JULIANO’S IS NOW OPEN FOR LUNCH ON MONDAYS AND SO IS THE PATIO!

HOW TO GET TO JULIANO’S RESTAURANT!

Serving Lunch Monday – Friday   11:30 – 2:00

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sundays

CALL 406-248-6400 FOR RESERVATIONS

FIND US ON FACEBOOK!

 JULIANOS2

Advertisements
Published in: on September 7, 2017 at 10:43 am  Leave a Comment  

September Desserts 2017

Vanilla Bean Panna Cotta Topped with Fresh Plum Compote and Candied Pecans

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Fresh Strawberry Dipped in Salted Caramel Rolled in Macadamia Nuts and Shortbread

Butter Roasted Apple Pot Pie Flakey Top Crust With Vanilla Ice Cream

Kona Coffee Tiramisu Kona Coffee Sponge, Marscarpone, Chocolate Creamy Goodness

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

Now Serving Hualalai Mountain Magic Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona

 

Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

September Lunch 2017

Starters and Salads

Black Bean, Bacon, Okra and Rice Soup Hearty Black Bean and Rice with Okra, Bacon and Tomato

Grilled Polynesian Chicken Salad Brushed With Sweet Ginger Soy Glaze with Orange, Pineapple, Honey Roasted  Cashew,  Coconut-Dried Cranberry with Mango-Lime Vinaigrette

Blackened Chicken and Apple Salad On Celery and Apples  with Blue Cheese Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Ricotta Salata and 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 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

Hot Ham With Walnut and Fig Compote With Fontina Cheese on Fresh Baked Bun

The Sethwich This Month’s Creation By Sous Chef Seth, Hawaiian Style Lau Lau, Slow Cooked Spinach Wrapped Seasoned Pork with Lomi Lomi Tomato

Proscuitto Wrapped Meat Loaf Sandwich With Three Cheese Blend, Topped with Marinated Garden Tomatoes

Grilled Fresh Catch Soft Shell Taco With Fresh Picco de Gallo on Shredded Cabbage and Ricotta Salata

Grilled Chicken, Fresh Mozzarella and Tomato With Balsamic-Olive Oil Vinaigrette on Fresh Baked Bun

Hapa Bacon Burger Blue Cheese and Cheddar and Bacon On Fresh Baked Bun

Patagonian Pink Shrimp Puttanesca Spicy Tomato, Caper, Olive, and Crushed Chili Sauce Over Linguini

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

Linguini with Chinese BBQ Duck With Stir Fried Vegetable and Almond in Teriyaki Sauce

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 Monday to Friday 11:30 to 2:00

 

Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

September Dinner 2017

Starters

Black Bean, Bacon ,Okra and Rice Soup Hearty Black Bean and Rice With Bacon and Okra and Tomatoes

Scallop and Artichoke Ceviche Marinated in Lime Juice and Jalapeño with Onions and Tomato

Cantaloupe Carpaccio With Crispy Prosciutto, Amaltheia Goat Cheese, Fried Chicken Cracklings and Tarragon Honey

Calamari, Crab, Shrimp and Spinach Strudel Wrapped in Pastry In Coconut Cream With Lomi Lomi Tomatoes

Caribbean Conch Tempura With Pesto Dip and Caper-Tomato Dip

Country Duck and Apricot Pate’ Duck Terrine Pate with Confit Duck Hearts and Apricot Curd

Spicy Tuna and Masago Pizzetta On Mango Guacamole, Thai Slaw and Sweet Mayonnaise

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Filipino Style Chicken Adobo Slow Cooked, Braised in Vinegar, Garlicy Soy Glaze and Cabbage on Scallion Fried Rice

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

Seared Duck Breast with Plums With Fresh Savory and Sweet Plum Sauce and Green Onion Fried Rice

Pan Fried Calamari Steak Piccatta With Lemon-Caper Butter Sauce On Linguini with Garlic Chips and Olive Oil

