JULIANO’S IS NOW OPEN FOR LUNCH ON MONDAYS!

HOW TO GET TO JULIANO’S RESTAURANT!

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

Dinners Wednesday – Saturday  5:30 – 9:00

Closed Sundays

CALL 406-248-6400 FOR RESERVATIONS

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Published in: on April 30, 2017 at 8:39 am  Comments (2)  

May Lunch 2017

Starters and Salads

Tahitian Crab and Spinach Soup Rich Coconut Creamy Goodness

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts and Pear Vinaigrette

Grilled Fresh Catch Greek Salad With Cucumber, Tomato, Olives, Feta Cheese in Herb Vinaigrette

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

Korean Beef and Vegetable Salad Marinated Bulgogi Style With Carrots, Cabbage, Tomato, Cucumbers and Spicy Peanut Vinaigrette

Grilled Chicken Breast Caesar Salad With Pecorino Romano

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

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Avocado–Swiss Cheese Burger With Sliced Avocado and Cheese On Fresh Baked Bun

Thick Sliced Bacon and Fried Egg Sandwich Locally Cured Bacon, Hand Sliced with Tomato and Chive Aioli

The Sethwich This Month’s Creation By Sous Chef Seth,Cuban Style, Grilled Pastrami, Sauerkraut.Swiss and Pickles, Grilled Under a Brick

Southwest Grilled Chicken Sandwich With Crushed Avocado, Tomato, Onions and Pickled Jalepeno with Chipolte Mayonnaise

Grilled Fresh Catch Sandwich On Japanese Marinated Cucumber in Sweet Vinaigrette and Wasabi Aioli

Cheese Tortellini with Roasted Beets With Sliced Fresh Apples in Lemon Olive Oil and Romano Cheese

Andouille Sausage and Chicken Etouffee New Orleans Style Sauce Over Linguini

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 Mon.-Fri. 11:30 to 2:00

Published in: on April 30, 2017 at 8:39 am  Leave a Comment  

May Dessert 2017

Butter Roasted Anjou Pear Crisp With Vanilla Ice Cream,

Strawberry Napoleon Strawberry Mousse and Fresh Strawberry Between Flaky Pastry

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Caramel Mango Flan Raspberry and Caramel Sauce with Whipped Cream

(808)Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village) and Coffee From Kealakekua, Kona HI

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, 2017 at 8:38 am  Leave a Comment  

May Dinner 2017

Starters

Tahitian Crab and Spinach Soup Rich Coconut Creamy Goodness

Peppered Gravlax and Avocado Ceviche House Cured Salmon and Avocado Marinated in Lime and Chili with Pop Corn

Octopus Sunomono (Marinated Salad) Sliced Octopus on Asian Style Cucumber and Seaweed in Sweet Vinaigrette

Escargot Rockefeller Creamy Fresh Spinach, Bacon and Scallions in Profiteroles

Roasted Wild Mushroom Risotto Balls With Three Cheese, Breaded and Fried with Spicy Arrabbiata Tomato Sauce

Duck Liver Mousse  and Confit On Dried Fig Compote and Cream Fraiche

Spam, Shiitake and Spring Pea Fried Rice Topped with Slipper Lobster Tempura and Sambal Aioli
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Spit Roasted Mango Chicken Marinated in Mango and Hot Peppers Mojo, Spicy Mango Salsa and Jerk Rice

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

Seared Duck Breast with Pineapple With Fresh Savory and Sweet Pineapple Sauce and Green Onion Fried Rice

Chardonnay Poached Salmon and Scramble Eggs Mushroom White Wine Cream, Roasted Scallion Mashed Potatoes

Pork Belly Wrapped Lamb Meat Loaf On Roasted Spring Vegetables and Tomato Lamb Jus, Smashed Potatoes

Catalan Style Seafood Stew Fresh Fish, Prawns, Octopus, Scallop and Mussels in Rich Tomato-Prosciutto Broth, Smoked Pimento Aioli

