JULIANO’S IS 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

FIND US ON FACEBOOK!

 JULIANOS2

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Published in: on October 31, 2017 at 5:50 pm  Leave a Comment  

November Lunch 2017

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

Greek Style Grilled Lamb Salad Locally Raised Lamb with Cucumber, Tomato, Olive with Tangy Yogurt Dressing

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage, Cucumber and Carrots in Spicy Peanut Slaw Dressing

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

all sandwiches served with fresh fruit or pasta salad

BBQ Duck Confit and Brie Sandwich Slow Cooked in Olive Oil and Herbs, with Grape Gastrique on Fresh Baked Bun

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

Grilled Chicken and Artichoke Sandwich With Marinated Artichoke, Peppers and Fresh Mozzarella, Pepper Aioli

The Sethwich Sous Chef Seth’s Creation for the Month, Cuban Style with Pastrami, Roast Yegen Ranch Beef with Swiss and Cranberry Mustard

Bacon, Pear and Swiss Turnover Locally Cured Bacon, Fresh Pear and Swiss in Flaky Pastry

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

Grilled Fresh Hawaiian Fish  On Linguini with Tomato, Capers, Mushrooms and Lemon Butter Sauce

Hawaiian Smoked Pork Lau Lau and Tuna Poke Smoked Pork and Spinach with Tuna in Poke Marinade On Furikake Rice Bowl

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

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, Section 3-603.11 per Riverstone Health

 

 

Published in: on October 31, 2017 at 5:50 pm  Leave a Comment  

November Desserts 2017

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 with White Chocolate
Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce
Vanilla-Pomegranate Pastry Horn Stuffed with Vanilla-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 31, 2017 at 5:49 pm  Leave a Comment  

November Dinner 2017

Starters

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

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

Baked Brie and Duck Foie Gras Brulee Brie in Pastry with Grape Gastrique and Brulee of Duck Liver Mousse

New Orleans Style BBQ Kauai Prawns Prawns in Rich Spicy Peppery Butter, and Worcestershire Sauce

Frog Leg and Lamb Sausage Etoufee New Orleans Style  Rich Stew with Steamed Rice

Octopus and Escargot Bruschetta With Tomato, Green Chili and Roasted Garlic Olive Oil on Toasted Baguette

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Chicken Breast Ragout Fine Topped With Chicken and Mushroom Ragout with Béarnaise Sauce, Roasted Potatoes

Pan Roasted Salmon Grenobloise With Caper, Lemon, Tomato Butter Sauce with Croutons and Mashed Red Potatoes

Locally Raised Lamb Mixed Grille Loin Chop, Sausage and Bacon Wrapped Liver with Lamb Jus and Roasted Potatoes

Blackened Sous Vide Rib Eye Locally Raised Beef Slow Cooked in Vacuum Seal, Sliced and Blackened

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

Twice Cooked Orange Pork Braised in Soy Ginger, Cut and Glazed with Orange Sauce with Fried Rice

Sesame Seared Scallops and Prawns With Sweet Chili-Lime Butter With Spicy Chili and Garlicky Sweet Sauce, and Coconut Steamed Rice

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

Lamb Meatball Wellington Meat Ball with Duxelle Wrapped in Pasty on Lentils with Horse Radish Aioli

Dinner Hours 5:30 to 9:00 Wed.–Sat.

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 October 31, 2017 at 5:48 pm  Leave a Comment  

October Lunch 2017

Starters and Salads

Oktoberfest Beer and Cheddar Soup With Bayern Oktoberfest Beer and Cream Fraiche and Spicy Pop Corn

Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese

Warm Lamb and Pear Salad Roasted Locally Grown Lamb, Ricotta Salata and Honey Walnuts with Pear Vinaigrette

Smoked Salmon-Preserved Lemon Salad With Fragel (Fried Bagel) Chips, Tomatoes Lemon Caper Vinaigrette

