Our Menu

To Start

Made for the middle of the table.

• Sourdough & Cultured Butter V

  8

  Baked at 3 PM daily; smoked salt, honey from Berthoud

• Green Chile Queso Fundido VGFS

  14

  Pueblo chiles, Haystack Mountain goat cheese, blue corn tortillas

• Alamosa Trout Crudo GFDF

  17

  Ruby trout, pickled fresno, grapefruit, olio verde

• Roasted Beets & Whipped Ricotta VGFN

  13

  Candied walnuts, sherry vinegar, dill

Mains

• Western Slope Short Rib GF

  34

  48-hour braise, smoked polenta, charred broccolini, natural jus

• Pan-Roasted Trout GFN

  29

  Alamosa ruby trout, brown butter, toasted almonds, haricots verts

• Juniper Half Chicken GFDF

  27

  Juniper brine, roasted garlic pan sauce, duck-fat potatoes

• Anson Mills Mushroom Risotto VGF

  24

  Hazel Dell mushrooms, pecorino, black pepper — vegan on request

• The Juniper Burger

  19

  Colorado wagyu blend, raclette, onion jam, house pickles, fries

Dessert

• Palisade Peach Crostata V

  11

  In season only — vanilla bean ice cream, thyme sugar

• Dark Chocolate Pot de Crème V

  10

  Olive oil, flaky salt, espresso shortbread

• Chèvre Cheesecake VN

  11

  Haystack Mountain chèvre, graham, huckleberry

Bar

Colorado spirits first. The gin list is a commitment.

• The Juniper Martini

  14

  The Family Jones gin, dry vermouth, olio-cured olives

• Palisade Smash

  13

  Bourbon, grilled peach, lemon, mint

• High Country Old Fashioned N

  15

  Laws Four Grain, piñon syrup, black walnut bitters

• Zero-Proof Juniper Tonic

  9

  Botanical distillate, house tonic, rosemary