WINTER HOURS!! JULIANO’S WILL BE CLOSED ON MONDAYS UNTIL APRIL. LUNCH HOURS TUES-FRI 11:30-2:00 DINNER WEDS-SAT 5:30-9:00.

VOTED 2015 BILLINGS READERS’ CHOICE MOST ROMANTIC RESTAURANT! 

Published in: on January 10, 2016 at 12:08 pm  Leave a Comment  

JULIANO’S WILL BE OPEN FOR VALENTINE’S DAY! CALL 248-6400 FOR RESERVATIONS

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

Published in: on January 10, 2016 at 12:07 pm  Leave a Comment  

Lunch January-February 2016

Starters and Salads

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms
Caribbean Conch and Baby Shrimp Ceviche Marinated in Lime Juice and Jalapeno Pepper with Diced Tomato on Field Greens
Almond Crusted Chicken and Blood Orange With Blue Cheese Crumbles  Spice Roasted Almonds and Blood Orange Vinaigrette
Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis 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 Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Apple-Swiss-Bacon Burger With Sliced Apples, Smoked Bacon and Swiss Cheese
Open Faced Ham and Fontina Cheese Fondue With Fried Egg on Fresh Baked Bread
Sliced Seared Tuna Bagel Sesame Bagel with Wasabi-Soy Cream Cheese and Pickled Ginger
Chicken and Mushroom Marsala Sandwich Sauteed with Marsala Sauce on Fresh Bun

Ground Lamb Turnover Lamb and Vegetables in Gravy Wrapped in Flakey Puff Pastry
Grilled Fresh Fish of the Day Puttanesca Over Linguini tossed in Tomato, Capers, Olive , Parsley and Crushed Red Peppers
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Sesame Seared Salmon on Udon Noodles Dashi Butter and Vegetables Tossed Udon Noodles

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health

 

Published in: on January 10, 2016 at 12:07 pm  Leave a Comment  

Dessert January-February 2016

Banana-Pecan Bread Pudding With Salted Caramel and Kona Coffee-Chocolate Ganache
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Caramel Pumpkin Flan Dark Caramel with Whipped Cream
Lemon “Papillon” Napoleon Lemon Mousse on Flaky Butterfly Pastry
Hot Fresh Pear Dumpling in Flaky Puff Pastry With Vanilla Ice 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. 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 10, 2016 at 12:07 pm  Leave a Comment  

Dinner January-February 2016

Starters

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms

Creamy Roasted Langoustino Risotto With Roasted Garlic Broth and Thai Chili Oil
Chinese BBQ Pork Belly On Fontina Fondue Fresh Pears and Steamed Bun
Caribbean Conch Ceviche with Avocado Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn
White Noise Steamed Clams Uberbrew Hefeweizen Steamed With Garlic, Ginger, Scallions and Fresh Tomato
Grape Leaf Wrapped Goat Cheese Grilled Fresh Grape Leaves with Tomato-Jalepeno Jam

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Fried Chicken with Goat Cheese and Figs Stuffed With Amalthia Chevre and Red Wine Fig Sauce with Mashed Red Jacket Potatoes

Balsamic-Blood Orange Glazed Duck With Spicy, Sweet and Tart Blood Orange Sauce , Green Onion Fried Rice
Roasted Hawaiian Prawn and Mac and Cheese On Creamy Macaroni in Five Cheese Sauce, Roasted Garlic Butter Brushed  Prawns
Fried Twin Quails in Spicy Salt Asian Spiced Salt with Soy-Lemon-Ginger Glaze with Scallion Fried Rice
Grilled Pork Brisket with Irish Bacon Sauce Roasted Garlic Rubbed Pork with Crispy Irish Bacon Cream and Irish Bacon Risotto

Nori Seared Scallops Dusted in Nori flakes With Wasabi-Nori Aioli with  Batayaki Style Noodles
Mixed Plate of Chicken, Pork and Fish  Korean Chicken, Pork Katsu, and Grilled Fresh Hawaiian Fish With Kim Chee Fried Rice and Macaroni Salad
Green Chile-Tomato Salsa Baked Salmon Spicy Salsa Glazed With Lime Cream, Cheddar Cheese -Tomato Risotto

New York Strip Steak Diane Classic With Mushroom-Brandy Sauce with Scallion Mashed Potatoes

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health

 

Published in: on January 10, 2016 at 12:06 pm  Leave a Comment  

December Lunch Menu 2015

Starters and Salads

Polynesian Seafood Chowder Rich Coconut Creamy Goodness  with Spinach and Seafood

Baby Shrimp And Avocado Cocktail Old School Style Oregon Baby Shrimp and Diced Avocado in Tangy Cocktail Sauce

Teriyaki Grilled Portabella and Blackened Tofu On Greens With Sweet Japanese Mayonnaise and Pomegranate

