Choose Three Courses $30 Dinner
First Course, please choose one.
Oven roasted tomato and sweet corn soup with jumbo lump crab
Curried Spanish onion soup with smoked free range chicken
Fried oysters - plump panko fried oysters with local organic greens and pickled red onions, creole remoulade
Filet on a stick - marinated filet mignon skewers, BBQ glaze, hoisin glazed soba noodles
Coconut shrimp - coconut and toasted almond fried large shrimp, coconut cream sauce, shrimp rissotto
1/3 dozen local oysters on the half shell with housemade cocktail sauce
Second Course, please choose one.
Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles and aged balsamic reduction
House Salad - organic mixed greens tossed in a maple walnut vinaigrette, house croutons, fresh veggies, peppered pistachios, & crispy sunchokes
Jules Caesar Salad - broken hearts of romaine, housemade caesar dressing, toasted pine nuts, house croutons, grated asiago
Waldorf Salad - toasted walnuts, celery, grapes and apples and greens tossed in sweet creamy dressing
Third Course, please choose one.
Filet Mignon and sauteed crab - filet topped with jumbo lump crab, bearnaise sauce, mashed potatoes and organic vegetables
Drunken Duck - breast of Maple Leaf Farms duck, sake and soy marinated (for three days), with mashed sweet potatoes and sauteed fennel
Jumbo Lump Crab Cake Dinner - all lump cake kissed with curry, roasted red pepper remoulade, garlic mashers, seasoned local veggies
F.O.D. - chefs selection of fish of the day, lightly blackened with local summer fruit salad, wild rice and local vegetables
Grilled Lamb - marinated New Zealand rack, fennel infused honey, mint chutney, local seasoned vegetables and mashed potatoes
Soft Shell Crab - Whale softy lightly tempura fried, served with an adobo beurre blanc, wasabi mashed potatoes, local organic veggies
free glass of chardonnay or cabernet sauvignon if seated before 6:00
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"!
Whole Snapper with Hoisin Glaze
(1) 2-3 lb. whole snapper, cleaned and scored on each side
1/2 cup flour with 1 Tb. Old Bay in it
Oil for frying
Hoisin Glaze
1 cup Hoisin
1 Tb. Sesame Oil
1 tsp. Chopped Garlic
1 tsp. Lan Chi Garlic Paste (or any hot sauce)
1 tsp. White Sesame Seeds
1/4 cup Chopped Scallions
Coat the fish in flour mixture and deep fry for 12-14 minutes or until done. Mix Hoisin Glaze ingredients together and coat generously over fried fish - ENJOY!
