Dinner Menu

Coconut Shrimp new


Sweet shrimp tempura battered with coconut and spicy mayo dipping sauce.

Chicken Lettuce Wraps


A sweet and savory favorite made with all natural chicken breast stir-fried with crimini mushrooms, accented by hoisin sauce, a touch of fresh ginger, and chopped garlic. Served with hydroponic bibb lettuce cups.

Steamed Edamame


7 oz. of steamed edamame finished with your choice of sweet soy glaze and Korean pepper flakes or hand harvested Maldon sea salt.



A perfect balance of fresh ground pork seasoned with ginger and scallions. Our potstickers are hand-folded daily, Served steamed or pan-fried with a side of garlic ginger ponzu.

Chicken Spring Rolls recommended


Our spring rolls, made up of all natural chicken breast, stir fried green cabbage, carrots and scallions are hand rolled daily. Served with a side of garlic ginger ponzu.

Spicy Tuna Tower


Sashimi grade bigeye tuna mixed with spicy sauce. Garnished with negi, tobiko, and our guacamole

Best Ever House Salad

9 / Make it a Side 5

Fresh cut romaine lettuce, Belgium endives with aromatic basil, mint, and cilantro. Hand tossed with cucumber, vine ripened tomatoes, carrots, and our signature lemon house vinaigrette. Topped off with in house made buttermilk herb dressing.

Black & Purple Kale Salad


A chiffonade of black and purple kale dressed with miso dressing and a fresh squeeze of lime. The salad is seasoned with fresh cracked pepper, and garnished with golden raisins, breakfast radish, asparagus, and toasted sesame.

Salmon Salad Gluten Free


Certified organic salmon, grilled and placed on a tossed salad of baby spinach, Belgium endive, granny smith apples, and feta cheese. Dressed with lemon house vinaigrette, raspberry vinaigrette and balsamic onions.


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Juls Classic Gluten Free


Our house burger served with bread and butter pickles, sliced tomato, and red onion. We melt yellow cheddar, and add yum yum sauce to a toasted brioche bun to finish.


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Fried Rice
Juls Fried Rice

Beef L / 10 D / 11 | Chicken L 8 / D 10 | Shrimp 12 | Vegetable 8 | Combo 13

A house favorite served your way. Carrots and scallions mixed with your choice of protein.


Lunch 12 | Dinner 13

Stir fried chicken breast, shrimp, shiitake mushrooms, and broccoli in a bowl of brown rice in your choice of sauce: teriyaki, spicy, or soy.


Lunch 12 | Dinner 14

Garlic, scallions and your choice of protein (beef, chicken, shrimp, or tofu) in mother sauce with a hint of sugar for a little added sweetness.Lunch 12 | Dinner 14

Julian’s Spicy

Lunch 12 | Dinner 13

Your choice of protein (beef, chicken, shrimp, or tofu) with scallions and garlic tossed with chili vinegar sauce.

Sesame Chicken

Lunch 13 | Dinner 14

Snow peas, shiitake mushrooms, carrots, chili de arbol, and scallions mixed with your choice of protein (beef, chicken, shrimp, or tofu) in a combination of chili vinegar and mother sauce.

Spicy Kung Pao

Lunch 13 | Dinner 15

Yellow onion, shiitake mushrooms, carrots, chili de arbol, and scallions mixed with your choice of protein (beef, chicken, shrimp, or tofu) in a combination of chili vinegar and mother sauce.

Honey Seared

Lunch 13 | Dinner 14

Your choice of protein (chicken, shrimp, or tofu) in a honey, rice wine sauce topped with sesame seeds.


Lunch 13 | Dinner 15

Teriyaki sauce mixed with green beans, red bell pepper, and scallions topped with sesame seeds. Served with filet beef unless specified.

Yellow Curry

Lunch 14 | Dinner 15

Our house made yellow curry is made with bok choy combined with your choice of protein (beef, chicken, shrimp, or tofu), and topped off with cilantro and fried wontons.

Spicy Jalapeño

Lunch 13 / Dinner 14

Your choice of protein (beef, chicken, shrimp, or tofu) with onion, fresh jalapeno, and bok choy with chili arbol and mother sauce.

Sweet & Sour

Lunch 11 / Dinner 13

Chicken or shrimp with red and green bell peppers, onions, pineapple, and sweet and sour sauce.

Healthy Bowls
Lemon Garlic Butter Shrimp Bowl


Shrimp, carrots, mushrooms, bell peppers, soy beans, baby corn, spinach, cucumber, and garlic sautéed with butter and lemon.

Juls Chicken Noodle Bowl


Chicken, carrots, mushrooms, bell peppers, onions, bean sprouts, spinach, garlic, green beans, sautéed with mother sauce and chili vinegar.

Juls Steak Bowl


Steak, baby corn, soy beans, bell peppers, onions, carrots, arbol chilis, green beans, ginger wok seared with teriyaki sauce and tossed with egg noodles.

Typhoon Bowl


Filet beef, mushrooms, carrot, broccoli, sautéed with tamari, rice vinegar, butter, garlic, and sambal.

Southwestern Quinoa Bowl


Black beans, baby corn, broccoli, bell peppers, jalapenos, quinoa sautéed with tamari and tossed in quinoa.

Modern Comfort
Cedar Plank Salmon


A 6-ounce portion of certified organic salmon lightly seasoned and broiled on a cedar plank, and finished with a brush of apricot glaze. Served with steam broccoli, herb roasted new potatoes, and a grilled lemon.

Kid's Menu
Junior Fried Rice

Chicken, beef, tofu 6 | Shrimp 7

All natural chicken stir-fried with jasmine rice, carrots and green onion.

Grilled Salmon


Organic salmon and asparagus grilled and served with jasmine rice.

Stir-Fried Vegetables


A mixture of snow peas, green beans, broccoli, carrots, shiitake mushrooms and onions stir-fried. Finished with ginger, garlic and teriyaki sauce.

Housemade French Fries


Idaho potatoes hand cut and cooked to order, seasoned with steak seasoning.

Double Layer Chocolate Raspberry Cake


Served with Vanilla bean ice cream

Cheesecake Apple Crisp new


Creamy apple cheesecake layered with granny smith apples and oats topped with sweet whip cream and a apple cinnamon chip.

Campfire S’mores


Our chocolate cake is baked in a skillet and topped with a scoop of our homemade graham cracker ice cream. Drizzled with chocolate fudge sauce and our toasted handcrafted marshmallows.

Crème Brûlée


We offer a seasonal rotation into our creme brûlée selection. Please ask your server for our seasonal flavors. Please understand there are no substitutions as we create a specific amount daily.

Red Velvet Cake


We pile high four layers of red velvet cake with cream cheese frosting in between every layer. Toasted pecans and cocoa powder are added as a garnish.