Julia's Restaurant Dinner Menu

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.