Julep's New Southern Cuisine menù, Richmond

Julep's New Southern Cuisine Richmond - Menu

Appetizers

Fried Green Tomatoes

pimento cheese and peppadew aioli

Slow Roasted Pork Belly

tomato preserves, cider braised fennel, arugula

Cajun Beer Barbequed Mussels

garlic, fresh lemon juice and rosemary

Artisanal Cheese Plate

hand selected cheeses featuring the best of virginia farms paired with homemade sour cream crackers and seasonal jam

Julep’s Shrimp And Grits

wade’s mill white cheddar grits, with smoked andouille sausage, onions, peppers, tomato and spinach in a shrimp broth

Crispy Fried Oysters

with tasso ham remoulade and fennel slaw

Duck Confit In Pastry

isabel natural goat cheese, cranberries, and wilted creasy greens, with jus and thyme gastrique

Soups

Roasted Butternut Squash Soup

with molasses cream and gingersnap

Dad’s Eastern Shore Crab Soup

Salads

Manakintowne Mixed Greens

firefly farms “mountain top bleu” cheese, roasted pumpkin seeds, radish, pickled fennel and roasted shallot vinaigrette

Local Baby Red Romaine Lettuce

with creole caesar dressing, parmesan curls, grilled garlic butter croutons and white anchovy

Roasted Beets

radicchio and apple slaw, smoked beet puree, blood oranges, cress, chestnut honey, maldon salt and a blood orange vinaigrette

Roasted Butternut Squash

grilled sweet onion, candied pecans, applewood smoked bacon, arugula and crouton with a sherry vinaigrette and cider reduction

Main Course

Julep’s Shrimp And Grits

wade’s mill white cheddar grits, with smoked andouille sausage, onions, peppers, tomato and spinach in a shrimp broth

Grilled Dry Aged New York Strip

horseradish mashed potato, grilled broccolini, ham hock demi glace, and whole grain mustard butter

Pan Seared Crab Cakes

roasted seasonal vegetables with bacon jam, fried brussel sprouts and a cider vinaigrette

Seafood Gumbo

mussels, oysters, crab, halibut, okra, sausage craft pork belly sausage, and carolina gold rice

Cassoulet

sausage craft lamb sausage, duck confit, pork belly, white beans with seasonal vegetables with herb bread crumb topping

Pan Roasted Breast Of Duck

carolina gold rice porridge with “am fog” oyster mushrooms, grilled broccolini, jus, and a sweet cranberry relish

Lightly Smoked Atlantic Halibut

creamed cauliflower, swiss chard and roasted pumpkin with pumpkin broth

“am Fog” Mushroom Cakes

pumpkin risotto with caramelized onions and swiss chard with a rosemary cream

Desserts

Hand Selected Cheeses

featuring the best of virginia farms paired with homemade sour cream crackers and seasonal jam

Sullivan’s Pond “isabel Natural” Goat Cheese Cake

pecan-almond streusel crust with pink grapefruit preserve

Cornmeal Crepes

baked apples, cranberry jam, chestnut honey and bourbon whipped cream

Blood Orange Sorbet

with spiced blood orange syrup and gingersnap tuiles

Brandy, Yellow Currant And Apple Crème Brûlée

Chocolate Bourbon Pecan Tart

with caramel and cinnamon ice cream

Bananas Foster Served Table Side For Two

bananas sautéed in butter, brown sugar, and spiced rum, served with pound cake and vanilla ice cream