Dover Hall experiences
events culinary menu
GF – Gluten Free Options Available VG – Vegetarian Item VE – Vegan / Vegetarian Item Note: all prices indicated are per person
Note: A 30% service fee is applied to all food & beverage charges. *The following foods may be ordered raw or undercooked: meats, poultry, seafood, shellfish, or eggs. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medial conditions.
Photo: (cover) Nikki Santerre Photography (above) Kir2Ben DHE events culinary menu
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T h e
C u l i n a r y
Experience
Dover Hall and Bartizan are home to artisan in-house culinary teams that create expertly designed meals and truly memorable events. Our team of beverage, culinary directors, and professional service staff offer an elevated eye for detail and dedication to your experience – a fun and adventurous atmosphere that delivers an unparalleled level of Southern hospitality and excitement for your guests. Creating a sophisticated food experience is our culinary team's primary mission. Attention to the balance of flavors, food chemistry, and panache are some of our key ingredients in crafting an innovative, yet approachable menu. A component of flair is added to each individual plate, layering intricate ingredients with a stylistic touch to enhance the presentation of passed canapés and served dinners alike. Our culinary team's thoughtfully curated this menu to create a unique and personalized food experience that your guests will hold dear to their memories for years to come.
Photo: Sarah & Dave Photography DHE events culinary menu
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B r e a k f a s t Stations: Select 2 entree options and 2 sides / 25 Plated: Select 1 entrée and 1 Side / 25 All plated Breakfasts come with assorted pastries for the table
Entrées House Made French Toast Bread Pudding, Pure Maple Syrup, Macerated Berries VG Chef’s Selected Vegetable Frittata VG, GF Bacon & Cheddar Frittata, Bacon, Garlic, Shallot, Breakfast Potatoes, Sharp Cheddar GF Carrot Cake Belgian Waffles Buttermilk Biscuit & Creamy Sausage Gravy Fluffy Scrambled Eggs GF, VG
Sides Roasted Breakfast Potatoes GF, VG Smoked Local Sausage GF Buttermilk Biscuits VG Assorted Pastries VG Pepper Crusted Bacon GF Seasonal Fruit Salad, Chili Tajin, Macerated Berries GF, VG Yogurt & Granola VG
Coffee + Tea Service / 3 Locally Roasted Regular & Decaf Coffee, Assorted Teas
Photo: (all) Alex C Tenser Photography DHE events culinary menu
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R e f r e s h m e n t s Suggested Selection: Choose 1
Simple n' Easy / 8 Assorted Bagged Snacks
Dips or Sweets Break / 10 Hummus & Pita Chips VG Black Bean Dip & Corn Tortilla Chips GF, VG Spinach Dip & Crusty Bread VG Guacamole & Corn Tortilla Chips GF, VG Assorted Sweets, Cookies, Brownies, Lemon Squares, Blondies VG
Gold Standard / 12 Assorted Elegant Fruit Platter GF, VE Vegetable Crudite GF, VG Cheese Platter VG Pepperoni Pizza Chef Selected Vegetable or Margarita Cast Iron Pizza VG *Option to upgrade to Cheese + Charcuterie / 20*
Beverage Station Half Day / 5 Full Day / 8 Locally Roasted Regular & Decaf Coffee, Assorted Teas, Sodas, and Juices (AM)
