Choose Three Courses $30 Dinner
First Course Appetizers, please choose one.

Corn Soup - with rivels (amish dumpling) 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, crackers and toast points

Coconut Shrimp - crispy coconut toasted almond breaded shrimp, shrimp risotto and toasted coconut milk cream sauce.

Second Course Salads, please choose one

House Salad - Organic mixed greens in a maple walnut vinaigrette, crispy sunchokes, housemade croutons, fresh veggies and peppered pistachios.

Julius' Caesar Salad - broken hearts of romaine tossed in our homemade Caesar dressing, croutons, toasted pinenuts and grated Asiago cheese.

Blue Ice Wedge - Wedge of iceberg lettuce, house bleu cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles, balsamic vinegar reduction, cherry tomatoes.

Third Course Entrees, please choose one.

Filet & Crab - 6 oz. filet mignon topped with sauteed crab and bearnaise, crispy onion, seasoned veggies and garlic mashed potatoes.

Drunken Duck - Breast of Maple Leaf Farms duck, sake & soy marinated (for 3 days) with mashed sweet potatoes and sauteed fennel.

Jumbo Lump Crab Cake - all jumbo lump crab cake kissed with curry, roasted red pepper remoulade, garlic & chive mashed potatoes, seasoned vegetables.

Pork Loin - Lightly jerk seasoned hand cut 10 oz. 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 - Sauteed crab over blackened rockfish, buerre blanc, wild rice and seasoned vegetables

 

Julius Adam Sanders
Chef/Owner of Jules Restaurant

Julius Adam Sanders graduated from Sullivan University National Center for Hospitality Studies in Louisville, Kentucky with an Associates degree in Culinary Arts. He has been the executive chef and sous chef at some of the area's most acclaimed restaurants.

Chef Sanders has been cooking professionally since the age of 13. He has lived in Washington, D.C., Chicago, and Louisville, KY but always returned to his home in Ocean City. Chef Sanders has led cooking classes in his restaurant kitchens in addition to teaching classes at the Seaside Culinary School in Rehoboth Beach, DE. He has been featured in many publications including Southern Living, Maryland Life, Links & Living, the Baltimore Sun, and many others.

Chef Sanders has been the recipient of many awards and recognitions including National Chef of the Year in 2001, Hot Chefs of Delmarva (2000), Featured Chef of Delaware Today Magazine, and the winner of several medals from various culinary competitions on the east coast.

Chef Sanders now resides permanently in Ocean City, MD with his 10 year old son Mason. Jules Fine Dining Restaurant was opened in 2003 and still remains his passion. Cooking is what Chef Sanders knows, and he knows excellence. To quote Southern Living Magazine, Jules' Restaurant - "It's to die for"!

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