Juniper menu has been crafted with care.

Juniper's menu seasonal update becomes an event that people celebrate a look forward to exploring.
Best restaurant in Vail valley.


Executive Chef Scott Ofsanko; Chef de Cuisine Santos Macias; Sous Chef Joel Paula
Pastry Chef Charles Broschinsky


Glazed Seared Diver Scallops

with Baby Spinach/Mushroom/Corn Sauté and Ginger-Carrot Puree

Maple Leaf Farms Leg of Duck Confit

with Apple Parsnip Puree, Raisin Mostarda and Braised Red Cabbage

Yellowfin Tuna Poké

with Crispy Avocado, Lotus Root Chips and Pickled Cucumbers *

Grilled Spanish Octopus

with Brown Butter Romanesco, Watercress-Frisée Salad and Piri Piri Sauce

Beef Tartare

with House Chips, Sunny Side Up Quail Egg, Pickled Okra and Truffle Aioli*

Pork Belly Buns

with Pickled Cucumber, Daikon Radish, Cilantro and Hoisin Sauce

Jumbo Lump Crab Cakes

with Mango-Heirloom Tomato Gazpacho and Haricot Vert/Quinoa Salad

Heirloom Tomato & Fresh Mozzarella Pizza

with Pine Nut-Basil Pesto and Reduced Balsamic

English Pea and Asparagus Pizza

with Ricotta Cheese, Torn Prosciutto and Lovage

Chef Selection of House Artisan Cheeses

Chef Selection of House Artisan Cheeses

Soups & Salads

Roasted Tomato Soup en Croute

with Crispy Basil

Caesar Salad with

Grana Padano Frico, Fried Capers and Sun Dried Tomato Croutons

Heirloom Tomato Salad

with English Cucumbers, Stracciatella Cheese, Sunflower Seeds and Basil Pesto

Rainbow Beet Salad

with Dill Yogurt, Shaved Fennel, Blood Orange, Hazelnuts and Chevre


Download Juniper Menu (PDF 100k)


Executive Chef Scott Ofsanko; Chef de Cuisine Santos Macias; Sous Chef Joel Paula
Pastry Chef Charles Broschinsky

Veal Scaloppini

with Angel Hair 'Caprese', Asparagus, Lemon Beurre Fondue and Veal Reduction

Organic Scottish Salmon

with Sweet Corn Fritters, Romano Beans, Almonds and Tomato-Basil Vinaigrette *

Glazed Yellowfin Tuna

with Baby Carrot-Sweet Pea 'Fried' Farro, Sweet Potato Potstickers and Mango Salsa *

Colorado Chicken Saltimbocca

with Prosciutto, Yukon Gold Mashed Potatoes and Grilled Asparagus

Alaskan Halibut

with Rock Shrimp-Corn Succotash, House Made Gnocchi and Fava Beans

Filet Mignon & Short Rib Duo

with Wax Bean/Potato/Mushroom Sauté and Celery Root Puree *

Grilled Colorado Buffalo

with Twice Baked Potato Ravioli, Bacon Cipollini and Haricot Vert *

Duck 'Two Ways'

with Barley-Pancetta Risotto, Sautéed Spinach and Toasted Pepitas *

Agave-Coffee Glazed Pork Chop

with Butternut Squash Gratin and Brussels Sprouts-Pecan Saute

Grilled 'CAB' Prime Ribeye

with Broccoli Florets, Grilled Endive, Potato Croquette and Gorgonzola*

Sautéed Red Snapper

with Fried Green Tomatoes, Soft Polenta, Black-Eyed Pea Salad and Pepper Coulis

Grilled Colorado Lamb

b with Baba Ganoush, Heirloom Baby Carrots, Falafel and Mint Harissa Yogurt *


Download Juniper Menu (PDF 100k)


Hungry Yet?

Drop us a note and let us know you're coming, we'll be happy to reserve a table for you.

Reserve Your Table

Finish & Sides

Executive Chef Scott Ofsanko; Chef de Cuisine Santos Macias; Sous Chef Joel Paula
Pastry Chef Charles Broschinsky


House Made Truffle Fries


Grilled or Steamed Asparagus


Sautéed Spinach


Bean Sauté


Pecan Brussels Sprouts


Butternut Squash Gratin


Corn Fritters


Rock Shrimp-Corn Succotash



Download Juniper Menu (PDF 100k)


Charles' Hot Sticky Toffee Pudding Cake

Myers's Rum Sauce and Whipped Cream

Warm Palisade Peach Crepes

Vanilla Bean Ice Cream and Raspberry Coulis

Frozen Lemon Crème Soufflé

Raspberry Coulis, Meringue and Lemon Pâte de Fruit

South Florida Key Lime Pie

Whipped Cream and Blueberry Compote

Warm Flourless Chocolate Cake

Caramel Popcorn and Vanilla Bean Ice Cream

Vanilla Bean Crème Brûlée

Summer Berries

Old Fashioned Apple Pie

Vanilla Bean Ice Cream and Caramel Sauce

Freshly Turned Trio of Ice Creams or Sorbets

Daily Selections

Selection of Summer Berries

Fresh Whipped Cream and Mint

Chefs Selection of Artisan Cheeses

Crostini, Dried Fruit and Assorted Nuts

Dessert Sampler