December Dinner 2019

Starters

Chinese Winter Melon Soup In Rich Pork and Shiitake Broth with Rice Noodles and Chinese Winter Melon (Dong Qua)

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

Alligator and Crawfish Terrine Sliced Pate Loaf with Caper Calypso Sauce

Stuffed Mushroom DeVerniero Style Stuffed with Prosciutto and Cheese in Cream Sauce

Escargot Bourguignon Classic Old School Style in Snail Shell With Garlic-Herb Butter

Braised Pork Belly Adobo Filipino Style Braised with Garlic, Peppercorns, Vinegar and Soy with Steamed Cabbage

Wok Fried Calamari Rings and Tentacles in Seasoned Crumbs with Wasabi Ranch

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Pan Braised Chicken Artichoke and Rosemary Braised in Red Wine,, Artichoke and Rosemary Sauce with, Roasted Garlic Mashed Potato

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

Pepper Seared Pork Brisket with Balsamic Roasted Grapes Topped With Prosciutto and Cheese with Balsamic Roasted Grapes and Rice Milanese

Grilled Twin Quail with Pomegranate and Walnuts Honey Brushed With Pomegranate and Walnut Sauce and Smashed Potato

Pan Roasted Hawaiian Prawns In Mango, Tomato and Shishito Creamy Butter Sauce Over Orecchiette Pasta

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

Seared Pekin Duck Breast with Blood Orange With Red Wine and Blood Orange Sauce and Roasted Scallion Fried Rice

Grilled New York Steak Topped with Blue Cheese with Roasted Garlic Mashed Potato

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 – 9:00 Wednesday to Saturday

Published in: on November 30, 2019 at 4:18 pm  Leave a Comment  

December Lunch 2019

Starters and Salads

Chinese Winter Melon Soup In Rich Pork and Shiitake Broth with Winter Melon (Dong Qua)

Cashew Crusted Chicken and Blood Orange With Blue Cheese Crumbles, Spice Roasted Cashews and Blood Orange Vinaigrette

Grilled Fresh Catch Ranchero Hawaiian Fish on Romaine Tossed in Peppercream Ranch Dressing With Croutons and Pecorino

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

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

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

Mushroom-Melty Cheese Burger With Cheddar Fondue and Sauteed Mushroom on Fresh Ponduce Bun

Grilled Teriyaki Chicken Breast Wrap Wrapped in Flour Tortilla with Asian Vegetables and Scallion Fried Rice

The Holiday Sethwich This Month’s Creation By Chef Seth, Chinese BBQ Chicken with Cucumber, Shredded Red and Green Cabbage, Peanuts in Spring Roll Wrap with Scallion and Sriracha Aioli

Flashed Sauteed Shiitake Flatbread On Grilled Flatbread with Asian Slaw and Seasoned Mascarpone Cheese

Crispy Bacon, Egg and Cheese Bagel Homemade Sesame Bagel with Cheddar Cheese and Tomato Jam

Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatar Sauce

Fettuccine With Lamb Bolognese with Ricotta Rich Lamb Tomato Meat Sauce Topped with Whipped Ricotta Cheese

Chick Pea Meatballs in Roasted Pepper Cream With Walnuts Over Orecchiette Pasta

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

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

Published in: on November 30, 2019 at 4:17 pm  Leave a Comment  

December Dessert 2019

Warm Chocolate Soup With Marshmallow Brulee and Shortbread Crumbs

Gateau Saint Honore Caramel Dipped Cream Puff, Pastry Cream, Puff pastry Base

Beaujolais Poached Pear With Pastry Leaf And Salted Caramel

Blood Orange and Pomegranate Jubilee over Ice Cream

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, 2019 at 4:16 pm  Leave a Comment  

JULIANO’S IS OPEN FOR LUNCH ON MONDAYS! LUNCH MON-FRI 11:30-2:00 DINNER WEDS-SAT 5:30-9:00


 

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

FIND US ON FACEBOOK!

