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


PATIO WILL BE OPEN AS WEATHER ALLOWS!

 

HOW TO GET TO JULIANO’S RESTAURANT!

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

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sunday

CALL 406-248-6400 FOR RESERVATIONS

FIND US ON FACEBOOK!

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Published in: on April 30, 2019 at 9:13 am  Leave a Comment  

May Dessert 2019

Vanilla Poached Pear With Honey Pecan Drizzle and Frozen Vanilla Yogurt

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Strawberry Creme Caramel Fresh Strawberry and Caramel Custard and Whipped Cream

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

Mango Boston Cream Pie Filled with Mango Custard, Topped with White Chocolate Ganache

Green Tea Cream Brulee With Rice Cracker and Whipped Cream

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 April 29, 2019 at 4:57 pm  Leave a Comment  

May Lunch 2019

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Cheeses and Lettuce, Tomato and Pickles

Seed and Nut Crusted Chicken and Strawberry Encrusted in Sunflower, Fennel, Poppy Seed, Peanuts, Walnuts and Almonds With Strawberry Vinaigrette
Grilled Fresh Hawaiian Fish Salad On Cucumber, Green Peas,Tomato and Cauliflower In Cucumber-Yogurt Dressing

Crispy Battered Chicken and Grapefruit On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans

Grilled Mexican Chicken and Avocado Salad Avocado, Roasted Corn and Tomato Salsa with Creamy Lemon-Lime Vinaigrette

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

Roast Beef and Cheddar on Rye Locally Raised Beef From Yegen Ranch with Cheddar Cheese with Horseradish Mayonnaise

Hot Ham and Torched Brie Cheese Sandwich With Local Grape Gastrique on Fresh Toasted Bun

Bacon-Smoked Gouda Burger With Caramelized Sweet Onions On Fresh Toasted Bun

Grilled Chicken, Mushroom and Cheese  Butter Roasted Mushroom and Swiss Cheese with Mustard Aioli on Fresh Baked Bun

The Sethwich Chef Seth’s Sandwich of the Month, Musubi Sandwich, Nori Wrapped Rice with Teriyaki Chicken, Pineapple and Swiss Cheese with Kewpie Mayonnaise

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

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

Pappardelle Pasta with Lamb Bolognese Fresh Montana Lamb From Lavina in Tomato Gravy with Farmer’s Cheese

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 Mon.-Fri. 11:30 to 2:00

Published in: on April 29, 2019 at 4:56 pm  Leave a Comment  

May Dinner 2019

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Different Cheeses and Potatoes with Lettuce, Tomato and Pickles
Pesto Calamari Pappardelle Baby Calamari tossed in Pesto Over Pappardelle Nest
Blistered Shishito with Fish Jerky and Mango Jerky of Opah (Moonfish) Cheeks and Kent Mango
Breaded Pulled Oxtail Croquets on Sesame Steamed Bok Choy with Chopped Peanuts and Ginger
Tempura Batter Dipped Alligator Tail In Light Tempura Batter with Cajun Tartar Sauce
Pork Belly and Beer Braised Clams Brown Sugar Glazed Pork Belly and Clams Braised in Bayern Maibach
Grilled Tuna and Prosciutto Skewers With Fresh Tomato, Pickled Sprouts and Lime-Ponzu Aioli

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Stuffed Chicken Breast Boursin Stuffed With Boursin Cheese, Avocado and Tomato with Prosciutto Cream and Boursin Risotto
London Broil of Locally Raised Beef Local Yegen Beef With Straw Onions and Mashed Red Rose Potatoes
Butter Steamed Scallops With Fennel With Tomato and Fennel Butter and Creamy Tomato Risotto
Pan Roasted Salmon Sandefjordsmor (Butter Sauce) Norwegian Rich and Creamy Butter Sauce with Smashed Red Jacket Potatoes
Seared Pekin Duck Breast a l’Orange With Classic Orange Sauce and Roasted Scallion Fried Rice
Spit Roasted Leg of Montana Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Spit Roasted with Lamb Jus and Mashed Red Potatoes
Grilled Pork Brisket with Irish Bacon Sauce Roasted Garlic Rubbed Pork with Crispy Irish Bacon Cream and Green Pea Risotto
New York Steak Marchand de Vin Seared Steak with Classic Red Wine and Shallot Sauce with Smashed Potatoes

Consuming Raw or Under Cooked 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 5:30-9:00

