JULIANO’S IS OPEN FOR LUNCH ON MONDAY AND THE PATIO IS OPEN!

HOW TO GET TO JULIANO’S RESTAURANT!

Serving Lunch Monday – Friday   11:30 – 2:00

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sundays and Mondays

CALL 406-248-6400 FOR RESERVATIONS

FIND US ON FACEBOOK!

Summer Cigar Dinner dates are: 

Saturday, July 14th

Saturday, August 11th

Saturday, September 8th

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Published in: on April 30, 2018 at 2:18 pm  Leave a Comment  

May Lunch 2018

Starters and Salads

Baby Mussel and Sweet Corn Chowder Rich Creamy Goodness with Mussels, Sweet Corn and Potatoes

Grilled Chicken Guacamole Salad With Julienne Cheddar Cheese and Black Beans -Mango with Gazpacho Vinaigrette

Honey Roasted Duck and Blueberry Salad With Goat Cheese and Balsamic-Blueberry Vinaigrette

Grilled Fresh Hawaiian Fish Salad On Cucumber, Green Peas, Tomato and Cauliflower In Cucumber-Yogurt Dressing

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

Grilled Mushroom and Fontina Burger With Sliced Apple and Fontina Cheese On Fresh Baked Bun

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli

The Sethwich This Month’s Sous Chef Seth’s Creation, Smoked Chicken with Roasted Balsamic Beets, Pecans and Blue Cheese

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

Hand Carved Ham, Swiss and Roasted Apple With Roasted Apple Honey Mustard Stacked on Fresh Baked Bun

Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Beef and Broccoli Bowl In Sweet Soy and Tomato Sauce on Rice in Bowl

Baked Ziti Florentine with Grilled Chicken Baked in Creamy Spinach With 5 Cheese Sauce

Lunch Hours Mon.-Fri. 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 April 30, 2018 at 2:18 pm  Leave a Comment  

May Dessert 2018

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

Lemon Meringue Tart In Short Bread Crust and Dry Meringue

Champagne Poached Pear With Honey Pecan Cream and Salted Caramel Sauce

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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

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

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 April 30, 2018 at 2:18 pm  Leave a Comment  

May Dinner 2018

Starters

Baby Mussel and Sweet Corn Chowder Rich Creamy Goodness with Sweet Corn and Mussel and Potato
Blistered Shishito Peppers with Mango Pan Roasted with Fresh Julienne Mango and Roasted Peanuts
Hawaiian Style Salmon and Tofu Poke Marinated in Sesame Oil, Ginger, Green Onions, Chiles, Ogo and Inamona (Roasted Kukui Nuts)

Escargot Stuffed Mushroom In Garlic-Pernod Butter and Parsley Gratin

Furikake Dusted Seared Ahi on Avocado Toast With Hand Made Truffle Butter, Chopped Tomatoes and Micro Greens

Caribbean Conch and Corn Fritters With Bahamian Style Calypso Dipping Sauce

Crab Souffle Pizzetta Baked Lump Crab Souffle on Mini Pizza Shell With Grilled Lemon Confit

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

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

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

Spit Roasted Leg of Montana Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Spit Roasted with Lamb Jus and Mashed Red Potatoes

Cajun Fried Frog Legs on Macaroni and Cheese Spicy Breaded Frog Legs with Cajun Andouille Sausage Mac and Cheese

Honey-Pecan Glazed Duck Breast On Thai Style Mango Salad with Green Onion Fried Rice

Seafood Kushiyaki on Octopus Sonomono Grilled Skewered Shrimp, Scallops, Salmon Glazed in Sweet Soy With Skewered Rice Cake on Grilled Octopus and Cucumber Salad with Miso Aioli

Pan Roasted Salmon Sandefjordsmor (Butter Sauce)
Norwegian Rich and Creamy Butter Sauce with Smashed Red Jacket Potatoes

Grilled New York Steak  Topped With Blue Cheese-Truffle Butter with Smashed Red Potato
Dinner Hours Wednesday To Saturday 5:30-9:00

Consuming Raw or Under Cooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3.603.11 per Riverstone Health

 

Published in: on April 30, 2018 at 2:18 pm  Leave a Comment  

April Lunch 2018

Starters and Salads

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Napa Kim Chee

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

Blackened Salmon Caesar Tossed in Romaine with Croutons and Pecorino Romano

Sunflower Crusted Tofu and Spinach Salad With Pickled Mushrooms, Grape Tomatoes, Garbanzos and Tangy Cucumber-Yogurt Vinaigrette

Caribbean Jerk Chicken Salad With Fried Banana Chips, Tomato, Mango, Orange, Cashew With Mango Vinaigrette

Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing

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

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

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

The Sethwich Sous Chef Seth’s Creation This Month, Battered Baby Mussels Po Boy with Guacamole and Cheese

Montana Lamb Dip Sandwich French Dip Sandwich With Locally Raised Lamb and Au Jus and Cheese

Grilled Teriyaki Chicken Sandwich With Swiss Cheese and Pickled Bean Sprout Tempura

Hot Ham, Mango and Fontina Cheese Fresh Mango and Creamy Fontina with Sambal Aioli

Mushroom-Green Chili Meat Balls On Linguini with Chili Marinara

Andouille Sausage and Green Peas in Cajun Cream Over Fettuccine

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

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 11:30 a.m. to 2:00 p.m. Tuesday — Friday

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

April Desserts 2018

Butter Roasted Anjou Pear Crisp With Vanilla Ice Cream

Strawberries and Cream with Macadamia Short Bread

Blueberry Cream Caramel With Caramel-Blueberry Compote

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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