Published in: on November 30, 2019 at 4:15 pm  Leave a Comment  

November Dinner 2019

Starters

Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

Baja Seafood Cocktail Baby Shrimp, Chop Scallop, Calamari, and Baby Clams in Pico De Gallo and Tortilla Chips

Seared Lamb Liver and Onions Onion and Blue Cheese Timbale and Sour Cream Gravy

Scallop Crudo and Watermelon Poke Sesame-Soy, Chili Marinated Scallop on Spicy Watermelon Slices

Buffalo Style Calamari Spicy Buffalo Wing Sauce With Crisp Celery Salad and Blue Cheese

Blistered Shishito with Escargot Escargot Tossed in Garlic Butter on Blistered Shishito Peppers

White Truffle Infused Goat Cheese In Grape Leaves On Black Current Mustard and Peppered Short Bread Crumble
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy and Rice Pilaf

Cherry- Hoi Sin Glazed Pork Brisket Flathead Cherry-Hoi Sin Glazed Finished on the Grill with Sticky Chicharrone Rice

Chicken Fried Calamari Steak Panko Breaded With Blistered Shishito Peppers, Tomato and Caper Gravy, Smashed Potato

Grilled Sambal Honey Dipped Hawaiian Prawns On Grilled Frisee, Topped with Orange Crema with Roasted Scallion Fried Rice

Bacon Wrapped Lamb Meat Loaf On Roasted Vegetables and Tomato Lamb Jus, Roasted Potatoes

Ginger Butter Roasted Salmon Smeared in Fresh Ginger, Roasted in Teriyaki Butter with Rice Pilaf

Duck Leg Confit with Apples and Walnuts Braised in Apples, Walnuts, Maple Bacon and Red Wine On Apple Risotto

Grilled New York Steak  With Balsamic Roasted Mushrooms and Smashed Red Potatoes

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

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 October 31, 2019 at 9:02 pm  Leave a Comment  

November Lunch 2019

Starters and Salads

Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

Stir Fry Tofu and Baby Shrimp Salad With Ginger-Sesame-Scallion Vinaigrette

Lyonnaise Salad (Poached Egg and Bacon Salad) On Frisee With Warm Shallot-Dijon Mustard Vinaigrette with Crouton and Shaved Gruyere
Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage, Cucumber and Carrots in Spicy Peanut Slaw Dressing

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

Crispy Battered Chicken and Grapefruit On Fresh Greens 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

Blue Cheese-Bacon Burger Creamy Blue Cheese and Bacon on Fresh Baked Bun

Chopped Ham, Apple, Celery and Walnut  Waldorf Style Salad with Sweet Mayonnaise on Fresh Toasted Bun
The Sethwich Chef Seth’s Creation This Month, Braised Mexican Turkey Crunch Wrap, Smothered in Enchilada Gravy with Salsa Fresca and Cumino Crema

Roast Chicken and Cheese French Dip Chicken French Dip with Cheddar Cheese and Tomato-Chicken Jus

Bacon Wrapped Lamb Meatloaf Sandwich Montana Raised Lamb, Stacked with Swiss Cheese on Fresh Baked Brioche, Black Current Mustard

Chicken in Green Chile-Cheddar Sauce  Over Linguini

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

Grilled Fresh Fish of the Day Puttanesca Over Linguini tossed in Tomato, Capers, Olive, Parsley and Crushed Red Peppers

Lunch Hours 11:30 to 2:00 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 October 31, 2019 at 9:01 pm  Leave a Comment  

November Dessert 2019

Pumpkin Tiramisu Traditional Italian Dessert with Pumpkin and Coffee and Marscarpone

Hot Fresh Pear Dumpling in Flaky Puff Pastry With Vanilla Ice Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Buttered Apple-Salted Caramel Parfait With Pecan Granola Layered with Apples, Caramel and Whipped Cream

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

Chocolate Pumpkin-Pecan Shortbread  With Glass of Buck Shack Bourbon Barrel Zinfandel

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, 2019 at 9:00 pm  Leave a Comment  

October Dessert 2019

Buttered Apple Strudel Pastry Wrapped With Cinnamon Whipped Cream

Vanilla Bean Creme Brulee Rich Vanilla Flavor with Burnt Sugar Crust

Anjou Pear Kuchen German Style Pear Cake with Sour Cream

Pumpkin Walnut Bread Pudding With White Chocolate Ganache, Caramel Sauce and Whipped Cream

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 From the Lerma Coffee Farm in Kealekekua, Kona. Shipped in Weekly From the Big Island of Hawaii.

