Julep's is available for large dinner parties, luncheons and receptions. The finest service and cuisine are available for affairs ranging from an intimate dozen to gala celebrations. The gorgeous upstairs dining room can accommodate up to 50 for a sit down dinner or luncheon, or the entire restaurant may be reserved for receptions of up to 125 guests.

Whether you are planning a corporate dinner or meeting, rehearsal, bridal luncheon or reception, Julep's is sure to impress you and your guests. The beautifully restored building, well acclaimed menu and elegant atmosphere set the stage for a wonderful function.

The following are our current dinner, dessert, and reception menus. Executive Chef Cohen has created these menus to feature only the best seasonal specialties. If there is something you would like and you do not see it featured, please do not hesitate to ask.

To best accommodate large dinner parties, we ask that you select no more than three entrées, and provide us with your guests' entrée selections one week in advance. If you would rather not worry about your guests' selections in advance, surf and turf will generally satisfy all of your guests. Our chef will happily provide you with several menu options.

Please review the menus and contact me with any questions or inquiries.
(804) 377-3968.

We look forward to working with you further,
Amy Cabaniss, Owner

Click here to download our reservation form for your next special occasion.

Thank you for choosing Julep’s for your special event.

Below is our current menu please select a three or four course dinner
from the menu below. With large groups it is best to select the same: soup, salad and dessert for all guests and up to three different entrée selections.

Groups of 25 or more we may need the total entrée selections from each guest a minimum of one week prior to event date.

All pre-fixe menus include house made bread, choice of salad, entree and dessert

Soups

Sweet onion bisque garnished with crispy leeks

Roasted red pepper and Gorgonzola

Creole spiced shrimp bisque with chive créme fraîche

Salads

Organic mixed lettuces, smoked Gouda, toasted pine nuts, shaved
radishes, and sliced cucumber with a sherry honey vinaigrette

Kentucky butterleaf lettuce, Maytag blue cheese, and cherry tomatoes
with toasted cornbread croutons, in a buttermilk dressing

Chopped salad of Romaine, celery, applewood smoked bacon, scallions,
red onion and toasted pecans tossed in a creamy poppy seed dressing

Main Course

Grilled salmon filet atop toasted blue crab corn bread
and a roasted red pepper emulsion

Creole spiced prawns, andouille sausage-stone ground grits,
finished with a lemon beurre blanc

Low country vegetable and rice pirlau with tomatoes, corn, peppers, butter beans and spinach, served with crispy fried okra

Herb crusted pork loin over buttermilk whipped potatoes
served with a creamy Dijon demi-glace

Grilled rack of lamb over white cheddar stone ground grits,
finished with a blackberry port lamb jus

Pan seared seasonal fish over with stone ground grits
green beans and a lemon-thyme beurre blanc

Roasted frenched chicken breast with Parmesan creamed corn,
sweet onion hush puppies, and sautéed spinach

Three pepper grilled beef tenderloin with
buttermilk whipped potatoes finished with a bourbon-horseradish demi-glace

Three course menu $44
Four course menu $50.

Menu prepared by Chef Eric Cohen

Dinner Hours: Monday - Saturday beginning at 5:30 pm
Valet parking available Friday & Saturday, $5

Desserts

Traditional Cheesecake with seasonal berries

Banana foster cheesecake

Chocolate mousse served in a chocolate lined waffle shell

Chocolate mousse layer cake with chocolate ganache

Sorbet of the day

Bourbon pecan tartlet with cinnamon gelato

Warm strawberry rhubarb cobbler with vanilla ice cream

Chef Cohen, upon request, can prepare many other wonderful desserts

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Hors d’ oeuvres & Platters

Chesapeake Bay Mini Crabcakes
on crostini with Cajun remoulade

Scallops Wrapped with Applewood Smoked Bacon
with a mustard caper aioli

Bourbon and Black Pepper Smoked Salmon
served with crackers, capers and Chef’s choice sauce

Seared Blackened Rare Ahi Tuna
served with a soy-mustard sauce

Hot Crab Dip
accompanied by house made bread and crackers

Jumbo Shrimp Cocktail

Fried Green Tomatoes
with house made pimento cheese and a roasted garlic spinach emulsion

Marinated Grilled & Chilled Vegetable platter

Fresh Fruit and Cheese Display

Grilled Chicken Skewers
served with a spicy Virginia peanut sauce

Smithfield Ham on Sweet Potato Biscuits

Three Peppercorn Encrusted Sirloin of Beef
thinly sliced and accompanied by house rolls and horseradish sauce

Dessert Display
a variety of miniature desserts, such as; cheesecake, chocolate cake, tarts, etc...

If there is something special you would like and it is not
provided please do not hesitate to ask.

Reception menus begin at $25. For exact pricing please make your selections, and we will price your menu upon request.

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