Juliet Ristorante will begin to offer weekend brunch service, beginning Saturday, October 24, and weekday lunch, beginning Monday, October 26.  The menu, designed by Executive Chef Jacob Weaver, will change seasonally and focus on fresh ingredients inspired by the bounty and creativity of Italy.

Brunch will be available every Saturday and Sunday, from 10:00 a.m. to 2:00 p.m. and lunch will be available Monday throughFriday, from 11 a.m. to 2 p.m. Reservations are not required but are accepted and can be made directly at http://juliet-austin.com/

The brunch menu will feature P.E.L.T (focaccia, pancetta, egg, lettuce, tomato, smashed fried potatoes and calabrese aioli, $13);Brioche Bread Pudding (apple, persimmon, basil seeds, vin santo honey, $14); Brunch Risotto (green peas, pancetta, poached eggs, parmigiana, $15); and Pisolino Pizza (pancetta, fontina Val D’Aosta, scallion, egg, $14). The lunch menu will include dinner favorites like Spaghetti Carbonara (guanciale, parmigiano reggiano, black pepper), Funghi Pizza (parmesan panna, fresh arugula, shaved porcini) and introduce fresh salads and sandwiches (details to follow).

Juliet’s baked good offerings at brunch will include Cornetti (Italian croissant, plain, hazelnut or guanciale gorgonzola, $2.50 – $3);Pecan Toffee Bun ($3) and Olive Oil Muffin ($2)

Juliet’s brunch cocktail menu will feature Michelada ($9); Seasonal Bellini($7) and Italian 75 (Grapa, lemon Prossecco, lemon peel on soft ice, $9).

Saturday & Sunday Brunch beginning Saturday, October 24, 10 a.m. to 2 p.m.

MondayFriday Lunch, beginning Monday, October 26, 11 a.m. to 2 p.m.  



1500 Barton Springs,

Austin, TX 78704

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