Gladdy273HOW TO GET TO JULIANO’S RESTAURANT!

Serving Lunch Tuesday – Friday   11:30 – 2:00

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sundays

CALL 406-248-6400 FOR RESERVATIONS

FIND US ON FACEBOOK!

Advertisements
Published in: on January 11, 2018 at 10:48 am  Leave a Comment  

January – February 2018 Dinner

 

Starters

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

Ginger Steamed Clams and Chinese Sausage With White Wine and Scallions, Topped with Toasted Bao Croutons

Hawaiian Style Baby Mussel PokeMarinated in Sesame Oil, Chili, Inamona (Roasted Kukui Nuts), Green Onion and Soy

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

Crispy Duck Confit Eggroll On Black Bean and Tomato Lomi with Mustard-Soy Dip

Potato Pancake with Prosciutto and Artichoke With Roasted Tomato and Fresh Mozzarella in Balsamic Olive Oil

Thai Battered Escargot On Marinated Vegetables in Green Tea-Ginger Vinaigrette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Wild Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy

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

Bacon Wrapped Lamb Meat Loaf On Roasted Vegetables and Tomato Lamb Jus, Smashed Potatoes

Braised Pork Braciola Rolled Pork Brisket with Proscuitto, Parsley and Cheese Braised in Creamy Tomato Sauce and Homemade Gnocchi

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts With Shiitake Fried Rice

Chicken Fried Steak and Prawns Stack Locally Raised Yegen Beef, Garlic Roasted Hawaiian Prawns on Truffle Mashed Potato and Rich Beef Gravy

Seared Pekin Duck Breast with Blood Orange With Sweet and Spicy Blood Orange Sauce and Roasted Scallion Fried Rice

Grilled New York Steak Topped With Onion and Bluecheese Crisp with Smashed Red Potato

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness. Section 3-603.0 per Riverstone Health.

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

 

Published in: on January 11, 2018 at 10:47 am  Leave a Comment  

January – February 2018 Desserts

Kona Coffee-Chocolate Dumplings Coffee and Hawaiian Chocolate Ganache Wrapped in Puff Pastry
Popcorn Pot de Creme Served Warm With Caramel Puff Corn

Haupia-White Chocolate Profiterole Coconut Pudding in Mini Cream Puff Topped With White Chocolate

Blood Orange Cream Caramel With Fresh Blood Orange and Caramel Sauce

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. Flown in Weekly From the Big Island Of Hawaii. We Have Half Pound Bags of Whole Roasted Beans for Sale Ask Your Server.

 

Published in: on January 11, 2018 at 10:47 am  Leave a Comment  

January – February 2018 Lunch

Starters and Salads

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

Cashew Crusted Chicken and Blood Orange With Blue Cheese Crumbles, Spice Roasted Cashews and Blood Orange Vinaigrette

Asian Style Grilled Steak Salad Brushed with Sweet Soy Marinate on Asian Vegetables with Green Tea-Ginger Vinaigrette

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

Grilled Fresh Catch and Cucumber Salad Marinated Cucumbers and Carrots in Creamy Tomato Vinaigrette

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

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Grilled Chicken Crispy Quesadilla With Cheddar Cheese and Bacon In Crispy Folded Tortilla

Slow Cooked Roast Beef Dip Cooked for 12 Hours with Hoisin-Sambal Glaze with Pickled Sprouts and Pot-au-Feu Broth

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

Pastrami and Swiss and Fried Egg Stack On Fresh Baked Bun with Dijon Mustard Aioli

Cheezy Grilled Mushroom Burger With Spicy Cheddar Cheese Sauce on Fresh Bun

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

Sesame Seared Fresh Hawaiian Fish On Roasted Shiitake Alfredo Linguini

Linguini with Ham, Peas and Cheese In Creamy 5 Cheese Sauce

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Section 3-603.0 per Riverstone Health.

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

 

Published in: on January 11, 2018 at 10:47 am  Leave a Comment  

December Lunch 2017

Starters and Salads

Butternut Squash-Roasted Almond Bisque With Roasted Beet Coulis, Crispy Prosciutto and Cream Fraiche

Orange Glazed Portabella And Pomegranate Salad With Brie, Blue and Farmer’s Cheese and Orange-Pomegranate Vinaigrette

Grilled Bratwurst, Gouda and Pear Salad Smoked Gouda and Fresh Pears with Honey-Mustard Dressing

Grilled Fresh Catch Ranchero Hawaiian Fish on Romaine Tossed in Peppercream Ranch Dressing With Croutons and Pecorino

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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Montana Lamb Dip Sandwich French Dip Sandwich With Locally Raised Lamb and Au Jus and Cheese

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Local Yegen Ranch Ground Beef Patty with Fried Egg and Gravy on Texas Toast

Grilled Pesto Rubbed Chicken Sandwich Brushed with Pesto Mayonnaise and Grilled with Fresh Mozzarella

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

Honey Ham and Gouda Sandwich With Smoked Gouda, Mixed Julienne Vegetables on Fresh Bun with Dijon Aioli

Swedish Meatball Sandwich With Mushroom Cream Gravy and Cheese

Grilled Fresh Hawaiian Fish of the Day On Creamy Baked Macaroni and 5-Cheese

Portabella-Artichoke-Tomato-Olives-Mushroom In Walnut Pesto Cream Tossed in Fettuccine

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

Consuming Raw or Under-cooked Meats, 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 November 30, 2017 at 10:06 pm  Leave a Comment  

December Dessert 2017

Warm Pumpkin-Pecan Cobbler With Vanilla Ice Cream
Panettone Bread Pudding Italian Christmas Bread In Lemon Custard with Rum Sauce

