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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


Wild Mushroom and Artichoke Stew
with Sherry-Thyme Cream


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

Roasted Sweet Potatoes, Brussels Sprouts, Pickled Red Onion, and Cornbread Croutons with Maple-Mustard Vinaigrette and Blue Cheese

Main Course

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

Grilled New York Strip
Celery Root Mashed Potato and Roasted Brussels Sprouts with
Bourbon-Bacon Demi Glace and Black Garlic Butter

Crab Cakes
Stewed Heirloom Trout Beans and Carolina Gold Johnny Cakes
with Red Cabbage Slaw

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
Cassoulet of Pork Belly, Roasted Fennel, Radishes, Butternut Squash and
Heirloom Lentils with Herb Breadcrumbs

Seasonal Fresh Fish
Roasted Cauliflower, Fennel, and Brussels Sprouts
with Cauliflower Soubise and Lemon Brown Butter

Grilled Whole Poussin
Roasted Spaghetti Squash, Cipollini Onion, Swiss Chard, and Wild
Mushroom Hash with Herb Jus

Pan Seared Scallops
Roasted Root Vegetables, Swiss Chard, Smoked Sweet Potato Puree,
and Ham Hock Jus

House Made Gnocchi
Wild Mushrooms, Roasted Artichoke, Swiss Chard, and Pickled Red Onions, with Butternut Squash Broth and Home Made Buttermilk Ricotta

(Entrées $25-34)


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 Macerated Blueberries

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


Old Overholt Rye
Jack Daniel’s Black


Jameson’s 1780
Knappogue Castle


Crown Royal
Seagram’s 7


Basil Hayden’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 2015 Julep's Restaurant • Site design by Minima Designs