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.

First

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

First

House Made Mushroom Raviolis

with Braised Oxtail, Celeriac Purée and Crispy Spinach

Crispy Calamari

with Olive/Pine Nut/Golden Raisin/Arugula Salad and Curry Aioli

Prince Edward Island Mussels

with Chorizo Sausage, Fresno Chilies and Garlic Beurre Blanc

Yellowfin Tuna Poké

with Edamame Hummus, Lotus Root Chips and Cilantro Pesto

Braised Pork Belly

with House Made Cavatelli Pasta 'Carbonara' and Sugar Snap Peas

Braised Short Rib

with Creamy Polenta, Boursin Cheese and Baby Arugula

Beef Tartare

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

Duck Confit Pizza

with Butternut Squash, Caramelized Onion, Pomegranate Seeds and Dried Figs

Roasted Vegetable Pizza

with Babaganoush, Oven Dried Tomatoes, Goat Cheese and Balsamic Reduction

Chef Selection of House Artisan Cheeses

Chef slection of daily cheesees

Soups & Salads

Beluga Lentil Soup

with Andouille Sausage, Tomato and Crispy Leeks

Caesar Salad

with Grana Padano Frico, Fried Capers and Sun Dried Tomato Croutons

Arugula and Beet Salad

with Goat Cheese Panna Cotta, Orange Segments and White Balsamic Vinaigrette

Poached Pear Salad

with Prosciutto, Candied Pecans, Gorgonzola and Honey Champagne Vinaigrette

Roasted Butternut Squash Soup

with Crème Fraîche, Sage and Pumpkin Oil

Download Juniper Menu (PDF 100k)

Main

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


Veal Scaloppini

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

Organic Scottish Salmon

with Risotto Arancini, Artichoke Heart-Fennel Sauté and Romesco

Grilled Buffalo Loin

with Creamed Spinach, Twice Baked Potato and Crispy Onions

Sesame Crusted Yellowfin Tunaspan

with Mushroom-Tofu Potstickers and Asian Noodle Sauté

Porcini Crusted Scallops

with Prosciutto-Fingerling Potato-Leek Hash, Asparagus and Cauliflower Velouté

Herb Crusted Chicken

with Bacon Spätzle, Wild Mushroom, Haricot Vert and Parsnip Pure

Atlantic Monkfish

with Rock Shrimp-Potato-Carrot Chowder, Celeriac Puree and Bacon Wrapped Cipollinis

Filet Mignon and Veal Cheek Duo

with Yukon Gold Mashies, Root Vegetables and Black Garlic Puree

Bone-in Ribeye

with Truffled Mac and Cheese, Grilled Broccolini and Portabella Mushroom

Braised Colorado Lamb Shank

with Pappardelle Pasta, Goat Cheese and Olive Bread Gremolata

Poached Pear Salad

with Prosciutto, Candied Pecans, Gorgonzola and Honey Champagne Vinaigrette

Duck Confit Pizza

with Butternut Squash, Caramelized Onion, Pomegranate Seeds and Dried Figs

Roasted Vegetable Pizza n

with Babaganoush, Oven Dried Tomatoes, Goat Cheese and Balsamic Reduction

Chef Selection of House Artisan Cheeses

Chef slection of daily cheesees

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

Sides

House Made Truffle Fries

 

Quinoa Salad

 

Yukon Gold Mashed Potatoes

 

Grilled or Steamed Asparagus

 

Sautéed Broccolini

 

Haricot Vert

 

Sautéed Spinach

 

Potato-Turnip Gratin

 

Vegetable Spring Roll

 

Rock-Shrimp Corn Succotash

 

Download Juniper Menu (PDF 100k)

Finish

Warm Palisade Peach Crepes

Vanilla Bean Ice Cream and Raspberry Coulis

Warm Old Fashioned Apple Pie

Vanilla Bean Ice Cream and Caramel Sauce

Warm Flourless Chocolate Cake

Dark Semi-Sweet Chocolate Sauce and Chocolate Sorbet

Frozen Lemon Crème Soufflé

Raspberry Coulis, Meringue and Candied Lemon

Tiramisu Chocolate Bowl

Lady Fingers and Espresso Syrup

Warm Old Fashioned Apple Pie

Vanilla Bean Ice Cream and Caramel Sauce

Frozen Lemon Crème Soufflé

Raspberry Coulis, Meringue and Candied Lemon

Warm Spice Cake

Brown Ale Ice Cream and Caramel Sauce

Vanilla Bean Crème Brûlée

Berry Gelée

Freshly Turned Trio of Ice Creams or Sorbets

Daily Selections

Chefs Selection of Artisan Cheeses

Crostini, Dried Fruit and Assorted Nuts

Dessert Sampler