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Private Parties

Large Party Menu

Thank you for considering Julep’s for your special event.

Please select a three or four course dinner from our seasonal menu, featured below. For parties of 20 guests or more, we would appreciate the totals for your guests selections a minimum of one week prior to your event date.

Three course pre-fixe menu includes: choice of soup or salad, up to three entrées and two desserts.

Four course pre-fixe menu includes: choice of soup, salad, up to three entrées, and two desserts.

Three course menu $50
Four course menu $56

Soups

(please select one)

Roasted Sweet Potato Soup with Country Ham

White Bean, Barley, Mushroom, and Kale Soup

Salads

(please select one)

Manakintowne Mixed Greens
Firefly “Mountain Top Blue” Cheese, Toasted Pumpkin Seeds,
Young Radishes, Beets and Roasted Shallot Vinaigrette

Baby Red Romaine
Smoky Caesar Dressing, Sheep’s Cheese,
Grilled Garlic Butter Croutons and White Anchovy

Entrées

(please select up to three)

Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Lobster Broth

Dry Aged New York Strip
Celery Root Mashed Potato and Grilled Broccollini,
with Bourbon-Bacon Demi-Glace and Black Garlic Butter

Pan Seared Crab Cakes
Roasted Root Vegetables, Fried Brussels Sprouts,
Bacon Jam and a Roasted Shallot Vinaigrette

Pan Roasted Duck Breast
Carolina Gold Rice and Virginia Mushroom Porridge, with Warm Brussel Sprout Salad,
Dried Cherry, Toasted Chestnut, and Jus

Seasonal Fresh Fish
Sweet Potato Purée, Roasted Cauliflower, Fennel, and Bacon with
Lemon-Brown Butter Vinaigrette and Marinated Capers

House Made Pumpkin Gnocchi
Virginia Mushroom Ragout, Kale and Home Made Buttermilk Ricotta

Desserts

(please select two)

Goat Cheese Cake
with Pecan-Almond Streusel
and Spiced Port Poached Pears

Milk Chocolate Cake
with Espresso Mousse, Chocolate-Port Wine Sauce,
and Salted Hazelnut Brittle

Pumpkin Bread Pudding
with Spiced Anglaise

Chocolate Bourbon Pecan Tart
with Pecan Butter, Caramel and Cinnamon Ice Cream

Menu prepared by Executive Chef Randall Doetzer
Chef de Cuisine Dan Leech and Sous Chef Pat Madden

Dinner Hours: Monday – Saturday beginning at 5:30 pm
We would be happy to arrange valet service for your guests.
Please call for pricing.

Reception Menu

Hors d’ oeuvres & Platters

Fried Green Tomatoes with Fresh Peppadew Aioli

Duck Confit and Mushroom Spring Rolls
with Dried Cherry and Port Wine Sauce

Fresh Scallops Wrapped with Applewood Smoked Bacon

Petite Lump Crab Cakes with Chef’s Choice Sauce

Hot Crab Dip served with Assorted Crackers

Shrimp Cocktail served with a Spicy Homemade Cocktail Sauce

Julep’s Country Ham Biscuit
Our Housemade Biscuits, Country Ham and Pimento and Cheese

Assorted Cheese and Fresh Fruit Display

Grilled, Marinated Vegetable Display served with Blue Cheese Dressing

Assorted Petite House Made Desserts

Julep’s Shrimp and Grits
Wade’s Mill Grits with Smoked Andouille Sausage,
Onions, Peppers, Tomato and Spinach in Lobster Broth
(available for parties of 30 or more)

Roasted Beef Display, thinly sliced and served with House Made Bread
and Fresh Horseradish Sauce
(available for parties of 30 or more)

Pricing for the reception menu upon request, if there is something you would like and it is not provided, please don’t hesitate to ask.

Julep’s New Southern Cuisine Terms and Conditions

Click here to download the terms and conditions.

Parking: We would be happy to arrange valet service for your guests. Please call for pricing.

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