JULIANO’S IS NOW OPEN ON MONDAYS AND SO IS THE PATIO!

Find us on Facebook  https://www.facebook.com/pages/Julianos-Restaurant/110024602354966

Published in: on May 1, 2015 at 6:28 am  Leave a Comment  

Desserts May 2015

Butter Roasted Apple Turnover Hot Fresh Out of the Oven with Whipped Cream

Blueberry-Malbec Cobbler With Vanilla Ice Cream,
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Strawberry Canoli Strawberry Cream in Crispy Shell with Fresh Strawberries
Kona Coffee-White Chocolate Éclair Kona Coffee Mouse in White Chocolate Brushed Pastry
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor By Jim
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 1, 2015 at 12:01 am  Leave a Comment  

Lunch May 2015

Starters and Salads

Creamy Montana Stinging Nettle Bisque Nettles From White Deer Ranch Fishtail, MT with Cheese Tortellini and Lemon Aioli
Fresh Mozzarella-Grape Tomato-Spinach Tossed in Herbed Vinaigrette with Balsamic Syrup
Grilled Fresh Catch of the Day Salad Over  Avocado, Mango, and Tomato with Sweet and Tart Peanut  Vinaigrette
Seed and Nut Crusted Chicken and Strawberry Encrusted in Sunflower, Fennel, Poppy Seed, Peanuts, Walnuts and Almonds With Strawberry 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

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Chicken Confit and Brie Sandwich Slow Cooked in Olive Oil and Herbs, with Dried Cherry Compote on Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Napa with Wasabi Tatare Sauce
The Sethwich Sous Chef Seth’s Sandwich of the Month, Sliced Locally Raised Yegen Beef with Green Chile-Melty Cheese Sauce With Avocado and Tomato On a Green Chile and Cheese Bagel

Grilled  Lamb and Roasted  Tomato Pizza With Goat Cheese and Cucumber-Yogurt Sauce
Apple Cheddar Bacon Burger With Sliced Apples, Smoked Bacon and Cheddar Cheese

Mango, Watermelon, Walnut and Prosciutto In Creamy Alfredo on Linguini
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Baked Ziti Florentine with Grilled Chicken

Lunch Hours Mon.-Fri. 11:30 to 2:00

Published in: on May 1, 2015 at 12:01 am  Leave a Comment  

Dinner May 2015

Starters

Creamy  Montana Stinging  Nettle Bisque Nettles From White Deer Ranch Fishtail, MT With Cheese Tortelini and Lemon Aioli
Blackened Mero (Chilien Sea Bass) Cheeks On Rye Points With Lobster Foie Gras Butter
Slow Cooked Baby Octopus on Potato Cakes With Sambal Chili Flavored Borsin Cheese and Kim Chee on Potato Pancakes

Kona Coffee Crusted Rocky Mountain Elk Medallion With Warm Cranberry Vinaigrette
 Goat Cheese Sushi with Tofu Poke Goat Cheese From Belgrade, MT, Wrapped in Nori With Avocado and Tomatoes with Hawaiian Style Tofu

Escargot Stuffed Mushroom In Pastry  With Garlic, Pecorino Cream
Hot Biscuit With Cranberry Wild Boar Sausage With Creamy Proscuitto Gravy
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pecan Crusted Chicken With Brie Cheese Melted Brie with Lemon Marmalade and Preserved Lemon Mashed Potatoes
Seared Scallops in Puff Pastry Shell On Fresh Spring Vegetable Compote With Green Chile-Lime Cream
Italian Mixed Plate with Pesto Roasted Potatoes Pork Parmigiana, Chicken Cacciatore and Scampi Serrafina with Caponata
Crisp  Roast Duckling a la Orange Classic Orange Sauce, With Green Onion Fried Rice
Maple-Balsamic Grilled Twin Quails Marinated in Balsamic Maple Syrup With Apple Cider Sauce and Apple Risotto
Sesame Seared Pork Brisket and Softshell Crab Tempura Softshell with Spicy Teriyaki and Kim Chee Fried Rice
Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Fennel and Mushroom, Mashed Red Rose Potatoes
Grilled New York Steak Topped With Fresh Mozzarella and Grape Tomatoes, Mashed Red Potatoes
Dinner Hours Wednesday To Saturday 5:30-9:00

