JULIANO’S IS OPEN FOR DINING SERVICE AND SO IS THE PATIO! REQUIRED SOCIAL DISTANCING PROTOCOL IS IN PLACE. TAKEOUT IS AVAILABLE.


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 OR TAKEOUT

FIND US ON FACEBOOK!

Published in: on August 31, 2020 at 9:20 am  Leave a Comment  

SEPTEMBER LUNCH 2020

Starters and Salads

Creole Okra and Sausage Gumbo
Creole Style Gumbo with Tomato, Peppers and Rice
8.95

Grilled Chicken Greek Salad
With Cucumber, Tomato, Olives, Feta Cheese in Herb Vinaigrette
12.95

Pretzel Crusted Fresh Catch Salad
With Tomato and Blistered Shishito, Poppy Seed Honey Mustard Dressing
14.95

Crispy Battered Chicken and Grapefruit
On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans
12.95

Hibachi Teriyaki Meatball Salad
Grilled Meatballs with Mango-Ginger Soy Vinaigrette
12.95

Seared Peppered Ahi Tuna Salad
Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
13.95

Grilled Chicken Breast Caesar Salad
With Pecorino Romano
12.95

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Grilled Tri-Tip of Beef Sandwich
Drizzled with Chimichurri and Swiss Cheese
13.95

Marinated Tomato-Provolone Burger
Grilled Burger with Blue Cheese Seasoned Marinated Tomato and Provolone Cheese
13.95

The Sethwich
Chef Seth’s Creation for the Month, BBQ Pulled Pork Turnover,With Goat Cheese and Pickled Jalepenos Sealed in Flaky Pastry Shell
13.95

Hot Ham, Grilled Apples and Brie Sandwich
With Mustard Aioli on Fresh Baked Bun
13.95

Grilled Lamb and Feta Pizza
Lamb From Lavina, MT With Feta Cheese and Roasted Tomato and Cucumber
13.95.

Crispy Thai Battered Chicken Breast
With Fettuccine Tossed in Lemon-Soy and Olive Oil
14.95

Ahi Tuna Pokecado
Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili, Scallions with Avocado and Mango Over Ginger-Soy Rice Noodles
14.95

Fettuccine with Mushroom Trifolati
Slow Cooked Mushrooms and Shallots in Olive Oil with Pecorino Romano and Truffle Cream Cheese
14.95

Lunch Hours Monday to Friday 11:30 to 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 August 31, 2020 at 9:19 am  Leave a Comment  

SEPTEMBER DESSERT 2020

Buttered Apple Strudel
Pastry Wrapped With Cinnamon Whipped Cream
Seven Dollars and Fifty

Steamed Orange Marmalade Pudding
With Toffee and Whipped Cream
Seven Dollars and Ninety Five

Warm Flourless Chocolate Cake
Chantilly Cream and Chocolate Sauce
Seven Dollars and Ninety Five

Rhubarb-Strawberry Tart Tatin
Upside Down Tart with Ice Cream
Seven Dollars and Ninety Five

Kona Coffee-White Chocolate Canolis
With Almonds in Crispy Fried Pastry
Seven Dollars and Ninety Five

Special Cheese Cake Du Jour
Ask Your Server Today’s Flavor
Seven Dollars and Ninety Five

Now Serving Hualalai Mountain Magic Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona

Published in: on August 31, 2020 at 9:19 am  Leave a Comment  

SEPTEMBER DINNER 2020

Starters

Creole Okra and Sausage Gumbo
Creole Style with Tomatoes, Peppers and Rice
Eight Dollars and Ninety Five

Watermelon Gazpacho with Scallop Seviche
Marinated Scallop in Lime and Peppers with Creme Fraiche
Nine Dollars and Ninety Five

Wok Fried Calamari Tempura
Battered Tentacle and Rings With Pickled Jalapeno Calypso Dipping Sauce
Nine Dollars and Ninety Five

Hawaiian Style Shrimp Poke
Seared Gulf Shrimp Tossed with Sesame Oil, Green Onions, Seaweed, Inamona and Soy on Waffle Potato Chips
Ten Dollars and Ninety Five

Pulled Pork and Kim Chee Stuffed Mushroom
With Cream Cheese and Spicy Kim Chee Cream
Nine Dollars and Ninety Five

Pan Fried Crab Cakes
With Avocado Crema and Roasted Pepper Aioli
Twelve Dollars and Ninety Five

