Appetizers
Mozzarella Napoleon
House-made mozzarella layered with beef steak tomatoes and drizzled with extra virgin olive oil and balsamic syrup
Graham Cracker Crusted Calamari
Coated in graham crackers then lightly fried until golden brown, tossed with hot and sweet peppers and finished with a roasted pepper butter.
Chorizo and Risotto Stuffed Mushrooms
Roasted chorizo sausage infused with creamy four cheese risotto, stuffed into large mushroom caps and served over a bed of sautéed baby spinach.
Mussels Blanco
Prince Edward mussels and little neck clams simmered with fresh herbs sautéed garlic and shallots, finished in a white wine butter sauce.
Grilled Clams
Char grilled little neck clams served with lemon, tarragon garlic and a splash of white wine.
Julia's Spring Roll
Sliced filet mignon, smoked chicken, roasted corn, black beans, julienne vegetables and Monterey Jack cheese rolled up and lightly fried golden brown, accompanied by a ginger soy glaze.
Sherry Glazed Scallops and Shrimp
Pan-seared scallops and shrimp with sautèed shallots, garlic and diced tomatoes finished in an herbed saffron sherry broth.
King of the Sea
Whole lobster tail, shrimp, and pan-seared scallops, crab claw, and jumbo lump crab meat with a wasabi cocktail sauce. Seasonal price for two.
Mediterranean Quesadilla
Lightly sautéed tortilla shell stuffed with pancetta, prosciutto peppers, caramelized onions asiago and fontina cheese, served with bruschetta, sour cream, and guacamole.
Tuna Martini
Fresh Ahi tuna diced and mixed with capers, shallots, olive oil, chives and a horseradish piquant sauce, served with wonton crisps.
Clams Oreganato
Fresh clams stuffed with our own blend of asiago and parmesan cheese with oregano and panko bread crumb stuffing. Half dozen for 10 or One dozen for
Pan Fried Cherry Goat Cheese
Panko and herb encrusted cherry goat cheese, lightly fried till golden brown and served over a bed of mixed greens, with our special orange citrus dipping sauce, served with warm pita crisps.
Shrimp & Pineapple
Grilled pineapple topped with gorgonzola cheese, asparagus, grilled shrimp and prosciutto finished with a port wine sauce.
Crab Dip
Jumbo lump crab mixed with cream cheese, goat cheese, and sharp Vermont cheddar, served hot with warm pita crisps.
Smoked Salmon Nachos
Homemade wonton nachos topped with a chive, shallot, sour cream smoked salmon, hickory smoked bacon, Italian sliced cherry peppers and Sricha sauce.
Calamari Petrillo
Grilled calamari tossed in balsamic vinaigrette, topped with fresh tomatoes, onions, and capers.
Artichoke Francaise
Pan-seared, egg dipped artichokes, in a white wine lemon butter sauce, over angel hair pasta.
Soup and Salads
Pasta Fagioli
Sautèed garlic, shallots and canellini beans finished in a parmesan plum tomato broth.
Butternut Squash
A puree of vanilla butternut squash topped with a dollop of crème fraise.
Lobster Bisque
Simmered lobster finished with sherry and cream and topped with jumbo lump crab.
Soup De Jour
Chef's daily creation, using the freshest ingredients.
Mixed Green Salad
Thinly sliced Granny Smith apples and roasted almonds, tossed with field greens and drizzled with honey balsamic vinaigrette, topped with crumbled Maytag blue cheese.
The Wedge
Crisp wedge of iceberg lettuce, topped with ranch dressing hearts of palm, diced tomatoes and bacon bits finished with a touch of gorgonzola cheese.
Classic Caesar (served whole)
Crisp hearts of romaine, drizzled with a house made Caesar dressing and shaved parmesan reggiano cheese, topped with focaccia croutons.
Miso Lime Salad
Tender field greens tossed with a miso lime vinaigrette, lightly fried calamari topped with shaved ricotta salata cheese.
Arugula Salad
Baby arugula tossed with strawberries, shaved parmesan reggiano cheese, candied walnuts, and diced beefsteak tomato and strawberry vinaigrette.
Roasted Asparagus
Prosciutto wrapped asparagus, topped with asiago cheese, over mixed field greens, with a balsamic drizzle.
Spinach Salad
Baby spinach salad with yellow and red peppers, sliced mushrooms, and shaved parmesan reggiano cheese, served with a hot bacon dressing.
Seafood
Seafood Ciopino
Sautéed clams, mussels, halibut, calamari, and shrimp in a light plum tomato, seafood broth.
Blackened Mahi
Eight ounce mahi filet topped with black bean, corn salsa accompanied with a cilantro sour cream, over wild rice.
Stuffed Chilean Sea Bass
Stuffed with a lobster stuffing over a bed of sautéed baby spinach and a roasted yellow pepper coulis.
Pistachio Crusted Grouper
Pan-seared with a banna créme sauce, over wild rice and vegetable.
