Julia's Restaurant

Julia’s 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.

 

For reservations over 8 guests, please contact our Events Department.


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

 


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  • SAMPLE LUNCH MENU
  • SAMPLE LUNCH MENU

    DOWNLOAD MENU

    starters

    • cauliflower soup | 12

      Apple, Crème Fraiche

    • butter lettuces | 13

      Shallots, Fines Herbes, Green Dressing*†

    • romaine hearts | 13

      Grain Mustard, Caesar Dressing, Sourdough Crouton, Parmesan *†

    • organic beets | 14

      Candied Walnuts, Whipped Roquefort, Watercress, 14 Honey Fig Vinaigrette*†

    • delta asparagus salad | 15

      Soft-Boiled Egg, Truffle Vinaigrette *†

    • DUROC PORK PÂTÉ | 15

      Rhubarb Raisin Chutney, Pickled Carrot, Levain Toast


    • |

      *Add Grilled Chicken Breast 5
      †Add 4oz Flat Iron Steak 7

    main courses

    • croque monsieur | 15

      Ham, Gruyere, Mornay Sauce, Pain de Mie, Mesclun Salad
      **Croque Madame: Request Glaum Ranch Organic Egg Sunnyside Up +2

    • crepe aux epinards | 15

      Spinach, Mushroom, Gruyere, Butter Lettuce

    • flatbread | 21

      Provençal Aubergine Caviar, Vegetables du Suquet, Gluten-Free Bread

    • baia pasta sardinian | 23

      Wild Mushroom Ragout, Pea, Lemon, Reggiano

    • steak-frites | 24

      Flat Iron Steak, Caramelized Onion, Watercress, French Fries

    • petrale sole | 29

      Nantes Carrot, Delta Asparagus, Pistachio Pistou


    • |

      Side of French Fries 5
      Split Charge 5

    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

    DOWNLOAD MENU

    starters

    • cauliflower soup | 12

      Apple, Crème Fraiche

    • butter lettuce | 12

      sun crest peaches, toasted hazelnuts, dijon vinaigrette

    • escargot | 12

      Pastis, Garlic Parsley Butter, Warm Baguette

    • organic beets | 15

      Candied Walnut, Whipped Roquefort, Watercress, Honey Vinaigrette

    • smoked herring | 15

      Potato Salad, Apple Beet and Frisée Salad

    • delta asparagus salad | 15

      Soft-Boiled Egg, Truffle Vinaigrette

    • duroc pork pate | 14

      Rhubarb Raisin Chutney, Pickled Carrot, Levain Toast

    Small Bits

    • fromage du jour | 7
    • espelette seasoned almonds | 7
    • marinated Mediterranean olives | 7

    main courses

    • baia pasta sardinian | 23

      Wild Mushroom Ragout, Pea, Lemon, Reggiano

    • pork tenderloin | 26

      Napa Cabbage, Pear Confit, Sauce Charcuterie

    • petrale sole | 29

      Nantes Carrot, Delta Asparagus, Pistachio Pistou

    • roasted duck breast | 29

      Parsnip, Lacinato Kale, Gastrique au Cassis

    • grilled beef tenderloin | 35

      Green Bean, Shallots Confit, Potato Mousseline, Bordelaise Sauce

    • summer squash risotto | 24

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


    • |

      Split Charge 5
      Side of Napa Cabbage Confit 5

    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

    DOWNLOAD MENU
    • La Tarte au Citron | 9

      Lemon Curd, Citrus Confit, Black Sesame, Crème Fraiche

    • Chocolate Hazelnut Torte | 9

      Chocolate Ganache, Frangelico Crème Chantilly (Gluten Free)

    • Vanilla Crème Brûlée | 9

      Madagascar Vanilla, Raspberry, Butterfly Tuile

    • French Toast | 9

      Caramelized Apple, Candied Olives, Apple Sabayon

    • Chef’s Selection of Cheeses |

      Selection Of Artisan Cheeses, Warm Baguette
      1 Selection 6
      2 Selections 11
      3 Selections 15

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

    DOWNLOAD MENU
    • Castelnau de Suduiraut | 13

      Sauternes, France, 2005

    • Errazuriz | 8

      Late Harvest Sauvignon Blanc, Chile 2013

    • Bouvet | 9

      Brut Rosé "Excellence", Loire Valley, France

    • 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”

    • Inga, Grappa di Barolo | 9
    • St. George Spirits | 8

      Pear Brandy

    Cognacs and Liqueurs available on request

    • Peet's Coffee | 2

       

    • Assorted Teas | 3.5

       

     

    Contact Us

     

    @juliasbcc

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