Happy New Year! Juliano’s is open and starting our winter hours. Serving Lunch Tuesday – Friday. Dinners Wednesday – Saturday. Closed Sundays and Mondays.

Published in: on January 12, 2017 at 10:07 pm  Leave a Comment  

CALL 248-6400 FOR RESERVATIONS Find us on Facebook https://www.facebook.com/pages/Julianos-Restaurant/110024602354966

Published in: on January 12, 2017 at 10:07 pm  Leave a Comment  

Lunch January-February 2017

Starters and Salads

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

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

Grilled Green Kale, Cauliflower and Eggplant With Shiitake Bacon Vinaigrette with Goat Cheese

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

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

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pasta

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

Grilled Chicken Breast Sandwich  Topped With Olive, Garbanzo and Artichoke Hearts Muffullata and Smoked Provolone

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

Grilled Cheese and Cup of Tomato Soup  Homemade Bread, Slice Fresh Tomato and Swiss, Cheddar, Mozzarella and Provolone with Green Salad

Hot Ham, Pear and Brie Sandwich Sliced Fresh Pears and Soft Brie Cheese on Fresh Baked Bun, With Honey-Mustard

Teriyaki Grilled Fresh Catch On Panfried Lo Mein Noodles with Vegetables

Fettuccine in Fresh Shiitake Alfredo Creamy, Cheesy Alfredo Sauce with Shiitake Mushrooms

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 3-603.0 per Riverstone Health.
Lunch Hours Tuesday to Friday 11:30 – 2:00

Published in: on January 12, 2017 at 10:06 pm  Leave a Comment  

Desserts January-February 2017

Caramelized Pineapple  Sponge Cake Torn Hot Pineapple Sponge Cake and Caramelized Pineapple

Kona Coffee-Chocolate Dumplings Coffee and Chocolate Ganache Wrapped in Puff Pastry
Warm Blueberry Cobbler With Vanilla Ice Cream
Blood Orange Cream Caramel With Fresh Blood Orange and Caramel Sauce
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 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 12, 2017 at 10:06 pm  Leave a Comment  

Dinner January-February 2017

Starters

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

Scallop and Blood Orange Ceviche  Marinated in Lime- and Jalapeño Peppers with Hawaiian Salt Pop Corn

Sesame Crusted Frog Legs Rolled in Sesame Seeds on Greens with Spicy-Sweet Thai Vinaigrette

Crispy Duck and Kim Chee Fried Rice Crisp Chinese Style Duck and Kim Chee with Sambal Aioli

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

Prosciutto Wrapped Ahi Tuna Seared Rare with Smoked Paprika Infused Olive Oil on Pickled Vegetables

Spicy Lamb Meat Balls On Dried Figs and Apricots with Pinenut Sauce
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Five Spice-Almond Dusted Chicken with Cherries Crushed Almonds and Five Spice,  Flathead  Cherry Sauce With Black Pepper Risotto

Honey-Miso Glazed Salmon Topped with Toasted Macadamia Nuts and Fried Kale On Mashed Red Potatoes

Seared Pekin Duck Breast with Blood Orange With Sweet and Spicy Blood Orange Sauce and Roasted Scallion Fried Rice

Juliano’s Mixed Grille Lamb Chop, Quail and Sliced Skirt Steak With Foie Gras Butter and Mashed Red Jacket Potatoes

Grilled Hawaiian Prawns Cabonara On Traditional Style Cabonara with Bacon, Eggs, Cheese and Green Peas Linguini

Braised Chicken and Pork Adobo Filipino Style Adobo Cooked With Vinegar and Pepper on Roasted Scallion Fried Rice

London Broil of Pork Brisket With Straw Onions and Sauce Robert,  Smashed Red Potatoes

Seared Scallops with Roasted Garlic Butter Roasted Garlic and Herb Butter with Green Pea Risotto
Grilled New York Steak  With Fresh Shiitake Salsa and Smashed Potatoes
Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Section 3-603.0 per Riverstone Health.