Hawaiian Prawns in Tomato, Capers and Olives  Baked  In Olive Oil and Garlic and Ricotta Salata With Tomato-Pecorino Risotto

Grilled Octopus Leg  and Thai Battered Quail Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Wok Seared Sirloin and Scallops With Roasted Scallion Fried Rice with Ginger-Soy in Fused Demi Glaze

Walnut-Miso-Honey Grilled Pork Brisket On Peach Compote with Walnut Risotto

Grilled New York Steak Topped With Fresh Mozzarella and Grape Tomatoes, Mashed Red Potatoes

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 Wednesday to Saturday 5:30 to 9:00

 

Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

August Lunch 2017

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup, Cucumbers From Kate’s Garden With Spicy  Kim Chee

Chicken Gyoza Dumpling Salad Panfried Potsticker with Spicy Peanut Vinaigrette

Grilled Fresh Fish Salad with Fresh Fruit Summer Fruit Salad with Cottage Cheese and Grilled Fish
Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

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

Green Chile Patty Melt On Rye Burger with Sautéed Onions, Swiss Cheese with Green Chili  on Grilled Rye
Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli
The Sethwich Sous Chef Seth’s Creation This Month, Fried Patagonian Pink Shrimp with Honey Sambal and Blue Cheese Mayonnaise and Shredded Cabbage on Hoagie
Eggplant Parmigiana Sandwich Pan Fried Eggplant with Marinara Sauce and Four Cheese Blend
Crispy Bacon, Egg and Cheese Bagel Homemade Sesame Bagel with Cheddar Cheese and Tomato Jam
Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken
Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
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 – 2:00 Monday to Friday

 

Published in: on July 29, 2017 at 9:10 pm  Leave a Comment  

August Dessert 2017

Strawberry Streusel Short Cake Fresh Strawberries and Walnut Streusel Cake
Kona Coffee and Irish Cream Brulee With Caramelized Sugar and Hawaiian Chocolate Nibs
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
“Peaches and Cream” Warm  Peach Crisp and Vanilla Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
Chocolate Dipped Fresh Cherries Flathead Cherries and Hawaiian Chocolate on Brandy Cream
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona.   Roasted and Flown in Weekly.

 

Published in: on July 29, 2017 at 9:06 pm  Leave a Comment  

August Dinner 2017

Starters

Chilled Cream of English Cucumber Soup Cool Summer Soup Cucumbers From Kate’s Garden With Spicy Kim Chee
Chinese BBQ Duck Risotto Char Sui Duck and Peas in Creamy Rice with Rich Chanterelle Broth
Gravlax Wrapped Patagonian Pink Shrimp On Grilled Fresh Peach Salsa and Lime Aioli
Almond Encrusted Frog Legs Over Thai Slaw and Sambal Aioli
Scallop and Watermelon Poke Sesame-Soy, Chili Marinated Scallop on Spicy Watermelon Slices
Baked Brie Cheese in Puff Pastry With Li Hing Mui Pickled Green Apples and  Honey Roasted Walnuts
Lamb Stuffed Grape Leaves Lamb-Rice-Tomato Stuffing with Toasted Pine Nuts and Spicy Yogurt
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Peaches With Fresh Peach and Basil Sauce and Creamy Almond Risotto
Hawaiian King Prawns Butteryaki Cooked in Butter With Fresh Crisp  Vegetables on Pan Fried Asian Noodles
Seared Pekin Duck Breast with Flathead Cherries Fresh Cherry Sauce and Black Pepper Fried Rice
Grilled Pork Brisket With Soft Shell Crab Tempura Soft Shell with Creamy Rhubarb Vinaigrette, Mashed Red Jacket Potatoes
Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry
Salmon Medallion and Crab Cake Stack With Caper Cream and Mashed Red Potatoes
Honey-Balsamic Grilled Twin Quails Marinated in Balsamic-Honey With Roasted Beets and Pecan Butter and Scallion Fried Rice