Published in: on September 29, 2019 at 1:17 am  Leave a Comment  

October Lunch 2019

Starters and Salads

Oktoberfest Beer and Cheddar Soup With Bayern Oktoberfest Beer and Cream Fraiche and Spicy Popcorn
Hummus with Fresh Vegetables Locally Grown Chick Peas, Fresh Veggies with Toasted Pita and Pretzels
Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese
Grilled Fresh Catch with Spinach Fresh Spinach Leaves Tossed in Creamy Lime-Poppy Seed Dressing with Honey Roasted Walnuts
Crispy Battered Chicken and Grapefruit On Fresh Greens 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

Green Chile-Cheddar-Bacon Burger With New Mexico Green Chile and Tomatoes on Fresh Baked Bun
The Sethwich This Month’s Chef Seth’s Creation of Breaded Bratwurst Schnitzel, Cheesy Kraut on Pretzel Roll and Black Current Mustard.
Hand Carved Ham and Cheddar Biscuit On Buttermilk-Cheddar Biscuit with Concord Grape Honey Drizzle
Grilled Honey-Mustard Chicken Sandwich With Honey-Dijon Glazed, Sauteed Mushrooms and Swiss
German Style Cuban Sandwich Pulled Smoked Schwinebraten, Ham, Marinated Red Cabbage, Swiss Cheese and Pickle with Mustard, Under a Brick
Grilled Bacon and Mushroom Flatbread With Raspberry Honey and Soft Scramble Egg
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil

Grilled Fresh Fish on Mushroom Stroganoff On Orecchiette Pasta
Curried Lamb and Vegetables Fresh Locally Raised Lamb With Mango Curry Sauce on Fettuccine
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 Monday to Friday 11:30 to 2:00

Published in: on September 29, 2019 at 1:16 am  Leave a Comment  

October Dinner 2019

Starters

Oktoberfest Beer and Cheddar Soup Bayern Oktoberfest Beer with Cream Fraiche and Spicy Popcorn
Sliced Octopus on Potato Cakes With Tomato, Green Chili and Smoked Paprika Crema on Fried Potato Cakes
Fried Breaded Okra and Smoked Salmon Alder Smoked Salmon Crumbled over Fried Okra with Caper Aioli
Calamari and Edamame Fried Rice Topped with Chinese BBQ Maple Bacon and Eggflower Dashi
Pan Fried Crawfish Cakes On Spicy Pear Salsa and Feta Aioli
Crispy Skin Duck in Mandarin Pancake Wrap With Hoi Sin Smear, Julienned Mango, Scallions, Carrot and Pickled Garlic

Goat Cheese Mousse on Grilled Pears Balsamic Honey Drizzle and Herb Batons
Steamed Clams with Andouille Sausage Fresh Tomatoes and Garlic and Onions

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Schnitzel with Jaeger Sauce Creamy Mushroom, Onion and White Wine Sauce with Mashed Red Jacket Potatoes
Spit Roasted Leg of Montana Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Spit Roasted with Lamb Jus and Mashed Red Potatoes
Grilled Quail and Oktoberfest Drunken Prawns Grape Jam Brushed Quail, Prawns in Beer and Garlic with Potato Pancake
Pan Seared Fresh Salmon With Preserved Lemon-Caper Cream On Braised Cabbage and Potato with Crisp Bacon
Grilled Pork Brisket With Anjou Pears Sliced Pork with Pear and Blue Cheese Cream and Smashed Red Skin Potato

Duck Leg Confit with Mango and Figs Braised in Mango, Dried Figs, Maple Bacon and Red Wine On Scallion Fried Rice
Seared Scallops Paprikash With Smoked Paprika-Sour Cream and Mushroom Gravy Over Imperial Rice

Beef Medallion and Crawfish Cake On Truffle Mashed Potato with Roasted Shallot Sauce
Zwiebel Roast Braten N.Y. Steak Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

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 Wednesday to Saturday 5:30 – 9:00

Published in: on September 29, 2019 at 1:15 am  Leave a Comment