RESTAURANT WEEK
OCT 22-27, 2018

 

Fall Restaurant Week Menu

Monday, October 22 – Saturday, October 27

First Course

Fried Green Tomatoes // Julep’s Pimento Cheese, Peppadew Aioli

Arugula Salad  // Gorgonzola, Candied Pecans, Granny Smith Apple, Black Berries, Bacon, Maple Vinaigrette

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

Smokey Pimento Cheese Fritters // Comeback Sauce

STEAMED MUSSELS // Tomato, Coconut Curry Broth, Grilled Baguette

SMOKED PORK RIBS // Crispy Spoonbread, Alabama White Sauce

Second Course

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

Pork Belly Cassoulet // Duck Confit, White Beans, Roasted Garlic, Herb Broth

Sweet Tea Glazed Fish of the Day // Appaloosa Bean Maque Choux, Green Tomato Vinaigrette, Sautéed Spinach

GRILLED BISTRO STEAK // Mushroom and Oxtail Ragout, Beef Fat Poached New Potatoes, Snow Peas, Boursin Cheese Butter (prepared medium)

Barbeque Tofu // Stewed Hominy, Braised Mustard Greens, Feta, Spiced Pecans, House Made Sorghum BBQ

Third Course

Flourless Chocolate Torte // Mixed Berry Coulis, White Chocolate Tuille, Chantilly Cream

BOURBON PECAN PIE // Candied Pecans, Vanilla Bean Ice Cream, Caramel

Spiced Apple Crumble // Rolled Oat Streusel, Chantilly Cream

SEASONAL TRIO OF SORBET //

$29.18 per person // $4.18 goes to benefit FeedMore

Reservations are encouraged.

Please visit Yelp or www.juleps.net for online reservations, or call (804) 377-3968

Menu prepared by Chef Cory Chaney

 

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