Blistered Pan Roasted Shishito Peppers
With Prosciutto and Lime Butter
Nine Dollars and Ninety Five

Sliced Smoked Lamb Heart
With Lamb Bacon on Blue Cheese Marinated Tomatoes
Nine Dollars and Ninety Five
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken in Cherry Sauce
Sweet and Spicy Cherry Sauce with Scallion and Goat Cheese Risotto
Twenty Eight Dollars and Ninety Five

Stuffed Boneless Pork Chop
Stuffed with Pretzel and Sausage Stuffing with Dried Fig Sauce and Mashed Red Jacket Potato
Twenty Nine Dollars and Ninety Five

Asian Glazed Pork Belly and Grilled Octopus
Braised in Sweet Soy, Octopus Marinated in Miso with Blue Cheese Lasagne
Thirty Dollars and Ninety Five

Duck Leg Confit with Apples and Walnuts
Braised in Apples, Walnuts, Maple Bacon and Red Wine On Apple Risotto
Twenty Nine Dollars and Ninety Five

Grilled Salmon and Balsamic Strawberries
With Strawberry-Balsamic Beurre Blanc and Mashed Red Jacket Potatoes
Thirty Dollars and Ninety Five

Hawaiian Prawns in Tomato-Capers and Olives
Baked In Olive Oil and Garlic and Feta With Tomato Risotto
Thirty Two Nine Dollars and Ninety Five

Kona Coffee Rubbed N.Y. Steak
Rubbed With Crushed Kona Coffee Bean, With Locally Picked Black Currant Demi Glaze
Thirty Three Dollars and Ninety Five

Stacked Beef Medallion and Crab Cake
On Truffle Mashed Potato with Roasted Shallot Sauce
Thirty Four Dollars and Ninety Five

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

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 August 29, 2020 at 9:07 pm  Leave a Comment  

AUGUST DESSERT 2020

Passion Fruit Caramel Flan
Passion Fruit Caramel Sauce on Traditional Custard
Seven Dollars and Ninety Five

Strawberry-Rhubarb Cobbler Sundae
On Vannila Ice Cream
Seven Dollars and Ninety Five

Warm Flourless Chocolate Cake
Chantilly Cream and Chocolate Sauce
Seven Dollars and Ninety Five

Salted Caramel Apple Crisp
With Ice Cream
Seven Dollars and Ninety Five

White Chocolate Pastry Horn
Stuffed with White Chocolate Mousse with Summer Berries in Puff Pastry Horn
Seven Dollars and Ninety Five

Special Cheese Cake Du Jour
Ask Your Server Today’s Flavor
Seven Dollars and Ninety Five

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona. Roasted and Flown in Weekly.

Published in: on July 31, 2020 at 8:54 pm  Leave a Comment  

AUGUST LUNCH 2020

Starters and Salads

Chilled Cream of Cucumber Soup
Cool Summer Soup, Cucumbers From Kate’s Garden With Spicy Kim Chee
7.95

Blackened Fresh Catch and Watermelon
On Spicy Watermelon Salad with Feta Cheese
14.95

Grilled Chicken California Salad
With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Farmers Cheese
13.95

Seared Peppered Ahi Tuna Salad
Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
13.95

Grilled Calamari and Arugula Salad
Tubes and Tenticles with Potato and Tomato on Arugula with Caper Vinaigrette
13.95

Crispy Battered Chicken and Grapefruit
On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans
12.95

Grilled Chicken Breast Caesar Salad
With Pecorino Romano
12.95
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
13.95

Grilled Chicken Breast Muffeletta
Topped With Olive, Garbanzo and Artichoke Hearts and Swiss
13.95

The Sethwich
Chef Seth’s Creation For the Month, Grilled Marinated Chicken and Broccoli Poke with Mango, Springroll Wrapped
13.95

Italian Roast Pork Sandwich
With Provolone and Braised Greens
13.95

Beer Battered Fresh Fish Sandwich
Bayern Beer Batter, On Red Cabbage Slaw with Caper Tatar Sauce
14.95

Stir Fried Basil Beef Lettuce Wrap
With Vegetables and Rice Noodles Wrapped in Greybull Valley Butter Lettuce
14.95

Smoked Sausage and Chicken Etouffee
New Orleans Style Sauce Over Linguini
14.95

Crispy Thai Battered Chicken Breast
With Fettuccine Tossed in Lemon-Soy and Olive Oil
14.95

