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 June 30, 2019 at 7:10 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  

July Dinner 2019

Starters

Chilled Mango and Shishito Pepper Soup Cold Vegetable And Mango Soup with Charred Shishito Peppers
Fresh Catch Sashimi with Ginger Freshest Fish From Hawaii, Topped with Ginger and Scallions Finished with Hot Sesame Oil

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter
Eleven Dollars and Ninety Five

Grilled Octopus Leg Greek Style Brushed With Olive Oil and Garlic With Grated Tomato, Olives and Parsley-Lemon

Butter Poached Salmon Dumplings Warm Salmon Quenelles with Caper and Cranberry Emulsion

Andouille Sausage and Nectarine Kebab With Green Pea Pesto Cream

Grilled Pears with Prosciutto on Walnut and Goat Cheese Tart Fresh Pear, Prosciutto de Parma and Fresh Belgrade, MT Chevre

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Almond Crusted Chicken Nectarine With Fresh Nectarine Sauce and Balsamic-Basil Drizzle, Almond Risotto

Grilled Pesto Rubbed Pork Brisket Rubbed with Pesto, Topped with Mango, Tomato, Shishito Sauce and Smashed Red Skin Potatoes

Salmon and Hawaiian Prawns Kebab Sambal-Orange Brushed With Peppers and Mushrooms on Scallion Fried Rice

Grilled Marinated Skirt Steak and Scallops Garlic Roasted Scallops with Salsa Verde and Warm Potato and Kale Salad

Seared Sweetbreads and Pork Belly On Braised Greens with Caper-Lemon Sauce and Mashed Potatoes
Duck Leg Confit with Blackberry Braised in Blackberry, Maple Bacon and Red Wine On Bacon Risotto

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

Orecchiette Pasta Jambalya Cajun Seasoned Andouille, Shrimp and Chicken in Spicy Tomatoes and Orecchiette Pasta

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket 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, 2019 at 7:07 pm  Leave a Comment  

June Lunch 2019

Starters and Salads

Albondigas Soup Traditional Mexican Meatball and Vegetable Soup in Rich Light Broth

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

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts, Boursin Cheese and Pear Vinaigrette

Blackened Fresh Catch and Watermelon On Spicy Watermelon Salad with Feta Cheese

Thai Beef Salad Local Yegen Spicy Sliced Beef, Marinated Vegetables wih Peanut Vinaigrette

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 Sauteed Onions, Swiss Cheese with Green Chili on Grilled Rye

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

The Sethwich Chef Seth’s Creation For the Month, Grilled Marinated Yegen Ranch Beef Sliced with Criss Cut Fried Potatoes and Blue Cheese Topped with Roasted Corn Aioli

Ham, Brie Cheese and Pear Sandwich With Brie Cheese and Anjou Pear with Honey Mustard

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

Vietnamese Scrambled Egg and Baby Shrimp On Crisp Hoagie, Picked Vegetables, Cucumber and Sambal Mayonnaise

Grilled Pesto Rubbed Chicken Penne
Brushed with Pesto on Baked Penne Pasta in Pesto Cream
13.95

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

Grilled Salmon Skewer with Rice Noodles Teriyaki Fish And Tofu Skewer on Asian Noodles and Vegetables In Shoyu-Napa Broth

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

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 May 30, 2019 at 10:32 am  Leave a Comment  

June Dessert 2019

Fresh Strawberry ShortcakeOn Hot Buttered Streusel Shotcake with Whipped Cream
Lemon-White Chocolate Eclair Filled with Lemon Mousse and White Chocolate

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Hibiscus Poached Anjou Pear Raspberry Honey Drizzle and Candied Pecans

Malasadas Bread Pudding Portuguese Fried Sweetbread Pudding with Orange Butter

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

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee, Grown on the Lerma Farm in Kealakekua Kona Flown in Weekly from the Big Island Of Hawaii

Published in: on May 30, 2019 at 10:31 am  Leave a Comment  

June Dinner 2019

Starters

Albondigas Soup Traditional Mexican Meatball and Vegetable Soup in Rich Light Broth

Tempura Batter Dipped Alligator Tail In Light Tempura Batter with Cajun Tartar Sauce

Seared House Cured Beef Bacon Steak Topped with Blistered Shishito Pepper and Tomato With Strawberry-Rhubarb Honey

Grilled Hawaiian Prawn on Avocado Panna Cotta Garlic-Sambal Prawn In Kombu Dashi with Tomato, Pea Sprouts and Carrots

Mushroom and Brie Croustade Rustic Tart Filled with Mushrooms and Brie Cheese Topped with Balsamic Strawberries

Braised Pork Belly Adobo Filipino Style Braised with Garlic, Peppercorns, Vinegar and Soy with Steamed Cabbage

Tako (Octopus) Taco Grilled Octopus Leg Taco on Flour Tortilla with Napa, Pica De Gallo and Wasabi Goat Cheese
Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

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

Grilled Salmon With Creamy Wild Mushrooms Creamy Wild Mushroom Cream and Mashed Red Jacket Potatoes

Honey-Soy Glazed Pork Brisket Grilled, Brushed with Soy-Honey On Kim Chee Pears With Balsamic Drizzle, Mashed Potatoes

Seared Duck Breast with Mango  With Chardonnay- Mango-Ginger Sauce On Green Onion Fried Rice

Juliano’s Mixed Grille Loin Lamb Chop, Quail and Beef Bacon Steak With Truffle Butter and Mashed Red Jacket Potatoes

Chicken Fried Calamari Steak Topped With Baby Shrimp in Fresh Chive Cream Sauce and Smashed Red Rose Potatoes

Wok Seared Sirloin and Scallops Local Yegen Beef With Roasted Scallion Fried Rice with Ginger-Soy Infused Demi Glaze

Vera Cruz Style Shrimp and Grits Hawaiian Prawns in Tomato, Olives, Capers and Shishito Pepper Sauce on Cheesy Grits

Grilled New York Steak with Balsamic Beets Topped with Roasted Shallots and Balsamic Roasted Beets with Mashed Red Jacket Potatoes

Consuming Raw or Undercooked Meat, Poultryive, 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 – Saturday

Published in: on May 30, 2019 at 10:30 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