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 Branden Levine 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 considering Julep's for your special event.

Please select a three or four course dinner from our seasonal menu, featured below. For parties of 30 guests or more, we would appreciate the totals for your guests entrée selections a minimum of one week prior to event date.

Three course pre-fixe menu includes: choice of soup or salad, up to three entrées and two desserts.

Four course pre-fixe menu includes: soup, salad, up to three entrées , and two desserts.

Soups

(please select one)

Sweet Water Crab,
with Sweet Potato Gaufrette and Olive Oil Poached Tomato

Soup of the Day

Salads

(please select one)

Caesar Salad with Parmesan Reggiano Crisp, Strawberries,
Creole Caesar Dressing served with Anchovy Butter Croutons

Mixed Spring Lettuces wtih Cucumber, Applewood Smoked Bacon, Stilton Blue Cheese,
Pecan Hush Puppies and Lemon-Balsamic Vinaigrette

Belgium Endive with Shaved Sweet Fennel, Orange Segments,
Lemon Cured Vidalia Onions and a Champagne Vinaigrette

Entrées

(please select up to three)

Jumbo Lump Crab Cakes served with White Cheddar-Scallion Grit Cake,
Grilled Broccolini and Shallot Confit finished with a Sweet Corn Broth
and a Roasted Poblano Remoulade

Baked Macaroni and Vermont Cheddar Cheese with White Truffle Oil,
Baby Spinach, Spring Peas, Shiitake Mushrooms and Crispy Onion Rings

Grilled Petite Angus Filet Mignon wrapped with Applewood Smoked Bacon,
Mashed Potatoes, Baby Spinach, Caramelized Cipollini Onions and Julep’s Steak Sauce

Parmesan Crusted Alaskan Salmon
with Spring Pea-Crispy Pancetta Risotto and Pinot Noir-Dried Currant Emulsion

Honey-Cumin Seed Glazed Spring Lamb Rack
with Roasted Fingerling Potatoes, Baby Spinach and Cucumber-Chili-Mint Relish

Seared Florida Grouper with a Citrus-Smoked Paprika Glaze served with Lobster Meat,
Roasted Sweet Corn-Vidalia Onion-Avocado Salad and Lime-Chili Butter Sauce

Grilled Smithfield Pork Loin Chop with Pistachio Pesto-Goat Cheese Crust,
Sun Dried Apricot Confiture, Black Lentil and Sweet Pea Shoot Sauté

Grilled Angus N.Y. Strip with Jump Lump Crab Meat, Chimichurri Sauce,
Shiitake Mushrooms, Grilled Asparagus,
Garlic Confit Mashed Potatoes and a Sherry Vinegar Beef Jus

Julep’s Crispy Shrimp and Grits with Vermont White Cheddar,
Grilled Andouille Sausage, Asparagus and a Lobster Stock Emulsion

Menu prepared by Executive Chef Branden Levine

Desserts

(please select up to two)

Bread Pudding with Caramel Sauce and Chantilly Créme

Decadent Chocolate Cake with chocolate sauce and Stewed Blackberries

Cheese Cake with Lemon Zest Scented-Almond Crust and Strawberry Gastrique

Sorbet du jour

Three course menu $46
Four course menu $53

Menu prepared by Executive Chef Branden Levine

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

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Hors d’ oeuvres & Platters

Fried Green Tomato Beignets with Roasted Jalapeno-Lemon Aioli

Southern Style Chicken Samosa with Garlic-Chili Sauce

Pink Peppercorn and Applewood Smoked Bacon Wrapped Scallops

Petite Lump Crab Cakes with Roasted Shallot Tartar Sauce

Hot Crab Dip served with assorted crackers and/or toast points

Shrimp Cocktail with Julep’s Signature Cocktail Sauce

Shrimp and Grits, with Grilled Andouille Sausage,
Fontina Cheese and a Lobster Stock Emulsion

Beef Sirloin Display served with House Rolls, Herb Garlic Toast Points
and a Creole-Mustard Horseradish

Honey-Cumin Seed Glazed Lamp “Pop”

Assorted Cheese and Fresh Fruit Display

Baked Macaroni and Vermont Cheddar Cheese with White Truffle Oil

Vegetable Crudités Platter with Lemon-Balsamic Vinaigrette

Assorted Petite House Made Desserts

Pricing for the reception menu upon request, if there is something you would like and it is not provided, please don’t hesitate to ask.