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 – 2:00 Monday to Friday

Published in: on July 31, 2020 at 8:52 pm  Leave a Comment  

AUGUST DINNER 2020

Starters

Chilled Cream of Cucumber Soup
Cool Summer Soup, Cucumbers From Kate’s Garden With Spicy Kim Chee
Seven Dollars and Ninety Five

Baja Seafood Cocktail
Baby Shrimp, Chop Scallop, Octopus, and Clams in Pico De Gallo and Tortilla Chips
Ten Dollars and Ninety Five

Crispy Grits with Blue Cheese and Honey
Butter Fried with Spicy Roasted Whole Almonds
Eight Dollars and Ninety Five

Wok Charred Shishito Peppers with Currants
Blistered with Ginger-Lime-Soy and Red Currant Jelly
Nine Dollars and Ninety Five

Fresh Grape Leaf Wrapped Smoked Salmon
Grape Leaves From Paul’s Back Yard With Ginger Beurre Blanc
Nine Dollars and Ninety Five

Buffalo Style Squid Rings and Tentacles
Spicy Buffalo Wing Sauce With Crisp Celery Salad and Blue Cheese
Nine Dollars and Ninety Five

Escargot Stuffed Mushroom
In Garlic-Pernod Butter and Parsley Gratin
Ten Dollars and Ninety Five
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Stuffed Pork Chop With Apricot and Brie
Boneless Pork Chop with Almond Breading and Apricot Demi Glaze
Twenty Nine Dollars and Ninety Five

Crisp Thai Battered Chicken Breast and Sweet Chili Hawaiian Prawns
Over Kung Pau Noodles and Sesame Braised Greens
Thirty One Dollars and Ninety Five

Filipino Style Pork and Chicken Adobo
Braised Chicken and Pork in Vinegar, Garlic, Soy, And Black Pepper Served With Fried Rice
Twenty Eight Dollars and Ninety Five

Seared Duck Breast Pineapple and Passion Fruit
Passion Fruit and Pineapple Sauce With Green Onion Fried Rice
Thirty Dollars and Ninety Five

Salmon Encrusted in Seeds and Nuts
With Spicy Orange Cream on Sunflower Kernel Risotto
Thirty Dollars and Ninety Five

Grilled Marinated Tri Tip of Beef
With Chimichurri and Dijon-Sweet Tomato Reduction and Mashed Red Jacket Potatoes
Thirty Two Dollars and Ninety Five

Honey-Balsamic Grilled Twin Quails
Marinated in Balsamic-Honey With Pecan Butter and Pecorino Risotto
Thirty Dollars and Ninety Five

Bacon Wrapped Filet Mignon
With Foie Gras Butter With Crispy Shallots and Mashed Red Jacket Potatoes
Thirty Four Dollars and Ninety Five

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 – 9:00 Wednesday to Saturday

 

Published in: on July 31, 2020 at 8:49 pm  Leave a Comment  

JULY DINNER 2020

Starters

Chilled Mixed Summer Melon Soup

With Crispy Prosciutto, Spicy Pickled Cantaloupe and Cream Fraiche
Eight Dollars and Ninety five

Foie Gras Mousse Creme Brulee

Savory Duck Liver Mousse Custard, Brulee Topping with Apple Confit
Nine Dollars and Ninety Five

Escargot and Prosciutto in Roasted Garlic Cream
Over Savory Herbed Biscuit
Ten Dollars and Ninety Five

Grilled Calamari Tubes and Tentacles
Brushed with Olive Oil With Arugula, Grilled Lemon and Pickled Jalepeno
Nine Dollars and Ninety Five

Crab Cake Stuffed Avocado Crepe
Crab Cake in Avocado Flavored Crepe with Shrimp Gravy
Twelve Dollars and Ninety Five

Fresh Mozzarella, Grilled Tomato and Grilled Artichoke Hearts
On Grilled Local Greens and Balsamic Syrup With Black Pepper-Fritos Short Bread
Nine Dollars and Ninety Five

Butterflied Shrimp and Bacon
Dipped in Eggs and Wok Fried on Kim Chee Napa Cabbage
Twelve Dollars and Ninety Five
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken Breast with Peaches
Glazed with Balsamic Grilled Peaches and Almond Risotto
Twenty Eight Dollars and Ninety Five