Published in: on April 29, 2019 at 4:55 pm  Leave a Comment  

April Lunch 2019

Starters and Salads

Roasted Sweet Corn Chowder with Shrimp & Mango Rich Creamy Goodness Topped with Lime Cured Shrimp and Mango

Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese

Grilled Pork Brisket With Pears and Kiwi On Field Greens Fresh Pears and Kiwi with Kiwi Vinaigrette

Beets-Blackberry-Burrata Cheese Salad Roasted Golden Beets, Fresh Burrata Cheese On Fresh Field Greens with Blackberry Vinaigrette

Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing

Crispy Battered Chicken and Grapefruit On Fresh Greens 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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Blue Cheese-Bacon Burger Creamy Blue Cheese and Bacon on Fresh Baked Bun

Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatar Sauce

Kalua Pork and Pineapple Sandwich Hawaiian Style Pulled Smoked Pork, Grilled Ham and Grilled Pineapple with Kim Chee Mayonnaise

The Sethwich Chef Seth’s Creation For this Month, Hand Carved Roast Turkey, Avocado Slices, Maple Bacon and Torched Brie Cheese with Mango Aioli

Grilled Mediterranean Eggplant Sandwich With Chopped Olives and Capers, Pickled Fennel, and Pecorino Romano on Olive Focaccia

Montana Lamb Dip Sandwich French Dip Sandwich With Locally Raised Lamb and Au Jus and Swiss Cheese

House Cured Irish Bacon Cabonara With Green Peas and Egg Sauce on Fettuccine

Spicy Fried Rice with Tofu and Salmon Scrambled Eggs Fried Rice with Asian Vegetables Topped with Salmon and Tofu Scramble

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 a.m. to 2:00 p.m. Monday — Friday

Published in: on March 30, 2019 at 8:49 pm  Leave a Comment  

April Dessert 2019

Butter Roasted Pear Croustade Rustic Hand Tart With Vanilla Ice Cream

Kona Coffee-Irish Cream Brulee Caramelized Sugar Topping and Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Blueberry and Brie Crumble Crumble Topped With Warm Brie Cheese

Haupia (Coconut Pudding)Coconut Pudding with Fresh Lomi Pineapple and Whipped 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. 1/2 Pound Whole Beans also on Sale.

Published in: on March 30, 2019 at 8:48 pm  Leave a Comment  

April Dinner 2019

Starters

Roasted Sweet Corn Chowder with Shrimp and Mango Rich Creamy Goodness Topped with Lime Cured Shrimp and Mango

Grilled Bacon Steak and Shishito Peppers Thick Cut Maple Bacon and Blistered Peppers With Raspberry Honey

Pan Fried Baby Clam Cakes Oreganatta With Herbs, Pecorino Romano, Parsley, Olive Oil , Garlic and Crumbs with Sambal Creme Fraiche

Golden Beets-Blackberry and Burrata Roasted Beets with Blackberry and Burrata Cheese, Peppercream Ranch Drizzle and Ceci

Grilled Madako Octopus Poke Marinated in Sesame, Inamona (Kukui nut), Scallions, Tomato, Chili and Soy

Duck Satay With Spicy Peanuts Skewered Duck in Spicy Peanut Marinade with Thai Style Salad

Spicy Tuna and Avocado on Rice Cake Ahi Tatare, Avocado in Kewpie Mayonnaise with Masago on Twice Cooked Crispy Rice Cake

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Fig and Brie Stuffed Chicken Breast With Shallot-Red Wine Gravy with Roasted Scallion Fried Rice

Montana Lamb Pot Au Feu Locally Raised Slow Cooked with Bacon and Lamb Sausage With Pearl Onions, Fennel, Leeks and Cabbage in Rich Lamb Broth with Honey-Blue Cheese Crostini

Stuffed Pork Scaloppine Stuffed with Prosciutto, Artichoke, Goat Cheese With Lemon Cream and Roasted Artichoke Risotto

Duck Leg Confit with Blackberry Braised in Blackberry, Maple Bacon and Red Wine On Mashed Red Jacket Potato

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

Salmon Tempura and Grilled Scallops Sweet, Tart and Spicy Tomato-Soy Sauce with Steamed Sesame Scallion Rice

Grilled Twin Quails With Grapes Roasted Grapes, Red Wine Sauce With Blue Cheese Mashed Potato

