Julias Restaurant & Wine Bar - Atlantic Highlands, NJ

house-made mozzarella cheese rolled with basil, prosciutto and roasted peppers, sliced and served over a bed of mixed greens, finished with kalamata olives and a balsamic syrup

soaked in buttermilk, crusted with graham crackers, lightly fried, tossed with a hot cherry and sweet roasted red pepper butter

prince edward island mussels and littleneck clams simmered with fresh herbs, garlic and shallots in a white wine butter sauce

diced ahi tuna mixed with capers, shallots, olive oil, chives, and a horseradish piquant served in a martini glass with house-made wonton crisps

flour dusted calamari, lightly fried golden brown, with marinara sauce and lemon

rib eye & pollo, roasted corn, black beans, julienne vegetables and monterey-jack cheddar cheese all rolled up and lightly fried, finished with a soy-teriyaki glaze

garlic, shallots, oven roasted plum tomatoes, cannelini beans, and pasta with fresh herbs finished in a parmigiano reggiano broth (made to order)

chorizo sausage, escarole, garlic, shallots, oven roasted plum tomatoes and cannelini beans with fresh herbs finished in a parmigiano reggiano broth (made to order)

crisp whole hearts of romaine lettuce finished with our caesar dressing, shaved parmigiano reggiano cheese and focaccia croutons. complimentary toppings: kalamata olives, sun-dried tomatoes, anchovies, or roasted red peppers

blackened pollo medallions and baby spinach tossed in a strawberry vinaigrette with hearts of palm, roasted peppers, bermuda onions, walnuts, and gorgonzola cheese

tender field greens tossed in a honeyed-balsamic dressing, topped with almonds, maytag blue cheese, granny smith apples and drizzled with a balsamic syrup

tender field greens tossed with our graham cracker crusted calamari in our miso and lime vinaigrette with shaved ricotta-salata cheese

prosciutto and green peas deglazed with vodka finished in a plum tomato sauce

littleneck clams sauteed in a red or white sauce served over linguini

a blend of gulf shrimp, littleneck clams, calamari, and prince edward mussels in a spicy cherry peppered plum tomato sauce over linguine

rigatoni stuffed with imported italian cheeses tossed with tender chicken breast, oven roasted plum tomatoes & artichoke hearts in a tomato-basil sauce

a 1 12 lb. whole maine lobster, wok sauteed with kentucky bourbon, lemon, garlic, shallots, and fresh herbs, served with a crispy citrus-risotto cake and sauteed baby spinach

two maryland style jumbo lump crab cakes, served over wild rice with a chilled roasted corn salsa, and dollops of creme fraiche and red pepper coulis

extra-large fresh day boat diver scallops, served over a sweet pea & shitake mushroom risotto with sauteed asparagus, finished with a lemon-chive beurre blanc

pan seared wild alaskan halibut filet sauteed with garlic, shallots, escarole, cannelini beans, and plum tomatoes lightly braised with a fumet blanc, white wine, and butter

sesame seared ahi tuna steak served with a crispy citrus-risotto cake and sauteed baby spinach, finished with a soy-teriyaki glaze and a thai bird chile coulis

oven roasted crab and spinach stuffed wild atlantic salmon filet served over wild rice with chefs seasonal vegetable, finished with a basil-cream sauce

pan roasted and served over wild rice with chefs seasonal vegetable, finished with a sambuca cream sauce and chilled crab meat

tender chicken medallions, shitake mushrooms, and sun-dried tomato sauteed with a plum tomato balsamic demi-reduction, with roasted garlic & parmesan mashed potato and chefs seasonal vegetable

egg battered artichokes and pollo medallions with prosciutto, peas, and shitake mushrooms in a white wine lemon-butter sauce, served with a sour cream & chive potato cake and chefs seasonal vegetable

a napoleon of pollo, roasted red pepper, and mozzarella cheese, finished with a shitake mushroom port wine demi-glace, with roasted garlic & parmesan mashed potato and chefs seasonal vegetable

veal scaloppini breaded with panko, fresh herbs, and asiago cheese, lightly fried, topped with a mixed green salad, roasted red peppers, and fresh mozzarella cheese in a honeyed-balsamic dressing drizzled with balsamic syrup

veal scaloppini stuffed with prosciutto, fontina cheese, and fresh herbs, finished with a shitake mushroom port wine reduction, with roasted garlic & parmesan mashed potato and chefs seasonal vegetable

whole tenderloin of pork marinated with rosemary, mustard, and moroccan spices, pan seared and oven roasted, served with a chorizo & parmesan risotto and asparagus, finished with an apple and port wine pan jus

8oz grilled filet mignon, finished with a port wine demi-glace and lump crab meat, served with a sour cream & chive potato cake and chefs seasonal vegetable

14oz grilled choice rib eye steak, topped with gorgonzola cheese and fresh basil, finished with a port wine demi-glace, served with a sour cream & chive potato cake and chefs seasonal vegetable

with tahitian vanilla bean ice cream, topped with fresh whipped cream & white chocolate creme 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 - assorted minis $13.00, for four - 6 assorted minis $24.00, for eight - 12 assorted minis $46.00