This is just a brief reminder that Juliano’s is not open on Mondays for lunch until April.
Juliano’s January-February 2012 Dinner Menu
Starters
Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms
Carpaccio of Fresh Hawaiian Prawns Flashed Blanched with Fresh Grated Tomato, Lime and Olive Oil and Alae Salt
Pine Nut-Chevre Stuffed Poached Pears Local Goat Cheese From Belgrade, MT. in Anjou Pear with Balsamic Syrup
Fresh Mozzarella and Grilled Tomato Bruschetta With Capers, Artichoke and Olive Oil
Grilled Octopus Leg Greek Style Brushed With Olive Oil and Garlic With Grilled Grape Leaves and Olives
Grilled Tuna and Prosciutto Skewers With Spicy Mango Coulis and Cracked Pepper
Crispy Escargot on Spinach and Strawberries Fresh Wilted Spinach, Strawberry and Gorgonzola-Strawberry Vinaigrette
Entrees (Served with Side Salad)
Prosciutto—Pecorino Crusted Chicken on Tortellini Cheese Tortellini in Napa Cream Broth
Roast Duckling with Blood Orange Glaze Blood Orange Sauce with Dried Orange Peel Fried Rice
Scallops in Preserved Lemon, Olives And Tomato Sauteed in Olive Oil and Garlic with Goat Cheese Over Cous Cous
Locally Raised Lamb Scaloppine Zingara Red Wine Sauce With Julienne Prosciutto and Mushrooms, Dried Cherry Risotto
Garlic Butter Roasted Hawaiian King Prawns With Hint of Lemon and Roasted Garlic, Mashed Roasted Scallion Potatoes
Lemon-Pepper Grilled Pork Brisket With Slipper Lobster Sauce Sliced Brisket With Lobster Tempura Coconut Cream Sauce, Sweet Chili Risotto
Wild Mushroom Dusted Medallion of Beef With Avocado and Tomato Demi Glaze and Mashed Roasted Scallion Yukon Golds
Butter Poached Fresh Salmon With Baby Shrimp Cream and Mashed Roasted Scallion Potatoes
Seared Pepper Rubbed N.Y. Steak With Battered Onion Rings and Mashed Yukon Gold Potatoes
Juliano’s January-February 2012 Lunch Menu
Starters & Salads
Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms
Crispy Goat Cheese and Strawberry Cannelloni On Mixed Greens with Strawberry Vinaigrette
Grilled Chicken and Blood Orange Salad With Blue Cheese Crumbles Spice Roasted Almonds and Blood Orange Vinaigrette
Seared Peppered Ahi Tuna Salad Tuna Steak in Cracked Peppers and Lemon Caper Dressing
Spinach, Pears, Goat Cheese and Prosciutto Salad Ricotta Salata, Pear and Prosciutto with Pear Vinaigrette
Grilled Fresh Hawaiian Fish Salad Fried Noodles, Orange, Cashew and Red Cabbage, Orange Vinaigrette
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Grilled Chicken Caesar Salad With Pecorino Romano
Sandwiches and Pastas (Served with Choice of Pasta Salad or Fresh Fruit)
Italian Pot Roast Sandwich Locally Raised South Devon Beef With Roasted Peppers and Provolone Cheese
Grilled Ham and Swiss on Rye Butter Grilled With Smoked Ham and Swiss
Mushroom- Bacon-Swiss Burger Montana Raised South Devon Ground Beef on Fresh Baked Bun
Grilled Chicken and Prosciutto Sandwich With Gorgonzola Cheese and Honey Mustard
Fresh Mozzarella, Tomato and Artichoke Pizza Thin Crust With Olive Oil and Herbs
Baked Ziti Bolognese With Tomato Meat Sauce and Chef’s Blend of Cheeses
Apple Smoked Bacon, Avocado and Tomato Over Linguini With Shredded Lettuce
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Grilled Fresh Catch Gorgonzola Over Linguini with Spinach and Gorgonzola Cream Sauce
Juliano’s January-February 2012 Dessert Menu
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Kona Coffee Profiterole Trio of Cream Puffs Filled With Coffee Mousse with Chocolate Ganache
Classic Cream Caramel With Fresh Strawberry and Whipped Cream
Hot Torn Sponge Cake Blackberries Cake Cooked to Order with Blackberry Compote
Warm Pear Short Cake With Lots of Whipped Cream
