Julep’s; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Fried green tomatoes — With pimento cheese and peppadew aioli
  • Heirloom tomato gazpacho — With banana pepper relish 
  • Fried Chesapeake oysters — With fennel-apple slaw and ancho remoulade
  • Arugula sala — With Granny Smith apples, Virginia blue cheese, 
    candied walnuts, and orange lemon vinaigrette
  • Kale country salad — With buttermilk dressing, sliced cucumbers, bacon and cornbread croutons

Course two

Choose one

  • Julep’s shrimp and grits — With Virginia grits with andouille sausage and tomato in shrimp broth
  • Grilled filet of beef medallions — With roasted corn-mashed potato and rosemary Brussels sprouts
  • Cornmeal crusted red snapper — With Vidalia onion hushpuppies, crisp slaw and pickled egg remoulade
  • 8-hour braised Boston pork — With johnny cake and jus
  • Southern ratatouille — With fried goat cheese and arugula grits

Course three

Choose one

  • Double bourbon bittersweet chocolate pecan pie
  • Whipped key lime mousse pie
  • Macadamia nut and peach-buttermilk bread pudding
  • Mint julep sorbet — With fig and sorghum cookie
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