Chicken Fried Calamari Steak Panko Breaded With Blistered Shishito Peppers, Tomato and Caper Gravy Smashed Potato

Grilled New York Steak with Avocado With Grilled to Perfection Topped with Avocado and Grape Tomatoes and Shshito Peppers with Mashed Red Jacket 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 5:30 to 9:00 Wednesday—Saturday

Published in: on March 30, 2019 at 8:47 pm  Leave a Comment  

March Lunch 2019

Starters and Salads

Creamy Caramelized Leek and Bacon Soup Topped With Maple Glazed Bacon and Smoked Paprika Oil
Viet Shaking Beef and Tofu Salad Seasoned Steak Cubes with Tofu on Greens with Green Tea Vinaigrette
Crispy Battered Chicken and Grapefruit On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans
Coconut Crusted Fresh Catch and Mango Salad Pineapple, Mango and Orange With Mango Vinaigrette
Asian Ginger Chicken Salad Shredded Chicken Confit on Asian Vegetables with Ginger-Soy-Honey Vinaigrette

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

BBQ Pulled Lamb and Cheddar Sandwich Fresh Pulled Lavina, MT Lamb with Pickled Daikon on Fresh Baked Bun
Grilled Mushroom and Swiss Burger With Concord Grape Ketchup On Fresh Baked Bun
Peppered Bacon-Blue Cheese-Avocado Melt Sliced Tomato and Pickled Onions on Focaccia
Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli
Kentucky Hot Brown Classic Open Faced with Sliced Turkey Breast, Mornay Sauce, Bacon and Tomato Slice and Toasted Romano Cheese
Grilled Pesto Rubbed Chicken Penne Brushed with Pesto on Baked Penne Pasta in Pesto Cream
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Grilled Fresh Catch on Rice Noodles With Asian Vegetables in Ginger Broth

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 Tuesday to Friday 11:30-2:00

Published in: on March 1, 2019 at 12:32 pm  Leave a Comment  

March Dessert 2019

Orange Curd-Blackberry Napoleon Fresh Orange Curd and Berries On Flakey Pastry
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Mango-Pineapple Short Cake With Lots of Whipped Cream
Kona Coffee Tiramisu Kona Coffee Sponge, Marscarpone, Chocolate Creamy Goodness

Caramel White Chocolate Flan With Macadamia-Rum Sauce and Whipped 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. Half Pound Bags for Sale

Published in: on March 1, 2019 at 12:31 pm  Leave a Comment  

March Dinner 2019

Starters

Creamy Caramelized Leek and Bacon Soup Topped with Maple Glazed Bacon and Smoked Paprika Olive Oil
Alder Wood Smoked Salmon Belly Bao In Steamed Bun with Sweet Soy Glaze and Sprouts Topped with Hot Mustard Aioli

Ahi Tuna Pokecado Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili and Scallions on Avocado Toast
Stuffed Fresh Grape Leaves Stuffed With Spicy Lamb, Walnuts,Tomato and Rice With Cucumber- Yogurt Sauce
Grilled Bacon Steak and Shishito Peppers Thick Cut Steak and Blistered Peppers With Raspberry Honey
Stuffed Mushroom DeVerniero Style Stuffed with Prosciutto and Cheese in Cream Sauce
Frog Legs Sauce Piquante Louisiana Style Frog with Spicy Sauce with Tomatos and Peppers

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pecan Crusted Chicken Breast With Malbec-Blueberry BBQ Sauce and Black Pepper Risotto
Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes
Chicken Fried Steak and Scallops With Cream Gravy Topped with Scallops in Shishito Butter and Mashed Red Jacket Potatoes

Crackling Spit Roasted Pork Loin Crisp Roasted, Sliced on Peppered Apricot Compote and Garlic Roasted Red Potatoes
Stuffed Calamari Steak Stuffed with Salmon Mousse with Mediterranean Salsa On Caper Mashed Potato
Grilled Lavina Lamb Loin Chop and Prawns Locally Raised Lamb and Spicy Garlic-Lemon Hawaiian Prawns, Roasted Garlic Mashed Potatoes
Crisp Duck Leg Confit and Grapes Glazed with Locally Grown Salted Grape Jelly with Lardon and Roasted Grape Sauce, Bacon Fried Rice
Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes
Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase your Risk of Foodborne Illness. Section 3-603.11 per Riverstone Health

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

Published in: on March 1, 2019 at 12:31 pm  Leave a Comment