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Menus

Appetizers

Fried Green Tomatoes
House Made Pimento Cheese and Peppadew Aioli

Julep’s Shrimp Cocktail
Mint and Jalapeño Brined Carolina Shrimp and
Cherokee Tomato Cocktail Sauce

cheeseCountry Ham, Drunken Bourbon Figs
Virginia Blue Cheese Toast and Arugula

Fried Chesapeake Oysters
with Fennel Apple Slaw and Ancho Remoulade

Local Raw Sewansecott Oysters
Radish-Mustard Mignette

Vidalia Onion Hushpuppies
Pickled Egg Remoulade

Charred Smoking Scallops
Corn and Basil Grit Cake

Soups

Sweet Carrot and Dill
Ginger Cream

Specialty Soup (Market Price)

Salads

Local Mixed Greens
Beet Leaves, Mustard Greens, Lolla Rosa, Baby Romaine
Shaved Sunchokes, Radish and White Balsamic Mint Vinaigrette

Manakintowne Arugula
Granny Smith Apples, Virginia Blue Cheese,
and Candied Walnuts with Orange Lemon Vinaigrette

Kale Country Salad
with Buttermilk Dressing, Sliced Cucumbers, Bacon and Cornbread Croutons

Main Course

shrimpJulep’s Shrimp and Grits
Virginia Grits with Andouille Sausage and Tomato in Shrimp Broth

Grilled Filet of Beef
Parsnip and Turnip Purée, Rosemary Asparagus, Fresh Grated Horseradish

Pan Seared Jumbo Lump Crab Cake
Root Vegetable Hay, Crisp Slaw

musselsBraised Rabbit and Dumplings
Carrots, Peas, Light Cream and Tarragon

Red Snapper
with Crispy Skin, Carolina Gold Creamed Rice,
Beet Greens and Buttered Peanuts

Grilled Dry Aged New York Strip
Wilted Baby Tomatoes, Burnt Sweet Onions, Bacon Fat,
Layered Potatoes and Fresh Horseradish

chop
Black Grouper
Fresh Fava Beans, Barley and Fig Syrup

Karbanara
Sautéed Local Kale, Dry Virginia Ham, Peas and Linguini

Tomato and Corn Cakes
Olive Oil Poached Baby Roma Tomatoes, Basil Corn Cakes,
Balsamic Pickled Turnips-Radish and Arugula Oil

Viognier Braised Pork Shank Trotter
Okra and Tomatoes

(Entrées $25-34)

Desserts

Peaches and Cream
Sweet Wine Poached Peaches, Burnt Butter, Lavender Cream

torteRhubarb & Strawberry Cobbler
Vanilla Bean Ice Cream

Dense Chocolate Hominy

Hot Pineapple Upside Down Cake
Yes…with maraschino cherries!! and Vanilla Ice Cream

Rice Pudding
Aborio Rice, Raisins, Nutmeg, Vanilla, and Gold Flakes

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

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

Menu prepared by Chef Matthew Tlusty

At Julep’s we strive to showcase some of the best locally sourced products available:
Manakintowne, Cabbage Hill, Victory Farms, Sullivan’s Pond to name a few…

Julep’s Bar Opens at 4:30 and Dinner Service begins at 5:00 p.m. Monday-Saturday
A suggested 20% gratuity may be added to parties of 5 or more.

*These items may be cooked to order. Note from VA Health Dept.
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

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