Juliano’s Presents The 2019 Lamb Dinners Locally Raised Montana Lambs

Make Your Reservations For the Following Dates

Wednesday October 2nd

Wednesday November 6th

Wednesday December 4th

Shank You Very Much Dinner January 24th 2019

Four Courses Featuring Montana’s Finest Lamb

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Published in: on September 20, 2019 at 9:42 am  Leave a Comment  

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


 

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!

Published in: on August 30, 2019 at 8:47 am  Leave a Comment  

September Dessert 2019

Caramel Mango Pandowdy Mangos Topped with Toasted Pastry and Vanilla Ice Cream
Creamy Shaved Ice with Strawberries Sweet Shaved Frozen Cream Topped with Strawberries
Cherry Upside Down Cake Flathead Cherries with Lots of Whipped Cream
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Pumpkin Creme Brulee Sweet Pumpkin Custard with Hard Caramel Topping
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 August 30, 2019 at 8:46 am  Leave a Comment  

September Lunch 2019

Starters and Salads

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice
Spinach, Korean Fried Chicken and Walnuts With Sliced Apples and Honey Roasted Walnuts and Apple Vinaigrette
Grilled Fresh Fish Salad With Cashews With Fried Noodles, Toasted Cashews And Orange Vinaigrette
Blackened Scallop and Poached Egg On Fresh Greens With Poached Egg, Grape Tomato and Mushrooms and Champagne-Dijon Vinaigrette
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

all sandwiches served with fresh fruit or pasta salad

Hapa Bacon Burger Blue Cheese and Cheddar Cheese and Smoked Bacon On Fresh Baked Bun
Honey-Roasted Chicken and Mango Sandwich Pulled Spit Roasted Chicken with Mango Curd and Bacon
The Sethwich Chef Seth’s Creation for the Month, Kalua Pork Turnover, Hawaiian Style Smoked Pulled Pork in Puff Pastry with Lomi Pineapple and Macaroni-Potato Salad
Ham and Gruyere Gratin
Ham and Cheese on Brioche Bread, Bechamel Sauce and Toasted Gruyere
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatar Sauce
Juliano’s French Dip and Swiss Sandwich Locally Raised Beef from Yegen Family Ranch
Grilled Teriyaki Chicken Breast On Linguini With Edamame and Sriracha Cream
Beef Tips and Mushrooms Tender Beef Tips In Rich Mushroom Gravy Over Fettuccine
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 to 2:00 Monday – Friday

Published in: on August 30, 2019 at 8:46 am  Leave a Comment  

September Dinner 2019

Starters and Salads

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice
Goat Cheese Risotto With Crispy Escargot With Roasted Garlic and Parsley Sauce
Grilled Bacon Steak and Shishito Peppers Thick Cut Maple Bacon and Blistered Peppers With Raspberry Honey
New Orleans Style BBQ Kauai Prawns Prawns in Rich Spicy Peppery Butter, and Worcestershire Sauce
Tahitian Style Madako (Octopus) Poisson Cru In Lime Juice and Coconut Milk with Shishito Peppers and Tomato
Tempura Batter Dipped Alligator Tail In Light Tempura Batter with Cajun Tartar Sauce
Pan Fried Baby Clams and Edamame Cakes On Mango Salsa with Ginger Aioli

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Almond Dusted Chicken with Cherries Crushed Almonds Crusted, with Flathead Cherry Sauce With Black Pepper Risotto
Baked Salmon and Mushroom In Puff Pastry Fresh Salmon and Sliced Mushrooms Wrapped in Pastry with Sauce Vin Blanc
Seared Scallops and Oxtail Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomato and Shishito Pepper
Grilled Twin Quail with Figs and Walnuts Raspberry-Honey Brushed With Dry Fig and Walnut Sauce With Bacon Smashed Potato
Butter Poached Calamari Steak Thinly Sliced Over Braised Fennel and Tomato With Ginger-Scallion Cream and Fried Rice
Duck Leg Confit with Roasted Grapes Braised in Roasted Grapes, Maple Bacon and Red Wine On Bacon Risotto
Crispy Sweetbread and Pork Belly Sliced Pork Belly Topped With Battered Sweetbread with Smoked Paprika Aioli and Mashed Red Potatoes
Panko Breaded Pork Brisket Katsu Asian Breading with Tonkatsu Sauce with Stir Fried Yaki Soba Noodles and Vegetables
Bacon Wrapped Filet Mignon With Foie Gras Butter With Crispy Shallots and 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 – 9:00 Wednesday to Saturday

