PRIVATE PARTIES

 

Thank you for your interest in Julep’s.

Julep’s is the ideal restaurant to host your next special event.

Our back dining room may be reserved exclusively for up to 50 guests or the entire restaurant is available for up to 100+. Whether you are celebrating a special milestone, wedding, rehearsal, or corporate event, Julep’s will assist you with all the details to make your event memorable.

Executive Chef Cory Chaney and our Culinary Team has created a variety of exciting group menu options from which to choose. Our staff will work with you to design a menu reflecting your personal tastes and preferences.

Please select a three or four course dinner from our seasonal menu featured below.

Three Course Pre-Fixe Menu Includes:

Choice of Soup OR Salad, Entree and Dessert $52

Four Course Pre-Fixe Menu Includes:

Soup, Salad, Entree and Dessert $58

SOUPS

(please select one)

CHEF’S SOUP OF THE DAY // Varies

WARM ASPARAGUS VICHYSSOISE // Maryland Crab Salad, Smoked Trout Roe

Salads

(please select one)

BOW TIDE FARMS’ MIXED GREENS // Sugar Snaps, Sweet Rhubarb, House Cajun Spiced Marcona Almonds, Granny Smith Apple, Feta, Poppy Seed-Dill Vinaigrette

MARINATED BURRATA // Pea Shoot Pesto, Arugula, Shaved Fennel, Baby Radish, Grilled Crostini

SOUTHERN CAESAR SALAD // Cornbread Croutons,  Cajun Caesar Dressing, Parmesan

MAIN COURSE

(please select up to four)

Julep’s Signature Shrimp and Grits // Byrd Mill Grits, Colossal Gulf Shrimp, Andouille, Tomato, Spicy Shrimp Broth

BROWN BUTTER BASTED FISH OF THE DAY  // Potato Leek Cake, Buttered Spinach, Smoked Trout Roe, Lobster Cognac Sauce

CHESAPEAKE JUMBO LUMP CRAB CAKE // Street Corn Salad, Avocado Creme, Bow Tide Farms Arugula

PAN ROASTED DUCK BREAST  // Charred Broccoli, Pearl Onion, Citrus Jam, Spiced Almonds, Port Wine

HERB CRUSTED PORK CHOP // Apple Butter, Fennel, Mustard Seed, Pressed Pork Belly, Fried Spoonbread, Green Tomato Vinaigrette

PETITE FILET MIGNON // Roasted Fingerling Potatoes, Oyster Mushrooms, Brussels Sprouts, Candied Vidalia Onion, Demi-Glace

PAN SEARED DIVER SCALLOPS // Popcorn Rice Grits, Sugar Snaps, Pickled Rhubarb Jam, Oyster Mushrooms, Smoked Spring Onion Butter, Puffed Rice

HOUSE MADE FARMER’S CHEESE GNOCCHI // Spring Peas, Mint Pistou, Fava Bean, Tomato Conserve, Pea Shoots, Lavender

DESSERTS

(please select up to two)

FLOURLESS CHOCOLATE TORTE // Berry Coulis, Chantilly Cream

MISSISSIPPI MUD PIE // Chocolate Whiskey Cremeux, Cocoa Cornbread Streusel, Candied Kumquat, Chantilly Cream, Strawberry Jam, Caramel Tuille

LEMON MERINGUE TUART // Butter Cookie, Lemon Sorbet, Marcona Almonds, Sesame Meringue, White Chocolate Pearls

TRIO OF SEASONAL SORBET

Hors D’oeuvres

(each served by the piece, minimum of 25 served)

Fried Green Tomatoes // with a Peppadew Aioli

Fresh Scallops // Wrapped with Applewood Smoked Bacon

Petite Lump Crab Cakes // with Chef’s Choice House Made Sauce

Julep’s Country Ham Biscuit // On our Signature Biscuit, Country Ham and Pimento Cheese

NEW ORLEANS BOUDIN BALLS // Cajun Sausage, Pimento Glaze, Caramelized Honey, VA Peanut

Assorted Petite House Made Desserts // Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse

Platters

(served for 25 guests or more)

GRILLED VEGETABLE DISPLAY // with Chef’s House Made Dressing

JULEP’S SHRIMP COCKTAIL // with Traditional Cocktail Sauce

Assorted Cheese and Fresh Fruit Display

JULEP’S SHRIMP AND GRITS // Byrd’s Mill Cheddar Grits, Colossal Gulf Shrimp, Andouille, Tomato, Spicy Shrimp Broth

ROASTED BEEF TENDERLOIN DISPLAY // thinly sliced and served with House Made Bread and Fresh Horseradish Sauce

Menu Prepared by Executive Chef Cory Chaney

Pricing for the reception menu is upon request, if there is something you would like and it is not provided, please don’t hesitate to ask.

Terms and Conditions

Click here to download the terms and conditions.

Parking: Pay Lots are located at 5th and Broad Streets, as well as, 7th and Grace Streets

While planning your event please keep in mind it is most helpful to have your guests’ entree selections one week prior to event date.

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