Specials
Retro Night
A retrospective study of the classics every Friday Night at Jules
Click here for a printable version
5-Course Prix Fixe
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course
Cream of Wild Forest Mushroom Soup
Second Course
Waldorf Salad
Third Course
House Smoked Fish Plate
Entrée
Beef Wellington served with house-tossed parsley gnocchi
Dessert
Banana Foster
Early Bird Prix Fixe Menu
3 courses, $30 for seatings before 6:30, Every Day!
Click here for a printable version
3 Courses, $30
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course Appetizers
Corn Soup - with rivels (Amish dumplings) and jumbo lump crab
Tomato Soup - finished with a touch of cream and open-faced grilled cheese
Flash Fried Oysters - panko breaded with creole mustard sauce and chive oil, organic arugula
House Smoked Fish Plate - chef's selection of house smoked fish, caper-dill remoulade, toast points and crackers
Coconut Shrimp - crispy coconut- and toasted almond-breaded shrimp, shrimp risotto and toasted coconut milk cream sauce
Second Course Salads
House Salad - mixed greens tossed in a maple walnut vinaigrette, croutons, fresh veggies and peppered pistachios
Julius' Caesar Salad - crunchy hearts of romaine tossed in our homemade Caesar dressing, croutons, pinenuts and freshly grated asiago
Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles, balsamic reduction
Third Course Entrees
Filet & Crab - 6oz filet mignon topped with sautéed crab and béarnaise, crispy onion, seasoned veggies and garlic mashed
Drunken Duck - breast of Maple Leaf Farms duck, sake and soy marinated (for 3 days) with mashed sweet potatoes and sautéed fennel
Jumbo Lump Crab Cake - all lump crab kissed with curry, roasted red pepper remoulade, garlic & chive mashed potatoes, seasoned vegetables
Pork Loin - lightly jerk-seasoned handcut 10oz boneless chop, sweet peach BBQ glaze, mashed sweet potatoes and seasoned vegetables
Rainbow Trout Piccata - cast-iron skillet-seared trout topped with a sauce of butter, lemon, capers and parsley, served over orzo and asparagus
Crab Rock - sautéed crab over blackened rockfish, buerre blanc, wild rice and seasoned vegetables
...Wine Pairing Available...
ask your server for suggestions!
A retrospective study of the classics every Friday Night at Jules
Click here for a printable version
5-Course Prix Fixe
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course
Cream of Wild Forest Mushroom Soup
Second Course
Waldorf Salad
Third Course
House Smoked Fish Plate
Entrée
Beef Wellington served with house-tossed parsley gnocchi
Dessert
Banana Foster
Early Bird Prix Fixe Menu
3 courses, $30 for seatings before 6:30, Every Day!
Click here for a printable version
3 Courses, $30
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course Appetizers
Corn Soup - with rivels (Amish dumplings) and jumbo lump crab
Tomato Soup - finished with a touch of cream and open-faced grilled cheese
Flash Fried Oysters - panko breaded with creole mustard sauce and chive oil, organic arugula
House Smoked Fish Plate - chef's selection of house smoked fish, caper-dill remoulade, toast points and crackers
Coconut Shrimp - crispy coconut- and toasted almond-breaded shrimp, shrimp risotto and toasted coconut milk cream sauce
Second Course Salads
House Salad - mixed greens tossed in a maple walnut vinaigrette, croutons, fresh veggies and peppered pistachios
Julius' Caesar Salad - crunchy hearts of romaine tossed in our homemade Caesar dressing, croutons, pinenuts and freshly grated asiago
Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles, balsamic reduction
Third Course Entrees
Filet & Crab - 6oz filet mignon topped with sautéed crab and béarnaise, crispy onion, seasoned veggies and garlic mashed
Drunken Duck - breast of Maple Leaf Farms duck, sake and soy marinated (for 3 days) with mashed sweet potatoes and sautéed fennel
Jumbo Lump Crab Cake - all lump crab kissed with curry, roasted red pepper remoulade, garlic & chive mashed potatoes, seasoned vegetables
Pork Loin - lightly jerk-seasoned handcut 10oz boneless chop, sweet peach BBQ glaze, mashed sweet potatoes and seasoned vegetables
Rainbow Trout Piccata - cast-iron skillet-seared trout topped with a sauce of butter, lemon, capers and parsley, served over orzo and asparagus
Crab Rock - sautéed crab over blackened rockfish, buerre blanc, wild rice and seasoned vegetables
...Wine Pairing Available...
ask your server for suggestions!
Menu subject to change without notice