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 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 Cory Chaney 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 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 $54

Four Course Pre-Fixe Menu Includes:

Soup, Salad, Entree and Dessert $60

GF/GFO = Gluten Free/Optional

V = Vegetarian

SOUPS

(please select one)

Roasted Acorn Squash Bisque// Gorgonzola, Maple Syrup (V, VEGAN OPTIONAL, GF)

Salads

(please select one)

Baby Arugula Salad // Goat Cheese Boursin, Neuske’s Bacon, Granny Smith Apples, Maple Vinaigrette (VO, GF)

Mixed Greens // Candied Walnuts, Gorgonzola, Citrus Supremes, Honey-Orange 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 // Byrd’s Mill White Cheddar Grits, Colossal Gulf Shrimp, Andouille Sausage, Spicy Shrimp Broth (GF)

Braised Leg of Lamb// Ricotta Dumplings, Spiced Squash Purèe, Stewed Mushrooms, Charred Broccoli Rabe (GFO)

Fish of the Day // Sweet Potato Fondant, Red Pepper Butter, Sautéed Spinach, Lobster Cream (GF)

Herb Crusted Pork Tenderloin Crispy Spoonbread, Stewed Mustard Greens, Toasted Peanuts,

Petite Filet Mignon // Roasted Fingerling Potatoes, Asparagus, Demi Glace (GF)

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

Fried Duck Confit // Crispy Thigh and Leg, Potato Purèe, Braised Cabbage, Tasso Ham Gravy

House Made Squash-Zucchini “Fettuccini” // Red Pepper Romesco, Toasted Marcona Almonds, Blistered Cherry Tomatoes, Broccolini (V, VEGAN)

DESSERTS

(please select up to two)

BOURBON PECAN PIE // Chantilly Cream, Fresh Berries, Vanilla Bean Ice Cream (V)

HAZELNUT TORTE // Toasted Fluff, Rolled Oat Crust, Graham Cracker Crust Cookies, Bacon Powder, Orange Marmalade (GF, V)

LAVENDER BUTTERMILK PANNA COTTA // Macerated Strawberries, Yuzu Curd, Honey Comb, Crystalized Basil (GF, V)

BANANA FOSTER CHEESECAKE // Meyers Dark Rum, Graham Cracker Crust (V)

TRIO OF SEASONAL SORBET (GF, V)

GF/GFO= Gluten Free/Optional
V=Vegetarian

Hors D’oeuvres

(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 Cajun Remoulade

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

NEW ORLEANS BOUDIN BALLS // Cajun Sausage, Pimento Glaze, Caramelized Honey, VA Peanut

Assorted Petite House Made Desserts // 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

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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