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 Brandon Bundy 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)

Butternut Squash Bisque // Coconut, Pickled Chilies, Candied Papita

Brunswick Stew GF, DF // Black Boar Heritage Pork, Black Angus Steak, Parsnip, Celery, Carrot, Potato, Lima Beans, Corn


(please select one)

Black Creek Farm Mix Greens // Buttermilk Bleu Cheese, Heirloom Lakota Squash, Benton’s Bacon, Honey Roasted Virginia Peanuts, Pear, Maple Honey-Dijon Dressing

Mixed Citrus Salad GF, DF, V // Victory Farm Spinach, Sorrel, Basil-Ginger Vinaigrette

Local Kale // Julep’s Buttermilk Dressing, Cornbread Croutons, Cherry Wood Smoked Bacon, Pickled Cucumbers, Grape Tomatoes


(please select up to four)

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

Black Angus Hanger Steak GF, DF // Baked Heirloom Appaloosa Beans, Benton’s Bacon, Brussels Sprouts, Virginia Hickory Glaze

Seared Atlantic Fish of the Day GF // Charleston Gold Rice, Braised Walnut Winds Farm Collard Greens, Julep’s Duck Bacon, Paprika

Julep’s Marinated Venison Medallions GF // Virginia Maple, Sweet Potato, Pear, Ginger, Church Hill Produce Broccoli

Black Boar Farms Heritage Pork GF // Hoppin’ John, Anson Mill Carolina Rice, Heirloom Red Island Pea, Julep’s Hot Sauce

House Aged NY Striploin GF // Whipped Yukon Potatoes, Shiitake Mushrooms, Victory Farm Spinach, Madeira Reduction

Chesapeake Jumbo Lump Crab Cake GF // Local Napa Cabbage Slaw, Root Vegetable Hay, Charred Scallion Remoulade

Braised Border Springs Lamb Neck GF // Celeriac Puree, Casselmonte Farm Carolina Candy Roaster Squash, Apple-Fennel-Walnut Chutney, Au Jus

Seared Duck Breast GF // Fig Whipped Yukon Potatoes, Hungary Hill Honey, Mint, Beets, Duck Demi

Pink Pesto Fusilli GFO, VO // Red Beets, Mushrooms, Fennel, Winter Squash, Broccoli, Dante Cheese

GF = Gluten Free, GFO = Gluten Free Optional
DF = Dairy Free, DFO = Dairy Free Optional
V = Vegan, VO = Vegan Optional


(please select up to two)

Flourless Chocolate Torte // Chocolate Whipped Cream, Chocolate “Bogies”

Chef’s Buttermilk Crème Brûlée

Carrot Cake // Cream Cheese Icing, Carrot-Hickory Reduction, Candied Pecans

Heirloom Pumpkin Crack Pie // Oatmeal Cookie Crust, Candied Seeds, Ginger Whipped Cream

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

Julep’s Shrimp Cocktail // with Mint and Jalapeño Brined Carolina Shrimp and Cherokee Tomato Cocktail Sauce

Vidalia Onion Hushpuppies // and a Pickled Egg Remoulade

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

Assorted Petite House Made Desserts: // Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse


(served for 25 guests or more)

Blackened Shrimp // garnished with Crispy Bacon and Peach Chutney

Assorted Cheese and Fresh Fruit Display

House Pickled Vegetable Display // with House Made Buttermilk Dressing

Julep’s Shrimp and Grits // Virginia Grits with Andouille Sausage and Tomato in Shrimp Broth

Roasted beef Display // thinly sliced and served with House Made Bread and Fresh Horseradish Sauce

Menu Prepared by Executive Chef Brandon Bundy

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.