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Fried Green Tomatoes
House Made Pimento-Cheese and Peppadew Aioli

Sautéed Mussels
with Local Chorizo, Beer, Garlic and Herbs

Cider Braised Pork Belly
Roasted Apples, Fennel and Mustard Jus

Fried Oysters
Tasso Ham Rémoulade and Sweet Pickled Celery Root

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

Country Fried Veal Sweetbreads
Smoked Butternut Squash Purée and Bourbon Spiked Maple Syrup

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


Roasted Sweet Potato Soup with Country Ham

White Bean, Barley, Mushroom, and Kale Soup


Manakintowne Mixed Greens
Firefly “Mountain Top Blue” Cheese, Toasted Pumpkin Seeds,
Young Radishes, Beets and Roasted Shallot Vinaigrette

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

Manakintowne Arugula
Candied Pecans, Roasted Butternut Squash, Duck Confit, Shaved Onion
and Sherry Vinaigrette with Apple Cider Reduction

Main Course

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

Dry Aged New York Strip
Celery Root Mashed Potato and Grilled Broccollini,
with Bourbon-Bacon Demi-Glace and Black Garlic Butter*

Crab Cakes
Roasted Root Vegetables, Fried Brussels Sprouts,
Bacon Jam and a Roasted Shallot Vinaigrette

musselsRoasted Duck Breast
Carolina Gold Rice and Virginia Mushroom Porridge with Warm Brussels Sprout Salad,
Dried Cherry, Toasted Chestnut, and Jus

Country Fish Stew
Mussels, Blue Crab, Oysters, Crawfish, and Fresh Fish with Potatoes
Roasted Fennel, and Grilled Pork Belly Sausage

Seasonal Fresh Fish
Sweet Potato Purée, Roasted Cauliflower, Fennel, and Bacon with
Lemon-Brown Butter Vinaigrette and Marinated Capers
Braised Pork Shank
Roasted Sweet Potato, Mushrooms, and Kale with
Porcini and Mustard Pan Gravy

Lamb Sausage, Duck Confit, and Pork Belly with Vegetables and Slow Cooked
White Beans Under an Herb Crust

House Made Pumpkin Gnocchi
Virginia Mushroom Ragout, Kale and Home Made Buttermilk Ricotta


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

torteChocolate-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

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 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.

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