Julia's Restaurant Menu and Prices

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

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

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

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

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

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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.

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

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

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

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

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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

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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.

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

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

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

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

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

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

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

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

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Chef’s daily creation, using the freshest ingredients.

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

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

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

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

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

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

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

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

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

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

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

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

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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.

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

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

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One and a half pound Maine lobster steamed.

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

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

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

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

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

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

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

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

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

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

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

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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.

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

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

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

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

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

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

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

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

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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.

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

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

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Veal shank braised in a seasonal light tomato sauce.

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

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

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with sugared graham cracker crust

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with turbinado sugar crust & almond biscotti

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

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Ask your server for today's flavors 2 scoops

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