Julep’s; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 13, 2012; 1:38 PM • by RVANews staff

  • 1719 East Franklin Street
  • 804.377.3968
  • Website

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Course one

Choose one

  • New potatoes, asparagus, pickled spring onion and arugula salad–With a whole grain mustard vinaigrette.
  • Chilled sugarsnap pea soup–With Virginia crabmeat finished with a meyer lemon froth.
  • Fried green tomatoes–Served with peppadew aioli.
  • Ringer farms mixed spring lettuces–Firefly Farms black and blue cheese, shaved fennel, watermelon radish, and a citrus vinaigrette.

Course two

Choose one

  • Julep’s shrimp and grits–Jumbo shrimp served over Wade’s Mill white cheddar grits, finished with grilled andouille sausage, onions, peppers, tomato, and spinach in a shrimp broth.
  • Chipotle mac and cheese–With grilled asparagus, spinach, and caramelized vidalia onions.
  • Grilled flat iron steak–Served with roasted new potatoes and asparagus finished with a local merlot vinegar and thyme cream (prepared medium-rare).
  • Pan seared Chesapeake black bass–with sweet pea risotto, wilted swiss chard, and a meyer lemon beurre blanc.
  • Sweet tea brined pork chop–With a warm grilled corn and avocado salad served with brown butter spoon bread and finished with a bacon bourbon jus.

Course three

Choose one

  • Mint Julep Sorbet
  • Coconut Cake
  • Isabel Natural Goat Cheese Custard–With mixed peppercorn and white wine poached pear.
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April 13, 2012 1:38 PM 0

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