Published in: on May 1, 2015 at 12:01 am  Leave a Comment  

Lunch April 2015

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With 4 Cheeses and Potatoes

Juliano’s Charcuterie Plate Duck Foie Gras Mousse, Elk Terrine, Country Chicken Pate’, Oxtail and Peanut Gelee, Spicy Kim Chee

Fire Roasted Portabella Panzanella Salad Italian Bread Salad with Toasted Focaccia Croutons, Tomato,  Peppers and Cheese in Italian Dressing

Korean Beef and Vegetable Salad  Marinated Bulgogi Style With Carrots, Cabbage, Tomato, Cucumbers and Cilantro with Spicy Peanut Vinaigrette

Grilled Fresh Catch  and Cucumber Salad Marinated Cucumbers and Carrots in Lemon-Dill Vinaigrette

Seared Peppered  Ahi Tuna Salad Tuna Steak 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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Grilled Chicken and Prosciutto Sandwich With Fontina Cheese  and Honey Mustard

The Sethwich This Month’s Sous Chef Seth’s Creation of Grilled Cheesy  Sliced Chinese BBQ Pork, Spicy Mustard Cream Cheese, Avocado Sprouts and Kim Chee

Blackened Tuna and Mango Melt With Swiss Cheese On Fresh Baked Bun

Avocado, Bacon, Swiss Burger On Fresh Baked Bun

French Country Chicken Pate Sandwich Chicken and Pork Loaf with Dijon Mustard, Goat Cheese and Red Cabbage

Grilled Cheesy Ham and Egg Sandwich With Fontina, Swiss and Cheddar and Sliced Smoked Ham on Rye

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

Grilled Chicken With Apples and Bleu Cheese Over Creamy Linguini in Bleu Cheese Alfredo

Grilled Fresh Fish Skewer On Lo Mein Teriyaki Fish and Tofu Skewer on Asian Noodles and Vegetables In Shoyu-Napa Broth

Lunch Hours  11:30 a.m. to 2:00 p.m.  Monday — Friday

Published in: on March 31, 2015 at 4:34 pm  Leave a Comment  

Desserts April 2015

Coconut-Lime Bread Pudding With Toasted Coconut and Rum and Raisin Cream

Caramel Apple-Walnut Lumpia Spingroll Wrapped, Fried with Vanilla Ice Cream

 Roasted Mango Flan Raspberry and Caramel Sauce with Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Fresh Strawberry Sabayon Brulee Rich, Creamy Egg and White Wine Sauce

Kona Coffee Affogato Italian Dessert of Vanilla Ice Cream With Iced Kona Coffee and Shaved Bitter Sweet Chocolate 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 March 31, 2015 at 4:20 pm  Leave a Comment  

Dinner April 2015

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Four Different Cheeses and Red Rose Potatoes

Juliano’s Charcuterie Plate Duck Foie Gras Mousse, Elk Terrine , Country Chicken Pate, Ox Tail and Peanut Gelee. with  Spicy Kim Chee and Toasted Honey Walnus

Fried Crab and Octopus Risotto Balls Breaded Rice, Crab, Octopus and Cheese  with Spicy Preserved Lemon Aioli

Kona Coffee Crusted Rocky Mountain Elk Medallion With Warm Cranberry Vinaigrette

Grilled Tuna and Prosciutto Skewers With Fresh Tomato, Pickled Sprouts and Lime-Ponzu Aioli

House Made Gnocchi and Brie Cheese Italian Potato Dumpling with Smoked Apple Cream and Brie Chunks

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

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

Caramelized Pineapple Glazed Duckling With Tart and Sweet Pineapple and  Pepper Sauce with Scallion Fried Rice

Grilled Lamb Loin Chop and Quail  Locally Raised Lamb With Roasted Shallot and Cabernet Butter, Smashed Red Potatoes

Butter Steamed Scallops With Fennel With Tomato and Fennel Butter and Creamy Tomato Risotto

Chardonnay Poached Salmon and Scramble Eggs Mushroom White Wine Cream, Roasted Scallion Mashed Potatoes

