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 May 2, 2016 at 10:26 am  Leave a Comment  

May Lunch 2016

Starters and Salads

Creamy Montana Stinging Nettle Bisque Nettles From White Deer Ranch Fishtail, MT with Cheese Tortellini and Lemon Aioli

Seed and Nut Crusted Chicken and Strawberry Encrusted in Sunflower, Fennel, Poppy Seed, Peanuts, Walnuts and Almonds With Strawberry Vinaigrette

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

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts and Pear 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

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

House Cured Corned Beef and Swiss Hoagie Hand Sliced With Braised Kale and Dijon Aioli

Balsamic Roasted Portabella and Pear Wrap With Sliced Anjou Pears and Goat Cheese in Flour Tortilla

The Sethwich This Month’s Creation By Sous Chef Seth,Grilled Teriyaki Pork Brisket with Steamed Broccoli Poke and Orange Aioli

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

Andouille Sausage and Chicken Etoufee New Orlean Style Sauce Over Linguini

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

Curried Lamb Meatball and Vegetables Yellow Curry With Vegetables on Linguini

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 May 2, 2016 at 10:23 am  Leave a Comment  

May Desserts 2016

Butter Roasted Blueberry Crisp With Vanilla Ice Cream,

Caramel Apple Tart Tatin Upside Down Apple Tart Topped With Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Caramel Mango Flan Raspberry and Caramel Sauce with Whipped Cream

Fresh Strawberry Sabayon Brulee Rich, Creamy Egg and White Wine Sauce

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

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 2, 2016 at 10:22 am  Leave a Comment  

May Dinner 2016

Starters

Creamy Montana Stinging  Nettle Bisque Nettles From White Deer Ranch Fishtail, MT With Cheese Tortellini and Lemon Aioli

Caribbean Conch and Corn  Fritters With Miso-Caper Tartar Sauce

Beggars Purse of Duck, Mortadella and Sweetbreads In Crispy Lumpia Wrapper On Spicy Celery Slaw

Frog Legs and Blue Cheese-Potato Napoleon Sauteed Frog Leg With Tomato, Garlic and Parsley, Waffle Potato Chip and Blue Cheese

Octopus and Tofu Poke Hawaiian Style Marinated in Sesame Oil, Seaweed, Macadamia Nuts, Soy, Ginger, Green Onions and Chili

Steamed Clams in Bayern Maibock Beer With Maibock, Tomato and Andouille Sausage

Crispy Mango and Chicken Cannelloni On Micro Greens With Sambal Mango Vinaigrette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Lemon-Tarragon Bricked Chicken Grilled Under a Brick With Tarragon-Roasted Tomato Chicken Jus, Pr served Lemon Smashed Potatoes

Sesame Seared Pork Brisket and Softshell Crab Tempura Softshell with Spicy Teriyaki Brisket and Kim Chee Fried Rice

Roasted Asian BBQ Pekin Duck Glazed with Asian BBQ Sauce on Gingered Braise Daikon and Bok Choy and Green Onion Fried Rice

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

Honey-Dijon Grilled  Twin Quails On Anjou Pear, Bacon and Walnut Compote with Grilled Sweet Potato Hash

Japanese Scallops in Shiitake-Nettle Nage Lemon-Butter Broth with Shiitake and Nettles, Smashed Red Jacket Potatoes

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

Grilled Prime Top Sirloin of Beef Topped With Marinated Tomato, Roth Buttermilk Bleu Cheese and Parsley With Smashed Red Potatoes

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

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

Published in: on May 2, 2016 at 10:22 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  
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