Appetizers
Fried Green Tomatoes served with a Peppadew Aioli
Black Strap Molasses and Bourbon Braised Pork Belly
with Baby Spinach, Vidalia Onion and Granny Smith Apples
Cajun Beer Barbeque Mussels with Garlic, Fresh Lemon Juice and Rosemary
Artisanal Cheese Plate: Hand Selected Cheeses Featuring the Best of Virginia Farms
Paired with Homemade Sour Cream Crackers and Seasonal Jam
Julep s Shrimp and Grits
Jumbo Shrimp served over Wade s Mill-White Cheddar-Andouille Sausage- Grits
Crispy Saltine Oysters with Tasso Ham Remoulade
Soups
Chesapeake Crab Bisque drizzled with Sherry
Soup of the Day
Salads
Manakintowne Mixed Greens Firefly Farms Black & Blue Cheese, Cucumber, Roasted Red Peppers and a Roasted Shallot Vinaigrette
Southern Caesar Romaine Lettuce with Creole Caesar Dressing, Parmesan Crisp, and Garlic Butter Croutons with White Anchovy
Roasted Butternut Squash Salad with Manakintowne Arugula, Applewood Smoked Bacon, Vidalia Onion, Spiced Pecans and Croutons Served with a Thyme Sherry Vinaigrette and a Local Apple Cider Reduction
Shaved Local Beets with Oranges and Goat Cheese with a Granny Smith Apple and Mint Vinaigrette
Main Course
Julep’s Shrimp and Grits
Jumbo Shrimp served over White Cheddar-Wade s Mill Grits, finished with Grilled Andouille Sausage, Onions, Peppers, Tomato and Spinach in a Shrimp Broth
Bourbon Marinated Pork Porterhouse over Sweet Corn-Brown Butter Spoon Bread, Fried Brussel Sprouts, Local Granny Smith Apple Marmalade and Pork Glace
Pan Seared Jumbo Lump Crab Cakes over Fingerling Potatoes with Creamed Red Cabbage, Bacon-Thyme Broth and Horseradish Crème Fraîche
Grilled Mixed Pepper Encrusted N.Y. Strip, over Yukon Gold Mashed Potatoes with Grilled Broccolini, Whole Grain Mustard and Herb Compound Butter, and Madeira Jus
Seasonal Fresh Fish, Chef s Autumn Preparation
Grilled Pork Shank over Wade’s Mill-White Cheddar Grits and Grilled Broccolini, finished with a Barbeque-Sweet Onion Sauce
Low Country Bouillabaisse: Crawfish, Mussels and Seasonal Fish, Tasso Ham and Okra, Fingerling Potatoes, Sweet Corn and Grilled Baguette
Roasted Duck Breast over a Butternut Squash-Bacon-Spinach-Cranberry Hash finished with a Local Apple Cider Jus
Roasted Spaghetti Squash with an Eggplant Ragout, Grilled Broccolini, and Firefly Farms “Cabra La Mancha”
Desserts
Twelve Layer Chocolate Cake Peanut Butter Mousse and Malden Salted Ganache
Cinnamon Bun-White Chocolate Bread Pudding, finished with a Bourbon Brown Sugar Sabayon
Artisanal Cheese Plate: Hand Selected Cheeses Featuring the Best of Virginia Farms Paired with Homemade Sour Cream Crackers and Seasonal Jam
Local Granny Smith Apple and Cranberry Crisp, with Vanilla Bean Ice Cream with Grated Cinnamon,and a Chestnut Honey Drizzle
Sorbet of the Day
Spiced Pumpkin Crème Brûlée
Chocolate Bourbon Pecan Tart served with Vanilla Bean Ice Cream
Bananas Foster served table side for two:
Bananas sautéed in Butter, Brown Sugar, and Spiced Rum, served with Buttery Shortbread and Vanilla Ice Cream
House made desserts prepared by Chef Doetzer
Prices for entrées range $18-$32
Menu prepared by Executive Chef Randall Doetzer and Sous Chef T.J. Borawski
At Julep’s we strive to showcase some of the best locally sourced products available:
Sullivans Pond, Manakintowne, Mustard Seed Farm, Rock Castle Farm and more.