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

Grilled Fresh Catch of the Day Salad Over  Avocado, Mango, and Tomato with Sweet and Tart Peanut  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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Mushroom and Fire Roasted Pepper Burger With Provolone Cheese, Marinated Mushrooms and Roasted Peppers

Smoked Ham Waldorf Salad Sandwich Chopped Apples, Celery, Walnuts in Sweet Creamy Mayonnaise, Fresh Bun

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, House Cured Irish Bacon, Dried Fig Chutney,  and Brie Cheese on Holiday Bun

Grilled Chicken Caprese Sandwich With Fresh Mozzarella and Tomato with Olive Oil-Arugula Vinaigrette

Italian Roast Pork Dip Slow Roasted Porchetta With Braised Kale and Provolone Cheese, Pork Jus

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

Baked Macaroni Ham and Cheese with Fontina Fondue Poached Pears

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

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 29, 2015 at 9:27 am  Leave a Comment  

December Dessert Menu 2015

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

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

Cranberry Boston Cream Pie With Cranberry Cream and Warm Ganache
Pumpkin-Macadamia Nut Cheese Cake Cannoli Stuffed in Crisp Cannoli Shell with White Chocolate Drizzle

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Pear and Pomegranate Short Cake With Whipped Cream

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 29, 2015 at 9:27 am  Leave a Comment  

December Dinner Menu 2015

Starters

Polynesian Seafood Chowder Rich Coconut Creamy Goodness  With Spinach and Seafood

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

Escargot and Bacon in Roasted Garlic Cream Over Savory Herbed Biscuit

Grilled Locally Raised Lamb Lollipop With Jalapeño and Fontina Cheese Fondue

Crispy Sweetbread Confit and Pork Belly Sliced Pork Belly Topped With Fried Sweetbread Smoked Paprika-Lemon Aioli

Caribbean Conch  Fritters With Pickled Jalapeño Tartar Sauce

Pekin Duck Foie Gras Mousse and Pomegranate Parfait Layered with Truffle Whipped Cream and Greens

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

Braised Chicken and Mushrooms in Red Wine Braised With Mushrooms and Prosciutto On Burgundy Mushroom Mashed Potato

Slow Cooked Lamb Shank Sous Vide for 48 Hours in Herbs and Olive Oil with Sous Vide Cauliflower Mashed Potato

Seared Scallops in Puff Pastry Shell Dusted With Ground Peanuts On Mango-Avocado Compote With Green Chile-Lime Cream

Roasted Duckling with Pears With Roasted Bartlett Pear  Sauce and Scallion Fried Rice

Honey-Balsamic Grilled Twin Quails Marinated in Balsamic -Honey With Pomegranate and Pecan Butter and Scallion Fried Rice

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

Filipino Style Pork and Chicken Adobo Slow Cooked, Braised in Vinegar, Garlicy Soy Glaze and Cabbage on Scallion Fried Rice

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes

Stuffed Portabella with Macadamia and Tomato

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health

Published in: on November 29, 2015 at 9:27 am  Leave a Comment  

November Lunch Menu 2015

Starters and Salads

Savory Cream of Pumpkin Soup With Crispy Prosciutto and Cream Fraiche

Mango-Chile Grilled Fresh Catch Salad On Field Greens with Shredded Celery and Honey Dijon Vinaigrette

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

Fire Roasted Portabella and Pear Salad With Ricotta Salata, Grilled Fresh Pears and Pear-Balsamic 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

Avocado, Smoked Bacon, Swiss Burger On Fresh Baked Bun

The Sethwich This Month’s Sous Chef Seth’s Creation  of Pulled Roasted Chicken Legs with Green Chili Cream Cheese and Tomato-Chili Jus On Hoagie Bun

Smoked Ham, Fresh Mozzarella and Pears On Grilled Flatbread with Walnut Pesto

Breaded Calamari BLT Chicken Fried Calamari, Bacon Lettuce and Tomato on Toast with Caper Mayonnaise

Udon Noodle Bowl with Sesamed Fresh Fish Seared Fresh Fish in Sesame Seeds With Rich Miso-Green Kale Broth

Linguini With Butter Poached Clams Butter Poached Chopped Clams In Spicy Cajun Cream Sauce

Curried Lamb Meatball and Vegetables Yellow Curry With Vegetables on Linguini

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

Consuming raw or undercooked 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, 2015 at 9:13 pm  Leave a Comment  

November Dessert Menu 2015

Caramel Pumpkin Flan Dark Caramel with Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Filipino Coconut Cake (Bibinka) With Coconut Syrup and Whipped Cream

Warm Chocolate Soup With Fresh Homemade Maple Marshmallow

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

Butter Roasted Pear Crisp With Vanilla Ice Cream and Whipped Cream

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, 2015 at 9:13 pm  Leave a Comment  
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