WE ARE OPEN ON MONDAYS AND SO IS THE PATIO!

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

Published in: on June 30, 2015 at 4:22 pm  Leave a Comment  

July Dessert

Butter Roasted Mango Shortcake With Whipped Cream

Kona Coffee Creme Brulee With Caramelized Sugar

Coconut Panna Cotta With Strawberries and Rhubarb Sauce and Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Lemon Profiterole Mini Cream Puffs Stuffed With Lemon Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor By Jim
Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Estate in Kealekekua, Kona.

Published in: on June 30, 2015 at 4:13 pm  Leave a Comment  

July Lunch

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables, Toasted Tortillas

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

Crispy Smoked Chicken and Mushroom Cannelloni Salad Over Field Greens with Fresh Nectarine Vinaigrette

Grilled Fresh Catch with Spinach Fresh Spinach Leaves Tossed in Creamy Lemon Chive Dressing

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

Hawaiian Style Tuna Poke Salad Seared and Tossed in Sesame Oil, Seaweed, Scallions, Macadamia Nuts, Soy and Chilies On Fresh Greens

Grilled Chicken Breast Caesar Salad With Pecorino Romano

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

Huli Huli Chicken and Mango Sandwich Pulled Spit Roasted Chicken with Mango Curd and Bacon

The Sethwich Sous Chef Seth’s Creation This Month, Blackened Sea Bass Cheek with  Jicama Slaw and Spicy Watermelon Vinaigrette

Pastrami, Sauerkraut and Swiss Turnover In Flaky Pastry with Mustard Aioli

Roast Turkey, Avocado And Swiss Hoagie Hand Sliced Turkey Breast With Dijon Aioli on Hoagie Bun

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

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

Shredded Braised Beef and Black Bean  Cuban Style Beef and Black Bean over Fettuccine

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

Published in: on June 30, 2015 at 4:13 pm  Leave a Comment  

July Dinner

Starters

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables

Andouille Sausage and Chicken Etoufee Louisiana Style Stew in Puff Pastry Shell

Seared Salmon “Toro” Poke Hawaiian Style Marinated in Sesame, Seaweed, Nuts and Chili with Green Onions

Creole Baby Octopus Curry Spicy, Sweet Coconut Curry with Vegetables

Ropa Vieja (Shredded Beef) and Black Beans With Asiago cheese in Fried Tortilla

Almond Encrusted Frog Legs Over Jicama Slaw and Sambal Aioli

Baked Wild Mushrooms and Stinging Nettles in Parchment Baked in Paper Cases with Butter, White Wine and Tomatoes

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Huli Huli (Spit Roasted) Chicken Hawaiian Style Sweet Spicy-Soy Marinated  With Fresh Nectarine Relish and Kim Chee Fried Rice

Grilled Salmon and Strawberries With Strawberry-Balsamic Beurre Blanc, Almond-Sunflower Risotto

New Orleans Style Barbecue Hawaiian Prawns Baked in Spicy-Peppery, Worcestershire  Butter With Smashed Potatoes

London Broil of Pork Brisket With Straw Onions and Cracked Pepper Demi,  Smashed Red Potatoes

Nori Seared Scallops Dusted in Nori flakes With Wasabi-Nori Aioli with Asian Noodles Battayaki Style

Crispy Prosciutto Wrapped Sweetbread In light Batter with Lobster – Andouille Cream and Smashed Red Potato

Roast Duckling with Blueberries With Blueberry BBQ Sauce and Green Onion Fried Rice

Grilled Prime Top Sirloin of Beef Served Steak Diane Style with Mushroom and Dijon sauce With Smashed Red Potatoes

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

Published in: on June 30, 2015 at 4:12 pm  Leave a Comment  

June Lunch 2015

Starters and Salads

Chilled Watercress Vichyssoise
Creamy Cold Soup With Potatoes and Locally Grown Watercress From White Deer Ranch in Fishtail,MT Topped With Lemon Chive Coulis

Sunflower Seed Encrusted Chicken and  Fresh Nectarine
On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

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

Lemon Rosemary Roasted Chicken and Blueberry Salad
Slow Roasted Chicken with Blueberry Vinaigrette

