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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’ entree selections a week prior to your event date.

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

Soups

Wild Mushroom and Artichoke Stew with Sherry-Thyme Cream

Salads

(please select one)

Local Mixed Greens
Firefly “Mountain Top” Cheese, Candied Pecans,
Pickled Beets, Celery Root, and Roasted Shallot Vinaigrette

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

Arugula
Roasted Sweet Potatoes, Brussels Sprouts, Pickled Red Onion,
and Cornbread Croutons with Maple-Mustard Vinaigrette and Blue Cheese

Entrées

(please select up to three)

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

Grilled New York Strip
Celery Root Mashed Potato and Roasted Brussels Sprouts with
Bourbon-Bacon Demi Glace and Black Garlic Butter

Crab Cakes
Stewed Heirloom Trout Beans and Carolina Gold Johnny Cakes
with Red Cabbage Slaw

Slow Cooked Rabbit
Cassoulet of Pork Belly, Roasted Fennel, Radishes, Butternut Squash and
Heirloom Lentils with Herb Breadcrumbs

Seasonal Fish
Roasted Cauliflower, Fennel, and Brussels Sprouts
with Cauliflower Soubise and Lemon Brown Butter

Grilled Whole Poussin
Roasted Spaghetti Squash, Cipollini Onion, Swiss Chard, and Wild
Mushroom Hash with Herb Jus

Pan Seared Scallops
Roasted Root Vegetables, Swiss Chard, Smoked Sweet Potato Puree,
and Ham Hock Jus

House Made Gnocchi
Wild Mushrooms, Roasted Artichoke, Swiss Chard, and Pickled Red Onions, with Butternut Squash Broth and Home Made Buttermilk Ricotta

Desserts

(please select two)

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

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

White Chocolate-Pumpkin Bread Pudding
with Vanilla Anglaise

Sorbet of the Day

Chocolate Bourbon Pecan Tart
with Pecan Butter and Cinnamon Ice Cream

Menus Prepared by Julep’s Culinary Team:
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 a Peppadew Aioli

Fresh Scallops Wrapped with Applewood Smoked Bacon

Petite Lump Crab Cake with Chef’s Choice House Made Sauce

Shrimp Cocktail served with Spicy Cocktail Sauce

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

Assorted Cheese and Fresh Fruit Display

Grilled, Marinated Vegetable Display 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

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

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.

Menus Prepared by Julep’s Culinary Team:
Executive Chef Randall Doetzer, Chef de Cuisine Dan Leech
and Sous Chef Pat Madden

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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