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
GF/GFO = Gluten Free/Optional
V = Vegetarian
(please select one)
CHEF’S SOUP OF THE DAY // Varies
SWEET CORN SOUP // Coconut Milk, Z’atar, Crawfish Salad
(please select one)
BOW TIDE FARMS’ MIXED GREENS // Sweet Peas, Baby Radish, Shaved Fennel, Spiced Marcona Almonds, Feta, Dill-Poppy Seed Vinaigrette (GF, V)
BIBB LETTUCE // Sungold Tomato, Appaloosa Bean Succotash, Pickled Red Onion, Avocado Buttermilk Dressing (V)
SOUTHERN CAESAR SALAD // Cornbread Croutons, Creole Caesar Dressing, Parmesan (GFO)
(please select up to four)
Julep’s Signature Shrimp and Grits // Byrd’s Mill White Cheddar Grits, Colossal Gulf Shrimp, Andouille Sausage, Spicy Shrimp Broth (GF)
FISH OF THE DAY // Black Garlic, Bone Marrow Farfelle, Mashed English Peas, Roasted Turnip, Marrow Jus (GFO)
CHESAPEAKE JUMBO LUMP CRAB CAKE // Street Corn Salad, Avocado Creme, Pepper Slaw (GF)
CAST IRON ROASTED DUCK BREAST // Celeriac Puree, Charred Broccoli, Duck Confit Fritters, Spiced Marcona Almonds, Huckleberry Preserved, Tobacco Onions (GFO)
HERB CRUSTED PORK CHOP // Fried Spoonbread, Peach Butter, Shaved Fennel, Buttered Spinach, Green Tomato Vinaigrette (GFO)
PETITE FILET MIGNON // Roasted Fingerling Potatoes, Asparagus, Demi-Glace (GF)
SUMAC DUSTED DIVER SCALLOPS // Pickled Golden Beets, Johnny Cake, Smoked Pork Belly, Corn Anglaise, Red Pepper Butter, Apple (GFO)
HOUSE MADE FARMER’S CHEESE AND SPINACH AGNOLOTTI // English Peas, Mixed Mushrooms, Spring Onion, Meyer’s Lemon, Smoked Ham Hock (VO)
(please select up to two)
BOURBON PECAN PIE // Irish Coffee Mousse, Candied Pecan Clusters, Caramel Fresh Berries, Vanilla Bean Ice Cream (V)
CHOCOLATE CREAMEUX // Strawberry Jam, Seasonal Fresh Fruit, White Chocolate Pearls (GF, V)
KEY LIME CREME BRULEE // Key Lime Custard, Caramelized Sugar, Toasted Meringue (GF, V)
BANANA FOSTER CHEESECAKE // Meyers Dark Rum, Graham Cracker Crust, Peanut Butter Ganache (V)
TRIO OF SEASONAL SORBET (GF, V)
(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
(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
BOILED PEANUT HUMMUS // Red Bean Griddle Cakes, Pickled Green Beans, Feta, Fresh Cilantro
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
Parking: Paid lots are located at 5th and Broad Street, as well as 7th and Grace Street
While planning your event, please keep in mind it is most helpful to have your guests’ entree selections one week prior to event date.