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Private Parties

Large Party Menu

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

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

Three course pre-fixe menu includes:
choice of soup or salad, up to three entrées and two desserts. $52

Four course pre-fixe menu includes:
choice of soup, salad, up to three entrées, and two desserts. $60

Soups

Chilled Sweet Corn Soup with Blue Crab and Zucchini

Salads

(please select one)

Local Mixed Greens
Firefly “Mountain Top Blue” Cheese, Candied Pecans,
Young Radishes, Pickled Beets and Roasted Shallot Vinaigrette

Baby Red Romaine
Smoky Caesar Dressing, Sheep’s Cheese,
Grilled Garlic Butter Croutons and White Anchovy

Heirloom Tomato
Watermelon, Avocado, Cucumber, Cress,
and White Balsamic Vinaigrette

Entrées

(please select up to three)

Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Shrimp Broth

Grilled New York Strip
Horseradish Mashed Potato and Grilled Broccoli Rabe with
Bourbon-Bacon Demi Glace and Black Garlic Butter

Jumbo Lump Crab Cakes
Warm Black Eyed Pea Salad with Bacon,
Cornbread Croutons and Buttermilk Vinaigrette

Slow Cooked Rabbit
Summer Vegetable Cassoulet with Green Lentils, Pork Belly,
and Herb Breadcrumbs

Seasonal Fish
Roasted New Potatoes and Peppers, Grilled Corn, and
Swiss Chard in Zucchini Broth

Grilled Whole Poussin
Carolina Gold Rice and Roasted Cipollini Porridge with
Warm Salad of Mushrooms and Fava Beans, Jus

Pan Seared Scallops
Creamed Corn, Tomato, Squash, Okra, Spinach,
and Smoked Ham Hock Jus

Country Fish Stew
Mussels, Blue Crab, Oysters, Crawfish, and Fresh Fish
with Potatoes, Roasted Fennel, Tomatoes, and Tasso Ham

House Made Gnocchi
Mushroom Ragout, Peas, Greens, and Home Made Buttermilk Ricotta

Desserts

(please select two)

Goat Cheese Cake
with Pecan-Apple Streusel and Grapefruit Jam

Milk Chocolate Cake
Espresso Mousse, Chocolate-Port Wine Sauce,
and Salted Hazelnut Brittle

White Chocolate Bread Pudding
with Vanilla Anglaise

Sorbet of the Day

Chocolate Bourbon Pecan Tart
with Pecan Butter and Cinnamon Ice Cream

Menus Prepared by Julep’s Culinary Team:
Executive Chef Randall Doetzer, Chef de Cuisine Dan Leech
and Sous Chef Pat Madden

Dinner Hours: Monday – Saturday beginning at 5:30 pm
We would be happy to arrange valet service for your guests.
Please call for pricing.

Reception Menu

Hors d’ oeuvres & Platters

Fried Green Tomatoes with Peppadew Aioli

Duck Confit and Mushroom Spring Roll
with Dried Cherry and Port Wine Sauce

Fresh Scallops Wrapped with Applewood Smoked Bacon

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

Shrimp Cocktail served with a Spicy Homemade Cocktail Sauce

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

Assorted Cheese and Fresh Fruit Display

Grilled, Marinated Vegetable Display with Blue Cheese Dressing

Assorted Petite House Made Desserts

Julep’s Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Lobster Broth
(available for parties of 30 or more)

Roasted Beef Display, thinly sliced and served with House Made Bread
and Fresh Horseradish Sauce
(available for parties of 30 or more)

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

Menus Prepared by Julep’s Culinary Team:
Executive Chef Randall Doetzer, Chef de Cuisine Dan Leech
and Sous Chef Pat Madden

Julep’s New Southern Cuisine Terms and Conditions

Click here to download the terms and conditions.

Parking: We would be happy to arrange valet service for your guests. Please call for pricing.

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