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

CALL 406-248-6400 FOR RESERVATIONS

FIND US ON FACEBOOK!

Cigar Dinner date is Saturday, September 8th

Advertisements
Published in: on August 30, 2018 at 7:34 pm  Leave a Comment  

September Dessert 2018

Vanilla Bean Panna Cotta Topped with Fresh Plum Compote and Candied Pecans
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Strawberry Soup with Vanilla Gelato Sliced Strawberries With Whipped Cream
Coconut Profiterole Mini Cream Puffs With Coconut Mousse and White Chocolate Green Tea Topping
Chocolate Chip Cookie Sandwich Stuffed with Vanilla Ice Cream
Special Cheese Cake Du Jour Ask Your Server Today’s Flavor
Now Serving Hualalai Mountain Magic Pure Kona Coffee From the Lerma Estate in Kealakekua, Kona

Published in: on August 30, 2018 at 7:31 pm  Leave a Comment  

September Lunch 2018

Starters and Salads

Artichoke & Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Parsley Coulis
Grilled Polynesian Chicken Salad Brushed With Sweet Ginger Soy Glaze with Orange, Pineapple, Honey Roasted Cashew, Coconut Flakes and Dried Cranberries with Pineapple-Lime Vinaigrette
Grilled Fresh Catch and Roasted Red and Golden Beets Salad With Olive Oil-Lemon Dressing and Balsamic Drizzle
Thai Noodle Shrimp and Mango Salad Grilled Shrimp, Mango, Arugula, Crispy Rice Noodles with Peanut-Chili 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

Hapa Bacon Burger Blue Cheese and Cheddar Cheese and Smoked Bacon On Fresh Baked Bun
Grilled Chicken, Mushroom and Cheese Butter Roasted Mushroom and Swiss Cheese with Mustard Aioli on Fresh Baked Bun
The Sethwich Sous Chef Seth’s Creation This Month ,Pulled Duck in Blueberry Barbecue Sauce with Pepperjack Cheese and Arugula
Roast Pork and Ham Cubano Sandwich Sliced Pork, Ham, Swiss Cheese, Pickles and Mustard Pressed Under a Brick
Grilled Tuna and Kim Chee Quesadilla Sliced Grilled Tuna and House Made Kim Chee on Flour tortilla With Cheese
Smoked Brisket and Cheddar Sandwich With Creamy Horseradish Mayonnaise on Fresh Baked Bun
Grilled Fresh Catch of the Day Linguini in Peppery Grilled Summer Vegetables in Olive Oil and Herbs
Crispy Thai Battered Chicken Breast With Fettuccine Tossed in Lemon-Soy and Olive Oil
Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken
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 August 30, 2018 at 7:30 pm  Leave a Comment  

September Dinner 2018

Starters

Artichoke-Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Chive Coulis
Crispy Panko Breaded Soft Shell Crab On Asian Slaw with Wasabi Ranch
Pulled Pork and Kim Chee Tempura Quesadilla On Cheesy Flour Tortillas and Cumin-Sambal Aioli
Steamed Clams with Smoked Sausage Fresh Tomatoes and Garlic and Onions
Stuffed Mushrooms Rockefeller Stuffed with Spinach, Bacon and Cream With Dijon Aioli
Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Grape Gastrique and Brulee of Duck Liver Mousse
Ahi Tuna Poke Bomb Marinated in Sesame Oil, Kukui Nuts, Scallions and Chili Peppers On Rice Cake in Nori
Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pecan Crusted Chicken Breast With Blueberry BBQ Sauce and Black Pepper Risotto
Hawaiian Seafood Mixed Plate Kauai Prawns in Rice Noodles and Vegetables, Big Island Octopus Tempura and Ahi Poke
Honey-Black Pepper Glazed Duck Breast With Orange-Star Anise Sauce and Scallion Fried Rice
Butter Poached Calamari Thinly Sliced Over Steamed Daikon, Tomato and Fennel With Caper Cream and Mashed Potato
Baked Fresh Salmon in Parchment Baked in Paper Cases With Buttery Baby Shrimp, Lemon and Tomato with Mashed Red Rose Potatoes
Chicken Fried Steak and Prawns Stack From Miles City, MT, Garlic Roasted Hawaiian Prawns on Mashed Potato with Country Gravy
Asian Style Braised Shoyu Pork Brisket Braised in Soy Sauce and Ginger with Daikon and Carrots, then Grilled with Mustard, Served With Roasted Scallion Fried Rice
Caramelize Scallops With Tomato and Basil Roasted Tomato and Fresh Basil Sauce on Butter Steamed Fennel and Smashed Potatoes

