JULIANO’S IS NOW OPEN FOR LUNCH ON MONDAYS! LUNCH HOURS MON-FRI 11:30-2:00 DINNER WEDS-SAT 5:30-9:00.

VOTED 2015 BILLINGS READERS’ CHOICE MOST ROMANTIC RESTAURANT! 

 CALL 248-6400 FOR RESERVATIONS

Published in: on April 1, 2016 at 9:54 am  Leave a Comment  

April Dessert 2016

Caramel Apple-Walnut Lumpia Spingroll Wrapped, Fried with Vanilla Ice Cream

Coconut-Black Berry Panna Cotta With Black Berry Coulis and Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Classic Creme Caramel With Sliced Strawberries and  Whipped Cream

Butter Roasted Mango Shortcake With Whipped Cream

Kona Coffee Sponge with Chocolate Pudding and Macadamia Brittle

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From The Lerma Estate in Kealakekua, Kona.  1/2  Pound Whole Beans also on Sale.

 

Published in: on April 1, 2016 at 9:54 am  Leave a Comment  

April Lunch 2016

Starters and Salads

Roasted Sweet Potato and Andouille Soup With Green Kale and Crispy Andouille Sausage with Creme Fraiche

Blacken Tofu and Goat Cheese Caesar With Crushed Sunflower Kernel Breaded Goat Cheese Crouton

Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans

Grilled Fresh Catch of the Day Salad With Marinated English Cucumbers, Tomatoes and Lemon Dill Vinaigrette

Caribbean Jerk Chicken Salad With Jerk Fried Coconut Croutons, Mango, Orange, Cashew  With Mango Vinaigrette

Seared Peppered Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing

Chopped Watermelon and Cucumber Salad Fresh Mozzarella and Arugula in Spicy Black Pepper Vinaigrette and Honey-Pepper Glazed Walnuts

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Apple-Swiss-Bacon Burger With Sliced Apples, Smoked Bacon and Swiss Cheese

Vietnamese Scramble Egg and Baby Shrimp On Crisp Hoagie,  Picked Vegetables, Cucumber and Sambal Mayonnaise

The Sethwich Sous Chef Seth’s Sandwich of the Month, Spicy Buffalo Style Meat Ball Sub with Arugula and Celery Slaw and Blue Cheese Aioli

Teriyaki Chicken Breast Wrap Wrapped in Flour Tortilla with Asian Vegetables and Scallion Fried Rice

Italian Cold Cut Submarine Sandwich Mortadella, Ham and Prosciutto with Fresh Mozzarella , Olive Oil and Vinegar

Grilled Cheesy Beef and Mushroom Sandwich Butter Grilled with Cheddar Cheese Locally Raised Beef and Wild Horseradish

Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil

Grilled Fresh Catch of the Day  Over Linguini with Pear and Blue Cheese Cream Sauce

Linguini With Shredded Beef Ragu Shredded Beef in Tomato Gravy

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 Per Riverstone Health

Lunch Hours  11:30 a.m. to 2:00 p.m.  Monday – Friday

Published in: on April 1, 2016 at 9:54 am  Leave a Comment  

April Dinner 2016

Starters

Juliano’s Albarino Cocktail Aperitif of Spanish Largar Da Condesa  Albarino Wine With Cranberry Juice and Blood Orange Confit

Roasted Sweet Potato and Andouille Soup With Green Kale and Crispy Andouille sausage and Cream Fraiche

Blacken Japanese Scallop Sushi Cone With Kimchee Celery in Nori Cone

Grilled Mortadella Stuffed With Goat Cheese On Fresh Greens With Roasted Tomato Vinaigrette

Buffalo Style Sweetbreads with Blue Cheese Panna Cotta Spicy Buffalo Wing Sauce With Crisp Celery Salad

Slow Cooked Baby Octopus on Potato Cakes With Sambal Chili Flavored Borsin Cheese and Kim Chee on Potato Pancakes

Escargot and Shiitake in Chardonnay Cream Over Flakey Pastry Shell

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Spit Roasted Mango Chicken Marinated in Mango and Hot Peppers Mojo, Spicy Mango Salsa and Jerk Rice

Bacon Wrapped Lamb Meat Loaf Local Big Timber Lamb with Roasted Mushroom Stroganoff Gravy, Smashed Potatoes

Dijon-Honey Glazed Pork Brisket Sliced With Chardonnay -Orange Sauce and Mashed Red Jacket Potatoes

Chicken Fried Calamari Steak Topped With Baby Shrimp Etouffee and Smashed Red Rose Potatoes

Baked Salmon and Mushroom In Puff Pastry Fresh Salmon and Sliced Mushrooms Wrapped in Pastry with Sauce Vin Blanc

