Sunday
Nov. 5
-
Sunday
Nov. 19

Jules Restaurant

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

Menus

$30 menu

FIRST COURSE - APPETIZERS

Smoked Fish - house smoked fish with all the fixin’s, crackers, caper-dill sauce    
Coconut Shrimp - almond & coconut encrusted shrimp, risotto, coconut cream sauce 
Oven Roasted Tomato Soup - with sweet corn and crab meat     
Cream of Wild Forest Mushroom Soup - with chunks of blackened chicken
Kobe Beef Slider - ground Kobe beef, caramelized onions, and melted gruyere on a soft potato roll, side of creole slaw     

SECOND COURSE - SALADS 

House Salad - organic mixed greens in our lovely maple walnut vinaigrette, croutons, fresh veggies, peppered pistachios and crispy sunchokes
Julius’ Caesar Salad - Romaine hearts tossed in our famous dressing, toasted pinenuts, homemade croutons, grated Asiago cheese and a dusting of Parmesan
Blue Ice Wedge - iceberg lettuce with our blue cheese dressing, Applewood smoked bacon, blue cheese crumbles, candied walnuts and cherry tomatoes, balsamic 

THIRD COURSE - ENTREES

Miso Glazed Salmon - with orange ginger couscous and seasoned vegetables
Seared Tuna - hoisin soba noodles, enoki, house pickled carrots and daikon, wasabi & soy reductions     
Chicken Marsala - tender thin slices of hand pounded chicken in a sauce of homemade chicken stock, marsala, and wild mushroom, over fried gnocchi, veggies
Marinated Pork Tenderloin - served with a mango demi glace, jasmine rice and seasoned vegetables    

$35 menu

FIRST COURSE - APPETIZERS

Smoked Fish - house smoked fish with all the fixin’s, crackers, caper-dill sauce    
Coconut Shrimp - almond & coconut encrusted shrimp, risotto, coconut cream sauce 
Oven Roasted Tomato Soup - with sweet corn and crab meat     
Cream of Wild Forest Mushroom Soup - with chunks of blackened chicken
Kobe Beef Slider - ground Kobe beef, caramelized onions, and melted gruyere on a soft potato roll, side of creole slaw     

SECOND COURSE - SALADS 

House Salad - organic mixed greens in our lovely maple walnut vinaigrette, croutons, fresh veggies, peppered pistachios and crispy sunchokes
Julius’ Caesar Salad - Romaine hearts tossed in our famous dressing, toasted pinenuts, homemade croutons, grated Asiago cheese and a dusting of Parmesan
Blue Ice Wedge - iceberg lettuce with our blue cheese dressing, Applewood smoked bacon, blue cheese crumbles, candied walnuts and cherry tomatoes, balsamic 

THIRD COURSE - ENTREES

Filet Mignon - 6oz filet topped with mushroom duxelle, wrapped in puff pastry and baked until golden, demi glace seasoned
Crab Cake Dinner - jumbo lump crab cake, roasted red pepper remoulade, creole slaw, mashed potatoes, seasoned veggies     

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)

Map