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
(please select one)
CHEF’S SOUP OF THE DAY // Varies
WARM ASPARAGUS VICHYSSOISE // Maryland Crab Salad, Smoked Trout Roe
(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
(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
(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
(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
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.