Crispy Roast Duckling with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Grilled Quail and Andouille Sausage With Creole Mustard Beurre Blanc and Dirty Rice

Hawaiian Prawns And Scallop Kebab With Spicy Orange Teriyaki Sauce On Chili-Garlic Fried Rice

Grilled New York Steak With Wasabi Battered Onion Rings with Wasabi Flavored Mashed Potato

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours  5:30 to 9:00  Wednesday—Saturday

Published in: on April 1, 2016 at 9:54 am  Leave a Comment  

March Lunch 2016

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With Locally Raised Beef Burger, 4 Cheese and Potatoes

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing

Fire Roasted Portabella and Pear Salad Balsamic -Honey Soaked with, Grilled Fresh Pears, Goat Cheese and Pear-Balsamic Vinaigrette

Grilled Fresh Catch and Apple Salad With Fresh Slice Apples and Toasted Almond and Fresh Apple Vinaigrette

Hibachi Teriyaki Beef Salad Grilled Teriyaki Beef Skewers with Orange-Ginger Soy Vinaigrette

Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas all sandwiches served with fresh fruit or pasta salad

Grilled Chicken and Butter Roasted Mushrooms With Swiss Cheese on Fresh Baked Bun with Mustard Aioli

BBQ Ham and Cheddar Burger On Fresh Baked Bun

Savory Hot Turkey and Bacon Sandwich Open Faced on Texas Toast With Cheesy Mornay Sauce

Battered Fresh Catch of the Day Sandwich
Beer Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

Grilled Slice Steak Caesar Wrap Locally Raised Beef Steak Sliced with Caesar Salad in Flour Tortilla

Fresh Salmon Meat Balls on Fettuccine With Rich Creamy Alfredo Sauce

Linguini with Fire Roasted Portabella, Mango and Walnuts With Farmer’s Cheese Tossed in Mango-Walnut Cream

Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil

Lunch Hours Tuesday to Friday 11:30-2:00

Consuming Raw 0r Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

 

Published in: on February 29, 2016 at 10:54 am  Leave a Comment  

March Dessert 2016

Blueberry Cannoli Blueberry Cream Cheese Filling with Mango Lime Sauce

Coconut Hand Pie On Warm Blackberries With Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Caramel  Apple Flan With Caramel and Chocolate Sauce

Kona Coffee-White Chocolate Éclair Kona Coffee Mouse in White Chocolate Brushed Pastry

Special Cheese Cake Du Jour Ask Your Server Today’s Flavor

Now Serving Hualalai Mountain Magic, 100% Pure Kona Coffee from the Lerma Estate in Kealakekua, Kona.

Published in: on February 29, 2016 at 10:54 am  Leave a Comment  

March Dinner 2016

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Locally Raised Ground Beef, Four Different Cheeses and Red Rose Potatoes

Foie Gras Mousse Creme Brulee Savory Duck Liver Mousse Custard, Brulee Topping with  Orange Confit

Japanese Bay Scallop Poke Hawaiian Style Marinated in Sesame Oil, Chili, Scallions, Seaweed and Macadamia

Escargot-Goat Cheese-Olive Pizzetta Roasted Tomato and Olive Tapenade, Roasted Garlic and Pecorino  on Baby Pizza

Beer Battered Frog Legs With Spicy Peanut Sauce Dip

Sesame Albacore Tuna Napoleon On Crispy Won Ton Noodles with English Mustard and Soy Aoli and Pickled Vegetables and Ginger

Meat Ball Wellington Cooked in Duck Fat , Topped With Mushroom Duxelle and Wrapped in Puff Pastry

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Baked Stuffed Apricot Glazed Chicken Apricot -Soy Glazed Chicken Stuffed with Chinese BBQ Bacon and Cashew Fried Rice

Grilled Pork Brisket With Green Peppercorns Sliced Pork with Green Peppercorn Cream and  Smashed Red Skin Potato

Barbecue Pecan Encrusted Hawaiian Prawns With Blueberry Barbecue Sauce and Roasted Pecan Fried Rice

London Broil of Locally Raised Beef Local Yegen Beef With Straw Onions and Mashed Red Rose Potatoes

Chardonnay Poached Salmon With Pears Anjou Pears and Dijon Cream Sauce with Pear Risotto

Seared Scallops on Crab Cake On  Artichoke Heart and Tomato Concasse with Caper Aioli and Mashed Red Potatoes

Braised Quails With Portabella Mushroom Risotto Braised in Red Wine with Rich Roasted Shallots and Portabella Sauce

