By SCOTT CHERRY Restaurant Critic on Oct 24, 2012, at 10:00 AM Updated on 10/23 at 6:12 PM
TABLE TALK
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
Naples Flatbread & Wine Bar has become the first restaurant to sign a lease for space in the new One Place building, located ...
Merritt’s Bakery has begun using skinless sausages from Tulsa’s Siegi’s Sausage Factory for its breakfast sausage rolls.
Regular ...
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The exterior to Juniper. MIKE SIMONS/Tulsa World
Executive chef Paul Wilson of Juniper Restaurant & Martini Lounge, 324 E. Third St., has crafted a Turn Tulsa Pink menu that will be offered through Saturday in addition to the regular menu.
Proceeds from the special items will be donated to local charities, sponsored by Turn Tulsa Pink, that provide services and support to women and children affected by cancer.
The menu items all have a pink hue, died naturally with beets, pomegranates, spices and wine.
Entrees, priced $26 to $28, incude seared duck breast with pomegranate fig gratin and wilted kale, pork loin roasted in anchiote, red quinoa and cactus fruit hash; and scallop two way — red wine braised bay scallop and foie gras stuffed diver scallop.
Appetizers and desserts, available at extra cost, include roasted beet and braised pork stew, lobster and beet pasta, ruby red grapefruit and pancetta salad and pomegranate ice cream, pomegranate fluff and pomegranate white chocolate truffle.
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