WE ARE OPEN ON MONDAYS AND SO IS THE PATIO!

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Published in: on August 1, 2015 at 9:01 pm  Leave a Comment  

August Lunch Menu

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup With Yogurt and Spicy Won Bok Kim Chee
Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

Iced Gazpacho With Grilled Fresh Catch Cold Soup With Shredded Tortilla and Grilled Fresh Hawaiian Fish
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Hawaiian Style Tuna Poke Salad Seared  and Tossed in Sesame Oil, Seaweed, Scallions, Macadamia Nuts, Soy and Chilies On Fresh Greens
Teriyaki Meat Balls and Pineapple Salad With Crisp Marinated Vegetables and Pineapple Vinaigrette
Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Avocado, Smoked Bacon, Swiss Burger On Fresh Baked Bun

Roast Chicken and White Cheddar French  Dip Chicken French Dip with Tomato-Chicken Jus

The Sethwich This Month’s Sous Chef Seth’s Creation of Pastrami Wrapped Brie Stuffed Hot Dog with Sauerkraut-Tomato Marmalade

Tempura Battered Fresh Hawaiian Catch Taco With Fish, Marinated  Vegetables, Avocado and Sour Cream and Fresh Picco de Gallo

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Cranberry Mustard

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

Grilled Micro Green Pesto Rubbed Pork Brisket On Fettuccine in Mushroom Alfredo

Grilled Chicken, Fresh Mozzarella and Tomatoes On Linguini with Olive Oil, Garlic and Parsley

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

 

Published in: on August 1, 2015 at 9:00 pm  Leave a Comment  

August Dinner Menu

Starters

Chilled Cream of English Cucumber Soup Cool Summer Soup With Spicy Won Bok Kim Chee

Buffalo Style Frog Legs Spicy Frog’s Leg with Blue Cheese and Crisp Celery

Fresh Mozzarella, Grilled Artichokes and Tomato Micro Greens and  Balsamic Syrup on Black Pepper-Potato Chip Short Bread

Avocado and Kim Chee Tempura Quesadilla On Cheesy Flour Tortillas and Cumin- Sambal Aioli

Creamy Crawfish Risotto With Peppery Prosciutto Consume and Chili Oil

Blackened Scallops in Chilled Gazpacho With Cream Fraiche and Toasted Tortilla

Orange-Pepper Infused Sake Steamed Clams Spicy Orange Sake with Chinese Pork Belly and Celery

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Stuffed Chicken Breast and Mushrooms Chicken and Mushroom Mousse with Mushroom Gravy and Mashed Potatoes

Balsamic-Strawberry Grilled Pork Brisket Strawberry and Balsamic Butter Sauce with Smashed Red Jacket Potatoes

Roasted Hawaiian Prawns Mediterranean Style With Roasted Tomato, Greek Olives and Grape Leaves on Linguini and Gremolata

Crispy Korean Fried Quails  Marinated in Soy-Sesame-Chili and Fried Crisp with Sambal Fried Rice

Crushed Pecan Crusted Fresh Salmon  With Dijon-Orange Honey Glaze and Goat Cheese Mashed Potato

Grilled Top Sirloin with Soft Shell Crab
Prime Top Sirloin and Tempura Soft Shell Crab, Mashed Red Potatoes

Roasted Duckling with Flathead Cherries Fresh Cherry Sauce and Creamy Black Pepper Risotto

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes
Dinner Hours 5:30 – 9:00 Wednesday to Saturday

Published in: on August 1, 2015 at 9:00 pm  Leave a Comment  

July Dessert

Butter Roasted Mango Shortcake With Whipped Cream

Kona Coffee Creme Brulee With Caramelized Sugar

Coconut Panna Cotta With Strawberries and Rhubarb Sauce and Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Lemon Profiterole Mini Cream Puffs Stuffed With Lemon Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor By Jim
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealekekua, Kona.