Crispy Roast Duckling with Mango Sauce With Ripe Mango Sauce and Pickled Ginger Risotto

Grilled N.Y. Steak with Balsamic Roasted Beets Topped with Roasted Shallots and Balsamic Beets with Mashed Red Jacket Potatoes

Dinner Hours Wednesday to Saturday 5:30-9:00
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 Per Riverstone Health

Published in: on February 29, 2016 at 10:53 am  Leave a Comment  

Lunch January-February 2016

Starters and Salads

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms
Caribbean Conch and Baby Shrimp Ceviche Marinated in Lime Juice and Jalapeno Pepper with Diced Tomato on Field Greens
Almond Crusted Chicken and Blood Orange With Blue Cheese Crumbles  Spice Roasted Almonds and Blood Orange Vinaigrette
Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Apple-Swiss-Bacon Burger With Sliced Apples, Smoked Bacon and Swiss Cheese
Open Faced Ham and Fontina Cheese Fondue With Fried Egg on Fresh Baked Bread
Sliced Seared Tuna Bagel Sesame Bagel with Wasabi-Soy Cream Cheese and Pickled Ginger
Chicken and Mushroom Marsala Sandwich Sauteed with Marsala Sauce on Fresh Bun

Ground Lamb Turnover Lamb and Vegetables in Gravy Wrapped in Flakey Puff Pastry
Grilled Fresh Fish of the Day Puttanesca Over Linguini tossed in Tomato, Capers, Olive , Parsley and Crushed Red Peppers
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Sesame Seared Salmon on Udon Noodles Dashi Butter and Vegetables Tossed Udon Noodles

Lunch Hours Tuesday to Friday 11:30 – 2:00

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health

 

Published in: on January 10, 2016 at 12:07 pm  Leave a Comment  

Dessert January-February 2016

Banana-Pecan Bread Pudding With Salted Caramel and Kona Coffee-Chocolate Ganache
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Caramel Pumpkin Flan Dark Caramel with Whipped Cream
Lemon “Papillon” Napoleon Lemon Mousse on Flaky Butterfly Pastry
Hot Fresh Pear Dumpling in Flaky Puff Pastry With Vanilla Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee from the Lerma Estate in Kealakekua, Kona. Flown in Weekly From the Big Island Of Hawaii. We Have Half Pound Bags of Whole Roasted Beans for Sale Ask Your Server.

Published in: on January 10, 2016 at 12:07 pm  Leave a Comment  

Dinner January-February 2016

Starters

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms

Creamy Roasted Langoustino Risotto With Roasted Garlic Broth and Thai Chili Oil
Chinese BBQ Pork Belly On Fontina Fondue Fresh Pears and Steamed Bun
Caribbean Conch Ceviche with Avocado Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn
White Noise Steamed Clams Uberbrew Hefeweizen Steamed With Garlic, Ginger, Scallions and Fresh Tomato
Grape Leaf Wrapped Goat Cheese Grilled Fresh Grape Leaves with Tomato-Jalepeno Jam

Braised Baby Octopus Puttanesca Octopus in Tomatoes, Capers, Garlic, Red Peppers and Parsley On Linguini

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Fried Chicken with Goat Cheese and Figs Stuffed With Amalthia Chevre and Red Wine Fig Sauce with Mashed Red Jacket Potatoes

Balsamic-Blood Orange Glazed Duck With Spicy, Sweet and Tart Blood Orange Sauce , Green Onion Fried Rice
Roasted Hawaiian Prawn and Mac and Cheese On Creamy Macaroni in Five Cheese Sauce, Roasted Garlic Butter Brushed  Prawns
Fried Twin Quails in Spicy Salt Asian Spiced Salt with Soy-Lemon-Ginger Glaze with Scallion Fried Rice
Grilled Pork Brisket with Irish Bacon Sauce Roasted Garlic Rubbed Pork with Crispy Irish Bacon Cream and Irish Bacon Risotto

Nori Seared Scallops Dusted in Nori flakes With Wasabi-Nori Aioli with  Batayaki Style Noodles
Mixed Plate of Chicken, Pork and Fish  Korean Chicken, Pork Katsu, and Grilled Fresh Hawaiian Fish With Kim Chee Fried Rice and Macaroni Salad
Green Chile-Tomato Salsa Baked Salmon Spicy Salsa Glazed With Lime Cream, Cheddar Cheese -Tomato Risotto

New York Strip Steak Diane Classic With Mushroom-Brandy Sauce with Scallion Mashed Potatoes

Dinner Hours 5:30 to 9:00 Wednesday – Saturday

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health

 

Published in: on January 10, 2016 at 12:06 pm  Leave a Comment  
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