Published in: on August 30, 2019 at 8:45 am  Leave a Comment  

August Lunch 2019

Starters and Salads

Chilled Cream of Cucumber Soup Cool Summer Soup, Cucumbers From Kate’s Garden With Spicy Kim Chee
Grilled Fresh Catch on Iced Gazpacho Cold Soup With Shredded Tortilla and Grilled Fresh Hawaiian Fish
Balsamic Roasted Beets and Nectarines With Chardonnay Poached Shrimp and Feta Cheese, Balsamic Drizzle
Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre
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

all sandwiches served with fresh fruit or pasta salad

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

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli
The Sethwich Chef Seth’s Creation This Month, Pulled Chicken Adobo with Grilled Tomato, Feta Cheese and Sethslaw
Grilled Skirt Steak Street Tacos
Street Style with Grilled Corn Salsa and Cumin-Lime Crema
Fontina Cheese Toast with Bacon Wrapped Mango Mango Wrapped in Locally Cured Bacon on Cheesy Fontina Toast
Cuban Style Ropa Vieja (Shredded Beef) Slow Cooked with Peppers and Tomatoes On Black Bean and Rice
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 11:30 – 2:00 Monday to Friday

Published in: on July 30, 2019 at 6:00 pm  Leave a Comment  

August Dessert 2019

Flathead Cherry Jubilee On Vanilla Ice Cream and Chocolate Puff Corn

Blueberry-Shortbread Napoleon Blueberry Cream Cheese Filling Between Lemon Shortbread

Kona Coffee Creme Caramel With Crushed Hawaiian Chocolate Coffee Beans

Strawberry-Rhubarb Shortcake Fresh Strawberries and Local Rhubarb on Streusel Biscuit

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
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. Roasted and Flown in Weekly.

Published in: on July 30, 2019 at 5:59 pm  Leave a Comment  

August Dinner 2019

Starters

Chilled Cream of Cucumber Soup Cool Summer Soup, Cucumbers From Kate’s Garden With Spicy Kim Chee
Island Style Salt and Pepper Prawns With Ginger, Garlic and Salt and Pepper Seasoning On Fried Rice Sticks
Escargot Stuffed Mushroom In Garlic-Pernod Butter and Parsley Gratin
Crispy Blueberry Glazed Veal Sweetbreads Sweet and Tart Blueberry Glaze On Crispy Fried Sweetbreads
Frog Legs in Green Curry On Coconut Risotto

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Pesto Calamari Orecchiette Baby Calamari tossed in Pesto Over Orecchiette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Novelle Veronique Roasted Grape and Honey-White Wine Gravy and Blue Cheese Mashed Potato

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

Seared Duck Breast with Flathead Cherries Flathead Cherry Sauce with Roasted Scallion 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)

Sesame Seared Scallops on Lamb Hash Scallops on Smoked Lamb, Sweet Pepper, and Potato Hash

Honey-Balsamic Grilled Twin Quails Marinated in Balsamic-Honey With Pecan Butter and Scallion Fried Rice

Soy-Strawberry Glazed Pork Brisket Smoky Finished and Braised Greens with Mashed Red Skin Potatoes

Wild Mushroom Dusted New York With Dijon-Demi Glaze and Foie Gras 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 – 9:00 Wednesday to Saturday

Published in: on July 30, 2019 at 5:58 pm  Leave a Comment  

July Lunch 2019

Starters and Salads

Chilled Mango and Shishito Pepper Soup Cold Vegetable and Mango Soup with Charred Shishito Peppers

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

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

Grilled Fresh Catch Greek Salad With Cucumber, Tomato, Olives, Feta Cheese in Herb Vinaigrette

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

all sandwiches served with fresh fruit or pasta salad

BBQ Pork Belly Cheddar Burger Topped With Sliced Pork Belly in BBQ Sauce on Fresh Bun

The Sethwich Chef Seth’s Creation For this Month, Locally Made Hot Dog with Watermelon-Basil Marmalade, Blistered Shishito Peppers, and Pickled Red Onions

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

Grilled Chicken on Cheddar Buttermilk Biscuit On Napa Slaw with Cheddar Cheese Gravy
12.95

B.E.L.T. Sandwich House Cured Beef Bacon, Egg, Lettuce and Tomato With Peppered Mayonnaise on Hoagie

Swedish Meatball Sandwich With Mushroom Cream Gravy and Cheese

Orecchiette Pasta with Greens and Gremolata Locally Grown Greens, Roasted Cauliflower and Walnuts with Green Pea Pesto Cream and Gremolata

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

Plantation Chicken Hekka with Rice Noodles Old Island Plantation Style Pulled Chicken and Vegetables in Sweet Soy-Sake 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 – 2:00

Published in: on June 30, 2019 at 7:09 pm  Leave a Comment  

July Dessert 2019

Locally Grown Rhubarb Crisp Rhubarb From Kate’s Garden With Vanilla Ice Cream
Caramel Anjou Pear Flan With Raspberry and Caramel Sauce
Butter Roasted Nectarine Short Cake With Lots of Whipped Cream

Pineapple Short Bread with Green Tea Ice Cream and Pineapple Compote
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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, 2019 at 7:08 pm  Leave a Comment