Blackened Pork Brisket Guacamole Sliced and Glazed with Guacamole on Black Bean Rice with Spicy Mango Puree

Calamari Steak Stuffed With Salmon Mousse With Baby Shrimp and Caper Cream Sauce with Mashed Red Rose Potatoes

Grilled New York Henry IV Topped With Mushrooms and Artichoke and Bearnaise Sauce

Braised Locally Raised Beef in Sangiovese Slow Braised in Red Wine with Roasted Vegetables on 5-Cheese Mac and Cheese

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

Published in: on March 31, 2015 at 4:16 pm  Leave a Comment  

Dinner March 2015

Starters

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon, Cilantro and Scallions

Duck Liver Mousse Creme Brulee Savory Foie Gras Mousse Custard, Brulee Topping with Orange Confit

Negima Yakitori (Chicken and Scallion Skewers) Street Style Grilled in Sweet Soy Marinade with Spicy Buffalo Pop Corn

Seared Ahi Poke Rare Ahi Tossed With Green Onions, Seaweed, Macadamia Nuts, Hot Peppers and Sesame Oil

Chinese Style BBQ Pork Flatbread Steamed Flatbread With Sprouts and Kim Chee and Spicy Mustard

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

Grilled Apricot and Cranberry Wild Boar Sausage On Spicy Cranberry Cous Cous

Entrees  –   All Entrees Include Green Garden Salad

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

London Broil of Locally Raised Beef Local Yegen Beef With Straw Onions and Mashed Red Rose Potatoes

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

Almond Encrusted Salmon and Strawberries With Strawberry-Balsamic Beurre Blanc, Smashed Red Jacket Potatoes

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

Crispy Roast Duckling with Mango Sauce With Ripe Mango Sauce and Pickled Ginger Risotto

Montana Raised Lamb Three Ways Grilled Lamb Loin Chop, Chinese Style BBQ Ribs and Savory Lamb Turnover with Potatoes

Butter Crusted New York Steak Pan Seared with Roasted Shallot and Parsley Butter, Smashed Red Potatoes

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

Published in: on March 1, 2015 at 7:16 am  Leave a Comment  

Dessert March 2015

Strawberry Streusel Short Cake Fresh Strawberries and Walnut Streusel Cake

 

Champagne Poached Pear With Honey Pecan Cream and Salted Caramel Sauce

 

Apple Cake Napoleon Sandwich With Vanilla Ice Cream and Butter Scotch Mousse

 

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

 

Green Tea Cream Brulee With Rice Cracker and Whipped Cream

 

Caramel Mango Tart Tatin Up Side Down Mango Tart with Whipped Cream

 

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

Published in: on March 1, 2015 at 7:08 am  Leave a Comment  

Lunch March 2015

 

Starters and Salads

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon and Scallions

Honey-Balsamic Shiitake Spinach Salad With Sliced Apples,  Blue Cheese, Walnuts and Apple Vinaigrette

Asian Style Cobb Salad Teriyaki Chicken, Boiled Egg, Beef Bacon, Blue Cheese, Tomato and Sesame-Ginger-Soy Vinaigrette

Caribbean Jerk Chicken Salad With Jerk Fried Coconut Croutons, Mango, Orange, Cashew  With Mango Vinaigrette

Seared Peppered  Ahi Tuna Salad Tuna Steak in Cracked Peppers and 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 PastasAll sandwiches served with fresh fruit or pasta salad

Meatloaf Club Sandwich Made With Yegen Ground Beef and Beef Bacon With Horseradish Mayonnaise

Grilled Chicken with Shiitake Mushrooms With Fontina Cheese on Fresh Baked Bun

The Sethwich  Sous Chef Seth’s Creation This Month, Pesto Rubbed Grilled Eggplant, Tomato, Artichoke Heart  and Provolone Cheese Stacked on English Muffin with Borsin Herb Cheese Spread

Kim Chee-Teriyaki Cheese  Burger With Swiss Cheese and   House Made Kim Chee

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

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

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

Fresh Salmon Meat Balls on Fettuccine With Rich Creamy Alfredo Sauce

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

Published in: on March 1, 2015 at 12:00 am  Leave a Comment  
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