Appetizers
Fried Green Tomatoes served with a Peppadew Aioli
Slow Roasted Pork Belly with Avocado, Tomato Confiture and Manakintowne Arugula
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 White Cheddar Wade’s Mill Grits and Andouille Sausage
Crispy Fried Oysters
with Tasso Ham Remoulade and Fennel Slaw
Pan Seared Foie Gras
over Pain Perdu, Sweet Pickled Rhubarb, Rhubarb Purée, and Nasturtium
Soups
Chilled Corn Soup served with a Crab and Avocado Salad
finished with Citrus Froth
Cream of Mussel Soup topped with a Garlic Crouton
Soup of the Day
Salads
Cabbage Hill Mixed Greens, Firefly Farms “Mountain Top Bleu” Cheese,
Radishes, Blackberries and a Citrus Vinaigrette
Local Baby Red Romaine Lettuce with Creole Caesar Dressing,
Parmesan Curls, Grilled Garlic Butter Croutons and White Anchovy
Warm Burrata Salad with Fava Beans, “am FOG” Oyster Mushrooms, and Fennel
finished with Virginia Touriga Chambourcin Red Wine Vinegar Froth
Marinated Roasted Beets, Smoked Beet Purée, and Pixie Tangerines,
with Peanuts and Maldon Salt
Marble Potatoes, Arugula, Grilled Asparagus, Bacon,
and Pickled Spring Onions with a Whole Grain Mustard Vinaigrette
Main Course
Julep’s Shrimp and Grits
Jumbo Shrimp served over Pimento-Cheese-Wade’s Mill Grits, finished with Grilled Andouille Sausage, Onions, Peppers, Tomato and Spinach in a Shrimp Broth
Lamb Shoulder Stew
with Local Baby Greens and Spring Vegetables
Grilled New York Strip
served with Roasted Marble Potatoes, Grilled Asparagus,
Bordelaise Sauce, and a Marrow Butter
Low Country Bouillabaisse: Crawfish, Mussels, Halibut, and “Sausage Craft” Sausage
with Potatoes, Okra, Roasted Corn, and Fresh Herbs in Lobster Broth
served with Grilled Baguette
French Cut Pork Chop
with Brown Butter Spoon Bread, Braised Collards and a Bacon-Bourbon Jus
Maple Leaf Farms Duck Breast
served over Carolina Gold Rice Porridge with “am FOG” Oyster Mushrooms
finished with a Blackberry Jus
Pan Seared Halibut
with Creamed Corn, Potatoes, Baby Carrots, Fava Beans and a Roasted Bone Nage
Pan Seared Crabcakes
served with Roasted Corn, Avocado, Bacon and Okra
finished with a Buttermilk Vinaigrette and Crab Oil
House Made Gnocchi
with Seasonal Greens, Mixed Vegetables and Ricotta
Desserts
Artisanal Cheese Plate: Hand Selected Cheeses Featuring
the Best of Virginia Farms Paired with Homemade Sour
Cream Crackers and Seasonal Jam
Macerated Strawberries with Mint and Basil
Lemon Vanilla Mousse and Graham Cracker Crumbles
Grilled Pound Cake
served with Pixie Tangerine Curd and Fresh Blackberries
finished with a Blackberry Sauce
Sorbet of the Day
Sullivan’s Pond Isabel Natural Goat Cheese Custard
Almond Streusel and Asian Pears
Chocolate Peanut Butter Bar
with a Toasted Oat Crust, Buttermilk Caramel and
Honeycomb Candy
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 and Sous Chef Kaylan Cureton
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:
Sullivan’s Pond, Manakintowne, Cabbage Hill, Ringer Farms, VA Vinegar Works, Rock Castle Farm and more.
