Our Banff hotel and accommodations are located amidst lush pine forest in Banff National Park of the Canadian Rockies of Alberta Canada.
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Arctos and Bird
Banff Rocky Mountain hotels accommodations packages provide a wonderful way to spend a honeymoon hotels vacation. There's an abundance of wildlife that is to be seen around our Banff hotel accommodations. Our Banff hotel accommodations feature fine dining in our gourmet restaurant. Banff National Park hotels accommodations are surrounded by the beauty of the Alberta Rocky Mountains region in the Canadian Rockies.
 

Bon Appetit Three Course Dinner Menu

Sweet and savoury, fresh and flavourful, take your taste buds to lofty heights at the Juniper Bistro during Banff's ten day Bon Appetit Culinary Festival. 

From November 17th to 27th the Juniper Bistro is offering a specialized three course menu that puts the spotlight on winter comfort food.  $35 per person.

Starters

 

Duck and Green Lentil Soup

 

Turkey Pot Pie

puff pastry, confit turkey leg, sweet green peas, carrots & leeks

 

Wild Organic Arugula
 fresh pear, stilton, toasted walnuts, maple vinaigrette

 
Mains

 

Noble Farms Duck Confit

cassoulet of white beans, cranberry beans, Valbella country bacon

 

Braised Alberta Bison Cheeks

hand rolled gnocchi, fresh B.C. chanterelles, red wine reduction, crème fraiche
shaved Blackburn cheese, tomato concasse, truffle oil

 

Tofino Chinook Salmon

shallot soubise, sunchoke croquette, brussel leaves, micro green salad

Dessert

 

Pumpkin Cheesecake

crème Chantilly, maple walnut brittle

 

Pecan Tart

warm crème Anglaise

 

Callebaut White Chocolate Mousse and Gingersnap Napoleon

raspberry coulis

For Reservations call 866.551.2281, press #3 or dial direct 403.763.6205

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Butternut Squash Soup with Spiced Rum & Maple Syrup

 2 medium sized butternut squash

2 leeks

1 large white onion

2 stalks celery

1 cinnamon stick

2 cloves

1 star anise

Vanilla pod

1 bay leaf

3 oz Captain Morgan’s Spiced Rum

150 ml white wine

750 ml chicken stock (or water for vegetarians)

100 ml 35% cream

2 lemons

Kosher Salt & fresh cracked pepper

Fresh nutmeg

Maple syrup

 1.       Cut the squash down the center, lengthwise. Scoop out seeds (these can be cleaned, oiled, seasoned and roasted for garnish). Place halves skin side down and drizzle with olive oil, season with fresh cracked pepper and kosher salt.

2.       Roast in oven @ 300F until very tender

3.       Remove, let cool to room temperature, and scoop flesh away from skin. Set aside.

4.       Roughly slice onions, leek and celery.

5.       In a large pot, sweat in butter with cinnamon stick, cloves, star anise, bay leaf, and vanilla pod (halved lengthwise) until translucent (5-10 min low heat)

6.       Deglaze the pot with rum, and simmer to reduce until dry

7.       Add white wine, simmer to reduce by half

8.       Add the squash and chicken stock, bring to simmer and reduce slightly to concentrate flavour

9.       Add cream, simmer to reduce slightly

10.   Remove bay leaf & vanilla pod

11.   Puree in blender, in batches

12.   Press through fine strainer

13.   Season to taste with kosher salt, cracked pepper, lemon juice, maple syrup and freshly grated nutmeg

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The Juniper Hotel & Bistro: A great place to stay, eat and meet in Banff National Park.

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