RESTAURANT WEEK
APRIL 23-28, 2018

Spring Restaurant Week Menu

April 23-28, 2018

First Course

Cornmeal Dusted Fried Oysters // Charred Shallot Remoulade, B & B House Pickles

Bowtide Farms Mixed Green Salad // Candied Pecan, Cherry Tomato, Pickled Red Onion, Feta, Granny Smith Apple, Toasted Poppy Seed Vinaigrette

Chipotle Spiced Deviled Eggs // Goat Lady Goat Cheese, Chesapeake Lump Crab, Cilantro

Smoked Pork Shoulder // Buttermilk Blue Biscuit, Curried Barbecue, Pickled Pepper, Avocado, Mustard Seed

Second Course

Julep’s Shrimp and Grits // Colossal Gulf Shrimp, White Cheddar Grits, Tomato, Spicy Shrimp Broth

Julep’s Signature Shrimp and Grits // Colossal Gulf Shrimp, Byrd’s Mill White Cheddar Grits, Andouille Sausage, Spicy Shrimp Broth

Marinated Flank Steak Street Corn Salad // Roasted Jalapeno and Watercress Fritters, Avocado Crème

Pan Seared Fish of the Day // Yukon Gold, Baby Leek, Mussels, Crawfish Tomato Nage

Mushroom Confit Fettuccini // Bay Spring Peas, Cherry Tomatoes, Edwards Country Ham, Pea Shoot Pesto, Parmesan

Pickle Brined Airline Chicken // Duck Fat New Potatoes, Egg, Hot Snap Peas, Pine Nuts, Basil Aioli, Apple Chutney

Third Course

Flourless Chocolate Torte

Strawberry Coulis, Bourbon Spiked Chantilly Banana Pudding Crème Brûlée

Rum, Banana Chips, Nilla Wafer Crumb

Menu prepared by Chef Cory Chaney

Call Julep’s at (804) 377-3968
or reserve online

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