REMINDER – JULIANO’S IS CLOSED ON MONDAYS UNTIL APRIL

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Published in: on March 1, 2015 at 7:24 am  Leave a Comment  

Dinner March 2015

Starters

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon, Cilantro and Scallions

Duck Liver Mousse Creme Brulee Savory Foie Gras Mousse Custard, Brulee Topping with Orange Confit

Negima Yakitori (Chicken and Scallion Skewers) Street Style Grilled in Sweet Soy Marinade with Spicy Buffalo Pop Corn

Seared Ahi Poke Rare Ahi Tossed With Green Onions, Seaweed, Macadamia Nuts, Hot Peppers and Sesame Oil

Chinese Style BBQ Pork Flatbread Steamed Flatbread With Sprouts and Kim Chee and Spicy Mustard

White Noise Steamed Black Mussels Uberbrew Hefeweizen Steamed With Garlic, Ginger,, Scallions and Fresh Tomato

Grilled Apricot and Cranberry Wild Boar Sausage On Spicy Cranberry Cous Cous

Entrees  –   All Entrees Include Green Garden Salad

Pan Roasted Chicken Breast Mimosa Topped with Prosciutto and Fontina Cheese and Baked, With Fontina Risotto

London Broil of Locally Raised Beef Local Yegen Beef With Straw Onions and Mashed Red Rose Potatoes

Asian Style Braised Shoyu Pork Brisket Braised in Soy Sauce and Ginger And Grilled with Mustard and Roasted Scallion Fried Rice

Almond Encrusted Salmon and Strawberries With Strawberry-Balsamic Beurre Blanc, Smashed Red Jacket Potatoes

Sesame Seared Scallops and Shrimp With Sweet Chili-Lime Butter With Spicy Chili and Garlicky Sweet Sauce, and Coconut Steamed Rice

Crispy Roast Duckling with Mango Sauce With Ripe Mango Sauce and Pickled Ginger Risotto

Montana Raised Lamb Three Ways Grilled Lamb Loin Chop, Chinese Style BBQ Ribs and Savory Lamb Turnover with Potatoes

Butter Crusted New York Steak Pan Seared with Roasted Shallot and Parsley Butter, Smashed Red Potatoes

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

Published in: on March 1, 2015 at 7:16 am  Leave a Comment  

Dessert March 2015

Strawberry Streusel Short Cake Fresh Strawberries and Walnut Streusel Cake

 

Champagne Poached Pear With Honey Pecan Cream and Salted Caramel Sauce

 

Apple Cake Napoleon Sandwich With Vanilla Ice Cream and Butter Scotch Mousse

 

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

 

Green Tea Cream Brulee With Rice Cracker and Whipped Cream

 

Caramel Mango Tart Tatin Up Side Down Mango Tart with Whipped Cream

 

Now Serving Hualalai Mountain Magic, 100% Pure Kona Coffee from the Lerma Estate in Kealakekua, Kona.

Published in: on March 1, 2015 at 7:08 am  Leave a Comment  

Lunch March 2015

 

Starters and Salads

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon and Scallions

Honey-Balsamic Shiitake Spinach Salad With Sliced Apples,  Blue Cheese, Walnuts and Apple Vinaigrette

Asian Style Cobb Salad Teriyaki Chicken, Boiled Egg, Beef Bacon, Blue Cheese, Tomato and Sesame-Ginger-Soy Vinaigrette

Caribbean Jerk Chicken Salad With Jerk Fried Coconut Croutons, Mango, Orange, Cashew  With Mango Vinaigrette

Seared Peppered  Ahi Tuna Salad Tuna Steak in Cracked Peppers and 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 PastasAll sandwiches served with fresh fruit or pasta salad

Meatloaf Club Sandwich Made With Yegen Ground Beef and Beef Bacon With Horseradish Mayonnaise

Grilled Chicken with Shiitake Mushrooms With Fontina Cheese on Fresh Baked Bun

The Sethwich  Sous Chef Seth’s Creation This Month, Pesto Rubbed Grilled Eggplant, Tomato, Artichoke Heart  and Provolone Cheese Stacked on English Muffin with Borsin Herb Cheese Spread

Kim Chee-Teriyaki Cheese  Burger With Swiss Cheese and   House Made Kim Chee

House Cured Corned Beef and Swiss On Grilled Rye with Sauerkraut and Russian Dressing

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

Fresh Salmon Meat Balls on Fettuccine With Rich Creamy Alfredo Sauce

Lunch Hours Tuesday to Friday 11:30-2:00

Published in: on March 1, 2015 at 12:00 am  Leave a Comment  

Dinner January-February 2015

Starters

Savory Wild Mushroom Bisque   Rich Creamy Goodness With Wild and Tamed Mushrooms

Scallop Seviche with Avocado    Marinated in New Mexico Chili and Lime Juice With Smoked Pop Corn

