Julia's Restaurant

House-made mozzarella layered with beef steak tomatoes and drizzled with extra virgin olive oil and balsamic syrup

Coated in graham crackers then lightly fried until golden brown, tossed with hot and sweet peppers and finished with a roasted pepper butter.

Roasted chorizo sausage infused with creamy four cheese risotto, stuffed into large mushroom caps and served over a bed of sautéed baby spinach.

Prince Edward mussels and little neck clams simmered with fresh herbs sautéed garlic and shallots, finished in a white wine butter sauce.

Char grilled little neck clams served with lemon, tarragon garlic and a splash of white wine.

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.

Pan-seared scallops and shrimp with sautèed shallots, garlic and diced tomatoes finished in an herbed saffron sherry broth.

Whole lobster tail, shrimp, and pan-seared scallops, crab claw, and jumbo lump crab meat with a wasabi cocktail sauce. Seasonal price for two.

Lightly sautéed tortilla shell stuffed with pancetta, prosciutto peppers, caramelized onions asiago and fontina cheese, served with bruschetta, sour cream, and guacamole.

Fresh Ahi tuna diced and mixed with capers, shallots, olive oil, chives and a horseradish piquant sauce, served with wonton crisps.

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

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.

Grilled pineapple topped with gorgonzola cheese, asparagus, grilled shrimp and prosciutto finished with a port wine sauce.

Jumbo lump crab mixed with cream cheese, goat cheese, and sharp Vermont cheddar, served hot with warm pita crisps.

Homemade wonton nachos topped with a chive, shallot, sour cream smoked salmon, hickory smoked bacon, Italian sliced cherry peppers and Sricha sauce.

Grilled calamari tossed in balsamic vinaigrette, topped with fresh tomatoes, onions, and capers.

Pan-seared, egg dipped artichokes, in a white wine lemon butter sauce, over angel hair pasta.

Sautèed garlic, shallots and canellini beans finished in a parmesan plum tomato broth.

A puree of vanilla butternut squash topped with a dollop of crème fraise.

Simmered lobster finished with sherry and cream and topped with jumbo lump crab.

Chef's daily creation, using the freshest ingredients.

Thinly sliced Granny Smith apples and roasted almonds, tossed with field greens and drizzled with honey balsamic vinaigrette, topped with crumbled Maytag blue cheese.

Crisp wedge of iceberg lettuce, topped with ranch dressing hearts of palm, diced tomatoes and bacon bits finished with a touch of gorgonzola cheese.

Crisp hearts of romaine, drizzled with a house made Caesar dressing and shaved parmesan reggiano cheese, topped with focaccia croutons.

Tender field greens tossed with a miso lime vinaigrette, lightly fried calamari topped with shaved ricotta salata cheese.

Baby arugula tossed with strawberries, shaved parmesan reggiano cheese, candied walnuts, and diced beefsteak tomato and strawberry vinaigrette.

Prosciutto wrapped asparagus, topped with asiago cheese, over mixed field greens, with a balsamic drizzle.

Baby spinach salad with yellow and red peppers, sliced mushrooms, and shaved parmesan reggiano cheese, served with a hot bacon dressing.

Sautéed clams, mussels, halibut, calamari, and shrimp in a light plum tomato, seafood broth.

Eight ounce mahi filet topped with black bean, corn salsa accompanied with a cilantro sour cream, over wild rice.

Stuffed with a lobster stuffing over a bed of sautéed baby spinach and a roasted yellow pepper coulis.

Pan-seared with a banna créme sauce, over wild rice and vegetable.

Pan-seared halibut filet, leeks, white wine, escarole and buttered beans.

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.

Pan-seared tilapia, encrusted with almonds, topped with jumbo crab with a Sambuca cream sauce.

From the tank, finished in Kentucky bourbon, with a lemon chive sauce.

One and a half pound Maine lobster steamed.

Sautéed prosciutto and peas deglazed with vodka and finished with a light tomato cream sauce.

Rigatoni pasta stuffed with imported Italian cheeses, sautèed with diced chicken breast and oven roasted artichoke hearts finished in a plum tomato basil sauce.

Little neck clams sautéed with roasted garlic fresh herbs and finished in a white wine butter sauce over linguini.

Four jumbo lobster raviolis and three Jumbo shrimp served with a fresh, plum tomato cream sauce.

A perfect blend of shrimp, clams, mussels and calamari blended with Italian sweet and hot peppers finished in a light plum tomato marinara.

Fresh broccoli florets, sautéed with roasted garlic, tossed with cavatelli pasta in a butter cheese sauce, and finished with pan-seared artichoke hearts.

Half a Maine lobster, scallops, clams and shrimp, sautéed with baby spinach, and shiitake mushrooms in a bourbon lobster cream sauce, served over linguini.

Roasted eggplant, zucchini, tomato, basil and ricotta topped with fresh mozzarella.

Sautéed capers, calamite olives, and anchovies in a classical Italian marinara.

Sautéed jumbo shrimp, in a white wine lemon butter sauce, over linguini.

Pan seared chicken medallions, with spinach, oven roasted tomatoes in a light gorgonzola cream sauce, tossed with penne.

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.

Egg battered chicken breast with artichoke hearts and shiitake mushrooms in a francaise sauce, served over linguini.

Boneless breast of chicken, sauteed with prosciutto, artichokes peas and mushrooms with a white wine butter sauce.

Pan-seared chicken medallions, with shiitake mushrooms oven roasted tomatoes, and a balsamic demi reduction.

Twenty six ounce cowboy steak, seasoned and grilled, topped with caramelized onions, and sauteed mushrooms.

Sixteen ounce filet mignon, grilled and topped with lump crabmeat, and sautéed baby spinach, topped with a gorgonzola cream sauce.

Grilled, sixteen ounce strip loin, topped with Montreal butter, and pomme frittes.

Dry rubbed and grilled to perfection, topped with balsamic reduction and basil oil.

Bone in rack of lamb, char grilled then oven roasted finished in a sweet, creamy, Maytag blue cheese sauce.

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.

Pan-seared veal topped with asparagus jumbo lump crab, Brazilian lobster tail, and finished with a classic béarnaise sauce.

Topped with jumbo shrimp, baby spinach, prosciutto granny smith apple and goat cheese, finished with a mushroom port wine demi glaze.

Veal shank braised in a seasonal light tomato sauce.

Milk fed veal scaloppini stuffed with prosciutto di parma, and shiitake mushrooms deglazed with a port wine reduction and topped with melted fontina cheese.

with Tahitian vanilla bean ice cream, topped with fresh whipped cream & white chocolate crème anglaise

with sugared graham cracker crust

with turbinado sugar crust & almond biscotti

a filling of sweetened ricotta flavored with fresh vanilla and a hint of lemon zest topped with powdered sugar

Ask your server for today's flavors 2 scoops

For TWO - 3 assorted minis, For FOUR - 6 assorted minis, For EIGHT - 12 assorted minis