Dine

In the heart of Canada’s premiere national park, our chefs curate a bounty of garden-fresh and sustainable regional produce and handcrafted ingredients to create award-winning dishes. This is truly modern Canadian cuisine: food not only inspired by our stunning surroundings, but by the fresh-faced, hunger-making joy of mountain life. Long considered one of Banff’s hidden gems, the Juniper Bistro is a local favourite and proud recipient of multiple titles in the annual Best of the Bow dining awards.

**Please note; reservations are currently required for all guests looking to dine at The Juniper Bistro**
Book a Table

Hours

From Monday February 08, the Bistro is open for DINE IN,  TAKEOUT and ROOM SERVICE.   (Takeout & Room Service are based on availability).

Brunch:

Open seven days a week from 8am – 1pm

 Dinner:

Friday & Saturday, 5PM-9PM

Learn More about our new procedures for a safe dining experience.

Best of the Bow Winner 2020

  • Best View
  • Best Service
P: 403-763-6219E: bistro@thejuniper.com

Specials

Alpine Breakfast

Show your ski pass and save!

Enjoy a 25% discount on any full priced item on our Brunch and Winter Adventure Menus with a valid day ticket, season pass or card for Lake Louise, Sunshine Village or Mt. Norquay.

Offer available seven days a week, 8AM-1PM.

 

 

Hot Chocolate Bombs

What could be better than a hot chocolate on a winter day? The Juniper is pleased to offer our handcrafted Hot Chocolate Bombs for our guests to enjoy; handcrafted milk & white chocolate ball filled with Juniper marshmallows, dark chocolate chunks, cocoa powder, topped with steamed milk.

*Subject to availability

Menus

We are open for Brunch 8AM – 1PM, Monday through Sundays (open seven days a week).

Dinner is served every Friday & Saturday, 5PM-9PM.

From Monday Feb08, the Bistro is open for DINE-IN, TAKEOUT &  ROOM SERVICE.  (Takeout & Room Service are based on availability).

Learn more about our procedures for a safe dining experience.

 

Rise and Shine

GRANOLA
bles-wold honey vanilla greek yogurt, 1/2 grilled ruby red grapefruit {V}
14
STUFFED FRENCH TOAST
stewed apples, brie, apricot coulis, candied nuts {V}
18
GRILLED AVOCADO
1 avocado halved & grilled, poached egg, charred corn, Noble Farm goat cheese, oven dried tomatoes, sourdough {V, GFP, DFP}
17
BREKKY SALAD
tossed kale, seasonal greens & herbs, lemon vinaigrette, 2 poached eggs, avocado, Noble farms goats cheese, candied nuts {V, GFP, DFP}
18
EGGS YOUR WAY
2 eggs cooked your way served w/ Valbella farmhouse sausage or bacon, brown butter hash & toast. {VP, GFP, DFP}
16
SHAKSHUKA
skillet braised eggs in za’atar spiced tomato sauce, preserved lemon & cilantro, hummus & grilled sourdough {V, GFP, DF}
16
HUEVOS RANCHEROS
BBQ Pork Shoulder, refried beans, tomato salsa, sunny side eggs, avocado, cheddar, corn tortilla {VP, GFP, DFP}
16
SALMON BENNY
citrus biscuit, house smoked salmon, lemon crème fraiche, pickled shallots, 2 poached eggs, hollandaise, brown butter hash {GFP}
18
JUNIPER BENNY
bannock, braised rabbit, buffalo mozzarella, juniper berry glaze, 2 poached eggs, hollandaise, brown butter hash {VP, GFP}
18
STEAK AND EGGS
hanger steak, sunny side eggs, red pepper relish, oven dried tomato, brown butter hash {GFP, DFP}
21
THE JUNIPER BURGER
fresh ground patty, applewood smoked cheddar, aioli, bread & butter pickle, brioche bun, brown butter hash {GFP, DFP}}
21
STRIPLOIN SANDWICH
4 oz striploin, lettuce, aioli, caramelized onions, sourdough, brown butter hash {GFP, DFP}
20
PULLED PORK POUTINE
brown butter hash, slow roasted pork shoulder, hollandaise, cheese curd, bread & butter pickle {GFP, VP}
15
Book a TableBrunch Menu PDF

Menu subject to change due to seasonal availability.

To Begin

SEASONAL SOUP
Chef's daily creation
12
JUNIPER SALAD
tossed kale, seasonal greens, herbs, avocado, chaga stained egg, goat cheese, dried cranberries, candied nuts, lemon vinaigrette {V, GF, VEGP}
18
MUSHROOMS & TOAST
dependent on seasonal availability, foraged and artisan mushrooms, Wildflour sourdough, spruce tip cream {VEGAN, GFP}
18
SMOKED SALMON
thin sliced smoked salmon, cedar jelly, ox eye daisy capers, frisee {GF, DFP}
18
CHARCUTERIE & CHEESES
Valbella charcuterie & Canadian cheeses, house-pickled veggies, warm bread & crackers {GFP}
36

The Main Event

GNOCCHI
Canmore Pasta Co. beet gnocchi, browned sage butter, heirloom tomato, goat cheese, arugula {VEGP, GF, DFP}
25
add braised lamb neck
+10
BOAR
char-grilled bone-in loin, birch syrup apples, juniper glaze {GF, DFP}
34
SALMON
pan seared Kuterra salmon, squash pureé, red wine reduction {GF}
32
SCALLOPS
pan-seared Atlantic scallops, sweet corn succotash, arugula pesto, toasted pumpkin seeds {GF, DFP}
34
DUCK
juniper and sweet gale infused King Cole duck, red pepper relish {GF DFP}
36
BEEF
grilled tenderloin, bourbon glazed carrot puree, red wine-shallot compound butter, smoked black garlic bearnaise {GF}
45

Main dishes are served with seasonal sides.

Book a TableDinner Menu PDF

Open the PDF to view the full Drinks Menu.

Book a TableDrinks Menu PDF

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