JULIANO’S IS OPEN FOR LUNCH ON MONDAYS!

LUNCH HOURS MON-FRI 11:30-2:00

DINNER WEDS-SAT 5:30-9:00

CALL 248-6400 FOR RESERVATIONS

VOTED 2015 BILLINGS READERS’ CHOICE MOST ROMANTIC RESTAURANT!

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

Published in: on November 30, 2016 at 2:01 pm  Leave a Comment  

December Lunch 2016

Starters and Salads

Andouille Sausage and Kale Soup Hearty Soup With Andouille Sausage From Project Meats, with Potato and Chickpeas in Rich Broth

Fire Roasted Portabella And Pomegranate Salad With Brie, Blue and Farmer’s Cheese and Pomegranate Vinaigrette

Chipotle Honey Roasted Chicken and  Pear Salad With Fresh Pears and Honey-Soy Walnut and Bartlett Pear Vinaigrette

Grilled Fresh Catch on Grilled Kale Salad Marinated Green Kale in Coconut Milk and Lime and Grilled With Lime Aioli

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

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Sliced Grilled Petite Tender with Caramelized Onions and Swiss and Blue Cheese on Grilled Rye

Smoked Pit Ham and Pineapple Pretzel With Goat Cheese, Jalapenos and Grilled Frisee on Soft Pretzel with Honey Mustard

Pepperoni and Five Cheese Melt Mozzarella, Cheddar, Provolone, Romano, Swiss on Toasted Sub With Marinara Sauce

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

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

Baked Ziti with Sausage and Mushrooms Italian Sausage and Mushrooms in Marinara Sauce with Baked Cheese

Lunch Hours  11:30 A.M. to 2:00 P.M.  Monday — Friday

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 November 30, 2016 at 2:00 pm  Leave a Comment  

December Dessert 2016

Warm Pumpkin-Pecan Cobbler With Vanilla Ice Cream

Classic Cream Caramel With Fresh Pomegranate and Whipped Cream

Blueberry-Shortbread Napoleon Blueberry Cream Cheese Filling Between Lemon Shortbread

Beaujolais Poached Pear With Pastry Leaf And Salted Caramel

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, 2016 at 1:59 pm  Leave a Comment  

December Dinner 2016

Starters

Andouille Sausage and Kale Soup Hearty Soup with Andouille from Project Meats with Potato and Chickpeas in Rich Broth

Pekin Duck Confit on Portabella Risotto With Shallots and Black Pepper On Creamy Risotto

Baked Brie Cheese in Puff Pastry With Apple Gastrique and Pickled Li Hing Mui Apples

Blacken Scallops With Masago Vinaigrette On Grilled Flour Tortilla with Smelt Caviar Vinaigrette

Chinese BBQ Pork Crostini On Grilled Toast With Kim Chee and Hot Mustard

Grilled Chicken and Flathead Cherry Parfait Layered with Cabbage and Flathead Cherry Vinaigrette

Chipotle-Honey Roasted Frog Legs With Thai Style Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Romano Breaded Chicken with Pepperoni Topped with Sliced Pepperoni and Cheese on Creamy Cheese Tortellini

Baked Hawaiian Prawns DeJonge With Garlic, Parsley, Lemon and Bread Crumbs Butter with Smashed Red Potatoes

Braised Quails With Portabella Mushroom Risotto Braised in Red Wine with Rich Roasted Shallots and Portabella Sauce

Slow Cooked Rabbit in Mustard Sauce in White Wine and Mustard with Vegetables On Creamy Bacon Grits

Seared Duck Breast a la Orange Classic Orange Sauce, With Green Onion Fried Rice

Soy Glazed Pork Belly and Grilled Octopus Braised in Sweet Soy, Octopus Marinated in Miso with  Blue Cheese Quesadilla

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

Blanquette of Lamb with Wild Mushrooms Locally Raised Lamb in Rich Creamy Old Fashion French Style Stew On Fresh Cavatelli

Grilled New York Steak With Wasabi Battered Onion Rings with Wasabi Flavored Mashed Potato

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

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 November 30, 2016 at 1:58 pm  Leave a Comment  

November Lunch 2016

Starters and Salads

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

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

Fresh Grilled Hawaiian Catch of the Day On Chopped Celery, Tomato, Baby Bok Choy and Peppers in Wasabi Ranch Dressing

Buffalo Style Chicken Breast Salad Spicy Chicken With Blue Cheese and Apple 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

Mushroom- Bacon-Swiss Burger With Applewood Smoked Bacon on Fresh Baked Bun

Chopped Ham, Apple, Celery and Walnut Sandwich Waldorf Style Salad with Sweet Mayonnaise on Fresh Toasted Bun

The Sethwich Sous Chef Seth’s Creation This Month,Italian Sausage Five Cheese Pizza Sandwich

Grilled Sliced Pepper Steak and Brie Sandwich Marinated Skirt Steak With Roasted Peppers and Ranch Drizzle

Country Fried Chicken Sandwich Panko Breaded With Sambal Mayonnaise

Hawaiian Style Noodle Bowl (Saimin) In Rich Asian Broth with BBQ Chinese Pork, Eggs, Bok Choy , Nori and Scallions

Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom

Cheese Tortellini with Pumpkin and Prosciutto In Rich Creme Sauce

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 foodborne illness, Section 3-603.11 per Riverstone Health

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

Published in: on October 31, 2016 at 6:57 pm  Leave a Comment  

November Dessert 2016

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 and Truffle and Pomegranate

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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