Seared Scallops in Shiitake Nage Lemon-Butter Broth with Shiitake Mushrooms, Smashed Red Jacket Potatoes

Grilled Rib Eye Steak With Balsamic Roasted Mushrooms and Smashed Red Potatoes

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

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

Published in: on April 30, 2017 at 8:37 am  Comments (2)  

April Lunch 2017

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Cheeses and Lettuce, Tomato and Pickles

Avocado-Tuna Poke Salad Stuffed Popover Savory House Baked Pop Over with Marinated Seared Tuna with Sesame Oil, Seaweed, Soy, Avocados, Macadamia and Chilies.

Grilled Fresh Catch  and Cucumber Salad Marinated Cucumbers and Carrots in Lemon-Dill Vinaigrette

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

Grilled Pesto Rubbed Chicken Salad On Greens with Grape Tomatoes, Goat Cheese and Basil Tomato 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

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

Italian Cold Cut Submarine Sandwich Mortadella, Ham,Bologna and Prosciutto, Provolone Cheese, Peperonccini , Olive Oil and Vinegar

The Sethwich Sous Chef Seth’s Creation For the Month, Grilled Cheese with Guacamole Egg Salad with Fresh Slice Avocado and Tomatoes

Pulled Duck Confit and Brie Sandwich with Dried Fig Relish  on Shredded Slaw

Black Bean Vegetarian Burger Spicy Mango and Avocado Salsa and Borsin Cheese

Grilled Chicken, Mushroom and Cheese Sandwich Butter Roasted Mushroom and Swiss Cheese with Mustard Aioli on Fresh Baked Bun

Fettuccine with Avocado-Peas-Walnut In Alfredo Sauce With Grilled Chicken

Bow Tie Pasta with Braised Greens and Pulled Bacon Braised Spinach, Kale, Romaine and Cabbage wit Pesto-Tomato  Cream

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.  Monday — Friday

Published in: on March 31, 2017 at 9:10 am  Leave a Comment  

April Desserts 2017

Apple Pot Pie Flakey Top Crust With Vanilla Ice Cream

Vanilla Bean Creme Brulee Rich Vanilla Flavor with Burnt Sugar Crust

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Lime-Coconut Cannoli Creamy Lime Curd with White Chocolate and Coconut in Cannoli Shell

(808)Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village} and Coffee From Kealakekua, Kona HI

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.  1/2  Pound Whole Beans also on Sale.

 

Published in: on March 31, 2017 at 9:10 am  Leave a Comment  

April Dinner 2017

Starters

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Different Cheeses and Potatoes with Lettuce, Tomato and Pickles

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

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

Kim Chee and Octopus Tempura Sliced Octopus and  Kim Chee With Lemon Sambal Aioli

Salmon and Tuna Tahitian Style “Poisson Cru” Raw Ahi Tuna and Salmon Marinate of Lime and Coconut Milk with Cucumber and Peppers

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

Grilled Mortadella Stuffed With Goat Cheese On Fresh Greens With Roasted Tomato Vinaigrette

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Chicken Breast Wellington Stuffed With Wild Mushroom Duxelle Wrapped in Pastry With Rich Red Wine Gravy

Seared Lemon-Pepper Duck Breast On Duck Confit and Pepper Hash with Lychee Sake Poached Pears

Slipper Lobster Tempura On Ox Tail Mac and Cheese Rich Braised Ox Tail Macaroni and 5 Cheeses Topped With Truffle Oil Aioli

Grilled Pork Brisket With Apples Sliced Pork with Apple and Blue Cheese Cream and  Smashed Red Skin Potato

Baked Salmon Wrapped in Phyllo Topped with Spinach and Feta Wrapped in Phyllo with Tomato Feta Cream

Crispy Korean Fried Quails Marinated in Soy-Sesame-Chili and Fried Crisp with Kim Chee Fried Rice