Sesame Seared Yegen Beef Sashimi   Fresh From The Yegen Ranch on Grilled Frissee With Ginger, Scallion and Sesame Sauce

Fresh Mozzarella, Grilled Artichokes and Tomato   With Fresh Frisee and  Dried Plum Syrup on Black Pepper Short Bread

Kim Chee and Octopus Tempura    Sliced Octopus and Bok Choy Kim Chee With Lemon Sambal Aioli

Grilled Locally Raised Lamp Lollipop    With Jalepeno and Fontina Cheese Fondue Spicy Blacken Frog Legs   With Blue Cheese Sauce and Sliced Celery

Entrees

All Entrees Include a Green Garden Salad

Pan Braised Chicken  Artichoke and Rosemary   Braised in Red Wine,  Artichoke and Rosemary Sauce with, Creamy Tomato Risotto

Stuffed Roasted Leg of Lamb   Locally Raised In the Fromberg-Bridger Area Stuffed With Macadamia Nuts and Pear Stuffing

Crispy Roast Duckling    with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Chicken Fried Calamari Steak    Panko Breaded With Roasted Tomato and Caper Cream Gravy and Caper Smashed

Sliced Top Sirloin and Soft Shell Crab    Grilled Sirloin and Fried Soft Shell With Tomato Avocado Relish and Fontina Cheese Mashed Potatoes

Grilled Twin Quails With Roasted Grapes    With Foie Gras and Cabernet Butter and Bacon Fried Rice

Pan Seared Fresh Salmon    With Preserved Lemon-Caper Cream On Braised Cabbage and Potato with Crisp Bacon Grilled

New York Steak    Topped With Blue cheese and Walnut Butter and Smashed Red Potatoes

Published in: on February 21, 2015 at 4:28 pm  Leave a Comment  

Lunch January-February 2015

Starters and Salads

Savory Wild Mushroom Bisque
Rich Creamy Goodness With Wild and Tamed Mushrooms

Sesame Seared Fresh Catch Salad
With Roasted Grape Vinaigrette and Wasabi Essence

Roasted Balsamic Mushrooms and Pears Salad
With Fresh Goat Cheese and Pear Vinaigrette

Cashew Dusted Chicken Salad
With Orange Confit Brie Cheese with Orange-Ginger Vinaigrette

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

Grilled Chicken Breast Caesar Salad
With Pecorino Romano

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

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Grilled Mushroom and Fontina Burger
With Sliced Apple and Fontina Cheese On Fresh Baked Bun

Italian Pot Roast Sandwich
Locally Raised Yegen Beef With Roasted Peppers and Provolone Cheese

Grilled Cheese and Cup of Tomato Soup
Homemade Bread, Slice Fresh Tomato and Swiss, Cheddar, Mozzarella and Provolone with Green Salad

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

Meatball Parmigiana Sandwich
Locally Raised Angus Beef With Cheeses and Marinara Sauce on Hoagie

Lamb and Black Bean Chili  On Fettuccine with Dollop of Sour Cream

Baked Macaroni and Five Cheeses with Spit Roasted Chicken
Cheddar, Mozzarella, Provolone, Romano and Fontina

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

Published in: on February 21, 2015 at 4:27 pm  Leave a Comment  

Desserts January-February 2015

Butter Roasted Pear Crisp
With Vanilla Ice Cream and Whipped Cream

Coconut Cannoli
Creamy Coconut Filling in Crispy Shell with Pineapple Sauce

Warm Flourless Chocolate Cake
Chantilly Cream and Chocolate Sauce

Caramel  Apple Flan
With Caramel and Chocolate Sauce

Cranberry Boston Cream Pie
With Cranberry Cream and Warm Ganache

Special Cheese Cake Du Jour
Ask Your Server Today’s Flavor By Jim
Now Serving Hualalai Mountain Magic 100% Kona Coffee Grown on the Lerma Estate in Kealakekua, Kona.  Also On Sale 1/2 Pound Bags of Dark Roasted Whole Beans Kona.

