Banff Dining

Minutes from downtown Banff and perched on the lower slopes of Mount Norquay, The Juniper Bistro boasts one of North America’s most renowned vistas from its wall-to-wall windows: Mount Rundle, Vermilion Lakes and the Town of Banff. Using fresh and seasonal ingredients, the chefs create locally-inspired meals that complement a day of hiking, biking, skiing or downtown shopping.

Atmosphere

In the summer, take in the natural beauty of the Rockies as you enjoy a specially-crafted cocktail or meal on the large outdoor terrace. In the winter, refuel après ski at the fireside lounge with a special menu of afternoon snacks and warm drinks to help you recover.

Menu Samples

Brunch

• Juniper Benny: bannock, buffalo mozzarella, braised rabbit, medium-poached eggs, hollandaise & juniper berry glaze served w/ brown butter hash {V}
• Huevos Rancheros: BBQ pork shoulder, refried beans, tomato salsa, sunny side eggs, avocado, cheddar, corn tortillas {GF, V}
• Stuffed French Toast: fresh Pain de Mie, stewed cinnamon apples, Canadian brie, frisée, apricot coulis, candied nuts {V}
• Steak and Eggs: hanger steak, red pepper relish, semi dried tomato, watercress sunny side eggs served w/ brown butter hash {GFP}

Graze

• Graze Salad: crispy pork belly, tossed kale, seasonal greens & herbs, lemon vinaigrette, Noble Farms goat cheese, candied nuts, dried cranberries  {DF}
• Moules-Frites: 1lb Atlantic mussels, harissa cream, roasted red peppers, pickled fennel, chili oil, Kennebec frites {GF}
• Grilled Scallop: U10 bay scallop, anise and basil puree, confit baby fennel, roasted pear, lemon balm oil {GFP}
• Salmon Gravlax: beet cured housemade salmon gravlax, saffron aioli, apple gel, cucumber, pickled beet, sesame tuille  {GFP, DFP}
• Charcuteries and Cheeses: selection of Valbella charcuterie, Canadian and import cheeses, house pickled vegetables, warm bread and polenta crisps,  {GFP}

Dinner

• Beet Gnocchi: Canmore Pasta Company GF Gnocchi, brown butter, heirloom tomatoes, radicchio, ricotta, Valbella cured meats {VEGP, VP, GF, DFP}
• Scallop and Bacon: pan seared U10 bay scallop, quinoa, corn puree, Valbella rhoess spek, grilled seasonal fruit {GF}
• Sablefish: prosciutto brodo, broccolini, Swiss chard, chickpeas, tomato oil {GF, DFP}
• Beef Tenderloin: certified angus beef, truffle & tarragon potato gratin, carrot two ways, tomato and green peppercorn relish, demi glaze {GF, DFP}
• Game Duo for Two: slow braised bison short rib, duck fat confit rabbit legs, truffle smashed potato, house pickles, haskap berry chutney {GF, DF}

Brunch: $14 – $18

Graze: $16 – $32

Dinner: $28 – $99