Seared Peppered Scallops and Grits Rolled in Cajun Seasoning , Cheesy Grits and Etouffe Sauce

Walnut Crusted Calamari Steak Panfried with Avocado-Grape Tomato Cream Sauce , Mashed Red Jacket Potatoes

Grilled Rib Eye Steak With Rosemary Jus and Horseradish Aioli with Yorkshire Pudding and Mash

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 March 31, 2017 at 9:10 am  Leave a Comment  

March Lunch

Starters and Salads

Savory Black Bean Potage Rich Pureed Bean Soup with Mango-Cilantro Salsa and Pulled Ranch House Bacon

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

Gravlax and Roasted Beet Salad House Cured Salmon On Fresh Greens with Creamy Lemon Vinaigrette

Honey Walnut Tofu Salad Grilled Spicy Tofu, Honey Aioli, Candied Walnuts and Sesame-Soy-Honey Vinaigrette

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

Grilled Fresh Hawaiian Catch Salad Topped With Grape Tomatoes, Green Peas and Celery Kim Chee with Tomato Vinaigrette

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

Egg Salad and Baby Shrimp Caesar Egg and Baby Shrimp Salad on Caesar Salad on Fresh Baked Bun

The Sethwich This Month’s Sous Chef Seth’s Creation, Crispy Fried Chicken on Cheddar Biscuit with Fried Greens and Orange Honey Drizzle

Grilled Fresh Catch on Fried Flatbread With Mango-Black Bean Salsa on Shredded Cabbage and Sambal Sour Cream

Battered Ham and Swiss Sandwich In Light Batter with Roasted Balsamic Strawberry Jam

Fettuccine Alfredo With Buffalo Chicken Spicy Chicken Breast With Crisp  Celery and Blue Cheese

Duck Confit and Pears in Cream Cheese Sauce On Linguini

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 Monday to Friday 11:30-2:00

Published in: on February 27, 2017 at 10:23 am  Leave a Comment  

March Dessert

Mango Creme Brulee Creamy Custard with Burnt Sugar Topping

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Caramel Pear Upside Down Cake Traditional Dessert with Fresh Pears and Whipped Cream

Coconut Hand Pie On Warm Strwberry Compote With Whipped Cream

Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
The (808) Chocolate-Mocha Pot de Creme Chocolate From Papaikou,HI (Chef’s Home Village} and Coffee From Kealakekua, Kona HI

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 27, 2017 at 10:22 am  Leave a Comment  

March Dinner

Starters

Savory Black Bean Potage Rich  Puree of Black Bean with Mango Salsa and Pulled Ranch House Bacon

Ancho Chili-Citrus Hawaiian Prawns With Citrus Reduction and Tortilla Points

Foie Gras Mousse Creme Brulee Savory Duck Liver Mousse Custard, Brulee Topping with Blood Orange Confit

Blacken Japanese Scallop Sushi Cone With Kimchee Celery in Nori Cone

Grilled Madako Octopus Poke Marinated in Sesame, Ogo Seaweed,Macadamia Nuts, Scallions and Sambal

Rabbit and Spring Pea Terrine With Pickled Li Hing Mui Pears and Bagel Chips

Baked Brie Cheese in Puff Pastry With Balsamic Strawberry Jam and  Honey Roasted Walnuts

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

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

Hoisin Glazed Grilled Pork Brisket Chinese Barbecue Glazed On Bacon  Braised Kale and Green Onion Fried Rice

Bacon Wrapped Quail Stuffed With Goat Cheese With Pear-Chardonnay Sauce and Pear Risotto

Pan Fried Calamari Steak With Lemon-Caper and White Wine Cream Sauce and Green Pea Mashed Potato

Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes

Seared Pekin Duck Breast Tropicale With Pineapple, Mango and Orange Sauce with Scallion Fried Rice

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomatoes

Grilled Rib Eye 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 27, 2017 at 10:19 am  Leave a Comment