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Restaurant Week

Monday, October 20 – Saturday, October 25

First Course

(please select one with each course)

Wild Mushroom Soup with Sherry-Thyme Cream

Local Mixed Greens, Blue Cheese, Pecans, Beets,
Radish and Roasted Shallot Vinaigrette

Fried Green Tomatoes, Pimento Cheese and Peppadew Aioli

Fried Oysters with Tasso Ham Remoulade and Pickled Fennel

Second Course

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

Virginia Flounder
Sweet Potatoes, Swiss Chard, Cauliflower and Bacon with Corn Gravy

Pimento Macaroni and Cheese
with Grilled Sweet Onions, Spinach and Brussels Sprouts

Grilled Flat Iron Steak
Served Mid­-Rare, Celery Root Mashed Potatoes, Roasted Brussels Sprouts with
Jus and Mustard Vinaigrette

Lamb Stew
Roasted Potatoes, Swiss Chard, Leeks, Braised Radish, and Smoked Turnip Puree

Third Course

Blood Orange Sorbet
Toasted Coconut, Almonds and Nelson County Honey

Pumpkin Bread Pudding
Double Vanilla Anglaise

Goat Cheese Cake
Pecan-­Almond Streusel and Poached Pear

Milk Chocolate Cake
Espresso Mousse and Chocolate-Port Wine Sauce

Reservations Recommended (804) 377­3968

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