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes
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 to 9:00

Published in: on August 30, 2018 at 7:29 pm  Leave a Comment  

August Lunch 2018

Starters and Salads

Chilled Green Gazpacho with Goat Cheese Cucumber, Avocado, Arugula, Peppers, Parsley and Onions with Goat Cheese Croutons

Roasted Chicken and Chardonnay Poached Peaches With Honey Roasted Walnut and Peach Vinaigrette

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

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

Grilled Fresh Fish Salad with Fresh Fruit Summer Fruit Salad with Cottage Cheese and Grilled Fish

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

Barbecue Pecan-Cheddar Burger With Honey Roasted Pecans and BBQ Sauce on Fresh Baked Bun

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

The Sethwich Sous Chef Seth’s Creation This Month, Spit Roasted Chicken with Amalthia Goat Cheese on Arugula with Mango Emulsion

Smoked Lamb and Peach Grilled Cheese On Rye Bread With Five Cheese

Hot Ham and Balsamic Strawberry With House Made Farmers Cheese on Fresh Bun

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

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

Orechiette Pasta with Roast Chicken In Arugula and Grilled Mushroom Cream with Romano

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 – 2:00 Monday to Friday

Published in: on July 30, 2018 at 7:04 pm  Leave a Comment  

August Dessert 2018

Lemon “Papillon” Napoleon Lemon Mousse on Flaky Butterfly Pastry

Kona Coffee and Irish Cream Brulee With Crushed Hawaiian Chocolate Coffee Beans

Strawberry-Coconut Cannoli With Ricotta Cheese and White Chocolate Cream

Warm Peach Cobbler With Vanilla 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 From the Lerma Estate in Kealakekua, Kona. Roasted and Flown in Weekly.

Published in: on July 30, 2018 at 7:04 pm  Leave a Comment  

August Dinner 2018

Starters

Chilled Green Gazpacho with Goat Cheese Cucumber, Avocado, Arugula, Peppers, Parsley and Onions with Goat Cheese Crouton

Blistered Shishito Peppers Pan Roasted and Tossed in Soy-Ginger Vinaigrette with Panko-Sesame Gremolata

Lamb Stuffed Grape Leaves Lamb-Rice-Tomato Stuffing with Toasted Pine Nuts and Spicy Yogurt

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

Chinese BBQ Duck and Green Pea Fried Rice Char Sui Duck Topped with Duck Cracklings and Oranges

Chipotle-Honey Roasted Frog Legs On Li Hing Mui Pickled Apples and Napa Slaw

Crab Cake Stuffed Mushroom On Lentil Salad Topped with Spicy Lemon Cream

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pan Roasted Chicken and Peaches With Fresh Peach and Basil Sauce and Creamy Almond Risotto

Slipper Lobster Tempura On Ox Tail Pho Rich Braised Ox Tail Broth with Rice Noodles and Vegetables Topped with Tempura

Grilled Pork Brisket With Soft Shell Crab Breaded Soft Shell with Creamy Rhubarb Vinaigrette, Mashed Red Jacket Potatoes

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

Grilled Twin Quails With Roasted Grapes, Red Wine Sauce With Crispy House Cured Beef Bacon Fried Rice

Green Chile-Tomato Salsa Baked Salmon Glazed with Spicy Salsa with Lime Cream and Cheddar Cheese -Tomato Risotto

Sesame Seared Scallops on Lamb Hash Scallops on Smoked Lamb, Green Pepper, and Potato Hash

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

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 – 9:00 Wednesday to Saturday

Published in: on July 30, 2018 at 7:04 pm  Leave a Comment  

July Desserts 2018

Locally Grown Rhubarb Crisp Rhubarb From Kate’s Garden With Vanilla Ice Cream

Butter Roasted Nectarine Short Cake With Lots of Whipped Cream

Caramel Flan With Champagne Poached Raisins with Whipped Cream

Strawberry Honey Toast Honey Toasted Brioche Stuffed with Strawberries and 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 From the Lerma Estate in Kealekekua, Kona.

