, hon shimeji mushrooms and sylvetta arugula from Chef’s garden, the dish is served with asparagus ice-cream which adds richness and also a different texture and temperature to the experience.
Try this dish and other premier produce as part of the Chefs Tasting Menu at Juni, our onsite 50-seat boutique restaurant!