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L u n c h Sandwiches, Salads, & Pizzas Plated: Select 2 sandwich or salad options / 25 All plated Lunches come with chips or fruit salad and a house made dessert Ultimate Grilled Cheese Pepper-Crusted Bacon, Sharp Cheddar, Red Onion, Lettuce, Tomato, Sourdough Bread Tarragon Chicken Salad Red Onion, Red Grapes, Celery, Sourdough Bread Roasted Turkey Avocado Salad, Sambal Aioli, Arugula, Tomato Focaccia Prosciutto & Mozzarella Oven Dried Tomato, Pesto, French Baguette Grilled Portobello Banh Mi Radish Slaw, Cilantro Cucumbers, Sambal Aioli, French Baguette VG Beet & Goat Cheese Salad Local Goat Cheese, Shaved Radish, Pecan Candy GF, VG House Salad Artisan Mixed Greens, Tarragon Pickle, Oven Dried Tomato, Shaved Red Onion, Chervil Buttermilk GF, VG Kale Caesar Garlic Pangrattato, Boquerones, Pecorino Romano
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Photo: (top left) Sara and Dave Photography (top right) 88 Love Stories (bottom) Bakerture Photo DHE events culinary menu
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L u n c h Entrée Lunch Stations: Select 1 salad, 2 entrées, and 1 side / 30 Plated: Select 1 salad, 1 Entrée, and 1 Side / 35
Salad Beet & Goat Cheese Salad, Local Goat Cheese, Shaved Radish, Pecan Candy GF, VG Kale Caesar, Garlic Pangrattato, Boquerones, Pecorino Roman House Salad, Artisan Mixed Greens, Tarragon Pickle, Oven Dried Tomato, Shaved Red Onion, Chervil Buttermilk GF, VG Mixed Field Greens Salad, Pickled Cherries, Shaved Manchego, Sherry Maple Vinaigrette GF, VG
Entrée *Seared Beef Tenderloin, Horseradish Cream GF Roasted Chicken Breast, Lemon Caper Sauce *Halibut, Cilantro and Pepporanata Peppercorn Crusted Cauliflower Steak, Romesco Sauce VG, GF *Pan Seared Salmon, White Wine, Lemon, Pickled Fennel GF
Side Cilantro Lime Rice VG Local Seasonal Vegetables, Brown Butter, Lemon Essence, Parmesan Reggiano GF, VG Roasted Fingerling Potatoes VG
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C O C K T A I L
H O U R
Passed Canapés Suggested Selection: 3-5 Items
Sea / 8 *Tuna Poke, Avocado Salad, Black Sesame, San-J Rice Cracker GF Creole Crab Cake, House Pickles, Sambal Aioli Shrimp Cocktail, Braised Mustard Seed, Cilantro (served in demi spoon) GF Maine Lobster Roll, Tarragon, Garlic Aioli, Chives Tempura Shrimp, Pickled Chilis, Green Onion, Kecap - not available at Bartizan *Halibut Ceviche, Citrus, Pickled Chilis, Cilantro (served in demi spoon) GF Smoked Salmon Mousse, Capers, Dill (served on cucumber crostini) GF
Land / 7 *Beef Medallion Crostini, Herb Pesto, Kecap *New Zealand Lamb Chops, Chimichurri, Kecap Curry Chicken Tartlets, Dijon Honey, Hydrated Cherries Fried Chicken Croquettes, Lavender Honey, Fried Garlic, Parmigiano Reggiano - not available at Bartizan Edward’s Ham Biscuits, Apple Butter, Whole Grain Mustard
Woods / 6 Compressed Watermelon, Local Feta, Mint Oil, Balsamic (served in demi spoon) GF, VG Prosciutto Wrapped Cantaloupe, Chive Oil GF Basil Bruschetta, Oven Dried Tomatoes, Roasted Garlic, Torn Basil, Balsamic VE Fried Green Tomatoes, Pimento Cheese, Pickled Red Onion, VG Eggplant Caponata, Roasted Red Peppers, Parmesan Reggiano VG Carrot Ginger Soup, Black Lava Salt, Chives (served in demi spoon) GF, VG Mushroom Toast, Taleggio Cheese, Chives VG Butternut Squash Bruschetta, Whipped Goat Cheese, Red Wine Reduction VG Scallion Pancakes, Gochujang, Fish Sauce Aioli, Cilantro Salad, Pickled Chilis Twice Baked Potato, Leek Sour Cream, Bacon, Cheddar VF Photo: (top left) Justin Hankins Photo (top right) Alex C Tenser Photography (bottom left) Nikki Santerre Photography (bottom right) Shannon Moffit Photography DHE events culinary menu