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Recommended Wines for Large Parties

At Julep's we offer a wide variety of wines from all over the world. To assist you in choosing a wine to serve your guests we have listed a few popular choices. For a full description and complete wine list please visit our menu page.

White

Beringer White Zinfandel, Napa Valley, Ca ‘08 23

Rapidan River Semi-Dry Reisling, Leon 23

Fabiano Pinot Grigio, Venezie, Italy ‘08 28

Barboursville Rose, Barboursville, Virginia '0732

Domaine de Pajot Sauvignon Blanc, Gascone, France ‘08 38

Avery Quinn "un-oaked" Chardonnay, Monterey, CA '0732

di Lenardo "Father's Eyes" Chardonnay, Friuli, Italy '08 39

Ferrari-Carano Chardonnay, Alexander Valley, Ca. ‘07 48

Red

Concannon Pinot Noir, Central Coast, California '07 40

De Bortoli Petite Sirah, Bilbul, S.E. Australia '0730

La Perdices Malbec, Mendoza, Argentina 37

Arrocal Tempranillo, Ribera del Duero, Spain ‘06 46

Avery Quinn Merlot, Lake County, California ‘06 32

Augustos Reserve Cabernet, Central Valley, Chile ‘07 30

Château du Grand Bern, Bordeaux Superior ‘05 28

Yauquen Caberbet Sauvignon, Mendoza, Argentina ‘08 30

Julep's New Southern Cuisine Terms and Conditions

In order to best serve you and your guests, please review the following terms and conditions as you plan your special event:

Deposit: To guarantee a reservation a $250 deposit will need to be received, within 10 business days of the request for the specific date. The deposit is non-refundable, but will be deducted from your final bill the evening of the event.

Guarantees: The person making arrangements for the private function must notify Julep’s no later than five working days prior to the scheduled function with the exact number of guests to attend. Such numbers shall constitute a guarantee, not subject to reduction, and charges will be made accordingly.

Menu Pricing: Most prices quoted are guaranteed, however Julep’s does reserve the right to increase in order to meet rising costs of food. Typically this will only occur if a quote was given four months prior to event date.

Taxes: Patron agrees to pay, in addition to the prices agreed upon, a Virginia State tax and local city tax on all food and beverage. A service charge equal to 20% of the total food and beverage will be added by Julep’s .

Payment: For pre-fixed dinner functions, full payment will be due at the end of the event, less the $250 deposit. If the function is a reception and consists only of hors d’oeuvres, platters and/or appetizers 50% of the estimated cost of food will be due two weeks prior to event date.

Rental Fees: If your event is scheduled Monday-Saturday no room fees will apply, however, minimum spending/guarantees are required when reserving the space exclusively.

Monday-Thursday: reservation of upstairs dining room, minimum spending: $2,000
Monday-Thursday: reservation of downstairs dining room minimum spending: $1,500

Friday & Saturday: reservation of upstairs dining room, minimum spending: $3,000
Friday & Saturday: reservation of the downstairs room, minimum spending: $2,500

Monday-Thursday: reservation of entire restaurant, minimum spending: $3,800
Friday & Saturday: reservation of entire restaurant, minimum spending: $5,500

Parking: Monday- Thursday parking is available free beginning at 5:00 p.m. in the lot at 1710 East Franklin. Friday and Saturday Julep’s offers Valet Parking $5.00 per vehicle.