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket 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 – 9:00 Wednesday to Saturday

 

Published in: on July 29, 2017 at 9:05 pm  Leave a Comment  

July Lunch 2017

Starters and Salads

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

Sunflower Encrusted Chicken with Nectarines On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage with Spicy Peanut Slaw Dressing

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

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

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

Hot Ham, Pear and Brie Sandwich Sliced Fresh Pears and Soft Brie Cheese on Fresh Baked Bun With Honey-Mustard

The Sethwich Sous Chef Seth’s Creation This Month, Sliced Mortadella, Mango, Pickled Jalapeño and Goat Cheese on A Hoagie

French Country Chicken Pate Sandwich Chicken and Pork Loaf with Dijon Mustard, Goat Cheese and Red Cabbage

Grilled Pastrami and Swiss on Rye With Mustard Aioli and Sauerkraut Relish

Grilled Chicken and Oven Roasted Tomato  With Grilled Artichoke Hearts, Farmer Cream Cheese and Balsamic Syrup on Fresh Baked Bun

Fettuccine with Duck Confit and Nectarine With Local Greens and Brie Cheese Cream Sauce

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

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

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 Monday to Friday 11:30 – 2:00

 

Published in: on June 30, 2017 at 9:07 pm  Leave a Comment  

July Desserts 2017

Classic Creme Caramel With Sliced Strawberries and  Whipped Cream

Butter Roasted Nectarine Crisp With Lots of Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

(808)Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village} and Coffee From Kealakekua, Kona HI

Orchid-White Chocolate Brownie Vanilla Ice Cream with Orchid Syrup

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 Kealekekua, Kona.

 

Published in: on June 30, 2017 at 9:06 pm  Leave a Comment  

July Dinner 2017

Starters

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

Copper River Salmon Gravlax House Cured On Black Peppered Short Bread with Balsamic Syrup and Pickled Lemon

Escargot and Bacon in Roasted Garlic Cream Over Savory Herbed Biscuit

Crispy Panko Breaded Soft Shell Crab On Asian  Slaw with Wasabi Ranch

Grape Leaf Wrapped English Stilton Cheese Grilled Fresh Grape Leaves From Paul’s Back Yard with Apple Gastrique and Honey Roasted Walnuts

Duck Confit Stuffed Avocado Tempura On Lomi Lomi Tomato and Balsamic Syrup

Pan Fried Crab Cakes On Spicy Pear Salsa and Feta Aioli

Andouille Sausage and Nectarine Kebab With Arugula Pesto Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Korean Chicken Breast With Gyoza Dumplings Light Batter Dipped with Chicken Gyoza Dumpling with Sesame-Chive Aioli

Grilled Pork Brisket With Green Peppercorns Rich Creamy Chardonnay Peppercorn Sauce with Smashed Red Jacket  Potatoes

Lamb Sausage Pattie and Grilled Quail Homemade Lamb Sausage Topped with Grilled Quail On Savoyarde Potato with Minted Fresh Grape Tomato-Cucumber Yogurt Sauce

Breaded Calamari Steak On Fettuccine with Caper-Tomato-Artichoke Butter Sauce

Seared Duck Breast with Nectarines With Fresh Nectarine Sauce and Green Onion Fried Rice

Grilled Octopus and Braised Pork Belly Brushed with Sambal-Teriyaki and Sweet and Tart Pork Belly  With Nori Wrapped Kim Chee Musubi (Rice Cake)

Garlic Butter Roasted Hawaiian Prawns With Hint of Lemon  and Roasted Garlic, Mashed Red Jacket Potatoes

Green Chile-Tomato Salsa Baked Salmon Glazed with Spicy Salsa with Lime Cream and Cheddar Cheese -Tomato Risotto

Grilled New York Steak Topped With English Stilton Cheese and Smashed Red Potatoes

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

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

 

Published in: on June 30, 2017 at 9:05 pm  Leave a Comment