Now serving Hualalai Mountain Magic 100% Kona Coffee, Grown on the Lerma Farm in Lealakekua Flown in Weekly From the Big Island of Hawaii
Juliano’s December 2011 Dinner Menu
Starters
Polynesian Seafood Chowder Rich Coconut Creamy Goodness with Spinach and Seafood, Zoo Montana Chowder Challenge Judges Choice 2011
Green Tea Smoked Frog Legs On Spicy Bamboo Shoot Kim Chee and Smoked Lemon Aioli
Braised Pork Belly Adobo Filipino Style Braised with Garlic, Peppercorns, Vinegar and Soy with Steamed Napa
Crispy Escargot on Asian Noodles Pan Fried Asian Style Noodles and Vegetables and Fried Crispy Escargot
Wild Mushroom and Goat Cheese Gratin Amathia Chevre from Belgrade, MT. Baked and Glazed
Spicy Bridger Lamb Skewers Spicy Thai Marinate with Pickled Daikon
Big Island Octopus Tempura Fresh Octopus From The Big Island Of Hawaii With Wasabi Tartar Sauce
Entrees (Served with Side Salad)
Chicken Breast Mimosa Topped with Prosciutto and Fontina Cheese and Baked, With Fontina Risotto
Grilled Lamb Loin Chop With Lamb Tangine Moroccan Style Lamb Over Cous Cous with Grilled Lamb T-Bone
Kona Coffee Rubbed N.Y. Steak with Wasabi Brie Cheese Rubbed With Hualalai Magic Roasted Coffee, With Wasabi Brie
Boujalaise Poached Fresh Salmon With Mushroom Beurre Rouge and Roasted Scallion Mashed Yukon Gold Potatoes
London Broil of Pork Brisket With Straw Onions and Green Peppercorn Sauce, Horseradish Mashed Potatoes
Roast Duck In Sweet and Spicy Orange Sauce Orange and Star Anise Sauce Over Green Onion Fried Rice
Seared Scallops With Ahi and Corn Cake With Smoked Paprika Cream on Mashed Yukon Gold Potatoes with Sambal Aioli
Grilled Twin Quails With Roasted Grapes With Foie Gras and Cabernet Butter and Bacon Fried Rice
Bacon Wrapped Filet Mignon With Blue Cheese Butter a
Juliano’s December 2011 Lunch Menu
Starters & Salads
Polynesian Seafood Chowder Rich Coconut Creamy Goodness , Judges’ Choice Zoo Montana Chowder Challenge 2011
Sesame Chicken Noodle Salad With Spicy Orange- Ginger Vinaigrette with Asian Vegetables
Spit Roasted Lamb Salad With Apples Julienne Roasted Lamb and Apples and Celery with Apple Vinaigrette
Grilled Chicken, Orange and Pomegranate Salad With Spicy Honey Roasted Almonds and Pomegranate Vinaigrette
Grilled Fresh Catch Green Goddess On Fresh Greens With Old School Green Goddess Dressing
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Seared Peppered Ahi Tuna Salad Tuna Steak in Cracked Peppers and Lemon Caper Dressing
Grilled Chicken Caesar Salad With Pecorino Romano
Sandwiches and Pastas (Served with Choice of Pasta Salad or Fresh Fruit)
American Bison Reuben Sandwich With Sauerkraut, Swiss Cheese and Russian Dressing on Rye
Flashed Sauteed Shiitake Flatbread On Grilled Flatbread with Asian Slaw and Cheese
Cuban Style Pork Sandwich With Roasted Pork, Ham, Swiss Cheese, and Mustard Grilled with a Brick
Grilled Chicken Club Sandwich With Bacon and Swiss Cheese, Basil Mayonnaise on Toasted Bun
New Mexico Green Chili Burger With Cheddar Cheese and Tomato Salsa
Fresh Salmon Meat Ball on Fettuccine With Rich Creamy Alfredo Sauce
Grilled Fresh Catch Fontina Over Linguini with Artichoke Fontina Cream Sauce
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Fresh Locally Raised Lamb Tagine Moroccan Style Lamb Over Cous Cous
Juliano’s December 2011 Dessert Menu
Cranberry Boston Cream Pie With Cranberry Cream and Warm Ganache
Pomegranate and Almond Panna Cotta In Orange Simple Syrup and Whipped Cream
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Kona Coffee and Irish Cream Flan With Caramel and Raspberry Sauce
Hot Fresh Pear Dumpling Wrapped in Belgium Crepe With Vanilla Ice Cream
Buttered Apple and Pumpkin Strudel With Cinnamon Whipped Cream