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

Bar B-Q Pork Belly Cheddar Burger
Topped With Sliced Pork Belly in Bar BQ  on Fresh Bun

The Sethwich
Sous Chef Seth’s Creation This Month, Panko Breaded Fried Chicken With Sambal Mayonnaise, Pickled Daikon and Carrots and Borsin Cheese on Hoagie

Roast Turkey, Brie Cheese And Grapes
With Balsamic Roasted Grapes and  Honey-Balsamic Mayonnaise

Grilled Ham and Swiss on Rye
On Grilled Rye with Sauerkraut and Russian Dressing

Hawaiian Style Smoked Lamb and Spinach Quesadilla
Local Lamb Lau Lau Slow Cooked With Tangy Pineapple Salsa

Grilled Fresh Catch on Fried Flatbread
With Nectarine Salsa and Napa Cabbage Kim Chee and Micro Greens

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

Linguini with Nectarines, Pecan and Spinach
Scallion and Goat Cheese Béchamel

Grilled Chicken with Green Chile Fettuccine
Tossed in  Green Chili and Tomato Cream Sauce

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

Published in: on May 31, 2015 at 2:25 pm  Leave a Comment  

June Dessert 2015

Caramel Mango Flan
Raspberry and Caramel Sauce with Whipped Cream

Butter Roasted Nectarine Crisp
With Lots of Whipped Cream

Warm Flourless Chocolate Cake
Chantilly Cream and Chocolate Sauce

Hot Fresh Strawberry Trifle
Cake Cooked to Order with Strawberries and English Cream

Haupia (Coconut Pudding)
Haupia with Fresh Pineapple Compote and Whipped Cream

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

Now Serving Hualalai Mountain Magic Kona Coffee, Beans Flown in Weekly From the Big Island of Hawaii. Grown on the Lerma Coffee Farm in Kealakekua, Kona

Published in: on May 31, 2015 at 2:24 pm  Leave a Comment  

June Dinner 2015

Starters

Chilled Watercress Vichyssoise
Cold Locally Grown Watercress and Potato Soup, From White Deer Ranch, Fishtailh,MT. and Martinsdale, MT  Potatoes

Blackened Mero (Chilien Sea Bass) Cheeks
On Rye Points With Lobster Foie Gras Butter

Scallop and Grapefruit Seviche and Sam Adams Grapefruit Ale
Marinated in Lime-Grapefruit Juice and Jalapeño Peppers with Hawaiian Salt

Chinese Style Barbecue Pork Belly (Kau Yuk)
On Spicy Cabbage and  Steamed Bun

Braised Baby Octopus  Puttanesca
Octopus in Tomatoes, Capers, Garlic, Red Peppers and Parsley On Linguini

Baked Escargot Rockefeller
In Creamed Spinach and Bacon in Flakey Pastry Case

Smoked Hawaiian Marlin and Baby Shrimp Terrine
Cold Terrine with Lemon-Caper Aioli and Spicy Chili Oil

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Crispy Lemon Chicken
Crispy Battered Chicken With Asian Lemon Sauce with Star Anise, Green Onion Fried Rice

Mango-Chili Grilled Prawns and Smoked Kalua Pork
Hawaiian Style Pulled Smoked Pork and Kauai Prawns on Mango Fried Rice

Chicken Fried Calamari Steak
With Andouille Sausage  Cream Gravy and Smashed Red Rose Potatoes

Crispy Roast Duckling Nectarines
With Fresh Nectarine Sauce and Toasted Almond Risotto

Salt and Pepper Grilled Twin Quails
With Walnut-Ginger Butter and Fried Roasted Scallion Rice

Sesame Seared Salmon
Fresh Locally Grown Nettles and Baby Shrimp Cream on Mashed Red Jacket Potatoes

Pepper Seared Pork Brisket with Balsamic Roasted Grapes
Sliced Brisket Topped With Prosciutto and Cheese with Balsamic Roasted Potatoes

Grilled Prime Top Sirloin of Beef
Topped With Maiboch Battered Onion Rings With Smashed Red Potatoes
Dinner Hours 5:30- 9:00  Wednesday – Saturday

Published in: on May 31, 2015 at 2:23 pm  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  
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