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

all sandwiches served with fresh fruit or pasta salad

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

Grilled Chicken and Prosciutto Sandwich With Fontina Cheese  and Honey Mustard

The Sethwich Sous Chef Seth’s Creation For the Month, Bratwurst and Sauerkraut with Melty Cheese on Fragel (Fried Bagel) Bun

Ham, Grilled Pineapple and Brie Sandwich With Melted Soft Brie Cheese and Dijon aioli

Oktoberfest Beer Battered Fresh Catch On Toasted Bun With Remoulade Sauce

Fontina, Apple and Bacon Grilled Cheese With Honey Roasted Pecans and Salted Caramel Drizzle

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

Roast Chicken Macaroni and Cheese Cheddar Sauce with Spit Roasted Chicken

Fettuccine with Mushroom Stroganoff Fresh Mushrooms in Savory Sour Cream Gravy with Grilled Chicken Breast

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 October 1, 2017 at 2:46 pm  Leave a Comment  

October Dinner 2017

Starters

Oktoberfest Beer and Cheddar Soup Bayern Oktoberfest Beer with Cream Fraiche and Spicy Pop Corn

Sauerkraut and Bacon Croquettes Fried Breaded Potato, Sauerkraut and Locally Cured Bacon with Spicy Mustard Aioli

German Beer Battered Caribbean Conch With Horseradish Mayonnaise Dipping Sauce

Pan Fried Smoked Beef Brisket Cannelloni With Sauerkraut and Cheese On Braised Red Cabbage with Sweet and Sour Plum Drizzle

Savory Fontina Cheese Toast with Bacon Pear Wrap Pear and Fontina Wrapped  in Bacon on Toast

House Smoked Salmon on Potato Pancakes With Sour Cream, Capers and Apples

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

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Pretzel Encrusted Chicken Breast With Sweet and Tart Roasted Cherry Sauce and Potato Pancakes

Spit  Roasted Leg of Lamb Locally Raised from Lehfeldt Ranch in Lavina, MT Slow Cooked and Spit Roasted with Lamb Jus and Mashed Red Potatoes

Prosciutto Wrapped Prawns Mac and Cheese Buttered Hawaiian  Prawns on  Baked Macaroni and Cheese

Mixed German Plate Bratwurst and Kraut, Jaeger Schnitzel, Smoked Bacon Steak with Semmel Knodel (Bread Dumpling) and Braised Red Cabbage

Salmon Encrusted in Seeds and Nuts With Spicy Orange Cream on Sunflower Kernel Risotto

Grilled Quail and Softshell Crab Breaded Softshell Crab and Balsamic Marinated Quail with Fried Potato Cakes

Seared Scallop Paprikash With Smoked Paprika-Sour Cream Gravy with Smashed Red Jacket Potatoes

Seared Pekin Duck Breast with Blueberries and Green Onion Fried Rice

Zwiebel Roast Braten N.Y. Steak  Brushed with Mustard and Paprika, Fried Onions and Beef Gravy

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 – 9:00

 

Published in: on October 1, 2017 at 2:45 pm  Leave a Comment  

October Desserts 2017

Buttered Apple Strudel Pastry Wrapped With Cinnamon Whipped Cream

Kona Coffee-Macadamia Brulee Caramelized Sugar Topping with Whipped Cream

Blueberry and Brie Crumble Crumble Topped With Warm Brie Cheese

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Hot Fresh Pear Dumpling in Flaky Puff Pastry With Vanilla Ice Cream

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

Now Serving Hualalai Mountain Magic 100% Pure Kona Coffee From the Lerma Coffee Farm in Kealekekua, Kona. Shipped in Weekly From the Big Island of Hawaii.