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Photo: Hannah Joy Photography DHE events culinary menu
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C O C K T A I L
H O U R
Stationary Displays Suggested Selection: 1 Display Self-serve display
Artisan Cheese Board / 15 Chef’s Selection of Local & Imported Cheeses, Artisan Breads, House Made Crackers, Seasonal James, Local Fruits & Berries VG
Artisan Cheese & Charcuterie Board / 25 Chef’s Selection of Meats & Cheeses, Artisan Breads, House Made Crackers, Seasonal Jams, Local Fruits & Berries, House Pickles, Candied Nuts
*Raw Bar / 25 Chef’s Selection of Locally Sourced Oysters, Mignonette, House Hot Sauce GF *must have at least 20 guests to order*
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Photo: (top left) Alex C Tenser Photography (top right) 88 Love Stories (bottom) J & D Photo DHE events culinary menu
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S T A T I O N
D I N N E R
Suggested Selection: 2 items per category Chef manned stations
Farmers Market Beet Salad, Local Goat Cheese, Citrus, Candied Nuts, Shaved Radish, Balsamic Glaze / 6 GF, VG Little Gem Lettuce, Pear, Pickled Cherries, Parmesan Pangrattato, Sherry Maple Vinaigrette / 6 VG Local Seasonal Vegetables, Brown Butter, Lemon Preserve, Parmesan Reggiano / 6 GF, VG Roasted Fingerling Potatoes, Rosemary Cream, Fried Garlic / 6 GF, VG Heirloom Tomato Salad, House Pulled Mozzarella, Olive Oil, Balsamic Vincotto, Micro Basil / 6 GF, VG Seasonal Soup, Chef Selected Seasonal Ingredients / 6
Pasta Station Cavatappi, Sausage, Blistered Tomatoes, Pesto Cream, Parmesan Reggiano / 8 Seasonal Gnocchi, Chef Selected Seasonal Ingredients / 8 Orecchiette, Pancetta, Petite Herbs, Cracked Pepper, Meyer Lemon, Parmesan Cream, Parmesan Reggiano / 8 Truffle Mac & Cheese, Truffle Cheddar Béchamel, Garlic Pangrattato, Parmesan Reggiano / 8 VG Garden Pappardelle, Chef Selected Vegetables, Parmesan Reggiano / 8 VG
Butcher's Table *Seared Beef Tenderloin, Horseradish Cream / 15 GF *Brined Pork Loin, Whole Grain Mustard Nage / 12 GF Pan Seared Airline Chicken Breast, Game Jus / 12 GF
From the Sea *Pan Seared Salmon, Parsnip Purée, Calabrian Chili Vincotto / 13 GF Shrimp & Grits, Cajun Shrimp, Bacon Lardons, Blistered Tomatoes, Byrd Mill Grits / 13 GF *Pan Seared Halibut, Cilantro, Lime / 13 GF
Artisan Bread Table Chef’s Selection of Locally Sourced & House Made Breads / 10 VG
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Photo: J & D Photo DHE events culinary menu
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P l a t e d
D i n n e r
First Course / 10 Suggested Selection: 1 First Course Served with chef’s selection of artisan bread + butter House Salad Artisan Mixed Greens, Tarragon Pickle, Oven Dried Tomato, Shaved Red Onion, Chervil Buttermilk GF, VG Heirloom Tomato Caprese House Pulled Mozzarella, Olive Oil, Balsamic Vincotto, Micro Basil GF, VG Mixed Greens Salad Pickled Cherries, Shaved Manchego, Sherry Maple Vinaigrette GF, VG Kale Caesar Salad Marinated Boquerones, Garlic Pangrattato, Parmesan Reggiano Local Baby Beets Local Goat Cheese, Citrus, Candied Nuts, Shaved Radish, Balsamic Glaze GF, VG
