Julia's Restaurant

Julia’s Fine French Restaurant in Berkeley

For a fine dining experience in Downtown Berkeley, Julia's Restaurant at the Berkeley City Club cannot be outdone. Serving up delicious French dishes using local ingredients from the Bay Area, Julia's is the perfect place for a romantic dinner for two, a sophisticated lunch, or a special occasion.


MENU SPECIALTIES

Julia's Restaurant combines local products from the Bay Area with classic cooking techniques to serve up delicious fine French cuisine, such as croque monsieur and tarte aux framboises. You can book a reservation online using the open table reservation below or call (510) 280-1547 to speak with our staff. 

Hours

Lunch | Tues-Fri: 11:30am-2:00pm
Dinner| Tues-Sat: 5:00pm-8:30pm


Chef Marcon

Chef Fabrice Marcon

French-born chef Fabrice Marcon has travelled the world perfecting his culinary technique. Now he is combining his French roots with some Californian flair to create legendary dishes at Julia's Restaurant.

Steak Entree created by Chef Marcon
entree created by Chef Marcon

 


  • SAMPLE LUNCH MENU
  • SAMPLE LUNCH MENU

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    starters

    • local yellow corn soup | 11

      crème fraiche, basil pistou, croutons

    • organic baby lettuces | 10

      cucumber, red & watermelon radishes, shallot vinaigrette

    • butter lettuce | 12

      sun crest peaches, toasted hazelnuts, tarragon, dijon vinaigrette

    • romaine hearts | 12

      grain-mustard Caesar dressing, focaccia croutons, parmesan

    • burrata cheese | 13

      toy box tomatoes, basil, olive vinaigrette, grilled focaccia

    • roasted beats | 12

      pistachio, gorgonzola, watercress, white wine vinaigrette

    • grilled chicken | 4

      add grilled chicken breast to any salad

    main courses

    • summer squash risotto | 18

      trumpet mushrooms, green & yellow zucchini, ricotta, mint

    • orecchiette pasta | 18

      olive oil poached albacore, roasted tomatoes, castelvetrano olive

    • roasted petrale sole | 18

      summer pole beans, olive oil crushed potatoes, sauce vierge

    • grilled flat-iron steak | 18

      caramelized onions, mushrooms, watercress, french fries

    • grilled chicken sandwich | 13

      spicy aioli, cucumber, pickled red onion, cilantro

    • bcc club sandwich | 13

      diestel turkey, bacon, avocado, tomato jam, butter lettuce, aioli

    • croque monsieur | 13

      ham, gruyere, caramelized onions, sauce mornay, brioche maison

    • grilled steak tartine | 16

      tomato jam, aioli, pickled red onion, watercress, radishes

    due to california’s water crisis, we comply with state law and serve water only upon request.
    *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

  • SAMPLE DINNER MENU
  • SAMPLE DINNER MENU

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    starters

    • sweet corn soup | 12

      crème fraiche, croutons, basil pistou

    • butter lettuce | 12

      sun crest peaches, toasted hazelnuts, dijon vinaigrette

    • red beets | 12

      pistachio, goat cheese, watercress, white wine vinaigrette

    • burrata cheese | 13

      toy box tomatoes, olive vinaigrette, grilled focaccia bread

    • chicken liver terrine | 14

      apricot confiture, house-made brioche toast points

    • duck rillettes | 14

      pickled raisins, pommery mustard, grilled sourdough bread

    • potato gnocchi | 14

      red wine braised short ribs, vegetable matignon, mushrooms

    • corn agnolotti | 14

      roasted toy box tomatoes, basil, house-made ricotta

    main courses

    • roasted white sea bass | 30

      yellow wax & blue lake beans, fingerlings, sauce vierge

    • grilled pork chop | 26

      braised cannellini beans with porcini, pearl onion, chimichurri

    • roasted duck breast | 30

      glazed romano beans, polenta, pickled currants, duck jus

    • grilled flat iron steak | 29

      spinach with confit shallots, potato mousseline, porcini jus

    • roasted lamb rack | 32

      spiced eggplant, chickpea panisse, shishito peppers, sherry jus

    • summer squash risotto | 24

      roast squash, trumpet mushrooms, house-made ricotta, mint

    due to california’s water crisis, we comply with state law and serve water only upon request.
    *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  • SAMPLE DESSERT MENU
  • SAMPLE DESSERT MENU

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    • Chocolate Ganache Torte | 9

      almonds, dulce de leche, lavender ice cream

    • Sweet Corn Panna Cotta | 9

      summer berries, basil, caramel corn

    • Roquefort Blue Cheese | 8

      fig jam, candied walnuts, crostini

    • Tarte aux Framboises | 9

      raspberry tart, crème pâtissière, mascarpone chantilly

    • Riz au Lait | 9

      vanilla bean rice pudding, salted caramel

  • SAMPLE AFTER DINNER DRINKS MENU
  • SAMPLE AFTER DINNER DRINKS MENU

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    • Errazuriz | 8

      Late Harvest Sauvignon Blanc, Chile 2012

    • Navarro | 12

      Late Harvest Riesling, Mendocino 2012

    • Blandy’s Madeira | 11

      Malmsey 10 yr

    • Ramos Pinto “Collector Riserva” | 9

      Ruby Port

    • Dow’s | 11

      10 yr Tawny Port

    • Graham’s | 14

      20 yr Tawny Port

    • Dow’s “Quinto do Bomfim” | 16

      Dow’s “Quinto do Bomfim”

    • Nonnino | 9

      Grappa di Moscato

    • St. George Spirits | 8

      Pear Brandy

    Cognacs and Liqueurs available on request

    • Peet's Coffee | 2

       

    • Assorted Teas | 3.5

       

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