UP NEXT: NEW ENGLAND SHORELINE
JULY 11-SEPTEMBER 2
THREE COURSES: 57
FIVE COURSES: 82
tomatoes and burrata. fennel, celery, lemon
supplement: corn and lobster chowder. steamers, saffron, seeds
supplement: brandade. piperade, chorizo, aioli
pan roast hake. brown butter, rhubarb, summer vegetables
Is this not quite right for you? The menu changes regularly, every 4-6 weeks. You can get a sense of what we do by checking the page of past productions. In the fall we will be featuring a Normandy meets New England style menu of roast chicken and apples.
PREFER TO DINE A LA CARTE?
No problem. We do that too. But it's walk ins only and comes with a front row seat overlooking the kitchen. See that menu just a little further down the page.
BREAKFAST, LUNCH, BRUNCH?
Yes. Same place, different time. Different look. See Juliet Cafe.
Dinner reservations at Juliet are booked as a pre paid ticket for prix fixe style menus available in three or five courses that change every four to six weeks with a few extras along the way for holidays. These menus are full productions celebrating some of our favorite things. They represent a period of research, practice, and iteration. The experience doesn't stop at the food, the entirety of Juliet is an open stage and everything is on display. We can only accommodate about 30 guests each evening, we are excited to perform for you.
Tickets are available here.
As dinner fills up quickly, we also serve an a la carte dinner menu on a walk in only basis, at six seats overlooking the open kitchen. This is a more casual menu, most of the items are fit for sharing alongside some great wine with a front row seat of the show.
CURRENT PRODUCTION: MARSEILLES MARCH
MAY 17-JULY 1
The one that started them all, and prompted The Boston Globe to declare, "Union Square restaurant Juliet is a jewel box filled with surprises", back for its second year!
Marseilles March is a procession of Provençal delights, named for the iconic port city but celebrating its way all along the French Riviera.
THREE COURSES: 57
FIVE COURSES: 78
*ticket price varies by day
ratatouille in nice. lentils, summer vegetables, tomato
supplement: mussels tartine. rouille, persillade
supplement: soupe a l'oignon.
whole salt baked branzino. fennel scalloped potato, romesco, lemon
tarte aux citron.