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Julieanna's Steak and Seafood by Chef Eddie Guzman Menu
4.2
(850+ Reviews)
Starters
- FRENCH ARTISAN BAGUETTE
- CHARCUTERIE BOARDcured meats, roasted pickled vegetables, aged cheese, fresh fruit & rustic crostini
- WHITE WINE CLAMSclams steamed in white wine, garlic, and chorizo. Served with crostini
- BRUSCHETTA TRIObrie with caramelized apple & fig spread | wild mushroom & lardons serrano ham & roasted tomatoes
- RED CURRY COCONUT MUSSELSsteamed mussels in red curry, coconut milk & thai chili served with crostini
- SHRIMP COCKTAILserved with house tequila cocktail sauce
- FRESH OYSTERSask server for availability
- AHI AGUACHILE W/SALSA RUSTICAraw ahi tossed in jalapeño marinade & lime, served with blue corn chips
- ESCARGOTserved in the shell with an herb garlic butter and crostini
Soup
- FRENCH ONION
- SOUP DE JOUR
- SHRIMP BISQUE
Harvest - Whole Salads
- MEDITERRANEAN SALADserved with skin-on salmon topped with mediterranean compote, artichoke hearts & feta vinaigrette
- CHOP HOUSE STEAK SALAD31 day aged steak served over chopped iceberg & seasonal vegetables
- TABLE SIDE SALADserves two
Harvest - Light Salads
- WEDGE SALADcandied bacon, walnuts, blackberries, red onion, smoked blue cheese, drizzled balsamic reduction
- SEASONAL GARDEN SALADmixed greens with seasonal vegetables, onions, croutons & choice of dressing
- CAESAR SALADcrisp romaine topped with croutons & parmesan cheese, tossed with creamy caesar dressing
- Optional Additions To Light Salads
- 16oz BONE-IN MIGNON
Steak
- BONELESS NEW YORK STRIP32-38 day dry aged. please allow 50 min for medium rare. ask server for availability
- FILET MIGNON
- 50-60 Oz DRY AGED TOMAHAWK STEAKserved with loaded potato volcano & seasonal veggies. serves two. please allow 50 min cook time for medium rare. ask server for availability
- 24oz DRY AGED T-BONE
- 24oz DRY AGED PORTERHOUSE
- 24oz BONE-IN RIB EYE
- SACUESwhiskey peppercorn | fromage | port wine demi-glace
- DRY AGED BONELESS RIBEYE12oz 16oz 20oz
- ADD ONS7oz Lobster Tail | MP
- 50/60 Oz TOMAHAWK STEAK
- 16oz BONE IN FILET MIGNON
Seafood
- SQUID INK PASTA W/ CLAMS & PRAWNSsquid ink fettucine, crispy pork belly, tomato, basil, garlic & white wine crema
- ARGENTINIAN SHRIMP CAKESroasted corn & jalapeño served with spicy orange arugula slaw
- PAN SEARED SALMONskin-on salmon, topped with mediterranean compote, served with roasted tomato risotto
- CIOPPINOan assortment of fresh fish, shrimp, clams, and mussels in a white wine tomato broth. served with crostini
- STUFFED BRONZINOadobo rubbed. stuffed with vegetables and an herb white wine butter sauce
Entrees
- AIRLINE CHICKEN BREASTmarinated in bacon adobo, topped with spicy citrus pineapple chutney, served with a bed of creamy mashed potatoes
- STEAKHOUSE BURGER1/2 lb house patty, aged cheese, lettuce, tomato, onion, thick cut pork belly, chipotle aioli, served with fries
- PORK PORTERHOUSEtopped with chipotle apple chutney, red onion beurre blanc, served with caramelized seasonal veggies
- GRILLED VEGETABLE NAPOLEONlayers of colorful veggies & tomato cream sauce
Sides
- CAULIFLOWER MAC AND CHEESEroasted cauliflower, macaroni pasta & house cheese blend
- POTATO VOLCANCOtopped with aged béchamel sauce & scallions
- SAUTEED MUSHROOMS AND ONION
- ROASTED TOMATO RISOTTO
- STEAK HOUSE FRIES
- CARAMELIZED SEASONAL VEGETABLES
- MASHED POTATOES
Dessert
- FLAMBE TABLE SIDEhouse vanilla bean ice cream, grand marnier caramel sauce ask server for flavor of the day, serves two to three
- CHOCOLATE CAKEwith pecan caramel whiskey sauce
- NEW YORK CHEESECAKEtopped with berry compote
- CRÈME BRULEEcustard topped with layer of caramelized sugar
Kids
- KIDS STEAK6oz steak served with mashed potatoes
- CHICKEN TENDERSserved with fries
- CHEESEBURGERserved with fries
- CAULIFLOWER MAC AND CHEESEroasted cauliflower, macaroni pasta & house cheese blend, served with fries
Beverages
- SOFT DRINKS
- COFFEE
- KIDS BEVERAGE
Menu Photos
Menu Photos
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