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.

HOW TO GET TO JULIANO’S RESTAURANT!

Serving Lunch Tuesday – 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 January 6, 2019 at 9:09 pm  Leave a Comment  

January-February Lunch 2019

Starters and Salads

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

Cashew Crusted Chicken and Blood Orange With Blue Cheese Crumbles, Spice Roasted Cashews and Blood Orange Vinaigrette
Warm Lamb, Goat Cheese and Roasted Tomato Roasted Lamb on Fresh Greens with Honey Roasted Walnuts and Creamy Caper Vinaigrette

Grilled Fresh Catch Green Goddess Salad Tomato, Roasted Garbanzos and Ricotta Salata with Green Goddess 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 Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Grilled Apple-Brie Burger With Sliced Apples and Soft Brie Cheese
Pulled Roasted Chicken, Mango & Kim Chee Wrap Mango-Kim Chee Fried Rice with Chicken in Flour Tortilla with Mango Sour Cream

Grilled Salmon BLT Salmon with Bacon, Lettuce and Tomato With Lemon-Caper Mayonnaise

Roasted Wild Mushroom Flatbread Roasted Mushrooms with Boursin Cheese, Topped With Pickled Tomato and Shishito Peppers, Balsamic Drizzle

Grilled Chicken in Crispy Tortilla With Cheddar Cheese and Bacon In Crispy Folded Tortilla and Salsa

Blackened Fresh Catch With Fettuccine Alfredo Creamy Alfredo Sauce with Pecorino Romano

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

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

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness. Section 3-603.0 per Riverstone Health.

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

Published in: on January 6, 2019 at 9:09 pm  Leave a Comment  

January-February Dessert 2019

Popcorn Pot de Creme Served Warm With Caramel Puff Corn

Blood Orange Upside-down Cake With Blood Orange and Caramel Sauce and Whipped Cream

Kona Coffee Panna Cotta With White Chocolate Macadamia Bark

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Coconut Cannoli Creamy Coconut Filling in Crispy Shell with Pineapple 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 6, 2019 at 9:08 pm  Leave a Comment  

January-February Dinner 2019

Starters

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

Ginger Steamed Clams with Crisp Bacon With White Wine and Scallions, Topped with Toasted Bao Croutons

Sesame Seared Lamb Liver Cubes On Dijon Mustard Sauce with Grape Gastrique and Cream Fraiche

Chinese BBQ Duck and Foie Gras Mousse Turnover With Pickled Tomato and Soy-Mustard Aioli

Ox Tail and Octopus Risotto Balls Breaded and Fried with Spicy Tomato Dip

Southern Fried Frog Legs On Kim Chee Grits
Baby Shrimp and Calamari Tempura With Sambal-Sesame Dipping Sauce

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Katsu with Yaki Soba Japanese Style Rolled in Panko and Fried Over Yaki Soba Noodle and Vegetables in Katsu Sauce with Eggs

Maple-Dijon Glazed Fresh Salmon On Apple Slaw with Honey Roasted Walnut and Shishito Fried Rice

Chicken Fried Steak and Prawns Stack Beef From Miles City, MT, Garlic Roasted Hawaiian Prawns on Mashed Potato with Country Gravy

Lamb Meatballs Wellington Meat Ball with Duxelle Wrapped in Pasty on Lentils with Caper Cream Sauce

Grilled Pork Brisket With Soft Shell Crab Breaded Soft Shell with Pomegranate Demi Glaze, Mashed Red Jacket Potatoes

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

Grilled New York Steak Takuwan
Topped With Pickled Daikon and Blistered Shishito Pepper with Smashed Red Potato

Juliano’s Mixed Grille Loin Lamb Chop, Quail and Bacon Steak With Truffle Butter and Mashed Red Jacket Potatoes

Consuming raw or undercoked meats, poultry, seafood or eggs may increase your risk of food borne illness. Section 3-603.0 per Riverstone Health.

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

Published in: on January 6, 2019 at 9:07 pm  Leave a Comment  

December Lunch 2018

Starters and Salads

Polynesian Seafood Chowder Rich Coconut Creamy Goodness with Spinach and Seafood

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

Grilled Fresh Catch with Spinach Fresh Spinach Leaves Tossed in Creamy Lime-Poppy Seed Dressing with Honey Roasted Walnuts

Arugula Pesto Rubbed Chicken Salad On Greens with Tomatoes, Goat Cheese and Basil Tomato Vinaigrette

Orange Glazed Portabella And Pomegranate On Fresh Greens With Brie, Blue and Boursin Cheese and Orange-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

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

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

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Pulled Roast Duck, Smoked Bacon, Cranberry and Brie, Baked in Flaky Puff Pastry

Grilled Lamb and Roasted Tomato Pizza With Goat Cheese and-Spicy Yogurt Drizzle

Ham and Gruyere Gratin Ham and Cheese on Brioche Bread, Bechamel Sauce and Toasted Gruyere

Portabella-Artichoke-Tomato-Olives-Mushroom In Walnut Pesto Cream 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

Grilled Chicken and Green Chile With Fettuccine Tossed in Green Chili and Tomato Cream Sauce

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 28, 2018 at 5:46 pm  Leave a Comment  

December Desserts 2018

Caramel Pumpkin Flan With Pomegranate  Seeds and Whipped Cream

White Chocolate Ganache Eclair Stuffed with White Chocolate Ganache Mousse

Tart Cherry Compote on Almond Panna Cotta with Chocolate Caramel Cookie and Whipped Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Cranberry Boston Cream Pie With Cranberry Cream and Warm Ganache