Cranberry-Orange Pastry Horn Stuffed with Orange-Cranberry Mousse in Puff Pastry Horn

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, 2016 at 6:57 pm  Leave a Comment  

November Dinner 2016

Starters

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

Island Style Salt and Pepper Prawns With Ginger, Garlic and Salt and Pepper Seasoning On Waffle Potato Chip

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

Crispy Panko Breaded Soft Shell Crab On Pumpkin Slaw with Wasabi Ranch

Langoustino Etoufee New Orleans Style  Rich Stew with Steamed Rice

Braised Sweet and Spicy Frog Legs Sweet and Sour Pineapple Sauce with Baby Bok Choy and Carrot

Grilled Baby Octopus Crostini On Grilled Bread with Marinated Tomatoes, Artichoke and Balsamic Syrup with Pomegranate

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Prosciutto Wrapped Chicken Breast With Fig and Brie Cream, Roasted Pumpkin Risotto

Grilled Pork Brisket With Green Peppercorns Rich Creamy Brandy Peppercorn Sauce with Roasted Scallion Smashed Red Jacket  Potatoes

Bacon Wrapped Lamb Meat Loaf Local Big Timber Lamb with Roasted Mushroom Stroganoff Gravy, Smashed Potatoes

Butter Poached Fresh Salmon With Baby Shrimp Cream and Caper Smashed Potato

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

Korean Style  Skirt Steak with Roasted Hawaiian Prawns Spicy, Sweet Sesame Marinate on Fried Rice with Garlic Roasted Prawns

Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry

Kona Coffee Rubbed N.Y. Steak Rubbed With Crushed Kona Coffee Bean, Blueberry BBQ Sauce and Smashed Potatoes

Consuming raw or undercooked meats, 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 Wed.- Sat.

Published in: on October 31, 2016 at 6:56 pm  Leave a Comment  

October Lunch 2016

Starters and Salads

Oktoberfest Beer and Cheddar Soup With Bayern Oktoberfest Beer and Cream Fraiche and Spicy Pop Corn

Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese

Warm Lamb and Pear Salad Locally Grown Lamb and Feta Cheese with Pear Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Borsin Cheese and Old School Green Goddess 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

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

Grill Pastrami and Swiss on Rye On Grilled Rye Bread with Mustard Aioli and Sauerkraut Relish

The Sethwich Sous Chef Seth’s Creation for the Month, Breaded Tuna Schnitzel with Braised Oktoberfest Cabbage and Apples with Caper Sour Cream

German Style Cuban Sandwich Pulled Smoked Swinebraten, Ham, Marinated Red Cabbage, Swiss Cheese and Pickle with Whole Grain Mustard ,Under a Brick

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

Grilled Fresh Fish on Mushroom Stroganoff Over Fettuccine

Baked Ziti With Tomatoes and Five Cheeses Marinara with Provolone, Mozzarella, Romano, Chevre and Homemade Farmers Cheese

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

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 October 1, 2016 at 10:05 am  Leave a Comment  

October Dessert 2016

Pear and Walnut Strudel Wrapped in Pastry with Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Pumpkin-Brown Sugar Turnover Oven Fresh Flaky Pastry With Cinnamon Whipped Cream

Kona Coffee-Irish Cream Flan With Irish Cream Whipped Cream and Caramel Sauce

Blueberry and Brie Crumble Crumble Topped With Warm Brie Cheese

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

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Coffee Farm in Kealekekua, Kona. Shipped in Weekly From the Big Island of Hawaii.

Published in: on October 1, 2016 at 10:05 am  Leave a Comment  

October Dinner 2016

Starters

Oktoberfest Beer and Cheddar Soup Bayern Oktoberfest Beer with Cream Fraiche and Spicy Pop Corn

Sauerkraut and Bacon Croquettes Breaded Balls of Potato-Sauerkraut and Bacon with Spicy Mustard Dipping Sauce

Fresh Pumpkin Spaetzle with Prosciutto German Style Dumpling Noodles with Cranberry and Prosciutto Cream

Grilled Baby Octopus  On Potato Pancakes with Apples and Caraway Sour Cream and Balsamic Syrup

Locally Raised Lamb Stuffed Cabbage Roll Ground Lamb, Rice and Pinenuts With Paprika Tomato Gravy

Bayern Oktoberfest Beer Steamed Clams With Butter, Cream, Garlic and Herbs

Walnut Crusted Fresh Goat Cheese With Fresh Pickled Beet Jam

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

Pretzel Encrusted Chicken Breast With Sweet and Tart Roasted Pear Sauce , Potato Pancakes

Maple-Dijon Glazed Fresh Salmon On Apple Slaw with Honey Roasted Walnut and Smashed Red Jacket Potatoes

Jaeger Schnitzel Breaded Pork with Mushrooms, Onions and ‘White Wine Sauce, Smashed Red Potato

Braised Hawaiian Prawns Paprikash In Mushroom Paprika Cream on Pumpkin Spaetzle

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

Braised Quail in Bayern Beer With Apples and Mushrooms on Mushroom Risotto

Pan Fried Scallops with Pumpkin Dusted in Panko Crumbs, With Pumpkin Braised in Sweet Soy and Ginger, Tomato Risotto

Zwiebel Roast Braten Petite Tender Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

Cracked Pepper Crusted Strip Steak With Rich Shallot and Red Wine Reduction  with Smashed Red Jacket Potato

Dinner Hours Wednesday to Saturday  5:30 – 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 October 1, 2016 at 10:04 am  Leave a Comment