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 Brandon Bundy 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)
Fresh Corn Chowder // Red Pepper, Jalapeno, Potato, Paprika
Georgia Rattlesnake Watermelon Gazpacho // Lime, Cucumber, Basil, House Made Crystallized Ginger
(please select one)
Heirloom Tomato Salad // Benton’s Bacon, Heirloom Field Beans, Red Kale, Apricot
Local Garden Beans // Summer Pole and Shell Beans, Pickled Onion, Benne Seed, Green Goddess Vinaigrette
Farmhouse Salad // Old Church Creamery Farmer’s Cheese, Cherry Tomato, Cucumber, Mint-White Balsamic Vinaigrette
(please select up to four)
Julep’s Signature Shrimp and Grits // Byrd Mill Grits, Colossal Gulf Shrimp, Andouille, Tomato, Spicy Shrimp Sauce
Marcho Farm Lamb Chops // Cous cous, Dodd’s Acres Summer Squash, Peppers, Spicy Yogurt (additional $5)
Cast Iron Seared Atlantic Fish of the Day // Anson Mills Rice Grits, Tomato Cream, Pepper Slaw, Okra
Black Angus Beef Tenderloin // Whipped Yukon Potatoes, Sugar Snaps, Shiitake Mushrooms, Charred Balsamic Cipollini
Black Boar Farms Ossabaw Island Pork // Garden Beans, Carrot, Victory Farm’s Swiss Chard, Julep’s Hot Sauce
Local Harmony Hill’s Free Range Chicken // Black Truffle-Hungry Hill Honey Glaze, Savannah Red Rice, Benton’s Bacon, Shiitake Mushrooms
Chesapeake Bay Jumbo Lump Blue Crab Cakes // Rainbow Potato Hay, Succotash in Bacon Fat, Charred Scallion Remoulade
Manakin Barigoule // Eggplant, Carrot, Anson Mills Carolina Gold Rice, Crispy Shallots, Summer Vegetables
(please select up to two)
Flourless Chocolate Torte // Chocolate Whipped Cream, Chocolate “Bogies”
Trio of Seasonal Sorbet
Peanut Butter Pie // VA Peanut Crunch, Chocolate Peanut Butter Ice Cream
Sour Cherry Pie // Brown Sugar Lattice, Old Fashion Vanilla Ice Cream
Stone Fruit Cobbler // Lavender Crumble, Whipped Cream
Buttermilk Lemon Chess Pie // Black Pepper Crust, Blueberry Preserves
(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 Shrimp Cocktail // with Mint and Jalapeño Brined Carolina Shrimp and Cherokee Tomato Cocktail Sauce
Vidalia Onion Hushpuppies // and a Pickled Egg Remoulade
Julep’s Country Ham Biscuit // On our Signature Biscuit, Country Ham and Pimento Cheese
Deviled Eggs // Black Truffle, Creole New Potato Salad
Assorted Petite House Made Desserts: // Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse
(served for 25 guests or more)
Blackened Shrimp // garnished with Crispy Bacon and Peach Chutney
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 Brandon Bundy
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.