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Menus

Appetizers

Fried Green Tomatoes
House Made Pimento Cheese and Peppadew Aioli

Steamed Mussels
Lamb Sausage, Beer, Garlic, Herbs, and Grilled Bread

Slow Cooked Pork Belly
Roasted Cipollini Onions, Fava Beans, Smoked Corn, and Jus

Fried Oysters
Tasso Ham Rémoulade and Sweet Pickled Cucumbers

cheeseShrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Peppers, Tomato, and Spinach in Shrimp Broth

Country Fried Veal Sweetbreads
Creamed Corn and Bell Pepper Vinaigrette

Artisanal Cheese Plate:
The Best of Virginia’s Farms paired with
House Made Sour Cream Crackers and Seasonal Jam

Soups

Chilled Sweet Corn Soup
with Blue Crab and Zucchini

Salads

Local Mixed Greens
Firefly “Mountain Top Blue” Cheese, Candied Pecans,
Young Radishes, Pickled Beets and Roasted Shallot Vinaigrette

Baby Red Romaine
Smoky Caesar Dressing, Sheep’s Cheese,
Grilled Garlic Butter Croutons and White Anchovy

Heirloom Tomato
Watermelon, Avocado, Cucumber, Cress,
and White Balsamic Vinaigrette

Main Course

shrimpShrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Peppers, Tomato and Spinach in Shrimp Broth

Grilled New York Strip
Horseradish Mashed Potato and Grilled Broccoli Rabe
with Bourbon-Bacon Demi Glace and Black Garlic Butter*

Crab Cakes
Warm Black Eyed Pea Salad with Bacon,
Cornbread Croutons and Buttermilk Vinaigrette

musselsCountry Fish Stew
Mussels, Blue Crab, Oysters, Crawfish, and Fresh Fish
In Heirloom Tomato Broth, with Okra, Potatoes, Corn, and Tasso Ham

Slow Cooked Rabbit
Summer Vegetable Cassoulet with Green Lentils, Pork Belly,
and Herb Breadcrumbs

Seasonal Fresh Fish
Roasted New Potatoes and Peppers, Grilled Corn, and
Swiss Chard in Zucchini Broth
chop
Grilled Whole Poussin
Carolina Gold Rice and Roasted Cipollini Porridge with
Warm Salad of Mushrooms and Fava Beans, Jus

Pan Seared Scallops
Creamed Corn, Tomato, Squash, Okra, Spinach,
and Smoked Ham Hock Jus

Gnocchi
with Fava Beans, Corn, Tomatoes, Squash, Swiss Chard,
and Home Made Buttermilk Ricotta

(Entrées $25-34)

Desserts

Hand Selected Cheeses
Featuring the Best of Virginia Farms
Paired with Homemade Sour Cream Crackers
and Seasonal Jam

Goat Cheese Cake
with Pecan-Almond Streusel
and Grapefruit Jam

torteMilk Chocolate Cake
with Espresso Mousse, Chocolate-Port Wine Sauce,
and Salted Hazelnut Brittle

White Chocolate Bread Pudding
with Double Vanilla Anglaise

Chocolate Bourbon Pecan Tart
with Pecan Butter Caramel and Cinnamon Ice Cream

Sorbet of the Day

icecreamBananas Foster served table side for two:
Bananas sautéed in Butter, Brown Sugar, and Spiced Rum served with Pound Cake and Vanilla Ice Cream

After Dinner Beverages

Julep’s Signature Coffee
Knob Creek Small Batch Bourbon, and simple syrup
served in coffee and topped with whipped cream

Midnight Delight
Kahlua, Bailey’s, and Grand Marnier
served in coffee and topped with whipped cream

AFK Coffee
Amaretto, Frangelico, and Kahlua
served in coffee and topped with whipped cream

Chocolate Martini
Van Gogh Double Espresso Vodka, Godiva Chocolate Liqueur,
Cointreau, and orange bitters

Dessert Wines and Port

Taylor Fladgate Tawny Port- 10 year, 20 year, 30 year, 40 year
Taylor Fladgate “100 Years of Tawny Port” Sampler
Feist Vintage Port ‘97
R. L. Buller & Sons fine Muscat
Pedro Ximenez Sweet Sherry
Barboursville Phileo
Cascinetta Vieti Moscato d’ Asti

After Dinner Spirits

Single Malts

Balvenie 10-year Founder’s Reserve
Glenfiddich 15-year Solera Reserve
Glenmorangie 18-year Extremely Rare
Macallan 12-year
Laphroaig 10 – Islay Malt
Tamdhu 10 – Speyside Malt
The Glenlivet 12-year
The Glenlivet 16-year Nadurra

Blended Scotch

Chivas Regal 18
Dewar’s White
Famous Grouse
Johnny Walker Black
Johnny Walker Red

American

Old Overholt Rye
Jack Daniel’s Black

Irish

Bushmill’s
Jameson’s 1780
Knappogue Castle
Redbreast

Canadian

Crown Royal
Seagram’s 7

Bourbon

Baker’s
Basil Hayden’s
Blanton’s
Booker’s
Buffalo Trace
Eagle Rare
Four Roses Small Batch
George T Stagg
Jim Beam
Knob Creek
Maker’s Mark
Wild Turkey 101
Woodford Reserve

Menu prepared by Executive Chef Randall Doetzer,
Chef de Cuisine Dan Leech and Sous Chef Pat Madden

At Julep’s we strive to showcase some of the best locally sourced products available:
Sullivan’s Pond, Manakintowne Specialty Growers, Cabbage Hill, Victory Garden, Village Garden, Rock Castle Farm and more.

Julep’s is open for dinner Monday-Saturday beginning at 5:30 p.m.
Space available for large dinner parties or receptions
A suggested 20% gratuity may be added to parties of five or more

*These items may be cooked to order.
From the Health Department: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have a medical condition.

Copyright 2014 Julep's Restaurant • Site design by Minima Designs