Julien Brasserie menu

Regular Coffee

Decaf Coffee

Iced Coffee

Espresso

Cappucino

Macchiato

Coffee Latte

Iced Cappucino

Double Espresso

Au Poivre Sauce

Bordelaise Sauce

Red wine sauce.

Fourme D'ambert Sauce

Blue cheese sauce.

Baby Spinach

Asparagus

Mashed Potato

Sauteed Baby Vegetables

Baked Clams "Escargot Style"

Country Pate

Our homemade country pork pate with country bread, French pickles, and mustard.

Tender Marinated Smoked Herring

Imported and voted France's "Best Herring." A classic, as featured in Food Arts Magazine.

Tuna Tartar

With celery root and Asian dressing.

Duck Sampler Assiette

Duck shank comfit, mini duck sausage served with green lentil and truffle vinaigrette.

Seafood Cake

Jumbo lump crab cake (3.5oz of crab meat) with mango salsa and mild chipotle sauce.

Traditional Escargots

Flambeed with Ricard, parsley, pecan, wild mushrooms, and garlic butter served with toasted brioche.

Cheese Platter

Representing three French regions, fresh fruit, walnut butter and country bread.

Mixed Greens Salad

With oven confit tomato, delicately flavored with lemon vinaigrette.

Classic Onion Soup

Julien's Mediterranean Bouillabaisse

Caesar Salad

Frisee Aux Lardons Salad

Chicory with poached eggs, bacon, and gruyere.

Hearts of Palm, Endive, Fourme D'Ambert

A light salad of hearts of palm and endive, sprinkled with mild bleu cheese and praline walnuts.

Chop Chop Chicken Brochette Salad

Grilled chicken served over water chestnuts, apple, red pepper, Chinese cabbage and Asian dressing.

Tuna Nicoise Salad

Assortment of baby greens with oven confit tomato, delicately flavored with lemon vinaigrette.

Vegetarian Quiche

Served with salad and homemade chips.

Quiche Lorraine

"The classic" with bacon, ham and Conte cheese, served with salad and homemade chips.

Croque Julien Sandwich

French ham, Emmental and Fourme d'Ambert, on toasted country bread with mesclun.

Baby Vegetables and Penne Pesto

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Pissaladier

French flat pizza from Nice with goat cheese, caramelized onions, bacon and drizzled with olive tapenade.

Julien's Burger

As featured in "Time Out New York," grilled 8 oz. of ground lean prime meat, piled six inches high with tomato, bacon, mozzarella, frizzled onions, crispy french fries and mesclun.

Crouque Madame Sandwich

French ham, Emmental and Fourme d'Ambert, on toasted country bread with mesclun, topped with a fried egg.

Summer Lobster Roll

Double deck lobster on a toasted brioche with avocado, tomato, grilled jalapeno cilantro mayonnaise and baby green salad.

Baby Vegetable Penne Pesto with Shrimp

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Baby Vegetable Penne Pesto with Scallops

Flavorful blend of baby vegetables and penne pasta mixed with a pesto broth, topped with fresh herbs and Parmesan cheese.

Brie and Prosciutto Petites Tartines

Toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

Mozzarella Tomato Petites Tartines

Mozzarella, sundried tomato and basil, with toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

Toasted Goat Cheese Petites Tartines

Toasted goat cheese on brioche and pear chutney, with toasted bread drizzled with garlic olive oil and served with baby arugula, walnut and tomato confit.

The Classic Mussels

Marinere: Chardonnay, onions, parsley, served with fries.

Monday Mussels: Provencal

Mondays only. With sun-dried tomato, black olive, and fish soup broth, served with fries.

Tuesday Mussels: Apple Cider

Tuesday only. With diced apple, leeks, cream, served with fries.

Wednesday Mussels: Pesto & Baby Vegetables

Wednesdays only. With roasted pignoli and Parmesan, served with fries.

Thursday Mussels: Mexican

Thursday only. With tequila, green pico de gallo salsa, served with fries.

Friday Mussels: Red Curry & Coconut Milk

Fridays only. With seabeans and kaffir lime leaves, served with fries.

Saturday Mussels: Tangine Style

Saturdays only. With Olives, garbanzo beams mergez and Moroccan spice, served with fries.

Sunday Mussels: Mustard & Grilled Chorizo

Sundays only. With mustard and grape tomato, served with fries.

Moroccan Chicken Bisteeya

Blend of chicken and charmoula vegetables, raisins, almonds, hard boiled eggs in phyllo dough and baked until golder, served with mesclun.

Grilled Double Breast of Chicken a la Moutarde

Served with oven roasted potatoes, pearl onions and mustard sauce.

Duck A l'Orange

Normandy duck breast, root vegetable polenta cake baby vegetables, orange sauce and apple chutney.

Rainbow Trout

Grenobloise, welted spinach steamed potato.

Salmon Medallion with Fresh Herbs Crust

Served over shitake mushrooms, warm haricots, asparagus and citrus sauce.

Spice Tuna Loin

Served with grilled leek and mango cucumber salsa.

Marinated Grilled Swordfish

With baby vegetables a la Grecque.

Braised Veal Breast

Seven hours slow cooked veal, fresh tomatoes and served with green asparagus, savoy cabbage and baby carrots.

Prime Hanger Steak

With shallot sauce and french fries.

Traditional Beef Tartar

Made with a 10 oz. filet mignon, chornichons, capers, onions and parsley, served with musclun, french fries and toasted baguette.

Grilled Fillet Mignon

10oz fillet served over delicate green vegetables including string beans, sugar snap peas, and snow peas with sherry wine vinegar and pepper sauce. Add 3oz of foie gras for $6.00.

Prime Beef Rib Eye (14oz)

Sauce au Poivre with French fries and mixed greens.

Cote De Boeuf Pour Deux

Served with French fries and sauteed vegetables, presented with 3 sauces: Bordelaise (red wine), Poivre (green peppercorn), and Fourme d'Ambert (bleu cheese).