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 two, three or four course dinner from our seasonal menu featured below.

Two Course Pre-Fixe Menu Includes:

Choice of Soup OR Salad and Entree $48

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

ROASTED ACORN BISQUE // Maple, Blue Cheese, Marcona Almonds

Salads

(please select one)

BABY ARUGULA  // Radicchio, Boursin Crostini, Pickled Red Onion, Lardon, Sherry

SOUTHERN CAESAR SALAD // Creole Caesar Dressing, Romaine, Anchovy, Parmesan, Cornbread Croutons

MAIN COURSE

(please select up to four)

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

FILET MIGNON // Confit Fingerling Potatoes, Roasted Garlic, Blistered Asparagus, Horseradish, Demi Glace

FISH OF THE DAY  // Fennel Pollen, Parsnip, Candied Pearl Onion, Crispy Pork Belly, Brussels Sprouts, Cane Vinegar Sauce

STUFFED PORK BELLY  // Autumn Olive Pork Belly, Boudin Sausage, Farmer’s Cheese, Potato Purée, Mustard Greens, Local Honey

PAN SEARED DUCK BREAST  // Spoonbread, Duck Cracklins, Grilled Bok Choy, Pickled Shallot, Black Truffle-Hickory Sauce

CHESAPEAKE JUMBO LUMP CRAB CAKE // Sweet Potato Succotash, Charred Corn, Crispy Leeks, Basil Tea

MAPLE BRINED BISTRO STEAK // Braised Seasonal Vegetables, Granny Smith Apple, Dave and Dee’s Mushrooms, Anchovy Emulsion

SUMAC DUSTED SCALLOPS // Fall Squash, Celeriac Purée, Oyster Mushrooms, Roasted Cherry Tomatoes, Bourbon Vinaigrette

HOUSE MADE SWEET POTATO GNOCCHI // Glazed Baby Vegetables, Pecorino, Spinach, Squash Cream, Balsamic Reduction

DESSERTS

(please select up to two)

FLOURLESS CHOCOLATE TORTE // Seaonal Coulis, Chanitlly Cream

SWEET POTATO GOAT CHEESECAKE // Pecan Graham Cracker Crust, Toasted Fluff, Bourbon Caramel

CHOCOLATE ORANGE MOUSSE // Fruit Brioche, Cranberry Marmalade, Candied Berry Relish, Fresh Mint

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

CHICKEN LIVER PATE // Strawberry Jam, Pickled Radish, Cipollini Onion, Over Pistachio Toast

MUSHROOMS AND TOAST // House Made Batard, Foaged Mushroom Blend, Preserved Lemon, Pecorino

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 Cherokee Tomato 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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