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 28, 2018 at 5:45 pm  Leave a Comment  

December Dinner 2018

Starters

Polynesian Seafood Chowder Rich Coconut Creamy Goodness With Spinach and Seafood

Portabella Fries with Roasted Beet Ketchup Breaded and Fried with Balsamic Grape Ketchup

Tahitian Style Madako (Octopus) Poisson Cru In Lime Juice and Coconut Milk with Shishito Peppers and Tomato

Bayern Rauchbier Steamed Clams Bamburg Style Smoke Beer with Garlic, Scallion and Smoked Sausage

Wok Charred Shishito Peppers with Miso Blistered with Ginger-Lime-Soy Miso Sauce

Grilled Locally Raised Lamb Lollipop With Jalapeño and Cheddar Cheese Fondue

Chinese Style BBQ Duck and Kim Chee Flatbread Grilled Flatbread, Boursin Cheese with Hot Mustard and Shoyu Aioli

Entrees

All Entrees Includes Salad of the Day or Green Garden Salad

Lemon Chicken Romano Breaded in Pecorino Romano and Panko with Lemon Butter Sauce on Linguini in Olive oil and Garlic

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

Seared Scallops in Puff Pastry Shell Bonne Femme Style with Mushrooms, Wine and Cream in Pastry

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

Grilled Pesto Rubbed Pork Brisket Rubbed with Arugula Pesto, Topped with Mango, Tomato and Scallions Sauce and Smashed Red Skin Potatoes

Chicken Fried Steak and Slipper Lobster Thermidor Steak From Miles City Topped with Classic Thermidor and Smashed Red Jacket Potatoes

Seared Duck Breast with Mango Sauce With Chardonnay and Mango and Ginger Sauce and Green Onion Fried Rice

New York Steak Marchand de Vin Seared Steak with Classic Red Wine and Shallot Sauce with Smashed Potatoes

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 28, 2018 at 5:44 pm  Leave a Comment  

November Lunch 2018

Starters and Salads

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

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

Curry-Peanut Dusted Pork and Pop Corn On Fresh Greens With Mango Vinaigrette and Curried Pop Corn

Grilled Fresh Hawaiian Catch Taco Salad Tomato, Pepperjack Cheese, Red Onions and Tortillas with Avocado Vinaigrette

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

Montana Lamb Burger Locally raised Lamb with Smoked Gouda Cheese and Grilled Tomatoes on Fresh Bun

Hot Ham and Torched Brie Cheese Sandwich With Local Grape Gastrique on Fresh Toasted Bun

The Sethwich Sous Chef Seth’s Creation For the Month, Grilled Marinated Tri-Tip of Beef Sliced with Pepperjack Cheese and Marinated Mushrooms on Brioche

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

Chicken Schnitzel Sandwich Breaded Breast with Lemon and Capers and Parsley Aioli

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

Linguini With Jimmy D Style Meat Balls With Traditional Tomato Sauce

Battered Fresh Catch on Rice Noodles Tossed in Mango and Tomato Sriracha Cream

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 to 2:00 Monday – Friday

Published in: on October 28, 2018 at 9:24 am  Leave a Comment  

November Dessert 2018

Butter Roasted Apple Crisp With Vanilla Ice Cream and Whipped Cream

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

Honey Roasted Plum Bread Pudding Warmed with Caramel-Rum Cream

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Pumpkin-Pomegranate Pastry Horn Stuffed with Pumpkin-Pomegranate Mousse in Puff Pastry Horn

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, Kona. Flown in Weekly From the Big Island of Hawaii

 

Published in: on October 28, 2018 at 9:24 am  Leave a Comment  

November Dinner 2018

Starters

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

Blistered Pan Roasted Shishito Peppers With Prosciutto and Lime Butter

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

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

Octopus and Seaweed Risotto Rich Creamy Rice with Hijiki (Seaweed) and Octopus in Tomato Ginger Broth

Duck Foie Gras Mousse with Apples With Torched Brie Cheese and Truffle Honey

House Made Gnocchi and Brie Cheese Italian Potato Dumpling with Smoked Apple Cream and Brie Chunks

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Crispy Lemon Chicken Battered with Sweet and Tangy Lemon Sauce with Quinoa-Rice Blend

Poached Fresh Salmon and Scramble Eggs With Tomato-Caper Cream and Mashed Red Jacket Potatoes

Seared Duck Breast with Pomegranate Sauce Fresh Pomegranate and Zinfandel Sauce with Black Pepper Risotto

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

Seared Scallops and Oxtail Pan Seared Scallops, Pulled Oxtail Braised in Red Wine, with Balsamic Blister Tomato and Shishito Pepper

Filipino Style Pork and Chicken Adobo Braised Chicken and Pork in Vinegar, Garlic, Soy, Black Pepper Served With Fried Rice

Juliano’s Mixed Grille Lamb Chop, Quail and Smoked Sausage With Foie Gras Butter and Mashed Red Jacket Potatoes

Kona Coffee Rubbed N.Y. Steak Rubbed With Crushed Kona Coffee Bean, With Locally Grown Grape Gastrique and Smashed Potatoes

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 to 9:00 Wed. –  Sat.

Published in: on October 28, 2018 at 9:24 am  Leave a Comment