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
(please select one)
CHEF’S SOUP OF THE DAY // Varies
ROASTED ACORN BISQUE // Maple, Blue Cheese, Marcona Almonds
(please select one)
BABY ARUGULA // Radicchio, Boursin Crostini, Pickled Red Onion, Lardon, Sherry
SOUTHERN CAESAR SALAD // Creole Caesar Dressing, Romaine, Anchovy, Parmesan, Cornbread Croutons
(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
(please select up to two)
SPICED APPLE BEIGNETS // Cinnamon Sugar, Lemon Curd, Coffee Ice Cream, Pecans
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
(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
(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
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.