Sunday
Apr. 15
-
Sunday
Apr. 29

Jules Restaurant

Address:11805 Coastal Highway Ocean City MD 21842
Phone:410-524-3396

Menus

$30 menu

3 courses for $30
Early Birds get the Wine!
Seatings before 6pm get a complementary glass of wine.

A CELEBRATION OF MARYLAND CRAB. THE BEST IN THE WORLD!


First Course - Appetizers

Jules Award Winning Oven Roasted Tomato Soup - with sweet corn and jumbo lump crab

Curried Onion Soup - with blackened free range chicken

Fried Oysters - World famous Chincoteague oysters hand breaded in panko and flash fried, greens, creole mustard, shaved chives

Soft Shell Slider - Smith Island softy sautéed and served on a soft potato roll, roasted garlic aioli, slaw


Second Course - Salads

Crab Salad - chopped salad of radishes, peppers, celery, carrots and greens, EVOO and Champagne vinegar dressing, Maryland crab meat, chive oil 

 House salad - spring mix of field greens tossed in a maple walnut vinaigrette, homemade croutons, fresh veggies, peppered pistachios and crispy sunchokes

Blue Ice Wedge - organic lettuce, house made blue cheese dressing, peppered Applewood smoked bacon, candied walnuts, grape tomatoes, blue cheese crumbles

Hail Julius's Caesar - hearts of romaine tossed in our famous homemade Caesar dressing, toasted pignolias, homemade croutons, grated asiago cheese and a dusting of parmesan

Third Course - Entreés

Pork Chop -  Cast iron skillet seared Leidy's Farm's bone-in pork chop, sage and garlic, mashed sweet potatoes and fresh vegetables

Chicken Marsala - tender, hand pounded pieces of free range chicken in a sauce of wild forest mushrooms, chicken stock and Marsala wine over fried gnocchi and served with vegetables

Monkfish - with Maryland jumbo lump crab and a lemon butter sauce over mashed potatoes, seasoned veggies

Julius Adam Sanders, Executive Chef & Host
Thoughtfully Sourced, Professionally Prepared

Produce, herbs:  East View Farms, Ocean View, DE
Seafood:  From the docks, as local as we can get
Meats:  Rastelli’s and Saval MVP program (MD, VA, PA)

$35 menu

3 courses for $35
Early Birds get the Wine!
Seatings before 6pm get a complementary glass of wine.

A CELEBRATION OF MARYLAND CRAB. THE BEST IN THE WORLD!


First Course - Appetizers

Jules Award Winning Oven Roasted Tomato Soup - with sweet corn and jumbo lump crab

Curried Onion Soup - with blackened free range chicken

Fried Oysters - World famous Chincoteague oysters hand breaded in panko and flash fried, greens, creole mustard, shaved chives

Soft Shell Slider - Smith Island softy sautéed and served on a soft potato roll, roasted garlic aioli, slaw


Second Course - Salads

Crab Salad - chopped salad of radishes, peppers, celery, carrots and greens, EVOO and Champagne vinegar dressing, Maryland crab meat, chive oil 

 House salad - spring mix of field greens tossed in a maple walnut vinaigrette, homemade croutons, fresh veggies, peppered pistachios and crispy sunchokes

Blue Ice Wedge - organic lettuce, house made blue cheese dressing, peppered Applewood smoked bacon, candied walnuts, grape tomatoes, blue cheese crumbles

Hail Julius's Caesar - hearts of romaine tossed in our famous homemade Caesar dressing, toasted pignolias, homemade croutons, grated asiago cheese and a dusting of parmesan

Third Course - Entreés

Maryland Crab Cake Dinner - jumbo lump Maryland crab cake, roasted red pepper remoulade, fruit salsa, mashed potatoes and veggies

Filet Mignon - Filet with fresh herb compound butter, demi-glace, roasted garlic mashed potatoes, vegetables

Bonus Bites & Beverages

Early bird gets the wine!  If seated before 6:00pm, enjoy a complimentary glass of house wine with your dinner.

Chefs

Julius Adam Sanders

Chef_Adam.jpg
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 17 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"!
 

Julius Adam Sanders, Executive Chef & Host

Michael LaBombard, Executive Chef

Thoughtfully Sourced, Professionally Prepared

 

Produce, herbs:  East View Farms, Ocean View, DE

Seafood:  From the docks, as local as we can get

Meats:  Rastelli’s and Saval MVP program (MD, VA, PA)

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