Julia's Restaurant Prices in Atlantic Highlands, NJ 07716
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Mozzarella Napoleon |
House-made mozzarella layered with beef steak tomatoes and drizzled with extra virgin olive oil and balsamic syrup
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| 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.
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| 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.
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| Mussels Blanco |
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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| Grilled Clams |
Char grilled little neck clams served with lemon, tarragon garlic and a splash of white wine.
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| Julias 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.
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| Sherry Glazed Scallops and Shrimp |
Pan-seared scallops and shrimp with sautèed shallots, garlic and diced tomatoes finished in an herbed saffron sherry broth.
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| 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.
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| Mediterranean Quesadilla |
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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| Tuna Martini |
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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| 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
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| 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.
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| Shrimp & Pineapple |
Grilled pineapple topped with gorgonzola cheese, asparagus, grilled shrimp and prosciutto finished with a port wine sauce.
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| Crab Dip |
Jumbo lump crab mixed with cream cheese, goat cheese, and sharp Vermont cheddar, served hot with warm pita crisps.
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| 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.
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| Calamari Petrillo |
Grilled calamari tossed in balsamic vinaigrette, topped with fresh tomatoes, onions, and capers.
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| Artichoke Francaise |
Pan-seared, egg dipped artichokes, in a white wine lemon butter sauce, over angel hair pasta.
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| Soup and Salads |
| Pasta Fagioli |
Sautèed garlic, shallots and canellini beans finished in a parmesan plum tomato broth.
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| Butternut Squash |
A puree of vanilla butternut squash topped with a dollop of crème fraise.
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| Lobster Bisque |
Simmered lobster finished with sherry and cream and topped with jumbo lump crab.
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| Soup De Jour |
Chefs daily creation, using the freshest ingredients.
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| 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.
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| 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.
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| Classic Caesar (served whole) |
Crisp hearts of romaine, drizzled with a house made Caesar dressing and shaved parmesan reggiano cheese, topped with focaccia croutons.
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| Miso Lime Salad |
Tender field greens tossed with a miso lime vinaigrette, lightly fried calamari topped with shaved ricotta salata cheese.
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| Arugula Salad |
Baby arugula tossed with strawberries, shaved parmesan reggiano cheese, candied walnuts, and diced beefsteak tomato and strawberry vinaigrette.
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| Roasted Asparagus |
Prosciutto wrapped asparagus, topped with asiago cheese, over mixed field greens, with a balsamic drizzle.
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| Spinach Salad |
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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| Seafood |
| Seafood Ciopino |
Sautéed clams, mussels, halibut, calamari, and shrimp in a light plum tomato, seafood broth.
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| Blackened Mahi |
Eight ounce mahi filet topped with black bean, corn salsa accompanied with a cilantro sour cream, over wild rice.
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| Stuffed Chilean Sea Bass |
Stuffed with a lobster stuffing over a bed of sautéed baby spinach and a roasted yellow pepper coulis.
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| Pistachio Crusted Grouper |
Pan-seared with a banna créme sauce, over wild rice and vegetable.
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| Braised Halibut |
Pan-seared halibut filet, leeks, white wine, escarole and buttered beans.
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| 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.
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| Almond Crusted Tilapia |
Pan-seared tilapia, encrusted with almonds, topped with jumbo crab with a Sambuca cream sauce.
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| Angry Lobster |
From the tank, finished in Kentucky bourbon, with a lemon chive sauce.
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| Maine Lobster |
One and a half pound Maine lobster steamed.
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| Pasta |
| Penne Vodka |
Sautéed prosciutto and peas deglazed with vodka and finished with a light tomato cream sauce.
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| 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.
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| Linguini with Clams |
Little neck clams sautéed with roasted garlic fresh herbs and finished in a white wine butter sauce over linguini.
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| Lobster Ravioli |
Four jumbo lobster raviolis and three Jumbo shrimp served with a fresh, plum tomato cream sauce.
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| 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.
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| 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.
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| 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.
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| Baked Penne |
Roasted eggplant, zucchini, tomato, basil and ricotta topped with fresh mozzarella.
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| Spaghetti Puttanesca |
Sautéed capers, calamite olives, and anchovies in a classical Italian marinara.
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| Shrimp Scampi |
Sautéed jumbo shrimp, in a white wine lemon butter sauce, over linguini.
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| Pollo |
| Chicken Gorgonzola |
Pan seared chicken medallions, with spinach, oven roasted tomatoes in a light gorgonzola cream sauce, tossed with penne.
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| 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.
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| Chicken Artichoke Francaise |
Egg battered chicken breast with artichoke hearts and shiitake mushrooms in a francaise sauce, served over linguini.
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| Pollo Con Carciofi |
Boneless breast of chicken, sauteed with prosciutto, artichokes peas and mushrooms with a white wine butter sauce.
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| Pollo Balsamico |
Pan-seared chicken medallions, with shiitake mushrooms oven roasted tomatoes, and a balsamic demi reduction.
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| Steaks |
| Cowboy Steak |
Twenty six ounce cowboy steak, seasoned and grilled, topped with caramelized onions, and sauteed mushrooms.
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| Gorgonzola Filet |
Sixteen ounce filet mignon, grilled and topped with lump crabmeat, and sautéed baby spinach, topped with a gorgonzola cream sauce.
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| NY Strip |
Grilled, sixteen ounce strip loin, topped with Montreal butter, and pomme frittes.
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| Eighteen Ounce Rib Eye |
Dry rubbed and grilled to perfection, topped with balsamic reduction and basil oil.
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| Rack of Lamb |
Bone in rack of lamb, char grilled then oven roasted finished in a sweet, creamy, Maytag blue cheese sauce.
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| 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.
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| Veal Oscar |
Pan-seared veal topped with asparagus jumbo lump crab, Brazilian lobster tail, and finished with a classic béarnaise sauce.
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| Veal and Shrimp |
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 Ossobucco |
Veal shank braised in a seasonal light tomato sauce.
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| 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.
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| Desserts |
| Warm Chocolate Molten Cake |
with Tahitian vanilla bean ice cream, topped with fresh whipped cream & white chocolate crème anglaise
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| Lemon Scented Cheesecake |
with sugared graham cracker crust
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| Vanilla Crème Bruleè |
with turbinado sugar crust & almond biscotti
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| Canoli |
a filling of sweetened ricotta flavored with fresh vanilla and a hint of lemon zest topped with powdered sugar
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| Assorted House-Made Ice Creams |
Ask your server for today's flavors 2 scoops
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| Desert Samplers |
For TWO - 3 assorted minis, For FOUR - 6 assorted minis, For EIGHT - 12 assorted minis
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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