JULIANO’S IS RUNNING THE WINTER SCHEDULE UNTIL MAY 1ST

HOW TO GET TO JULIANO’S RESTAURANT!

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

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sundays and Mondays

CALL 406-248-6400 FOR RESERVATIONS

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Published in: on April 1, 2018 at 7:29 am  Leave a Comment  

April Lunch 2018

Starters and Salads

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Napa Kim Chee

Crispy Battered Chicken and Grapefruit On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans

Blackened Salmon Caesar Tossed in Romaine with Croutons and Pecorino Romano

Sunflower Crusted Tofu and Spinach Salad With Pickled Mushrooms, Grape Tomatoes, Garbanzos and Tangy Cucumber-Yogurt Vinaigrette

Caribbean Jerk Chicken Salad With Fried Banana Chips, Tomato, Mango, Orange, Cashew With Mango Vinaigrette

Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing

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

Apple-Cheddar-Bacon Burger With Sliced Apples, Smoked Bacon and Cheddar Cheese

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

The Sethwich Sous Chef Seth’s Creation This Month, Battered Baby Mussels Po Boy with Guacamole and Cheese

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

Grilled Teriyaki Chicken Sandwich With Swiss Cheese and Pickled Bean Sprout Tempura

Hot Ham, Mango and Fontina Cheese Fresh Mango and Creamy Fontina with Sambal Aioli

Mushroom-Green Chili Meat Balls On Linguini with Chili Marinara

Andouille Sausage and Green Peas in Cajun Cream 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 a.m. to 2:00 p.m. Tuesday — Friday

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

April Desserts 2018

Butter Roasted Anjou Pear Crisp With Vanilla Ice Cream

Strawberries and Cream with Macadamia Short Bread

Blueberry Cream Caramel With Caramel-Blueberry Compote

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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

Caramel Banana Tart Tatin Upside Down Banana Tart on Puff Pastry and Whipped Cream

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From The Lerma Estate in Kealakekua, Kona. 1/2 Pound Whole Beans also on Sale.

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

April Dinner 2018

Starters

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Spicy Napa Cabbage Kim Chee

Steamed Clams in Bayern Maibock Beer With Maibock, Tomato and Andouille Sausage

Tako (Octopus) Taco Grilled Octopus Leg Taco on Flour Tortilla with Shredded Napa and Pica De Gallo and Sambal Sour Cream

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

Roasted Duck and Green Pea Fried Rice Crisp Chinese Style Duck and Green Peas with Mustard-Soy Aioli

Baby Mussel and Tofu Poke Hawaiian Style Marinated in Sesame Oil, Seaweed, Macadamia Nuts, Soy, Ginger, Green Onions and Chili

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

Panko Dusted Softshell Crab Fried Crisp With Masago Aioli on Asian Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Strawberries With Balsamic Strawberry Beurre Blanc, Steamed Spinach and Mashed Red Potatoes

Seared Pekin Duck Breast with Pears With Anjou Pear Sauce and Roasted Scallion Fried Rice

Southern Fried Frog Legs on Andouille Sausage Etouffee Over Corn and Cheese Grits

Caribbean Jerk Marinated Pork Brisket With Spicy Orange-Jerk Sauce on Kim Chee Rice

Chicken Fried Calamari Steak Topped With Baby Mussel Cream Sauce and Smashed Red Rose Potatoes

Grilled Twin Quails With Roasted Grapes With Truffle and Pine Nut Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon With Fresh Mushroom and Dijon Cream Sauce with Mushroom Risotto

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Artichoke Heart Butter with Green Pea Risotto

Grilled New York Steak With Shiracha Battered Onion Rings with Shiacha Flavored 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 to 9:00 Wednesday—Saturday

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

March Lunch 2018

Starters and Salads

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Coconut Crusted Chicken and Mango Salad Pineapple, Mango and Orange With Mango Vinaigrette

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Grilled Fresh Catch Green Goddess Salad With Tomato and Ricotta Salata and Old School Green Goddess Dressing

Asian Ginger Chicken Salad Shredded Chicken Confit on Asian Vegetables with Ginger-Soy-Honey Vinaigrette

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

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Guacamole-Swiss Cheese Burger With Spicy Guacamole and Cheese On Fresh Baked Bun

Grilled Southwest Chicken Sandwich With Roasted Tomato, Green Chili, Cheddar Cheese and Mango-Lime Aoli

The Sethwich This Month’s Sous Chef Seth’s Creation, Breaded Beef Katsu with Shredded Cabbage and Carrots with Tonkatsu Dipping Sauce

Ground Lamb Turnover Lehfeldt Ranch Lamb and Vegetables in Gravy Wrapped in Flakey Puff Pastry

Grilled Fresh Catch Flatbread With Balsamic Roasted Beets, Ricotta Cheese and Wasabi Brie Aioli

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

Linguini With Shredded Beef Ragu Locally Raised Yegen Ranch Beef, Shredded in Tomato Gravy

Mac and Cheese with Truffle Oil With Blistered Shishito Pepper and Ham

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 February 28, 2018 at 9:37 am  Leave a Comment  

March Desserts 2018

Mango Creme Brulee Creamy Custard with Burnt Sugar Topping

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Lemon-Ricotta Panna Cotta with Blueberry Compote and Whipped Cream

Butter Scotch Pudding and White Chocolate Shortbread Cookie

Coconut Hand Pie On Coconut-Lilikoi Syrup With Whipped Cream

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. Half Pound Bags for Sale

 

Published in: on February 28, 2018 at 9:37 am  Leave a Comment  

March Dinner 2018

Starters

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Blistered Pan Roasted Shishito Peppers With Beef Jerky and Cashews

Tempura Baby Mussels with Remoulade Light Tempura Battered Pop Corn Mussels with Remoulade Sauce

Ahi Tuna Pokecado Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili and Scallions on Avocado Toast

Spam Wellington with Truffle Oil With Mushroom Duxelle Wrapped in Pastry On Balsamic-Grape Syrup

Crab Stuffed Avocado Crepe Crab Supreme in Avocado Flavored Crepe

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Mango Chicken Marinated in Spicy Mango on Thai Mango Salad with Scallion Fried Rice

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

Seared Blackened Scallops On Bacon and Corn Grits Topped with Masago and Tangy Miso Aioli

Grilled Octopus Leg and Thai Battered Quail Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Pan Fried Calamari Steak Piccatta With Lemon-Caper-Tomato Butter Sauce On Linguini with Garlic Chips and Olive Oil

“Elephant Ear” of Pork Breaded Chicken Fried Pork with Cream Gravy and Mashed Yukon Golds

Seared Duck Breast with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase your Risk of Foodborne Illness. Section 3-603.11 per Riverstone Health

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

 

Published in: on February 28, 2018 at 9:36 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