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
(please select one)
Roasted Acorn Squash Bisque // Gorgonzola, Maple Syrup (V, GF)
She Crab Bisque // Cornbread Croutons, Sherry Reduction (GFO)
(please select one)
Baby Arugula Salad // Goat Cheese Boursin, Neuske’s Bacon, Granny Smith Apples, Maple Vinaigrette (VO, GF)
Local Mixed Greens // Candied Walnuts, Gorgonzola, Citrus Supremes, Honey-Orange Vinaigrette (GF, V)
Southern Caesar // Cornbread Croutons, Creole Caesar Dressing, Parmesan (GFO)
(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)
Mustard Glazed Pork Chop // Savory Buttermilk Bread Pudding, Stewed Mustard Greens, Bourbon Apple Butter, Pot Liquor (GFO)
Fish of the Day // Celeriac Purée, Green Beans, Neuske’s Bacon Radicchio, Red Wine Jus, Sea Beans (GF)
Duck Duo // Pan Seared Duck Breast, Confit Duck Leg, Butternut Squash Purée, Spiced Beet Relish, Baby Bok Choy, Pistachios (GF,DFO)
Jumbo Lump Chesapeake Bay Crab Cake // Sweet Pepper Slaw, White Cheddar Grit Cake, Smoky Cajun Remoulade (GFO)
Grilled Venison // Potato Pavé, Spiced Plums, Charred Broccoli Rabe, Goat Cheese Mousse, Kumquat Jam (GF, DFO)
House Made Squash-Zucchini “Fettuccini” // Red Pepper Romesco, Broccolini, Toasted Marcona Almonds, Blistered Cherry Tomatoes (V, VEGAN)
Petite Filet Mignon // Roasted Fingerling Potatoes, Asparagus, Demi Glace (GF, DFO)
(please select up to two)
Bourbon Pecan Pie // Chantilly Cream, Fresh Berries (V)
Hazelnut Torte (GF, V) // Toasted Fluff, Rolled Oat Crust, Bacon Powder, Orange Marmalade
Banana Fosters // Bananas sautéed in Butter, Brown Sugar and Spiced Rum, Pound Cake, Vanilla Ice Cream (V)
Trio of Seasonal Sorbet (GF, V)
GF/GFO= Gluten Free/Optional
(each served by the piece, minimum of 20 served)
Fried Green Tomatoes // with a Peppadew Aioli
Roasted Bienville Oysters // Shrimp-Mushroom Gravy, Bacon, Tabasco Vinaigrette, Toasted Bread Crumb-Parmesan Crust, Sherry Reduction
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
Braised Bison Short Rib in an Endive Cup // Rosemary Sweet Tea Glaze, Spiced Carrot Purée,
New Orleans Boudin Balls // Cajun Sausage, Pimento Glaze, Caramelized Honey, VA Peanut
Assorted Petite House Made Desserts: // i.e. Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse
Julep’s Shrimp Cocktail // Traditional Cocktail Sauce
(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
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.