Braised Halibut
Pan-seared halibut filet, leeks, white wine, escarole and buttered beans.
Crab Cakes
Jumbo lump crab cakes, pan-seared to perfection, served over a roasted corn salsa finished with a créme fraise and spicey roasted red pepper coulis.
Almond Crusted Tilapia
Pan-seared tilapia, encrusted with almonds, topped with jumbo crab with a Sambuca cream sauce.
Angry Lobster
From the tank, finished in Kentucky bourbon, with a lemon chive sauce.
Maine Lobster
One and a half pound Maine lobster steamed.
Pasta
Penne Vodka
Sautéed prosciutto and peas deglazed with vodka and finished with a light tomato cream sauce.
Stuffed Rigatoni
Rigatoni pasta stuffed with imported Italian cheeses, sautèed with diced chicken breast and oven roasted artichoke hearts finished in a plum tomato basil sauce.
Linguini with Clams
Little neck clams sautéed with roasted garlic fresh herbs and finished in a white wine butter sauce over linguini.
Lobster Ravioli
Four jumbo lobster raviolis and three Jumbo shrimp served with a fresh, plum tomato cream sauce.
Frutte De Mare
A perfect blend of shrimp, clams, mussels and calamari blended with Italian sweet and hot peppers finished in a light plum tomato marinara.
Cavatelli and Broccoli
Fresh broccoli florets, sautéed with roasted garlic, tossed with cavatelli pasta in a butter cheese sauce, and finished with pan-seared artichoke hearts.
Bourbon Street Seafood
Half a Maine lobster, scallops, clams and shrimp, sautéed with baby spinach, and shiitake mushrooms in a bourbon lobster cream sauce, served over linguini.
Baked Penne
Roasted eggplant, zucchini, tomato, basil and ricotta topped with fresh mozzarella.
Spaghetti Puttanesca
Sautéed capers, calamite olives, and anchovies in a classical Italian marinara.
Shrimp Scampi
Sautéed jumbo shrimp, in a white wine lemon butter sauce, over linguini.
Pollo
Chicken Gorgonzola
Pan seared chicken medallions, with spinach, oven roasted tomatoes in a light gorgonzola cream sauce, tossed with penne.
Chicken Napoleon
Plump chicken breast layered with roasted red peppers, shiitake mushrooms, mozzarella cheese, and fresh basil with a port wine demi glaze, with roasted garlic and four cheese mashed potatoes.
Chicken Artichoke Francaise
Egg battered chicken breast with artichoke hearts and shiitake mushrooms in a francaise sauce, served over linguini.
Pollo Con Carciofi
Boneless breast of chicken, sauteed with prosciutto, artichokes peas and mushrooms with a white wine butter sauce.
Pollo Balsamico
Pan-seared chicken medallions, with shiitake mushrooms oven roasted tomatoes, and a balsamic demi reduction.
Steaks
Cowboy Steak
Twenty six ounce cowboy steak, seasoned and grilled, topped with caramelized onions, and sauteed mushrooms.
Gorgonzola Filet
Sixteen ounce filet mignon, grilled and topped with lump crabmeat, and sautéed baby spinach, topped with a gorgonzola cream sauce.
NY Strip
Grilled, sixteen ounce strip loin, topped with Montreal butter, and pomme frittes.
Eighteen Ounce Rib Eye
Dry rubbed and grilled to perfection, topped with balsamic reduction and basil oil.
Rack of Lamb
Bone in rack of lamb, char grilled then oven roasted finished in a sweet, creamy, Maytag blue cheese sauce.
Veal
Veal Milanese
Pan-seared veal breaded with Italian herbed breadcrumbs and asiago cheese topped with baby spinach and honey balsamic dressing, roasted red peppers and fresh mozzarella.
Veal Oscar
Pan-seared veal topped with asparagus jumbo lump crab, Brazilian lobster tail, and finished with a classic béarnaise sauce.
Veal and Shrimp
Topped with jumbo shrimp, baby spinach, prosciutto granny smith apple and goat cheese, finished with a mushroom port wine demi glaze.
Veal Ossobucco
Veal shank braised in a seasonal light tomato sauce.
Veal Saltimbocca
Milk fed veal scaloppini stuffed with prosciutto di parma, and shiitake mushrooms deglazed with a port wine reduction and topped with melted fontina cheese.
Desserts
Warm Chocolate Molten Cake
with Tahitian vanilla bean ice cream, topped with fresh whipped cream & white chocolate crème anglaise
Lemon Scented Cheesecake
with sugared graham cracker crust
Vanilla Crème Bruleè
with turbinado sugar crust & almond biscotti
Canoli
a filling of sweetened ricotta flavored with fresh vanilla and a hint of lemon zest topped with powdered sugar
Assorted House-Made Ice Creams
Ask your server for today's flavors 2 scoops
Desert Samplers
For TWO - 3 assorted minis, For FOUR - 6 assorted minis, For EIGHT - 12 assorted minis
Menu for Julia's Restaurant is provided by findrestaurantmenu.com
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