PRIVATE PARTIES

 

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

SOUPS

(please select one)

CHEF’S SOUP OF THE DAY // Varies

ROASTED ACORN SQUASH SOUP // Gorgonzola, Maple, Marcona Almonds (GF, V)

Salads

(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)

MAIN COURSE

(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 // Chesapeake Blue Crab, Herb Potato Cake, Sautéed Spinach, Red Pepper Jam, Leek-Thyme Cream (GFO)

CHESAPEAKE JUMBO LUMP CRAB CAKE // Sweet Pepper Slaw, White Cheddar Grit Cake, Smoky Cajun Remoulade (GF)

PECAN CRUSTED ROASTED DUCK BREAST // Fried Spoonbread, Celeriac Purée, Charred Baby Bok Choy, Pomegranate-Cranberry Sauce, Toasted Chestnut Crumbs (GFO)

HERB CRUSTED PORK CHOP // Fingerling Potatoes, Spicy Braised Collard Greens, Apple Butter, Pickled Mustard Seed, Green Tomato Vinaigrette (GF)

PETITE FILET MIGNON // Roasted Fingerling Potatoes, Brussels Sprouts, Oyster Mushrooms, Demi Glace (GF)

SUMAC DUSTED DIVER SCALLOPS // Smoked Pork Belly, Appaloosa Bean Hash, Spiced Carrot Purée, Broccolini Florets, Bacon-Sherry Cream (GF)

ZUCCHINI AND AGED WHITE CHEDDAR FRITTERS // Stewed Okra, Lima Beans, Shaved Parmesan, Vegetable Brunswick Stew (V and Vegan Option)

ZUCCHINI AND SQUASH NOODLES // Fresh Basil Romesco, Charred Broccolini, Blistered Cherry Tomatoes, Spiced Marcona Almonds (Vegan)

DESSERTS

(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 (V)

TRIO OF SEASONAL SORBET (GF, V)

Hors D’oeuvres

(each served by the piece, minimum of 25 served)

Fried Green Tomatoes // with a Peppadew Aioli

SWEET CORN GRIDDLE CAKES // Apple Butter, Pico de Gallo, Spiced Honey, Neuske’s Bacon, Feta

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

Platters

(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

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

Click here to download the 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.

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