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 June 30, 2018 at 10:42 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  

June Lunch 2018

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortillas

Roasted Beets, Strawberry and Burrata Cheese Salad With Olive Oil-Lemon Dressing and Balsamic Drizzle

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

Grilled Fresh Catch Ranchero Hawaiian Fish on Romaine Tossed in Peppercream Ranch Dressing With  Croutons and  Pecorino

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

Green Chile Patty Melt On Rye Burger with Sauteed Onions, Swiss Cheese with Green Chili  on Grilled Rye

Grilled Pesto Rubbed Chicken Sandwich With Herbed Ricotta Cheese and Grilled Tomatoes on Fresh Bun

Ham, Brie Cheese and Pear Sandwich With Brie Cheese and Anjou Pear with Honey Mustard

The Sethwich This Month’s Sous Chef Seth’s Creation, Tortilla Crunch Wrapped Spicy Pulled Chicken, Cheddar Cheese with Black Bean Salsa and Seasoned Avocado Puree

Vegetable Egg Foo Young Sandwich Cabbage, Carrots,Peas and Bean Sprout Kim Chee Omelet with Kewpie Mayonnaise

Kalua Pork and Pineapple Sandwich Hawaiian Style Pulled Smoked Pork, Grilled Ham and Grilled Pineapple with Kim Chee Mayonnaise

Braised Duck and Peanuts In Sweet and Tart Orange Sauce with Greens over Fettuccine

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

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 to 2:00 Monday – Friday

 

Published in: on June 11, 2018 at 2:14 pm  Leave a Comment  

June Desserts 2018

Caramel Mango Flan Raspberry and Caramel Sauce with Whipped Cream

Strawberry-Rhubarb Shortcake Fresh Strawberries and Local Rhubarb on Streusel Biscuit Cake

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Iced Kona Coffee Affogato Kona Coffee with Ice Cream and Chocolate Coffee Beans

Haupia (Coconut Pudding) Coconut Pudding with Fresh Pineapple Compote and Whipped Cream

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

Now Serving Hualalai Mountain Magic Kona Coffee, Beans Flown in Weekly From the Big Island of Hawaii. Grown on the Lerma Coffee Farm in Kealakekua, Kona

 

Published in: on June 11, 2018 at 2:14 pm  Leave a Comment  

June Dinner 2018

Starters

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortilla

Caribbean Conch Ceviche with Grapefruit Marinated in Chile, Smoked Salt and Lime Juice With Smoked Pop Corn

Fresh Mushroom Crepe with Prosciutto Gravy Baked in Prosciutto “Red Eye” Gravy and Spring Peas

Buffalo Style Frog Legs Spicy Frog’s Leg with Blue Cheese and Crisp Celery

Duck Gizzard and Mushroom Tart Slow Cooked Gizzard Confit on Mushroom Duxelle with Truffle Whipped Cream

Baby Mussel and Escargot in Green Curry Spicy Green Curry Sauce on Shredded Grilled Tortillas

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Pecan Crusted Chicken Breast With Blueberry BBQ Sauce and Black Pepper Risotto

Lamb Sausage Pattie and Grilled Quail Homemade Lamb Sausage  On Goat Cheese Mashed Potato with Blistered Tomato and Tzatziki Sauce

Grilled Pork Brisket With  Anjou Pears Sliced Pork with Pear and Blue Cheese Cream and  Smashed Red Skin Potato

Vera Cruz Style Shrimp and Grits Hawaiian Prawns in Tomato, Olives, Capers and Shishito Pepper Sauce on Cheesy Grits

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

Stuffed Calamari Steak  Mussel, Tomato and Herb Stuffing on Mashed Peas and Potatoes with Mediterranean Salsa

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

Butter Poached Fresh Salmon With Creamy Caper-Lemon Butter Sauce and Mashed Red Jacket Potatoes

Grilled New York Steak Topped With Roasted Balsamic Mushrooms with Smashed Red Jacket Potatoes

House Cured Gravlax Wrapped Soft Pretzel Norwegian Style Cured Salmon with Wasabi-Brie Cheese, Capers and Tomatoes

Fried Brie and Honey Roasted Walnut Wrap Wrapped in Eggroll Wrapper with Bermuda Onion Marmalade

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 – Saturday

 

Published in: on June 11, 2018 at 2:13 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