Published in: on February 21, 2015 at 4:26 pm  Leave a Comment  

Juliano’s January-February 2012 Dinner Menu

Starters

Savory Wild Mushroom Bisque     Rich Creamy Goodness With Wild and Tamed Mushrooms

Carpaccio of Fresh Hawaiian Prawns     Flashed Blanched with Fresh Grated Tomato, Lime and Olive Oil and Alae Salt

Pine Nut-Chevre Stuffed Poached Pears     Local Goat Cheese From Belgrade, MT. in Anjou Pear with Balsamic Syrup

Fresh Mozzarella and Grilled Tomato Bruschetta     With Capers, Artichoke and Olive Oil

Grilled Octopus Leg Greek Style     Brushed With Olive Oil and Garlic With Grilled Grape Leaves and Olives

Grilled Tuna and Prosciutto Skewers     With Spicy Mango Coulis and Cracked Pepper

Crispy Escargot on Spinach and Strawberries     Fresh Wilted Spinach, Strawberry and Gorgonzola-Strawberry Vinaigrette

Entrees (Served with Side Salad)

Prosciutto—Pecorino Crusted Chicken on Tortellini     Cheese Tortellini in Napa Cream Broth

Roast Duckling with Blood Orange Glaze     Blood Orange Sauce with Dried Orange Peel Fried Rice

Scallops in Preserved Lemon, Olives And Tomato     Sauteed in Olive Oil and Garlic with Goat Cheese Over Cous Cous

Locally Raised Lamb Scaloppine Zingara     Red Wine Sauce With Julienne Prosciutto and Mushrooms, Dried Cherry Risotto

Garlic Butter Roasted Hawaiian King Prawns     With Hint of Lemon and Roasted Garlic, Mashed Roasted Scallion Potatoes

Lemon-Pepper Grilled Pork Brisket With Slipper Lobster Sauce     Sliced Brisket With Lobster Tempura Coconut Cream Sauce, Sweet Chili Risotto

Wild Mushroom Dusted Medallion of Beef     With Avocado and Tomato Demi Glaze and Mashed Roasted Scallion Yukon Golds

Butter Poached Fresh Salmon      With Baby Shrimp Cream and Mashed Roasted Scallion Potatoes

Seared Pepper Rubbed N.Y. Steak     With Battered Onion Rings and Mashed Yukon Gold Potatoes

Published in: on January 10, 2012 at 9:41 pm  Leave a Comment  

Juliano’s January-February 2012 Lunch Menu

Starters & Salads

Savory Wild Mushroom Bisque     Rich Creamy Goodness With Wild and Tamed Mushrooms

Crispy Goat Cheese and Strawberry Cannelloni     On Mixed Greens with Strawberry Vinaigrette

Grilled Chicken and Blood Orange Salad     With Blue Cheese Crumbles Spice Roasted Almonds and Blood Orange Vinaigrette

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

Spinach, Pears, Goat Cheese and Prosciutto Salad     Ricotta Salata, Pear and Prosciutto with Pear Vinaigrette

Grilled Fresh Hawaiian Fish Salad     Fried Noodles, Orange, Cashew and Red Cabbage, Orange Vinaigrette

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

Grilled Chicken Caesar Salad    With Pecorino Romano

Sandwiches and Pastas (Served with Choice of Pasta Salad or Fresh Fruit)

Italian Pot Roast Sandwich     Locally Raised South Devon Beef With Roasted Peppers and Provolone Cheese

Grilled Ham and Swiss on Rye     Butter Grilled With Smoked Ham and Swiss

Mushroom- Bacon-Swiss Burger     Montana Raised South Devon Ground Beef on Fresh Baked Bun

Grilled Chicken and Prosciutto Sandwich     With Gorgonzola Cheese and Honey Mustard

Fresh Mozzarella, Tomato and Artichoke Pizza     Thin Crust With Olive Oil and Herbs

Baked Ziti Bolognese     With Tomato Meat Sauce and Chef’s Blend of Cheeses

Apple Smoked Bacon, Avocado and Tomato      Over Linguini With Shredded Lettuce

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

Grilled Fresh Catch Gorgonzola     Over Linguini with Spinach and Gorgonzola Cream Sauce

Published in: on January 10, 2012 at 9:38 pm  Leave a Comment  

Juliano’s January-February 2012 Dessert Menu

Warm Flourless Chocolate Cake     Chantilly Cream and Chocolate Sauce

Kona Coffee Profiterole     Trio of Cream Puffs Filled With Coffee Mousse with Chocolate Ganache

Classic Cream Caramel     With Fresh Strawberry and Whipped Cream

Hot Torn Sponge Cake Blackberries     Cake Cooked to Order with Blackberry Compote

Warm Pear Short Cake     With Lots of Whipped Cream

 

Now serving Hualalai Mountain Magic 100% Kona Coffee, Grown on the Lerma Farm in Lealakekua Flown in Weekly From the Big Island of Hawaii

Published in: on January 10, 2012 at 9:35 pm  Leave a Comment  
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