Appetizers
Fried Green Tomatoes
Pimento Cheese and Peppadew Aioli
Mussels
Local Chorizo, Beer, Garlic and Herbs
Confit Pork Cheeks
Slow Roasted Onion, Mâche, and Smoked Tomato-Horseradish Aioli
Fried Oysters
Tasso Ham Rémoulade and Pickled Fennel
Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Lobster Broth
Veal Sweetbreads
Spicy Nelson County Honey and Ramp Mustard
Artisanal Cheese Plate:
The Best of Virginia’s Farms
Paired with House Made Sour Cream Crackers and Seasonal Jam
Soups
New Potato and Sunchoke Bisque
Virginia Bacon-Chèvre Mousse and Potato Chips
Roasted Fennel and Blue Crab
with Tomato Confit and Bay Cream
Salads
Manakintowne Mixed Greens, Firefly “Mountain Top Blue: Cheese,
Candied Pecans, Young Radishes, Roasted Shallot Vinaigrette
Local “Little Gem” Lettuce with Creole Caesar Dressing,
“Cabra La Mancha” Cheese, Grilled Garlic Butter Croutons and White Anchovy
Mâche with Fennel, Fried Egg, Bacon, and Creamy Ramp Dressing
Manakintowne Arugula and New Potato, Spring Onion, Shaved Country Ham,
and Grilled Asparagus with Virginia Peanut Vinaigrette
Main Course
Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Lobster Broth 25-
Rack of Wild Boar
Sweet Potato, Virginia Oyster Mushrooms and Wilted Ruby Chard
with Whole Grain Mustard Pan Gravy
Spring Lamb Stew
Roasted Vegetables, Young Turnip Puree, Braising Jus
Crab Cakes
Sweet Pea and Carolina Gold Rice Porridge
with a Salad of Romanesco, Radish, Baby Turnips and Pecans
Country Cioppino
Mussels, Blue Crab, Oysters, Crawfish, Pork Belly Sausage, and Fresh Fish
in a Smoked Tomato Broth with Roasted Fennel and New Potatoes
Dry Aged New York Strip
Horseradish Mashed Potato, Grilled Asparagus,
with Bourbon-Bacon Demi-Glace and Ramp Butter
Poulet Rouge
½ of a Heritage Chicken, Roasted Vegetables and Barley
with a Buttered Lemon and Ramp Sauce
Seasonal Fish
New Potato, Baby Leeks and Greens with Soft Herbs in a Roasted Bone Nage
Virginia Mushroom Cakes
Sunchoke and Caramelized Onion Risotto, Wilted Ruby Chard
and Marjoram Crème Fraîche
Desserts
Hand Selected Cheeses
Featuring the Best of Virginia Farms
Paired with Homemade Sour Cream Crackers and Seasonal Jam
Sullivan’s Pond “Isabel Natural” Goat Cheese Cake
Pecan-Almond Streusel Crust with Pink Grapefruit Preserves
Chocolate-Hazelnut Torte
with Espresso Mousse and Chocolate-Port Wine Sauce
Apricot and Frangelico Crème Brûlée
Chocolate Bourbon Pecan Tart
with Pecan Butter Caramel and Cinnamon Ice Cream
Sorbet of the Day
Bananas 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
Prices for entrées range $18-$32
Menu prepared by Executive Chef Randall Doetzer and Sous Chef Dan Leech
At Julep’s we strive to showcase some of the best locally sourced products available:
Sullivan’s Pond, Manakintowne Specialty Growers, Cabbage Hill, Ringer Farms, Village Garden, Deer Run Farm, Rock Castle Farm and more.
