RESTAURANT WEEK

Tuesday, October 25th through Saturday October 29th.

$35.22 ($5.22 goes to benefit FeedMore)

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

Fried Oysters // Fried Chesapeake Oysters, Pickled Vegetable Medley, Nashville Hot Aioli

Boudin Balls // Carolina Gold Rice & Pork Sausage, Tomato-Ginger Jam

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

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

Apple Cider Braised Pork Shank (GF) // Southern Collard Greens, Dirty Rice, Pork Jus, Tabasco Vinaigrette

Fish of the Day (GF, DFO) // Sweet Potato Hash, Merguez Sausage, Amaretto Poach Apples, Velouté

Grilled Bistro Steak (GF, DFO) // Duck Fat Fried Fingerling Potatoes, Grilled Asparagus, Veal Demi-Glace

Roasted Acorn Squash (GF, DFO) // Baby Spinach, Broccolini, Barley, Sweet Tea Glaze, Aged Balsamic Reduction

Chocolate Torte Mixed Berry Coulis, Whipped Cream (GF)

Bourbon Pecan Pie, Vanilla Ice Cream, Baileys Whipped Cream

Sorbet Trio, Ask your server for flavor options

Reservations are encouraged. Please call (804) 377-3968.

Menu prepared by Chef Cory Chaney