Blackened Crispy Skin Gold Band Snapper
Flown in From Bali, Rolled in Spicy Cajun Seasoning On Creamed Corn, Smashed Bacon Potato
Thirty One Dollars and Ninety Five

Seared Duck Breast with Blackberries
With Fresh Blackberry Sauce and Green Onion Fried Rice
Twenty Nine Dollars and Ninety Five

Chardonnay Poached Salmon and Scrambled Eggs
Mushroom White Wine Cream, Roasted Scallion Mashed Potatoes
Thirty Dollars and Ninety Five

Southern Fried Twin Quails
With Sweet Corn Fritters and Honey – Bleu Cheese Dip
Thirty One Dollars and Ninety Five

Grilled Marinated Tri Tip of Beef
Marinated in Balsamic Herb de Provence, Sliced with Battered Mushrooms and Onions Demi Glaze and Mashed Red Jacket Potatoes
Thirty Two Dollars and Ninety Five

French Onion Smothered Pork Chop
Onion Pan Gravy and Cheese with Mashed Red Jacket Potatoes
Twenty Nine Dollars and Ninety Five

Calamari Steak Piccatta
Dipped in Eggwash Topped with Caper-Lemon and White Wine Butter, Linguini Aglio Olio
Twenty Nine Dollars and Ninety Five

Grilled New York Steak
Topped With Gorgonzola Cheese and Shallot Butter and Mashed Red Potatoes
Thirty Four Dollars and Ninety Five

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 June 30, 2020 at 2:01 pm  Leave a Comment  

JULY DESSERTS 2020

Strawberry-Rhubarb Chiffon Pie Locally Grown Rhubarb From Kate’s Garden
Seven Dollars and Ninety Five

Brown Sugar Peach Short Cake Brown Sugar Soaked Peaches with Whipped Cream
Six Dollars and Ninety Five

Lemon Canolis with Berries Stuffed with Lemon-Ricotta Cream
Seven Dollars and Ninety Five

Churros Ice Cream Sandwich Fried Dough in Cinnamon and Sugar with Peach Compote
Seven Dollars and Ninety Five

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Seven Dollars and Ninety Five

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

Seven Dollars and Ninety Five

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

 

Published in: on June 30, 2020 at 2:00 pm  Leave a Comment  

JULY LUNCH 2020

Starters and Salads

Chilled Mixed Summer Melon Soup
With Crispy Prosciutto, Spicy Pickled Cantaloupe and Cream Fraiche
8.95

Grilled Chicken California Salad
With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Farmers Cheese
13.95

Chopped Avocado and Salmon Salad
Tomato, Orange and Cabbage, Fried Tortillas, with Gazpacho Vinaigrette
13.95

Crispy Battered Chicken and Grapefruit
On Fresh Greens With Citrus Vinaigrette and Honey Roasted Pecans
12.95

Grilled Fresh Pacific Catch Louis Salad
With Boiled Eggs, Tomato, Lemon and Louis Dressing
14.95

Seared Peppered Ahi Tuna Salad
Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
13.95

Grilled Chicken Breast Caesar Salad
With Pecorino Romano
12.95
Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

BBQ Ham and Cheddar Burger
On Fresh Baked Bun
13.95

Tuna and Avocado Poke Tostada
Marinated Seared Tuna and Avocado on Crispy Menlo Skins with Chili-Lime Aioli
13.95

The Sethwich
Chef Seth’s Creation For the Month, Grilled Marinated Pork Brisket Sliced with Arugula, Caramelized Onions and Blue Cheese, Frito Corn Chip Mayonnaise
13.95

Pulled Lamb Taco on Fried Bread
With Corn and Avocado Salsa, Cabbage, Radish, Sour Cream and Grated Cheese
13.95

Hot Ham and Torched Brie Cheese Sandwich
With Mango Gastrique on Fresh Toasted Bun
12.95

Grilled Chicken Club Sandwich
With Bacon and Swiss Cheese, Peppered Mayonnaise on Toasted Bun
12.95

Orechiette Pasta with Roast Chicken
In Arugula and Grilled Mushroom Cream with Romano
14.95

Korean Style BBQ Beef and Kim Chee
On Fresh Pasta Rags (Hand Torn Pasta) with Sprouts and Napa
14.95

Crispy Thai Battered Chicken Breast
With Fettuccine Tossed in Lemon-Soy and Olive Oil
14.95

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 June 30, 2020 at 1:59 pm  Leave a Comment