Now serving Hualalai Mountain Magic 100% Kona Coffee, Grown on the Lerma Farm in Lealakekua Flown in Weekly From the Big Island of Hawaii
Juliano’s November 2011 Lunch Menu
Starters & Salads
Savory Cream of Pumpkin Soup With Crispy Prosciutto and Cream Fraiche
Grilled Chicken, Orange and Pomegranate Salad With Spicy Honey Roasted Almonds and Pomegranate Vinaigrette
Seared Peppered Ahi Tuna Salad Tuna Steak in Cracked Peppers and Lemon Caper Dressing
Apricot Glazed Chicken and Cashew Salad Over Fresh Greens With Apricot Vinaigrette and Spicy Honey Roasted Cashews
Grilled Fresh Catch Ranchero Hawaiian Fish on Romaine Tossed in Peppercream Ranch Dressing, With Herbed Croutons and Shaved Pecorino Romano
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Grilled Chicken Caesar Salad With Pecorino Romano
Sandwiches and Pastas (Served with Choice of Pasta Salad or Fresh Fruit)
Apple Cheddar Bacon Burger With Sliced Apples, Smoked Bacon and Cheddar Cheese
Asian BBQ Pork and Kim Chee Pizza With Fresh Goat Cheese
Battered Ham and Swiss Sandwich In Light Batter with Roasted Balsamic Grape Jam
Balsamic Roasted Portabella and Pear Wrap With Sliced Bartlett Pears and Goat Cheese in Flour Tortilla
Grilled Chicken, Fresh Mozzarella and Tomato With Fresh Basil Leaves and Olive Oil on Fresh Baked Bun
Sweet and Sour Pineapple Fresh Lamb Chinese Style Sweet and Sour Pineapple Sauce Over Pan Fried Linguini
Grilled Fresh Pacific Catch of the Day With Linguini Tossed in Olive Oil, Artichoke, Tomato, and Mushroom
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Juliano’s November 2011 Dinner Menu
Starters
Savory Cream of Pumpkin Soup With Crispy Prosciutto and Cream Fraiche
Portabella Fries with Mango Ketchup Breaded and Fried with Spicy Mango Ketchup
Panko Dusted Softshell Crab Fried Crisp With Sambal Aioli on Asian Slaw
Chinese Style Barbecue Pork Belly (Kau Yuk) On Spicy Cabbage and Steamed Bun
Goat Cheese Risotto With Crispy Escargot With Roasted Garlic and Parsley Sauce
Stuffed Mushroom DeVerniero Style Stuffed with Prosciutto and Cheese in Cream Sauce
Fresh Mozzarella, Grilled Artichokes and Tomato With Fresh Basil Chiffonade and Balsamic Syrup
Entrees (Served with Side Salad)
Pan Roasted Chicken With Portabella Half Semi Boned Chicken With Portabella Gravy and Mashed Yukon Gold Potatoes
Braised Octopus and Shrimp Puttanesca Octopus in Tomatoes, Capers, Garlic, Red Peppers and Parsley On Linguini
Chardonnay Poached Fresh Salmon With Dijon-Fresh Pear Cream and Roasted Pear Risotto
Herb Rubbed Spit Roasted Lamb Leg Locally Raised In the Fromberg-Bridger Area With Mashed Yukon Gold Potatoes and Rosemary Jus
Roast Duckling with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto
Grape Leaf Wrapped Pork Loin Steak Fresh Grape Leaves from Paul’s Back Yard, with Balsamic Roasted Grapes and Mashed Yukon Golds
Korean Style Short Ribs and Shrimp Tempura Grilled Spicy Sweet Marinated Short Ribs With Kim Chee Fried Rice
N.Y. Strip Steak Diane Classic With Mushroom-Brandy Sauce with Scallion Mashed Potatoes
Mixed Grill of Lamb Chop, Quail and Salmon With Foie Gras Butter and Roasted Scallion Mashed Potat
Juliano’s November 2011 Dessert Menu
Caramel Pumpkin Flan With Dried Cranberry Compote and Whipped Cream
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Caramelized Bartlett Pear Napoleon Crispy Pastry and Whipped Cream
Warm Apple Crumble With Vanilla Bean Ice Cream
Kona Coffee and White Chocolate Mousse Pie Frozen Mousse Pie with Graham Cracker Bottom
Blueberry and Pecan Bread Pudding Served Warm with Caramel Whipped Cream
Now serving Hualalai Mountain Magic 100% Kona Coffee, Grown on the Lerma Farm in Lealakekua Flown in Weekly From the Big Island of Hawaii
