Plant-Rich Flavours, Panoramic Views
Welcome to Juniper Bistro
Plant-Rich Flavours, Panoramic Views
Explore handcrafted dishes inspired by the landscape, with a vibrant balance of plant-based choices and consciously sourced animal proteins.
Experience it all from our sunny dining room or spacious patio, surrounded by iconic mountain views.
Local & Independent
Plant-Rich Sharing Menu
Ethically Sourced Ingredients
Vegan & Vegetarian Plates
Gluten – Free Options
Seasonal Specials
Menus
Mon – Fri / 8AM – 1PM
Sat-Sun / 8AM – 2PM
! SPECIAL HOURS: October 20: 8AM -12PM
New Brunch Menu!
V+ – Vegan / GF – Gluten-Free
Ask your server for gluten- and dairy-free adjustments.
All-Day Breakfasts
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Eggs Your Way
Two free-range eggs any style, sausage or bacon, seared mushroom, roasted cherry tomato, potato hash, toast
23
Fall Harvest Toast (V+)
Kabocha squash, sautéed organic rainbow Swiss chard, white beans, vinegar reduction, Wild Flour Bakery rye bread
18
French Toast
Organic chevre, mascrapone, Saskatoon berry compote, Wild Flour Bakery brioche
23
Huevos Rancheros (GF)
Stir-fry quesadillas, guajillo pepper sauce, two sunny side eggs, smoked cheddar, black bean puree, pico de gallo Served with potato hash.
22
Shakshuka
Two braised eggs in simmered and spiced tomato sauce
with green pepper, roasted bell pepper and onion.
Served in a skillet with in-house made Turkish bread.
24
Juniper Bennies
Two free-range poached eggs on fry bread. Served with potato hash or green salad.
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Mushroom & Thyme
Nettle bechamel
18
Smoked Carrot & Spinach
Signature hollandaise
22
Smoked Salmon
Signature hollandaise
24
Braised Alberta Short-Rib
Signature hollandaise
26
BENNY TRIO select three flavours
Three bennies of your choice from the above list. Ask your server for a surprise flavour!
veg 30 / non-veg 38
Signature Lunches
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Butternut Squash Soup (V+)
full 12 / small 8
Root Vegetable Skillet (GF)
21
Winter Salad (GF, contains nuts)
17
Wild Mushroom Poutine (GF)
22
Juniper Burger
27
Portobello Burger
25
Daily / 5-8:30PM
First Steps - Begin your journey or graze with a cocktail
Plant-Based Discovery Sampler
Selection of seasonal vegan nibbles
24
Regional Artisan Charcuterie Board
Selection of fine cured meats, artisan cheese & accoutrements
24
Foothills - Smaller plates to pair and share
Inspired Greens
Crisp apple, dried cranberries, cider vinaigrette
16
Tomato & Sourdough Salad
Elderflower vinegar, cold-pressed canola oil
17
Crab Croquettes
Charred Scallions, Shishito Pepper, Black Garlic Aioli
26
King Oyster Mushroom ‘Scallops’
Cremini purée, porcini dust, black garlic oil, toasted brioche
24
Mussels
Roasted pepper and garlic cream
29
Glazed Carrots
Smoked honey, pumpkin seeds, pea shoots
19
Brussels Sprouts
Birch syrup, toasted sunflower seeds
18
Fingerling Roast Potatoes
Pureed leek, preserved cattail hearts, espelette
14
Smashed & Whipped Potatoes
Russet potatoes, heavy cream
12
Summits - The high point of your meal
Roasted Cauliflower
Romesco sauce, mustard seeds, chives oil, hazelnuts
30
Organic King Salmon Crudo
Sea buckthorn sauce, chili oil, jalapeño, green onion
44
Artichoke & Spinach Ravioli
Green juniper oil, walnut pesto, peashoots
28
Half Chicken
On the bone with prairie chimichurri
38
Pan-Seared Duck Breast
Seared gooseberries, gooseberry glaze, spicy greens
48
Daily Butcher’s Cut
See your server for details and pricing
Menus
Brunch
Mon – Fri / 8AM – 1PM
Sat-Sun / 8AM – 2PM
New Brunch Menu!
V+ – Vegan / GF – Gluten-Free
Ask your server for gluten- and dairy-free adjustments.
All-Day Breakfasts
—
—
Eggs Your Way
23
Fall Harvest Toast (V+)
18
23
Huevos Rancheros (GF)
Stir-fry quesadillas, guajillo pepper sauce, two sunny side eggs, smoked cheddar, black bean puree, pico de gallo
Served with potato hash.