Published in: on June 30, 2015 at 4:13 pm  Leave a Comment  

July Lunch

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables, Toasted Tortillas

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

Crispy Smoked Chicken and Mushroom Cannelloni Salad Over Field Greens with Fresh Nectarine Vinaigrette

Grilled Fresh Catch with Spinach Fresh Spinach Leaves Tossed in Creamy Lemon Chive Dressing

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

Hawaiian Style Tuna Poke Salad Seared and Tossed in Sesame Oil, Seaweed, Scallions, Macadamia Nuts, Soy and Chilies On Fresh Greens

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Barbecue Pecan-Cheddar Burger With Honey Roasted Pecans and BBQ Sauce on Fresh Baked Bun

Huli Huli Chicken and Mango Sandwich Pulled Spit Roasted Chicken with Mango Curd and Bacon

The Sethwich Sous Chef Seth’s Creation This Month, Blackened Sea Bass Cheek with  Jicama Slaw and Spicy Watermelon Vinaigrette

Pastrami, Sauerkraut and Swiss Turnover In Flaky Pastry with Mustard Aioli

Roast Turkey, Avocado And Swiss Hoagie Hand Sliced Turkey Breast With Dijon Aioli on Hoagie Bun

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

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

Shredded Braised Beef and Black Bean  Cuban Style Beef and Black Bean over Fettuccine

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

Published in: on June 30, 2015 at 4:13 pm  Leave a Comment  

July Dinner

Starters

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables

Andouille Sausage and Chicken Etoufee Louisiana Style Stew in Puff Pastry Shell

Seared Salmon “Toro” Poke Hawaiian Style Marinated in Sesame, Seaweed, Nuts and Chili with Green Onions

Creole Baby Octopus Curry Spicy, Sweet Coconut Curry with Vegetables

Ropa Vieja (Shredded Beef) and Black Beans With Asiago cheese in Fried Tortilla

Almond Encrusted Frog Legs Over Jicama Slaw and Sambal Aioli

Baked Wild Mushrooms and Stinging Nettles in Parchment Baked in Paper Cases with Butter, White Wine and Tomatoes

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Huli Huli (Spit Roasted) Chicken Hawaiian Style Sweet Spicy-Soy Marinated  With Fresh Nectarine Relish and Kim Chee Fried Rice

Grilled Salmon and Strawberries With Strawberry-Balsamic Beurre Blanc, Almond-Sunflower Risotto

New Orleans Style Barbecue Hawaiian Prawns Baked in Spicy-Peppery, Worcestershire  Butter With Smashed Potatoes

London Broil of Pork Brisket With Straw Onions and Cracked Pepper Demi,  Smashed Red Potatoes

Nori Seared Scallops Dusted in Nori flakes With Wasabi-Nori Aioli with Asian Noodles Battayaki Style

Crispy Prosciutto Wrapped Sweetbread In light Batter with Lobster – Andouille Cream and Smashed Red Potato

Roast Duckling with Blueberries With Blueberry BBQ Sauce and Green Onion Fried Rice

Grilled Prime Top Sirloin of Beef Served Steak Diane Style with Mushroom and Dijon sauce With Smashed Red Potatoes

Hours For Dinner Wednesday to Saturday 5:30-9:00

Published in: on June 30, 2015 at 4:12 pm  Leave a Comment  

June Lunch 2015

Starters and Salads

Chilled Watercress Vichyssoise
Creamy Cold Soup With Potatoes and Locally Grown Watercress From White Deer Ranch in Fishtail,MT Topped With Lemon Chive Coulis

Sunflower Seed Encrusted Chicken and  Fresh Nectarine
On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Catch Green Goddess Salad
With Tomato and Borsin Cheese and Old School Green Goddess Dressing

Lemon Rosemary Roasted Chicken and Blueberry Salad
Slow Roasted Chicken with Blueberry Vinaigrette

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 Pastas

all sandwiches served with fresh fruit or pasta salad

Bar B-Q Pork Belly Cheddar Burger
Topped With Sliced Pork Belly in Bar BQ  on Fresh Bun

The Sethwich
Sous Chef Seth’s Creation This Month, Panko Breaded Fried Chicken With Sambal Mayonnaise, Pickled Daikon and Carrots and Borsin Cheese on Hoagie

Roast Turkey, Brie Cheese And Grapes
With Balsamic Roasted Grapes and  Honey-Balsamic Mayonnaise

