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
Roasted Acorn Squash Soup // Gorgonzola, Maple, Marcona Almonds (GF, V)
(please select one)
BOW TIDE FARMS’ MIXED GREENS // Granny Smith Apple, Baby Radish, Shaved Fennel, Spiced Marcona Almonds, Grape Tomatoes, Feta, Dill Poppy Seed Vinaigrette (GF, V)
BABY ARUGULA SALAD // Candied Pecans, Neuske’s Bacon, Black Mission Figs, Gorgonzola, Maple Vinaigrette (GF, VO)
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 // Cider Braised Cabbage, Celeriac, Glazed Baby Carrots, Fennel, & Cider-Pernod Sauce (GF)
CHESAPEAKE JUMBO LUMP CRAB CAKE // Sweet Pepper Slaw, Cheddar Cheese Grit Cake, Smoky Cajun Remoulade (GF)
CAST IRON ROASTED DUCK BREAST // Fingerling Potatoes, Charred Broccoli, Cauliflower Purèe, Spiced Marcona Almonds, Huckleberry Preserved (GFO)
HERB CRUSTED PORK CHOP // Fried Spoonbread, Braised Mustard Greens, Shaved Fennel, Smoked Apple Butter, 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 BAKED GNOCCHI // Three Cheese Mornay, Mixed Mushrooms, Pickled Red Onion, Parmesan Herb Crust & Black Truffle (V)
(please select up to two)
BOURBON PECAN PIE // Chantilly Cream, Fresh Berries, Vanilla Bean Ice Cream (V)
CHOCOLATE CREAMEUX // Strawberry Jam, Seasonal Fresh Fruit, White Chocolate Pearls (GF, V)
KEY LIME CREME BRULEE // Keylime 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
(serves 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.