 

Published in: on October 1, 2017 at 2:45 pm  Leave a Comment  

September Desserts 2017

Vanilla Bean Panna Cotta Topped with Fresh Plum Compote and Candied Pecans

Warm Flourless Chocolate Cake Chantilly Cream and Chocolate Sauce

Fresh Strawberry Dipped in Salted Caramel Rolled in Macadamia Nuts and Shortbread

Butter Roasted Apple Pot Pie Flakey Top Crust With Vanilla Ice Cream

Kona Coffee Tiramisu Kona Coffee Sponge, Marscarpone, Chocolate Creamy Goodness

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 September 7, 2017 at 10:42 am  Leave a Comment  

September Lunch 2017

Starters and Salads

Black Bean, Bacon, Okra and Rice Soup Hearty Black Bean and Rice with Okra, Bacon and Tomato

Grilled Polynesian Chicken Salad Brushed With Sweet Ginger Soy Glaze with Orange, Pineapple, Honey Roasted  Cashew,  Coconut-Dried Cranberry with Mango-Lime Vinaigrette

Blackened Chicken and Apple Salad On Celery and Apples  with Blue Cheese Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Ricotta Salata and Old School Green Goddess Dressing

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

all sandwiches served with fresh fruit or pasta salad

Hot Ham With Walnut and Fig Compote With Fontina Cheese on Fresh Baked Bun

The Sethwich This Month’s Creation By Sous Chef Seth, Hawaiian Style Lau Lau, Slow Cooked Spinach Wrapped Seasoned Pork with Lomi Lomi Tomato

Proscuitto Wrapped Meat Loaf Sandwich With Three Cheese Blend, Topped with Marinated Garden Tomatoes

Grilled Fresh Catch Soft Shell Taco With Fresh Picco de Gallo on Shredded Cabbage and Ricotta Salata

Grilled Chicken, Fresh Mozzarella and Tomato With Balsamic-Olive Oil Vinaigrette on Fresh Baked Bun

Hapa Bacon Burger Blue Cheese and Cheddar and Bacon On Fresh Baked Bun

Patagonian Pink Shrimp Puttanesca Spicy Tomato, Caper, Olive, and Crushed Chili Sauce Over Linguini

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

Linguini with Chinese BBQ Duck With Stir Fried Vegetable and Almond in Teriyaki 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 to 2:00

 

Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

September Dinner 2017

Starters

Black Bean, Bacon ,Okra and Rice Soup Hearty Black Bean and Rice With Bacon and Okra and Tomatoes

Scallop and Artichoke Ceviche Marinated in Lime Juice and Jalapeño with Onions and Tomato

Cantaloupe Carpaccio With Crispy Prosciutto, Amaltheia Goat Cheese, Fried Chicken Cracklings and Tarragon Honey

Calamari, Crab, Shrimp and Spinach Strudel Wrapped in Pastry In Coconut Cream With Lomi Lomi Tomatoes

Caribbean Conch Tempura With Pesto Dip and Caper-Tomato Dip

Country Duck and Apricot Pate’ Duck Terrine Pate with Confit Duck Hearts and Apricot Curd

Spicy Tuna and Masago Pizzetta On Mango Guacamole, Thai Slaw and Sweet Mayonnaise

Entrees

All Entrees Include Salad of the Day or Green Garden Salad

Filipino Style Chicken Adobo Slow Cooked, Braised in Vinegar, Garlicy Soy Glaze and Cabbage on Scallion Fried Rice

Baked Salmon and Mushroom In Puff Pastry Fresh Salmon and Sliced Mushrooms Wrapped in Pastry with Sauce Vin Blanc

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

Pan Fried Calamari Steak Piccatta With Lemon-Caper Butter Sauce On Linguini with Garlic Chips and Olive Oil

Hawaiian Prawns in Tomato, Capers and Olives  Baked  In Olive Oil and Garlic and Ricotta Salata With Tomato-Pecorino Risotto

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

Wok Seared Sirloin and Scallops With Roasted Scallion Fried Rice with Ginger-Soy in Fused Demi Glaze

Walnut-Miso-Honey Grilled Pork Brisket On Peach Compote with Walnut Risotto

Grilled New York Steak Topped With Fresh Mozzarella and Grape Tomatoes, Mashed Red 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 September 7, 2017 at 10:42 am  Leave a Comment