Caramel Banana Tart Tatin Upside Down Banana Tart on Puff Pastry 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 April 1, 2018 at 7:28 am  Leave a Comment  

April Dinner 2018

Starters

Spicy Kim Chee Soup Asian Style Soup With Pork and Tofu with Spicy Napa Cabbage Kim Chee

Steamed Clams in Bayern Maibock Beer With Maibock, Tomato and Andouille Sausage

Tako (Octopus) Taco Grilled Octopus Leg Taco on Flour Tortilla with Shredded Napa and Pica De Gallo and Sambal Sour Cream

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

Roasted Duck and Green Pea Fried Rice Crisp Chinese Style Duck and Green Peas with Mustard-Soy Aioli

Baby Mussel and Tofu Poke Hawaiian Style Marinated in Sesame Oil, Seaweed, Macadamia Nuts, Soy, Ginger, Green Onions and Chili

Grape Leaf Wrapped Amalthia Goat Cheese Grape Leaves From Paul’s Back Yard with Grape Gastrique and Honey Roasted Almonds

Panko Dusted Softshell Crab Fried Crisp With Masago Aioli on Asian Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Strawberries With Balsamic Strawberry Beurre Blanc, Steamed Spinach and Mashed Red Potatoes

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

Southern Fried Frog Legs on Andouille Sausage Etouffee Over Corn and Cheese Grits

Caribbean Jerk Marinated Pork Brisket With Spicy Orange-Jerk Sauce on Kim Chee Rice

Chicken Fried Calamari Steak Topped With Baby Mussel Cream Sauce and Smashed Red Rose Potatoes

Grilled Twin Quails With Roasted Grapes With Truffle and Pine Nut Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon With Fresh Mushroom and Dijon Cream Sauce with Mushroom Risotto

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Artichoke Heart Butter with Green Pea Risotto

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

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 5:30 to 9:00 Wednesday—Saturday

 

Published in: on April 1, 2018 at 7:28 am  Leave a Comment  

March Lunch 2018

Starters and Salads

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Coconut Crusted Chicken and Mango Salad Pineapple, Mango and Orange With Mango Vinaigrette

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Grilled Fresh Catch Green Goddess Salad With Tomato and Ricotta Salata and Old School Green Goddess Dressing

Asian Ginger Chicken Salad Shredded Chicken Confit on Asian Vegetables with Ginger-Soy-Honey 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

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Guacamole-Swiss Cheese Burger With Spicy Guacamole and Cheese On Fresh Baked Bun

Grilled Southwest Chicken Sandwich With Roasted Tomato, Green Chili, Cheddar Cheese and Mango-Lime Aoli

The Sethwich This Month’s Sous Chef Seth’s Creation, Breaded Beef Katsu with Shredded Cabbage and Carrots with Tonkatsu Dipping Sauce

Ground Lamb Turnover Lehfeldt Ranch Lamb and Vegetables in Gravy Wrapped in Flakey Puff Pastry

Grilled Fresh Catch Flatbread With Balsamic Roasted Beets, Ricotta Cheese and Wasabi Brie Aioli

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

Linguini With Shredded Beef Ragu Locally Raised Yegen Ranch Beef, Shredded in Tomato Gravy

Mac and Cheese with Truffle Oil With Blistered Shishito Pepper and Ham

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 11:30-2:00

 

Published in: on February 28, 2018 at 9:37 am  Leave a Comment  

March Desserts 2018

Mango Creme Brulee Creamy Custard with Burnt Sugar Topping

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Lemon-Ricotta Panna Cotta with Blueberry Compote and Whipped Cream

Butter Scotch Pudding and White Chocolate Shortbread Cookie

Coconut Hand Pie On Coconut-Lilikoi Syrup With Whipped 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. Half Pound Bags for Sale

 

Published in: on February 28, 2018 at 9:37 am  Leave a Comment  

March Dinner 2018

Starters

Pekin Duck and Andouille Gumbo With Okra and Steamed Rice

Blistered Pan Roasted Shishito Peppers With Beef Jerky and Cashews

Tempura Baby Mussels with Remoulade Light Tempura Battered Pop Corn Mussels with Remoulade Sauce

Ahi Tuna Pokecado Marinated Seared Tuna in Sesame Oil, Kukui Nuts, Chili and Scallions on Avocado Toast

Spam Wellington with Truffle Oil With Mushroom Duxelle Wrapped in Pastry On Balsamic-Grape Syrup

Crab Stuffed Avocado Crepe Crab Supreme in Avocado Flavored Crepe

Pine Nut Crusted Local Goat Cheese Fresh Chevre From Belgrade,MT. with Mango Salsa and Balsamic Syrup

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Mango Chicken Marinated in Spicy Mango on Thai Mango Salad with Scallion Fried Rice

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

Seared Blackened Scallops On Bacon and Corn Grits Topped with Masago and Tangy Miso Aioli

Grilled Octopus Leg and Thai Battered Quail Lemon-Olive Oil Octopus on Thai Slaw with Kim Chee Fried Rice

Pan Fried Calamari Steak Piccatta With Lemon-Caper-Tomato Butter Sauce On Linguini with Garlic Chips and Olive Oil

“Elephant Ear” of Pork Breaded Chicken Fried Pork with Cream Gravy and Mashed Yukon Golds

Seared Duck Breast with Lemon Sweet and Spicy Lemon and Star Anise Sauce with Roasted Scallion Fried Rice

Grilled New York Steak with Balsamic Beets Topped with Roasted Shallots and Balsamic Roasted Beets with Mashed Red Jacket Potatoes

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase your Risk of Foodborne Illness. Section 3-603.11 per Riverstone Health

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

 

Published in: on February 28, 2018 at 9:36 am  Leave a Comment