PRIVATE PARTIES

 

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 150+. 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 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 three or four course dinner from our seasonal menu featured below.

Three Course Pre-Fixe Menu Includes:

Choice of Soup OR Salad, Entree and Dessert $56

Four Course Pre-Fixe Menu Includes:

Soup, Salad, Entree and Dessert $62

GF/GFO = Gluten Free/Optional
V = Vegetarian

DURING COVID IT IS VERY IMPORTANT FOR US TO GET YOUR GUESTS’ ENTREE SELECTION IN ADVANCE.
Please provide us with the totals one week before event date, thanks.

SOUPS

(please select one)

Sweet Corn Soup // Coconut Milk. Z’atar, Crawfish Salad (GF)

Salads

(please select one)

Baby Spinach Salad // Mixed Berries, Cherry Tomato, Cucumber, Pickled Red Onion,Blue Cheese, Candied Pecans, Apple Cider Vinaigrette (GF, V)

Southern Caesar // Cornbread Croutons, Creole Caesar Dressing, Parmesan (GFO)

MAIN COURSE

(please select up to four)

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

Fish of the Day // Pan Fried Gnocchi, Caramelized Onion, Mushrooms,
Broccolini, Rosemary-Caper Pan Sauce (GF)

Jumbo Lump Chesapeake Bay Crab Cake // Sweet Pepper Slaw, White Cheddar Grit Cake, Smoky Cajun Remoulade (GFO)

Pan Seared Duck Breast // Celeriac Puree, Glazed Baby Carrots, Hushpuppies, Candied Pecans, Red Wine Reduction (GFO)

Chef’s House Made Vegetarian of the Day (V, VEGAN) // For example…House Made Squash-Zucchini “Fettuccini, Red Pepper Romesco, Broccolini, Toasted Marcona Almonds, Blistered Cherry Tomatoes

Herb Roasted Pork Tenderloin // Fried Spoon Bread, Broccoli Rabe, Jalapeno Hushpuppies, Celeriac Puree, Stewed Apples, Red Wine Jus (GFO)

Petite Filet Mignon // Buttermilk Chive Mashed Potatoes, Pan Fried Brussels Sprouts, Demi Glace (GF, DFO)

DESSERTS

(please select up to two)

Bourbon Pecan Pie // Chantilly Cream, Fresh Berries (V)

Banana Fosters // Bananas sautéed in Butter, Brown Sugar and Spiced Rum, Pound Cake, Vanilla Ice Cream (V)

Chocolate Torte // Mixed Berry Coulis, Whipped Cream

GF/GFO = Gluten Free/Optional
V = Vegetarian

Hors D’oeuvres

(each served by the piece, minimum of 20 served)

Fried Green Tomatoes // with a Peppadew Aioli

Fresh Scallops // wrapped with Applewood Smoked Bacon

Petite Lump Crab Cakes // with Cajun Remoulade

Julep’s Country Ham Biscuit // On our Signature Biscuit, Country Ham and Pimento Cheese

Assorted Petite House Made Desserts: // i.e. Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse

Julep’s Shrimp Cocktail // Traditional Cocktail Sauce

Platters

(serves 25 guests or more)

Assorted Domestic and Imported Cheeses and Fresh Fruit Display

Vegetable Display with Chef’s House Made Dressing

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

Roasted Beef Tenderloin 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

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.

Click here to download the terms and conditions.

Parking: Paid lots are located at 5th and Broad Street, as well as 7th and Grace Street

While planning your event, please keep in mind it is most helpful to have your guests’ entree selections one week prior to event date.

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