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Photo: J & D Photo DHE events culinary menu
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P l a t e d
D i n n e r
Second Course Selection: Choose 1 75 guest max for plated dinners at Bartizan *Filet & Lobster Tail / 49 GF Roasted Fingerling Potatoes, Thumbelina Carrots, Caramelized Brussel Sprouts, Champagne Beurre Blanc *Filet & Crab Cake / 49 Roasted Garlic Pomme Purée, Oyster Mushrooms, Chive Beurre Blanc Pan Seared Airline Chicken & Lobster Tail / 45 GF Cauliflower Purée, Thumbelina Carrots, Caramelized Brussel Sprouts, Champagne Beurre Blanc *Filet & Salmon / 47 GF Roasted Garlic Pomme Purée, Braised Broccolini, Champange Beurre Blanc Pan Seared Chicken & Halibut Duet / 45 GF Byrd Mill Grits, Caramelized Balsamic Brussel Sprouts, Champagne Beurre Blanc *Pan Seared Salmon / 30 GF Celery Root Purée, Braised Broccolini, Pickled Fennel, Champagne Beurre Blanc *Peppercorn Crusted Beef Tenderloin / 38 GF Roasted Garlic Pomme Purée, Charred Onion, Oyster Mushrooms, Truffle Bordelaise Pan Seared Airline Chicken Breast / 30 GF Parsnip Mash, Thumbelina, Carrots, Caramelized Brussel Sprouts, Chicken Jus *Pan Seared Halibut /32 GF Rutabaga Purée, Pepperonata, Chive Beurre Blanc Crab Cake / 36 GF Cauliflower Purée, Oyster Mushrooms, Chive Beurre Blanc Peppercorn Crusted Cauliflower / 30 GF, VE Romesco, Crispy New Potatoes, Oyster Mushrooms DHE events culinary menu
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Photo: (top left) J & D Photo (top right) Alex C Tenser Photography (bottom) Nikki Santerre Photography DHE events culinary menu
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L a t e
N i g h t
Dessert Display Suggested Selection: 1-2 items Chocolate Budino, House Made Peanut Butter, Pecan Soil / 8 GF, VG Frangelico Panna Cotta, Fresh Berries, Passionfruit Purée / 8 GF Tres Leches Cake, Lime Cream, Pickled Blueberries, Blueberry Gastrique / 8 VG Strawberry Shortcake, Strawberry Jam, Strawberry Chantilly / 8 VG Brioche Bread Pudding, Frangelico Cream, Rum Raisin Sauce, Dark Chocolate / 8 VG Mixed Berry Buckle, Vanilla Chantilly Cream / 8 VG Nightingale Ice Cream Sandwiches, Chef Selected Flavors / 8 VG House Made Cookies, Chef Selected Flavors / 8 VG Lemon Bars, Brownies, or Blondies / 8 Gelato, Chef Selected Flavors / 8 GF, VG *a $50 flat fee will be added on top of per person price for the gelato action station*
Coffee + Tea Service / 3 Locally Roasted Regular & Decaf Coffee, Assorted Teas
Savory Late Night Bites *Only available at Bartizan* Margarita or Pepperoni Cast Iron Pizza / 15 per pizza *Local Beef Sliders, Bibb Lettuce, Tomato, House Made Pickles, Shredded Cheddar, Sambal Aioli / 8 Truffle Fries, Truffle Oil, Petiet Herbs, Parmesan Reggiano / 7 VG Sweet Potato Fries / 7 VG Onion Rings / 7 VG Hummus & Pita Chips / 10 VG Black Bean Dip & Corn Tortilla Chips / 10 GF, VG Spinach Dip & Crusty Bread / 10 VG Guacamole & Corn Tortilla Chips / 10 GF, VG DHE events culinary menu
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Photo: Nikki Santerre Photography
www.doverhall.com | 804.784.6051 | 1500 Manakin Road • Manakin-Sabot, Virginia 23103 www.bartizanrva.com | 804.360.7475 | 4035 Whittall Way • Glen Allen, Virginia 23060