 

Published in: on June 30, 2018 at 9:13 pm  Leave a Comment  

July Lunch 2018

Starters and Salads

Chilled Blueberry-Moscato Soup Pink Moscato and Blueberries Swirled With Creamy Yogurt

Sunflower Encrusted Chicken with Nectarines On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Sesame Seared Fresh Catch Salad On Fresh Greens With Mango-Pineapple Vinaigrette

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

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

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

Battered Flathead White Fish Sandwich On Greens From Kate’s and Tatare Sauce

The Sethwich Sous Chef Seth’s Creation for the Month, Triple Pork with Pulled Smoked Pork, Ham and Chinese BBQ Bacon with Swiss Cheese and Napa Slaw

Tuna and Mango Poke Won Ton Tostada Marinated Seared Tuna and Mango on Crispy Wonton Skins with Miso-Rhubarb Aioli

Grilled Ham and Swiss on Rye With Sliced Roasted Apples

Grilled Chicken Club Sandwich With Bacon and Swiss Cheese, Peppered Mayonnaise on Toasted Bun

Orecchiette Pasta with Greens and Gremolata Locally Grown Greens,Roasted Cauliflower and Walnuts with Green Pea Pesto Cream and Gremolata

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

Plantation Chicken Hekka with Rice Noodles Old Island Plantation Style Pulled Chicken and Vegetables in Sweet Soy-Sake Sauce

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 June 30, 2018 at 9:12 pm  Leave a Comment  

July Dinner 2018

Starters

Chilled Blueberry-Moscato Soup Moscato Wine and Blueberries with Yogurt Swirl

Salmon Seviche and Sliced Octopus Leg On Avocado and Roasted Onion Naan with Chipolte Sauce

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

Blistered Shishito with Fish Jerky and Walnuts Jerky of Opah (Moonfish) Cheeks and Roasted Black Walnuts

Roasted Beets and Burrata Cheese On Pickled Napa Cabbage with Preserved Lemon and Olive Oil

Freixenet Cava Poached Baby Mussel In Cava (Spanish Sparkling Wine) and Dijon Cream on Shredded Tortillas

Andouille Sausage and Nectarine Kebab With Green Pea Pesto Cream

Orecchiette with Lobster Cream and Tobiko Lobster Alfredo Sauce with Goat Cheese and Pecorino Romano topped with Flying Fish Roe

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Maple Stung Grilled Chicken Breast With Southern Fried Chicken Leg, Roasted Grapes and Rhubarb Gravy, Smashed Red Potatoes

Honey-Sriracha Glazed Fresh Salmon Ginger-Soy with Honey and Sriracha Baked with Furikake Rice on Glazed Cucumbers

Grilled Bacon Wrapped Twin Quails With Roasted Almond and Green Chili Gravy and Bacon Fried Rice

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

Seared Duck Breast with Nectarines With Fresh Nectarine Sauce and Green Onion Fried Rice

Grilled Pesto Rubbed Pork Brisket With Mango, Tomato and Smoked Chive Sauce and Smashed Red Skin Potatoes

Seed and Nut Crusted Scallops On Sweet-Tart Orange Sauce with Toasted Groat Tabbouleh Salad

Garlic Butter Roasted Hawaiian Prawns With Hint of Lemon and Roasted Garlic, Mashed Red Jacket Potatoes

Grilled New York Steak Topped With Blue Cheese-Morel Butter with Smashed Red Potato

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

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

 

Published in: on June 30, 2018 at 9:10 pm  Leave a Comment