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 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)
Chef’s Soup of the Day // Varies
Summer Corn Soup // Bonnyclabber Goat Cheese, Za’atar, Brown Butter
(please select one)
REDGATE FARMS ARUGULA // Radicchio, Boursin Crostini, Lardon, Pickled Red Onion, Sherry Vinaigrette
BUTTER LETTUCE // Heirloom Appaloosa Bean Succotash, Cherry Tomato, Bleu Goat, Cornbread, Buttermilk Avocado
(please select up to four)
Julep’s Signature Shrimp and Grits // Byrd Mill Grits, Colossal Gulf Shrimp, Andouille, Tomato, Spicy Shrimp Broth
BEEF TENDERLOIN // Courgette Chard Salad, Beet Pistachio Relish, Basil Mint Pistou, Parmesan
BLACK BOAR FARMS HERITAGE PORK // Pecan Crust, Pearl Barley “Risotto”, Glazed Baby Radish, Wilted Summer Greens, Caramelized Honey and Mustard Sauce
HARMONY HILLS AIRLINE CHICKEN // Pimento Glaze, Country Ham and Peach Fricassee, Pole Beans, VA peanut, Peach Jus
CHESAPEAKE JUMBO LUMP CRAB CAKE // Sweet Corn “Remoulade”, Anson Mills Carolina Rice, Summer Beans, Chicory, Garlic Scapes, Charred Fennel, Pepper Mayo
PAN SEARED HALIBUT // Littleneck Clams, Bell Peppers, Leeks, Okra, Red Island Field Peas, Tomato Broth
HOUSE MADE GNOCCHI // Dave and Dee’s Oyster Mushrooms, Victory Farms Swiss Chard, Squash, Mint, Marcona Almond, Tomato Conserve
(please select up to two)
Flourless Chocolate Torte // Chocolate Whipped Cream, Chocolate “Bogies”
STRAWBERRIES // Vanilla Sponge, Kiwi Compote, Mojito Sorbet, Goat Cheese, Basil, Crème
FOREST CAKE // White Chocolate Gloss, Cherry Mousse, Benne Wafer, Candied Cherry, Rum
CAPPUCCINO SEMIFREDDO // Pecan Powder, Butter Cookie, Spiked Chantilly, Brown Sugar
(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
CHICKEN LIVER PATE // Strawberry Jam, Pickled Radish, Cipollini Onion, Over Pistachio Toast
MUSHROOMS AND TOAST // House Made Batard, Foaged Mushroom Blend, Preserved Lemon, Pecorino
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
(served for 25 guests or more)
JULEP’S SHRIMP COCKTAIL // with Cherokee Tomato Cocktail Sauce
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 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: 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.