Classic Cream Caramel With Fresh Pomegranate and Whipped Cream

White Chocolate Ganache Eclair Stuffed with White Chocolate Ganache Mousse

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, Grown on the Lerma Farm in Kealakekua, Flown in Weekly from the Big Island Of Hawaii

 

Published in: on November 30, 2017 at 10:06 pm  Leave a Comment  

December Dinner 2017

Starters

Butternut Squash-Roasted Almond Bisque With Roasted Beet Coulis, Crispy Prosciutto and Cream Fraiche

Grilled Locally Raised Lamb Lollipop With Jalapeño and Fontina Cheese Fondue

Chinese Style BBQ Pork and Kim Chee Flatbread Grilled Flatbread, Farmers Cheese with Hot Mustard and Shoyu Aioli

Octopus Carpaccio Sliced Octopus with Lemon, Parsley, Tomatoes, Verjus, Capers and Extra Virgin Olive Oil

Red Wine Sauteed Mushroom Gratin with Beef Bacon and Pecorino Cheese Crumble, Topped with Poached Egg

Duck Satay With Spicy Peanuts Skewered Duck in Spicy Peanut Marinade with Thai Style Salad

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Maple-Macadamia Nut Glazed Chicken On Roasted Portabella with Macadamia Fried Rice

Grilled Chili-Citrus Hawaiian Prawns  Brushed with Spicy Sambal and Sweet Orange Glaze Over Pickled Basil Blossom Fried Rice

Cabernet Braised Beef Short Rib, Lamb Loin Chop and Bacon Lamb, Beef and Bacon Locally Raised and Cured in Red Wine Gravy Over Cheesy Grits

Grilled Balsamic-Honey Brushed Quails With Balsamic Cranberry and Pine Nuts, On Red Quinoa Cakes

Seared Duck Breast with Mango Sauce With Chardonnay and Mango Sauce and Pink Lentil Risotto

Beaujolais Poached Fresh Salmon With Mushroom Beurre Rouge and Smashed Red Jacket Potatoes

Grilled Pepper Crusted Pork Brisket With Pomegranate and Blue Cheese Cream and Smashed Red Skin Potatoes

New York Strip Steak Diane Classic With Mushroom-Brandy Sauce with Smashed Red Jacket Potatoes

Consuming Raw or Under-cooked Meats, 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 November 30, 2017 at 4:13 pm  Leave a Comment  

November Lunch 2017

Starters and Salads
Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

Grilled Chicken With Apples and Pomegranate  With Spicy Honey Roasted Almonds and Pomegranate Vinaigrette

Greek Style Grilled Lamb Salad Locally Raised Lamb with Cucumber, Tomato, Olive with Tangy Yogurt Dressing

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage, Cucumber and Carrots in Spicy Peanut Slaw Dressing

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

BBQ Duck Confit and Brie Sandwich Slow Cooked in Olive Oil and Herbs, with Grape Gastrique on Fresh Baked Bun

Blue Cheese-Bacon Burger Creamy Blue Cheese and Bacon on Fresh Baked Bun

Grilled Chicken and Artichoke Sandwich With Marinated Artichoke, Peppers and Fresh Mozzarella, Pepper Aioli

The Sethwich Sous Chef Seth’s Creation for the Month, Cuban Style with Pastrami, Roast Yegen Ranch Beef with Swiss and Cranberry Mustard

Bacon, Pear and Swiss Turnover Locally Cured Bacon, Fresh Pear and Swiss in Flaky Pastry

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

Grilled Fresh Hawaiian Fish  On Linguini with Tomato, Capers, Mushrooms and Lemon Butter Sauce

Hawaiian Smoked Pork Lau Lau and Tuna Poke Smoked Pork and Spinach with Tuna in Poke Marinade On Furikake Rice Bowl

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

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, Section 3-603.11 per Riverstone Health

 

 

Published in: on October 31, 2017 at 5:50 pm  Leave a Comment  

November Desserts 2017

Caramel Pumpkin Flan With Honey Roasted Pecans with Whipped Cream

Butter Roasted Apple Crisp With Vanilla Ice Cream and Whipped Cream
Kona Coffee Truffle and Shortbread Coffee Shortbread with White Chocolate
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Vanilla-Pomegranate Pastry Horn Stuffed with Vanilla-Pomegranate Mousse in Puff Pastry Horn
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 October 31, 2017 at 5:49 pm  Leave a Comment  

November Dinner 2017

Starters

Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

Caribbean Conch Ceviche with Grape Tomatoes Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn

Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Grape Gastrique and Brulee of Duck Liver Mousse

New Orleans Style BBQ Kauai Prawns Prawns in Rich Spicy Peppery Butter, and Worcestershire Sauce

Frog Leg and Lamb Sausage Etoufee New Orleans Style  Rich Stew with Steamed Rice

Octopus and Escargot Bruschetta With Tomato, Green Chili and Roasted Garlic Olive Oil on Toasted Baguette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Ragout Fine Topped With Chicken and Mushroom Ragout with Béarnaise Sauce, Roasted Potatoes

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

Locally Raised Lamb Mixed Grille Loin Chop, Sausage and Bacon Wrapped Liver with Lamb Jus and Roasted Potatoes

Blackened Sous Vide Rib Eye Locally Raised Beef Slow Cooked in Vacuum Seal, Sliced and Blackened

Seared Duck Breast with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto

Twice Cooked Orange Pork Braised in Soy Ginger, Cut and Glazed with Orange Sauce with Fried Rice

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

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes

Lamb Meatball Wellington Meat Ball with Duxelle Wrapped in Pasty on Lentils with Horse Radish Aioli

Dinner Hours 5:30 to 9:00 Wed.–Sat.

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness Section 3-603.11 Per Riverstone Health

 

 

Published in: on October 31, 2017 at 5:48 pm  Leave a Comment