Juliano’s January-February 2012 Dinner Menu

Starters

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

Carpaccio of Fresh Hawaiian Prawns     Flashed Blanched with Fresh Grated Tomato, Lime and Olive Oil and Alae Salt

Pine Nut-Chevre Stuffed Poached Pears     Local Goat Cheese From Belgrade, MT. in Anjou Pear with Balsamic Syrup

Fresh Mozzarella and Grilled Tomato Bruschetta     With Capers, Artichoke and Olive Oil

Grilled Octopus Leg Greek Style     Brushed With Olive Oil and Garlic With Grilled Grape Leaves and Olives

Grilled Tuna and Prosciutto Skewers     With Spicy Mango Coulis and Cracked Pepper

Crispy Escargot on Spinach and Strawberries     Fresh Wilted Spinach, Strawberry and Gorgonzola-Strawberry Vinaigrette

Entrees (Served with Side Salad)

Prosciutto—Pecorino Crusted Chicken on Tortellini     Cheese Tortellini in Napa Cream Broth

Roast Duckling with Blood Orange Glaze     Blood Orange Sauce with Dried Orange Peel Fried Rice

Scallops in Preserved Lemon, Olives And Tomato     Sauteed in Olive Oil and Garlic with Goat Cheese Over Cous Cous

Locally Raised Lamb Scaloppine Zingara     Red Wine Sauce With Julienne Prosciutto and Mushrooms, Dried Cherry Risotto

Garlic Butter Roasted Hawaiian King Prawns     With Hint of Lemon and Roasted Garlic, Mashed Roasted Scallion Potatoes

Lemon-Pepper Grilled Pork Brisket With Slipper Lobster Sauce     Sliced Brisket With Lobster Tempura Coconut Cream Sauce, Sweet Chili Risotto

Wild Mushroom Dusted Medallion of Beef     With Avocado and Tomato Demi Glaze and Mashed Roasted Scallion Yukon Golds

Butter Poached Fresh Salmon      With Baby Shrimp Cream and Mashed Roasted Scallion Potatoes

Seared Pepper Rubbed N.Y. Steak     With Battered Onion Rings and Mashed Yukon Gold Potatoes

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Published in: on January 10, 2012 at 9:41 pm  Leave a Comment  

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