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!

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Published in: on July 1, 2016 at 8:19 am  Leave a Comment  

July Lunch 2016

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables, Toasted Tortillas

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

Stir Fry Tofu and Baby Shrimp Salad With Ginger-Sesame-Scallion Vinaigrette

Spinach, Korean Fried Chicken and Cashews With Sliced Apples and Honey Roasted Cashews and Apple Vinaigrette

Grilled Fresh Catch on Iced Gazpacho Cold Soup With Shredded Tortilla and Grilled Fresh Hawaiian Fish

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

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

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

The Sethwich This Month’s Sous Chef Seth’s Creation  Crispy Fried Chicken on White Cheddar Biscuit with Fried Greens and Orange Honey Drizzle

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli

Pastrami Wrapped Hot Dog Locally Made in Shepherd, MT. Stuffed with Brie Cheese  with Grape Jelly

Tempura Battered Fresh Catch Sandwich With Nectarine Kim Chee and Tartar Sauce

Fettuccine with Kalua Pork and Braised Greens Hawaiian Style Smoked  Pulled Pork in Alfredo Sauce

Linguini with Duck Confit With Brie Cheese and Grape Tomato Cream

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

Lunch Hours Monday to Friday 11:30 – 2:00

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 July 1, 2016 at 8:19 am  Leave a Comment  

July Dessert 2016

Fresh Strawberries And Cream On Hot Torn Lemon Sponge Cake

Caramel Irish Cream Flan With Chocolate and Caramel Sauce

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Pineapple Steak Brulee Topped with Sugar and Spice, Touched with Vanilla Gelato

Dark Chocolate Terrine  Chocolate Truffle Loaf with Blue Berry 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 July 1, 2016 at 8:19 am  Leave a Comment  

July Dinner 2016

Starters

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables

Scallop and Watermelon Ceviche Lime Marinated Scallop with Spicy Watermelon Slices and Toasted Tortillas

Green Tea Smoked Frog Legs With Pickled Vegetables and Smoked Lemon Aioli

Stuffed Mushroom DeVerniero Style Stuffed with Prosciutto and Cheese in Cream Sauce

Seared Ahi Tuna  with Masago Vinaigrette On Daikon, Carrot and Beet Nest With Spicy Caviar Vinaigrette

Crispy Panko Breaded Soft Shell Crab On Lomi Lomi Tomato and Garlic-Chili Aioli

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

Pine Nut Crusted Local Goat Cheese Fresh Chevre From Belgrade,MT. with Apple Salsa and Balsamic Syrup

Entrees All Entrees Include Salad of the Day or Green Garden Salad

Prosciutto Wrapped Chicken On Cheese Tortellini with Goat Cheese Cream and Balsamic Drizzle

Crab and Macadamia Nut Crusted Salmon On Smashed Red Jacket Potatoes and Tomatoed Clam Sauce

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomatoes

Lamb Meat Balls With Torched Brie Cheese On Langoustino Risotto with Fried Greens and Micro Sprout Pesto

Seared Pekin Duck Breast with Blueberry With Gingered Blueberry Duck Confit Sauce and Roasted Scallion Fried Rice

Spicy Garlic Hawaiian Prawns  and White Cheddar Grits Kauai Prawns in Spicy Garlic and Collard Green Sauce with Cheddar and Crackling Grits

London Broil of Pork Brisket With Straw Onions and Sauce Robert,  Smashed Red Potatoes

Grilled Balsamic-Honey Brushed Quails With Balsamic Roasted Mushrooms  and Creamy Mushroom Risotto

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

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

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

Published in: on July 1, 2016 at 8:18 am  Leave a Comment  

Lunch June 2016

Starters and Salads

Artichoke & Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Parsley Coulis

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

Sunflower Seed Encrusted Chicken and  Fresh Nectarine On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Catch Spinach Caesar Spinach Caesar with Crispy Sunflower Seeds Croutons

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with 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 Pastas

all sandwiches served with fresh fruit or pasta salad

Smoked Bacon-Blue Cheese Burger On Fresh Baked Bun

Grilled Chicken and Butter Roasted Mushrooms and Swiss Cheese On Fresh Baked Bun with Mustard Aioli

Hawaiian Style Smoked Kalua Pork Wrap Smoked Pulled Pork With Spinach and Mango Salsa in Flour Tortilla

The Sethwich Sous Chef Seth’s Creation This Month, Bacon Wrapped Five Cheese Grilled Cheese Sandwich with Cheddar, Swiss, Gouda, Borsin, Provolone Cheeses.

Grilled Fresh Catch on Fried Flatbread With Pico de Gallo and Sea Bean Kim Chee and Micro Greens

Smoked Ham and Nectarine Turnover In Flaky Pastry With Smoked Gouda Cheese and Cool Dijon Ranch

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

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

Blackened Chicken With Fettuccine Alfredo Creamy Alfredo Sauce with Pecorino Romano

Lunch Hours 11:30 to 2:00 Monday – Friday
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 May 30, 2016 at 8:12 pm  Leave a Comment  

Dessert June 2016

Kona Coffee-Macadamia Nut Cannoli In Crispy Canoli Shell With Orchid Syrup

Green Tea Cream Caramel With Fresh Sliced Nectarines and Whipped Cream

Mango Smoothie Mug With House Made Granola and Berries

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Haupia (Coconut Pudding) with Fresh Pineapple Compote and Whipped Cream

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, Flown in Weekly from the Big Island Of Hawaii

Published in: on May 30, 2016 at 8:12 pm  Leave a Comment  

Dinner June 2016

Starters

Artichoke-Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Chive Coulis

Chinese BBQ Duck Risotto Creamy Rice with Wood Ear Mushroom Broth

Braised Pork Belly With Figs and Jalepeno Served With Grilled Flour Tortilla

Langoustino and Sweet Corn Flan  With Masago and Sea Bean Kim Chee and Sambal Cream Fraiche

Rabbit and Pistachio Terrine On Blood Orange Confit and Watercress Coulis

Grape Leaf Wrapped Amalthia Goat Cheese Grilled Fresh Grape Leaves with Apple-Rubarb Compote and Balsamic Syrup

Crispy Battered Soft Shell Crab On Pickled Icicle Radish with Caper Aioli

Sliced Octopus Crostini On Grilled Bread with Tomato and Stinging Nettle Concasee and Micro Greens

Entrees

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

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken with Creamed Spinach and Smashed Red Jacket Potatoes

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

Pan Roasted Salmon Grenobloise With Caper, Lemon,Tomato Butter Sauce with Croutons and Mashed Red Potatoes

Southern Fried Quail and Sweetbreads With Fried Potatoes on Fresh Greens Tossed in Green Goddess

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

Crispy Roast Duckling Nectarines With Fresh Nectarine Sauce and Toasted Almond Risotto

Pan Seared Japanese Scallops On Udon Noodles Spicy Noodles with Baby Bok Choy and Asian Vegetables Topped With Roasted Green Garlic Aioli

Grilled New York Steak with Morels With Creamy Montana Morel Gravy and Smashed Potatoes

Dinner Hours 5:30- 9:00  Wednesday – Saturday
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 May 30, 2016 at 8:12 pm  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  
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