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

Published in: on January 12, 2017 at 10:05 pm  Leave a Comment  

December Lunch 2016

Starters and Salads

Andouille Sausage and Kale Soup Hearty Soup With Andouille Sausage From Project Meats, with Potato and Chickpeas in Rich Broth

Fire Roasted Portabella And Pomegranate Salad With Brie, Blue and Farmer’s Cheese and Pomegranate Vinaigrette

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

Grilled Fresh Catch on Grilled Kale Salad Marinated Green Kale in Coconut Milk and Lime and Grilled With Lime Aioli

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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Sliced Grilled Petite Tender with Caramelized Onions and Swiss and Blue Cheese on Grilled Rye

Smoked Pit Ham and Pineapple Pretzel With Goat Cheese, Jalapenos and Grilled Frisee on Soft Pretzel with Honey Mustard

Pepperoni and Five Cheese Melt Mozzarella, Cheddar, Provolone, Romano, Swiss on Toasted Sub With Marinara Sauce

Portabella-Artichoke-Kale-Tomato-Olives-Feta In Walnut Pesto Cream Tossed in Fettuccine

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

Baked Ziti with Sausage and Mushrooms Italian Sausage and Mushrooms in Marinara Sauce with Baked Cheese

Lunch Hours  11:30 A.M. to 2:00 P.M.  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 November 30, 2016 at 2:00 pm  Leave a Comment  

December Dessert 2016

Warm Pumpkin-Pecan Cobbler With Vanilla Ice Cream

Classic Cream Caramel With Fresh Pomegranate and Whipped Cream

Blueberry-Shortbread Napoleon Blueberry Cream Cheese Filling Between Lemon Shortbread

Beaujolais Poached Pear With Pastry Leaf And Salted Caramel

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, 2016 at 1:59 pm  Leave a Comment  

December Dinner 2016

Starters

Andouille Sausage and Kale Soup Hearty Soup with Andouille from Project Meats with Potato and Chickpeas in Rich Broth

Pekin Duck Confit on Portabella Risotto With Shallots and Black Pepper On Creamy Risotto

Baked Brie Cheese in Puff Pastry With Apple Gastrique and Pickled Li Hing Mui Apples

Blacken Scallops With Masago Vinaigrette On Grilled Flour Tortilla with Smelt Caviar Vinaigrette

Chinese BBQ Pork Crostini On Grilled Toast With Kim Chee and Hot Mustard

Grilled Chicken and Flathead Cherry Parfait Layered with Cabbage and Flathead Cherry Vinaigrette

Chipotle-Honey Roasted Frog Legs With Thai Style Slaw

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Romano Breaded Chicken with Pepperoni Topped with Sliced Pepperoni and Cheese on Creamy Cheese Tortellini

Baked Hawaiian Prawns DeJonge With Garlic, Parsley, Lemon and Bread Crumbs Butter with Smashed Red Potatoes

Braised Quails With Portabella Mushroom Risotto Braised in Red Wine with Rich Roasted Shallots and Portabella Sauce

Slow Cooked Rabbit in Mustard Sauce in White Wine and Mustard with Vegetables On Creamy Bacon Grits

Seared Duck Breast a la Orange Classic Orange Sauce, With Green Onion Fried Rice

Soy Glazed Pork Belly and Grilled Octopus Braised in Sweet Soy, Octopus Marinated in Miso with  Blue Cheese Quesadilla

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

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

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

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

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 30, 2016 at 1:58 pm  Leave a Comment  

November Lunch 2016

Starters and Salads

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

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

Fresh Grilled Hawaiian Catch of the Day On Chopped Celery, Tomato, Baby Bok Choy and Peppers in Wasabi Ranch Dressing

Buffalo Style Chicken Breast Salad Spicy Chicken With Blue Cheese and Apple 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

Mushroom- Bacon-Swiss Burger With Applewood Smoked Bacon on Fresh Baked Bun

Chopped Ham, Apple, Celery and Walnut Sandwich Waldorf Style Salad with Sweet Mayonnaise on Fresh Toasted Bun

The Sethwich Sous Chef Seth’s Creation This Month,Italian Sausage Five Cheese Pizza Sandwich

Grilled Sliced Pepper Steak and Brie Sandwich Marinated Skirt Steak With Roasted Peppers and Ranch Drizzle

Country Fried Chicken Sandwich Panko Breaded With Sambal Mayonnaise

Hawaiian Style Noodle Bowl (Saimin) In Rich Asian Broth with BBQ Chinese Pork, Eggs, Bok Choy , Nori and Scallions

Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom

Cheese Tortellini with Pumpkin and Prosciutto In Rich Creme Sauce

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

Consuming raw or under cooked 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, 2016 at 6:57 pm  Leave a Comment  

November Dessert 2016

Caramel Pumpkin Flan With Honey Roasted Pecans with Whipped Cream

Butter Roasted Apple Crisp With Vanilla Ice Cream and Whipped Cream

Kona Coffee Truffle and Shortbread Coffee Shortbread and Truffle and Pomegranate

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

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

Cranberry-Orange Pastry Horn Stuffed with Orange-Cranberry Mousse in Puff Pastry Horn

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, 2016 at 6:57 pm  Leave a Comment