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 150+. 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 Rashad Edwards and 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 $64
Four Course Pre-Fixe Menu Includes:
Soup, Salad, Entree and Dessert $72
GF/GFO = Gluten Free/Optional
V = Vegetarian
IT IS VERY IMPORTANT FOR US TO GET YOUR GUESTS’ ENTREE SELECTION IN ADVANCE.
Please provide us with the totals one week before event date, thanks.
SOUPS
SAMPLE MENU
(please contact julepsrichmond@gmail.com for current private party menu)
She Crab Soup
Jumbo Lump Crab, Chives, Sherry Reduction, Fried Green Tomato “Croutons”
Red Lentil & Butternut Squash Soup (GF, DFO)
Coconut Cream, Crispy Sage, Black Mission Figs
SALADS
Arugula Salad (GFO, DFO)
Shaved Pecorino Cheese, Pickled Red Onion, Farrow, Red Grapes, Toasted Cashews, Black Pepper Vinaigrette
Southern Caesar (GFO)
Cornbread Croutons, Creole Caesar Dressing, Parmesan
MAIN COURSE
(please select up to four)
Julep’s Signature Shrimp and Grits (GF)
Colossal Gulf Shrimp, Byrd’s Mill White Cheddar Grits, Andouille Sausage, Spicy Shrimp Broth
Fish of the Day (GFO)
Jambalaya, Crawfish, Grilled Baguette, Seafood Broth
Jumbo Lump Chesapeake Bay Crab Cake (GFO)
Sweet Pepper Slaw, White Cheddar Grit Cake, Smoky Cajun Remoulade
Buttermilk Fried Chicken Thighs
House Made Four Cheese Gnocchi “Mac and Cheese,” Charred Rapini, Sweet Tea Glaze, Black Truffles
Roasted Acorn Squash (V, GF)
Toasted Quinoa, Baby Arugula, Roasted Red Pear & Turnips, Fennel-Rosemary Honey, Roasted Sunflower Seeds
Cast Iron Seared Pork Loin (GF)
White Bean Ragout, Andouille Sausage, Kale, Roasted Roma Tomatoes, Pork Reduction
Petite Filet Mignon (GF, DFO)
Buttermilk Chive Mashed Potatoes, Pan Fried Brussels Sprouts, Demi Glace
Zucchini Noodles (V)
Spiralized Winter Squash, Toasted Almonds, Romesco Sauce, 18 Month Aged Parmesan Cheese
DESSERTS
(please select up to two)
Bourbon Pecan Pie (V)
Chantilly Cream, Fresh Berries
Banana Fosters (V)
Bananas sautéed in Butter, Brown Sugar and Spiced Rum, Pound Cake, Vanilla Ice Cream
Chocolate Torte
Mixed Berry Coulis, Whipped Cream
GF/GFO = Gluten Free/Optional
V = Vegetarian
HORS D'OEUVRES
(each served by the piece, minimum of 20 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
Assorted Petite House Made Desserts:
i.e. Key Lime Pie, Chocolate Bourbon Pecan Pie, Chocolate Mousse
Julep’s Shrimp Cocktail
Traditional Cocktail Sauce
PLATTERS
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 Rashad Edwards
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 & CONDITIONS
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.
Click Here To Access Our Large Party PDF Contract.
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.