Grilled Ham and Swiss on Rye
On Grilled Rye with Sauerkraut and Russian Dressing

Hawaiian Style Smoked Lamb and Spinach Quesadilla
Local Lamb Lau Lau Slow Cooked With Tangy Pineapple Salsa

Grilled Fresh Catch on Fried Flatbread
With Nectarine Salsa and Napa Cabbage Kim Chee and Micro Greens

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

Linguini with Nectarines, Pecan and Spinach
Scallion and Goat Cheese Béchamel

Grilled Chicken with Green Chile Fettuccine
Tossed in  Green Chili and Tomato Cream Sauce

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

Published in: on May 31, 2015 at 2:25 pm  Leave a Comment  

June Dessert 2015

Caramel Mango Flan
Raspberry and Caramel Sauce with Whipped Cream

Butter Roasted Nectarine Crisp
With Lots of Whipped Cream

Warm Flourless Chocolate Cake
Chantilly Cream and Chocolate Sauce

Hot Fresh Strawberry Trifle
Cake Cooked to Order with Strawberries and English Cream

Haupia (Coconut Pudding)
Haupia with Fresh Pineapple Compote and Whipped Cream

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

Now Serving Hualalai Mountain Magic Kona Coffee, Beans Flown in Weekly From the Big Island of Hawaii. Grown on the Lerma Coffee Farm in Kealakekua, Kona

Published in: on May 31, 2015 at 2:24 pm  Leave a Comment  

June Dinner 2015

Starters

Chilled Watercress Vichyssoise
Cold Locally Grown Watercress and Potato Soup, From White Deer Ranch, Fishtailh,MT. and Martinsdale, MT  Potatoes

Blackened Mero (Chilien Sea Bass) Cheeks
On Rye Points With Lobster Foie Gras Butter

Scallop and Grapefruit Seviche and Sam Adams Grapefruit Ale
Marinated in Lime-Grapefruit Juice and Jalapeño Peppers with Hawaiian Salt

Chinese Style Barbecue Pork Belly (Kau Yuk)
On Spicy Cabbage and  Steamed Bun

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

Baked Escargot Rockefeller
In Creamed Spinach and Bacon in Flakey Pastry Case

Smoked Hawaiian Marlin and Baby Shrimp Terrine
Cold Terrine with Lemon-Caper Aioli and Spicy Chili Oil

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Crispy Lemon Chicken
Crispy Battered Chicken With Asian Lemon Sauce with Star Anise, Green Onion Fried Rice

Mango-Chili Grilled Prawns and Smoked Kalua Pork
Hawaiian Style Pulled Smoked Pork and Kauai Prawns on Mango Fried Rice

Chicken Fried Calamari Steak
With Andouille Sausage  Cream Gravy and Smashed Red Rose Potatoes

Crispy Roast Duckling Nectarines
With Fresh Nectarine Sauce and Toasted Almond Risotto

Salt and Pepper Grilled Twin Quails
With Walnut-Ginger Butter and Fried Roasted Scallion Rice

Sesame Seared Salmon
Fresh Locally Grown Nettles and Baby Shrimp Cream on Mashed Red Jacket Potatoes

Pepper Seared Pork Brisket with Balsamic Roasted Grapes
Sliced Brisket Topped With Prosciutto and Cheese with Balsamic Roasted Potatoes

Grilled Prime Top Sirloin of Beef
Topped With Maiboch Battered Onion Rings With Smashed Red Potatoes
Dinner Hours 5:30- 9:00  Wednesday – Saturday

Published in: on May 31, 2015 at 2:23 pm  Leave a Comment  

Desserts May 2015

Butter Roasted Apple Turnover Hot Fresh Out of the Oven with Whipped Cream

Blueberry-Malbec Cobbler With Vanilla Ice Cream,
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Strawberry Canoli Strawberry Cream in Crispy Shell with Fresh Strawberries
Kona Coffee-White Chocolate Éclair Kona Coffee Mouse in White Chocolate Brushed Pastry
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor By Jim
Now Serving Hualalai Mountain Magic 100% Kona Coffee From the Lerma Estate in Kealekekua Kona on the Big Island of Hawaii. Roasted Weekly in Kona .Half Pound bags of Juliano’s Roast for Sale  $20.00.

Published in: on May 1, 2015 at 12:01 am  Leave a Comment  
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