22
Shakshuka
24
Juniper Bennies
Two free-range poached eggs on fry bread, served with potato hash or green salad.
—
Mushroom & Thyme
Nettle bechamel
18
Smoked Carrot & Spinach
Signature hollandaise
22
Smoked Salmon
Signature hollandaise
24
Braised Alberta Short-Rib
Signature hollandaise
26
Signature Lunches
—
—
Butternut Squash Soup (V+)
Roasted and puréed butternut squash, sautéed pumpkin seeds, spicy honey. Served with Wild Flour Bakery bread.
full 12 / small 8
Root Vegetable Skillet (GF)
Beet, parsnip, russet potato, carrots, onion with spice rub and red pickled onions. Served with a crispy poached egg.
21
Winter Salad (GF, N)
Fennel slivers, arugula, pear, caramelized pecan, lemon vinaigrette, goat cheese
17
Wild Mushroom Poutine (GF)
Organic Fairwind Farms cheese curds; sautéed lion’s mane, oyster and cremini mushrooms, mushroom gravy
22
Juniper Burger
Alberta beef patty, Swiss cheese, chipotle dressing, house-made condiments Served with potato hash, fries or green salad.
27
Portobello Burger (V+)
Pan seared portobello mushroom, roasted grilled red pepper, chipotle aioli, tomato, house made pickle. Served on a vegan brioche with potato hash, fries or green salad.
25
Dinner
Daily / 5-8:30PM
First Steps – Begin your journey or graze with a cocktail
Plant-Based Discovery Sampler
Selection of seasonal vegan nibbles
24
Regional Artisan Charcuterie Board
Selection of fine cured meats, artisan cheese & accoutrements
24
Foothills – Smaller plates to pair and share
Inspired Greens
Crisp apple, dried cranberries, cider vinaigrette
16
Baked Brie
Dark cherry compote, toasted walnuts, sourdough
25
Tomato & Sourdough Salad
Elderflower vinegar, cold-pressed canola oil
17
Crab Croquettes
Charred scallions, shishito pepper, black garlic aioli
26
King Oyster Mushroom ‘Scallops’
Cremini purée, porcini dust, black garlic oil, toasted brioche
24
Mussels
Roasted pepper and garlic cream
29
Glazed Carrots
Smoked honey, pumpkin seeds, pea shoots
19
Brussels Sprouts
Birch syrup, toasted sunflower seeds
18
Fingerling Roast Potatoes
Pureed leek, preserved cattail hearts, espelette
14
Smashed & Whipped Potatoes
Russet potatoes, heavy cream
12
Summits – The high point of your meal
Roasted Cauliflower
Romesco sauce, mustard seeds, chives oil, hazelnuts
30
Organic King Salmon Crudo
Sea buckthorn sauce, chili oil, jalapeño, green onion
44
Artichoke & Spinach Ravioli
Green juniper oil, walnut pesto, peashoots
28
Half Chicken
On the bone with prairie chimichurri
38
Pan-Seared Duck Breast
Seared gooseberries, gooseberry glaze, spicy greens
48
Daily Butcher’s Cut
See your server for details and pricing
Our Story
Fuelling mountain adventures since 2004, we’ve always looked for the best regional ingredients to create delicious, made from scratch meals. Now, we’re on a journey to become Banff’s most nature-positive restaurant. That means meals which are plant-rich – brimming with gorgeous, nourishing veggies, as well as a selection of animal proteins from producers that care about the planet.
So whether you’re exploring plant-based eating or just looking for the best bite in town, you can indulge with a little less impact. We make the experience complete with warm, local hospitality and stunning mountain views – no gondola required.
Meet Our Suppliers
Private Dining
Looking for an intimate venue to celebrate a special occasion? From birthday parties to wedding brunches, guests love the bright, welcoming feel and mountain views from our private dining spaces.
Learn More
Small Groups
The Vermilion Room is perfectly sized for groups of 10-26 people, with optional outdoor patio space and fire pits available. Everything on our menus is made from scratch with ethically sourced, local ingredients and packed with delicious flavours!
Contact sales@thejuniper.com for availability and a custom quote.
Larger Groups
We can host groups of up to 100 guests for dining and meetings, making use of our bistro and hotel spaces to create a personalized experience. Get in touch to explore our offerings and tailor your perfect package.
To enquire about a large group booking, please contact sales@thejuniper.com with your group size and desired dates.
