Juniper Restaurant Edwards CO

with Manchego Cheese, Pea Tendrils and Porcini Beurre Fondue

with Olive/Pine Nut/Raisin/Arugula Salad and Pepper Aioli

with Wonton Chips, Wakame Salad, Guacamole and Pickled Fresno Chilies

with Reduced Balsamic and Crispy Basil

with Ginger-Carrot Coulis, Bok Choy, Cashews, Cherries and Sesame Glaze

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

with Prosciutto, Seeded Baguette Crostini and Pine Nuts

with Crispy Bacon, Pickled Egg, Blue Cheese, Walnuts and Mustard Vinaigrette

with Candied Pecans, Goat Cheese Croquette and White Balsamic Vinaigrette

with Pine Nut-Basil Pesto and Reduced Balsamic

with Caramelized Onion, Figs, Goat Cheese and Pomegranate Syrup

House Artisan Cheeses selected by the chef daily

with Fingerling Potatoes, Pancetta and Grilled Corn Salsa

Wild Mushroom-Swiss Chard Saute, Herbed Mashies and Smoked Shallot Butter

with Butternut Squash Raviolis, Endive-Radicchio "Waldorf Salad" and Gorgonzola

with Sweet Potato Hash, Dinosaur Kale Sauté and Apricot Chutney

with Spring Bean-Potato-Mushroom Hash and Grilled Corn Puree

with Whipped Chick Pea Puree, Grilled Asparagus and Tomato-Cucumber Salsa

with Yukon Gold/Turnip Gratin, Grilled Broccolini and Apple/Onion Puree

with Snap Pea, Mushroom Sauté, Vegetable Potstickers and Soy Vin

with Israeli Couscous, Zucchini, Summer Squash and Hazelnut Pesto

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

Myers's Rum Sauce and Whipped Cream

Coconut Soup, Pineapple Sorbet, Pumpkin Syrup and Dark Rum Jelly

Crostini, Dried Fruit and Assorted Nuts

Freshly Turned Trio of Ice Creams or Sorbets Daily Selections

with Fresh Berries

Lemon Crème and Caramelized Banana Spiced Ginger Cake, Vanilla Bean Ice Cream and Chocolate Sauce

with Cherry Coulis

Whipped Cream and Blueberry Compote

Dolce de Leche Ice Cream, Caramel Popcorn and Sea Salt

Vanilla Bean Ice Cream and Caramel Sauce

with Manchego Cheese, Pea Tendrils and Porcini Beurre Fondue

with Olive/Pine Nut/Raisin/Arugula Salad and Pepper Aioli

with Wonton Chips, Wakame Salad, Guacamole and Pickled Fresno Chilies

with Reduced Balsamic and Crispy Basil

with Ginger-Carrot Coulis, Bok Choy, Cashews, Cherries and Sesame Glaze

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

with Prosciutto, Seeded Baguette Crostini and Pine Nuts

with Crispy Bacon, Pickled Egg, Blue Cheese, Walnuts and Mustard Vinaigrette

with Candied Pecans, Goat Cheese Croquette and White Balsamic Vinaigrette

with Pine Nut-Basil Pesto and Reduced Balsamic

with Caramelized Onion, Figs, Goat Cheese and Pomegranate Syrup

House Artisan Cheeses selected by the chef daily

with Fingerling Potatoes, Pancetta and Grilled Corn Salsa

Wild Mushroom-Swiss Chard Saute, Herbed Mashies and Smoked Shallot Butter

with Butternut Squash Raviolis, Endive-Radicchio "Waldorf Salad" and Gorgonzola

with Sweet Potato Hash, Dinosaur Kale Sauté and Apricot Chutney

with Spring Bean-Potato-Mushroom Hash and Grilled Corn Puree

with Whipped Chick Pea Puree, Grilled Asparagus and Tomato-Cucumber Salsa

with Yukon Gold/Turnip Gratin, Grilled Broccolini and Apple/Onion Puree

with Snap Pea, Mushroom Sauté, Vegetable Potstickers and Soy Vin

with Israeli Couscous, Zucchini, Summer Squash and Hazelnut Pesto

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

Myers's Rum Sauce and Whipped Cream

Coconut Soup, Pineapple Sorbet, Pumpkin Syrup and Dark Rum Jelly

Crostini, Dried Fruit and Assorted Nuts

Freshly Turned Trio of Ice Creams or Sorbets Daily Selections

with Fresh Berries

Lemon Crème and Caramelized Banana Spiced Ginger Cake, Vanilla Bean Ice Cream and Chocolate Sauce

with Cherry Coulis

Whipped Cream and Blueberry Compote

Dolce de Leche Ice Cream, Caramel Popcorn and Sea Salt

Vanilla Bean Ice Cream and Caramel Sauce

with Manchego Cheese, Pea Tendrils and Porcini Beurre Fondue

with Olive/Pine Nut/Raisin/Arugula Salad and Pepper Aioli

with Wonton Chips, Wakame Salad, Guacamole and Pickled Fresno Chilies

with Reduced Balsamic and Crispy Basil

with Ginger-Carrot Coulis, Bok Choy, Cashews, Cherries and Sesame Glaze

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

with Prosciutto, Seeded Baguette Crostini and Pine Nuts

with Crispy Bacon, Pickled Egg, Blue Cheese, Walnuts and Mustard Vinaigrette

with Candied Pecans, Goat Cheese Croquette and White Balsamic Vinaigrette

with Pine Nut-Basil Pesto and Reduced Balsamic

with Caramelized Onion, Figs, Goat Cheese and Pomegranate Syrup

House Artisan Cheeses selected by the chef daily

with Fingerling Potatoes, Pancetta and Grilled Corn Salsa

Wild Mushroom-Swiss Chard Saute, Herbed Mashies and Smoked Shallot Butter

with Butternut Squash Raviolis, Endive-Radicchio "Waldorf Salad" and Gorgonzola

with Sweet Potato Hash, Dinosaur Kale Sauté and Apricot Chutney

with Spring Bean-Potato-Mushroom Hash and Grilled Corn Puree

with Whipped Chick Pea Puree, Grilled Asparagus and Tomato-Cucumber Salsa

with Yukon Gold/Turnip Gratin, Grilled Broccolini and Apple/Onion Puree

with Snap Pea, Mushroom Sauté, Vegetable Potstickers and Soy Vin

with Israeli Couscous, Zucchini, Summer Squash and Hazelnut Pesto

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

Myers's Rum Sauce and Whipped Cream

Coconut Soup, Pineapple Sorbet, Pumpkin Syrup and Dark Rum Jelly

Crostini, Dried Fruit and Assorted Nuts

Freshly Turned Trio of Ice Creams or Sorbets Daily Selections

with Fresh Berries

Lemon Crème and Caramelized Banana Spiced Ginger Cake, Vanilla Bean Ice Cream and Chocolate Sauce

with Cherry Coulis

Whipped Cream and Blueberry Compote

Dolce de Leche Ice Cream, Caramel Popcorn and Sea Salt

Vanilla Bean Ice Cream and Caramel Sauce