Julep's is available for large dinner parties, luncheons and receptions. The finest service and cuisine are available for affairs ranging from an intimate dozen to gala celebrations. The gorgeous upstairs dining room can accommodate up to 50 for a sit down dinner or luncheon, or the entire restaurant may be reserved for receptions of up to 125 guests.

Whether you are planning a corporate dinner or meeting, rehearsal, bridal luncheon or reception, Julep's is sure to impress you and your guests. The beautifully restored building, well acclaimed menu and elegant atmosphere set the stage for a wonderful function.

The following are our current dinner, dessert, and reception menus. Executive Chef Cohen has created these menus to feature only the best seasonal specialties. If there is something you would like and you do not see it featured, please do not hesitate to ask.

To best accommodate large dinner parties, we ask that you select no more than three entrées, and provide us with your guests' entrée selections one week in advance. If you would rather not worry about your guests' selections in advance, surf and turf will generally satisfy all of your guests. Our chef will happily provide you with several menu options.

Please review the menus and contact me with any questions or inquiries.
(804) 377-3968.

We look forward to working with you further,
Amy Cabaniss, Owner

Click here to download our reservation form for your next special occasion.

Thank you for considering Julep's for your special event.

Please select a three or four course dinner from our current menu, featured below. For parties of 20 guests or more, we would appreciate the totals for your entrée selections a minimum of one week prior to event date.

Three course pre-fixe menus include choice of a soup or a salad, up to four entrees and two desserts. Four course pre-fixe menus include a soup, a salad, up to four entrees, and two desserts.

Soups

(please select one)

Roasted red pepper with Maytag blue cheese

Creamy peanut soup finished with cayenne dusted honey roasted peanuts

Cream of mushroom finished with white truffle oil

Salads

(please select one)

Baby spinach, crumbled goat cheese, & roasted beets
with a sherry honey vinaigrette

Arugula, dried cherries, Maytag blue cheese, & toasted walnuts
with a balsamic Dijon vinaigrette

Chopped salad of Romaine, celery, applewood smoked bacon,
scallions, red onion and toasted pecans in a creamy poppy seed dressing

Main Course

(please select up to four)

All entrees are paired by our chefs with buttermilk whipped potatoes or white cheddar stone ground grits, and seasonal vegetables.

Three pepper grilled beef tenderloin
with a bourbon-horseradish demi-glace with buttermilk mashed potatoes

Creole spiced shrimp
with lemon butter sauce served with white cheddar stone ground grits

Grilled cider brined pork loin
with a Creole mustard demi-glace with buttermilk mashed potatoes

Pan seared seasonal fish
with a creamy leek emulsion and white cheddar stone ground grits

Crispy skin duck breast
with duck jus and white cheddar stone ground grits

Grilled sea scallops on a honey bourbon scented skewer,
with sherry vinegar gastrique,& lemon butter sauce

Duet of grilled quail
with poultry jus and buttermilk mashed potatoes

Our seasonal vegetarian entree created daily

Desserts

(please select up to two)

Sorbet of the day

Decadent chocolate mousse cake

Warm seasonal berry cobbler

Bourbon pecan pie

Key lime pie

Chef Cohen, upon request, can prepare many other wonderful desserts.

Three course menu $44
Four course menu $50.

Menu prepared by Chef Eric Cohen

Dinner Hours: Monday - Saturday beginning at 5:30 pm
Valet parking available Friday & Saturday, $5

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Hors d’ oeuvres & Platters

Chesapeake Bay Mini Crabcakes
on crostini with Cajun remoulade

Scallops Wrapped with Applewood Smoked Bacon
with a mustard caper aioli

Hot Crab Dip
accompanied by house made bread and crackers

Jumbo Shrimp Cocktail

Fried Green Tomatoes
with house made pimento cheese

Three Peppercorn Encrusted Sirloin of Beef
thinly sliced and served on toast points finished with Chef’s choice sauce

Duck A L'Orange
duck confit in a phyllo dough pastry finished with an orange marmalade
(minimum order 60)

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Recommended Wines for Large Parties

At Julep's we offer a wide variety of wines from all over the world. To assist you in choosing a wine to serve your guests we have listed a few popular choices. For a full description and complete wine list please visit our menu page.

White

Villa Sorono Pinot Grigio, Venezie, Italy 27

Rapidan River Semi-Dry Reisling, Leon 22

di Lenardo unoaked Chardonnay, Friuli, Italy 32

Monterosso Sauvignon Blanc, Stellenbosch, South Africa 35

di Lenardo "Father's Eyes" Chardonnay, Friuli, Italy 40

Barboursville Rose, Barboursville, Virginia 38

Red

Concannon Pinot Noir, Central Coast, California 36

Arrocal Tempranillo, Ribera del Duero, Spain 46

Chateau Reynier, Bordeaux, France 36

Présidial Bordeaux, France 31

Stephen Vincent Merlot, Sonoma 31

De Bortoli Petite Sirah, Bilbul, S.E. Australia 32

Augustos Cabernet, Central Valley, Chile 28

Terms & Conditions

In order to best serve you and your guests, please review the following terms and conditions as you plan your special event:

Deposit: To secure a reservation a $250 deposit will need to be received, within 10 business days of the request for the specific date. The deposit is non-refundable, but will be deducted from your final bill the evening of the event.

Guarantees: The person making arrangements for the private function must notify Julep’s no later than five working days prior to the scheduled function with the exact number of guests to attend. Such numbers shall constitute a guarantee, not subject to reduction, and charges will be made accordingly.

Menu Pricing: Most prices quoted are guaranteed, however, Julep’s does reserve the right to increase in order to meet rising costs of food. Julep’s will inform the patron prior to finalization of menu if any price changes have incurred. Typically this will only occur if a quote was given three months prior to event date.

Taxes: Patron agrees to pay, in addition to the prices agreed upon, a Virginia State tax and local city tax on all food and beverage. A gratuity equal to 20% of the total food and beverage will be added by Julep’s .

Payment: For pre-fixed dinner functions, full payment will be due at the end of the event, less the $250 deposit. If the function is a reception and consists only of hors d’oeuvres, platters and/or appetizers 50% of the estimated cost of food will be due two weeks prior to event date.

**Room Fees: If your event is scheduled Monday through Saturday no room fees will apply, however, minimum spending/guarantees are required when reserving space exclusively.

Monday - Thursday- reservation of upstairs dining room, minimum spending: $2,000 Friday - Saturday- reservation of upstairs dining room, minimum spending: $3,000

Monday- Thursday - reservation of entire restaurant, minimum spending: $3,800 Friday - Saturday - reservation of entire restaurant, minimum spending: $5,500

Parking: Monday- Thursday parking is available free beginning at 5:00 p.m. in the lot at 1710 East Franklin. Friday and Saturday Julep’s offers Valet Parking $5.00 per vehicle.