Julia's Restaurant
Indulge in unparalleled fine dining at Julia's Restaurant, the crown jewel of the Berkeley City Club. This contemporary French haven weaves the rich tapestry of California cuisine with classic techniques, all centered around the freshest, local, and organic ingredients the Bay Area offers. Immerse yourself in a beautiful atmosphere and gracious service, ensuring an unforgettable experience for any occasion, be it a romantic rendezvous, a sophisticated luncheon, or a momentous celebration.
For more information regarding private dining options and large parties of 10 or more guests, please contact our Events Department.
2315 Durant Avenue 94704 Berkeley United States
DF = Dairy Free, GF = Gluten Free, V = Vegetarian, VG = Vegan, NT = Contains Nuts
BCC Members receive 30% discount & monthly dining minimum applies. Substitutions and/or additions cannot be accommodated. Menu items subject to change based on availability. 20% service charge for parties of 6 or more. Our restaurant offers products with nuts, butter, onions, garlic, and eggs. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, allium or wheat/gluten allergies Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Small Plates
Mixed mushrooms, crème fraîche, truffle oil, microgreens
Butter lettuce, pears, grapes, cucumbers, radishes, feta cheese, green goddess dressing
Caramelized onions, beef broth, Swiss cheese crostini
Frisée, arugula, fig jam, cornichons, honey mustard
Couscous, cucumbers, onions, dates, red bell peppers, parsley, lemon juice, red wine vinaigrette
Grilled pears, frisée, arugula, olive oil, balsamic
Entrees
Grilled chicken breast, brioche bun, cucumbers, cilantro, pickled red onions, dragon aioli, mixed greens salad, pommes frites
Choice of seared Ahi Tuna, Mary’s Chicken Breast or Avocado, romaine, escarole, cherry tomatoes, olives, cucumbers, green beans, artichoke hearts, marble potatoes, Dijon vinaigrette
Basil leaves or basil pesto, tomato slices, tapenade, fresh mozzarella, balsamic glace, on focaccia toast
Chickpea panisse, chunky summer vegetable stew, olive oil, garlic, herbs, basil pesto, balsamic reduction
Avocado, white bean puree, garlic, thyme, roasted peppers, cheddar cheese, baby lettuce, on grilled focaccia bread
Caramelized onions, blue lake beans, demi-glace, pommes frites
8 oz Flannery beef burger, traditional garnishments, brioche bun, mixed greens salad, pommes frites
Farro Verde, pea purée, fresh peas, roasted red grapes, port wine reduction
French ham, mornay sauce, Emmental cheese, sourdough bread, mixed greens salad, pommes frites
+ Pan-fried farm egg $3.00
Pan-seared with seasonal vegetables, potato purée, beurre blanc sauce
Mixed greens and beet salad, pommes frites
Sides
DF = Dairy Free, GF = Gluten Free, V = Vegetarian, VG = Vegan, NT = Contains Nuts
BCC Members receive 30% discount & monthly dining minimum applies. Substitutions and/or additions cannot be accommodated. Menu items subject to change based on availability. 20% service charge for parties of 6 or more. Our restaurant offers products with nuts, butter, onions, garlic, and eggs. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, allium or wheat/gluten allergies Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Small Plates
Mixed mushrooms, crème fraîche, truffle oil, microgreens
Butter lettuce, pears, grapes, cucumbers, radishes, feta cheese, green goddess dressing
Caramelized onions, beef broth, Swiss cheese crostini
Braised pork shoulder, grilled peppers, Calabrian chilis
Couscous, cucumbers, onions, dates, red bell pepper, parsley, lemon juice, red wine vinaigrette
Romaine, escarole, cherry tomatoes, olives, cucumbers, green beans, artichoke hearts, marble potatoes, Dijon vinaigrette
Garlic butter, warm French baguettes
Grilled pears, frisée, arugula, olive oil, balsamic
Frisée, arugula, fig jam, cornichons, honey mustard
Three (3) assorted cheeses, duck liver pâté, fig marmalade, cornichons, mustard, croutons
Entrees
Organic squash, roasted corn kernels, oyster mushrooms, parmesan cheese
Braised white beans, sofrito Español, green kale, lemon, olive oil, salsa verde
Chickpea panisse, chunky summer vegetable stew, olive oil, garlic, herbs, basil pesto, balsamic reduction
Broccoli, roasted red potatoes, lemon demi-glace
Oven-roasted served on fig demi-glace, asparagus, roasted marble potatoes, side salad
Served on vegetable puree, crispy pan sesame green beans, red cabbage, green onions, cilantro leaves, edamame, soy balsamic reduction
Farro Verde, pea purée, fresh peas, roasted red grapes, port wine reduction
Yukon gold potatoes, baby carrots, haricot vert, chimichurri sauce
Sides
Desserts
Coconut, coconut Florentine, mixed berries
Fresh mixed berries, caramel, pastry cream, orange zest and juice, espresso ice cream
Poached oranges, crème fraîche, caramel
Raspberries, shaved chocolate, brioche crumble, crème anglaise
Mango, raspberries, raspberry and mango sauces, brioche crumble, crème fraîche, whipped cream
Selection of Artisan cheeses and dried fruits
Whipped cream, cream cheese, orange and lemon zest, mixed berries, brioche crumble
After Dinner Drinks
20 Year tawny Port
10 Year tawny Port
VSOP
10 Year
Madeira, tonic water, lemon twist
DF = Dairy Free, GF = Gluten Free, V = Vegetarian, VG = Vegan, NT = Contains Nuts
BCC Members receive 30% discount & monthly dining minimum applies. Substitutions and/or additions cannot be accommodated. Menu items subject to change based on availability. 20% service charge for parties of 6 or more. Our restaurant offers products with nuts, butter, onions, garlic, and eggs. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consume for people with peanut, tree nut, soy, milk, egg, allium or wheat/gluten allergies Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Teas
Strong black tea with bergamont and blue corn flowers.
Blend of four black teas. Brisk, aromatic and full body.
Vibrant green tea scented with jasmine blossoms. Delicate and floral.
Pan fired leaf tips with a smooth, sweet and nutty flavor. Slight toasty note.
Organic peppermint and spearmint. Crisp, refreshing and invigorating.
Contains dried orange peels, hibiscus petals, rose hips, cranberries and other fruits. A robust tartness well rounded with cirtus appeal.
A wonderfully sweet and tart blend of dried berries, apples, rose hips and hibiscus.
The flavor is fresh and uplifting with no astringency and a lingering embrace of sweet nectar.
Entrees
Romaine and escarole lettuce, cherry tomatoes, olives, cucumbers, green beans, artichoke hearts, marble potatoes, Dijon vinaigrette.
Red quinoa, mango, avocado, pomegranate seeds, cucumbers, red bell peppers, mint, lemon juice, pomegranate vinaigrette.
Fresh made tuna salad (mayo, celery, onion, relish, lemon juice) on focaccia bread. Side of pickles and mixed green salad.
Grilled chicken breast, brioche bun, cucumber, cilantro, pickled red onion, dragon aioli.
Basil leaves or basil pesto, tomato slices, tapenade, fresh mozarella, balsamic glace, on focaccia toast
Avocado, white bean puree, garlic, thyme, roasted peppers, cheddar cheese, baby lettuce, on whole wheat bread, grilled.
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