Dover Hall Wedding's Culinary Menu

Dover Hall Weddings

culinary menu

GF – Gluten-Free or Gluten-Free Option Available VG – Vegetarian Item VE – Vegan 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 medical conditions.

Photo: (cover) David Abel Photography (above) Kir2Ben Dover Hall Weddings culinary menu

01

T h e

C u l i n a r y

Experience

Our Team takes great pride in providing an unrivaled culinary experience that parallels the grandeur of the Dover Hall property. Led by Executive Chef Leah Randolph, our Culinary Team crafts each homemade dish with great care, using only the finest local ingredients.

To provide the highest quality food, we prepare all canapés, plated dinners, and action stations à la minute, exactly as executed in high-end fine dining restaurants. Delivered with an unparalleled level of Southern hospitality and dedication to detail, each dish is designed with a stylistic touch and a bold balance of flavor for the ultimate foodie experience.

We hope that you thoroughly enjoy this thoughtfully curated menu as you embark on your unique and personalized culinary journey; surely one that you and your guests will not soon forget!

Photo: Alex C Tenser Dover Hall Weddings culinary menu

02

G e t t i n g

R e a d y

Snacks + Libations Pick one option for each wedding party Pricing is per person Self-serve in Queen Elizabeth OR Billiards Room

Snacks / 30 Option 1) Lemon Tarragon Chicken Salad & Assorted Bread Tzatziki, Whipped Feta, Hummus, and Crackers & Fresh Fruit Option 2) Edwards Ham Biscuits Smoked Salmon Platter: Assorted Bagels, Cream Cheese, Hard Boiled Eggs, etc. & Fresh Fruit Option 3) *Local Beef Sliders OR Seven Lady Fried Chicken Sliders, Truffle Fries Option 4) Chef Selected Cast Iron Pizzas Homemade Roasted Garlic Spinach Dip, Assorted Bread Chef Salad

Libations* Assorted Juices, Soft Drinks, Water / included with snack purchase Coffee & Tea / 3 Seven Lady Vineyards Bubbles / 40 per bottle Assorted Beer / 8 per beer Special Request: Bottle Service or Mixed Drinks / Market Price *Due to Virginia ABC laws, Dover Hall must provide all alcoholic beverages.

Any outside alcoholic beverages will be confiscated.

Photo: (top left) Alexandria Photography (top right) Hannah Gonzalez Photo (bottom left) Ashley Blitz Photography (bottom right) Melissa Durham Photography Dover Hall Weddings culinary menu

04

T h e

C O C K T A I L

H O U R

Passed Canapés Suggested Selection: three to five items priced per person for full guest count

Sea / 9 per selection *Tuna Poke, Avocado Salad, Black Sesame, San-J Rice Cracker GF Creole Crab Cakes, House Pickles, Sambal Aioli Shrimp Cocktail, Braised Mustard Seed, Cilantro GF Maine Lobster Rolls, Tarragon, Garlic Aioli, Chives Tempura Shrimp, Pickled Chilis, Green Onion, Kecap *Ceviche, Seasonal White Fish, Citrus, Pickled Chilis, Cilantro GF Smoked Salmon Mousse, Cucumber Medallion, Capers, Dill GF

Land / 8 per selection *Beef Medallion Crostini, Herb Pesto, Kecap Fried Chicken Croquettes, Lavender Honey, Fried Garlic, Parmigiano Reggiano *New Zealand Lamb Chops, Chimichurri, Kecap Edwards Ham Biscuits, Apple Butter, Whole Grain Mustard Spicy Andouille Stuffed Mushroom, Andouille Sausage, Bell Peppers, Cheddar *Beef Tartare, Russett Potato Chip, Fried Caper Tomato Aioli, Micro Arugula GF Prosciutto Wrapped Cantaloupe, Chive Oil GF

Woods / 7 per selection Compressed Watermelon, Local Feta, Mint Oil, Balsamic GF, VG Scallion Pancakes, Cilantro Salad, Pickled Chilis, Gochujang, Fish Sauce Aioli Basil Bruschetta, Oven Dried Tomatoes, Roasted Garlic, Torn Basil, Balsamic VE Fried Green Tomatoes, Pimento Cheese, Pickled Red Onion, VG Eggplant Caponata, Crostini, Roasted Red Peppers, Parmesan Reggiano VG Mushroom Toast, Taleggio Cheese, Chives VG Butternut Squash Bruschetta, Whipped Goat Cheese, Red Wine Reduction VG Twice Baked Potatoes, Leek Sour Cream, Bacon, Cheddar GF Brie Pillows, Puff Pastry, Cherry Compote, Saba Vincotto VG Arancini, Wild Mushroom, Red Wine Sugo, Fried Garlic, Parmesan Reggiano VG Photo: (top left) Alex C Tenser Photography (top right) Eric Kelley Photography (bottom left) Nikki Santerre Photography (bottom right) Shannon Moffit Photography Dover Hall Weddings culinary menu

06

Photo: (top) Hannah Joy Photography (bottom) Alex C Tenser Photography Dover Hall Weddings culinary menu

07

T h e

C O C K T A I L

H O U R

Stationary Displays Suggested Selection: One display, priced per person for full guest count Self-serve display unless otherwise noted

Artisan Cheese & Charcuterie Board / 15 Chef’s Selection of Meats & Cheeses, Artisan Breads, Housemade Crackers, Seasonal Jams, Local Fruits & Berries, House Pickles, Candied Nuts

Mediterranean Station / 14 vg Hummus, Baba Ganoush, Whipped Feta, Tzatziki, Pickled Veggies, Olives, Stuffed Grape Leaves, Housemade Breads

Housemade Tortellini Station / 18 Three Cheese Tortellini, Crab Tortellini, Pesto Cream Sauce, Blistered Tomato, Parmesan Tuile *Chef attended station

Fried Chicken + Biscuit Bar / 20 Housemade Buttermilk Biscuits, Fried Chicken, Hot Honey, Pimento Cheese, House Pickles, Seasonal Jams, Housemade Hot Sauce

*Oyster Bar / 23 gf Locally Sourced Oysters, Housemade Hot Sauce, Mignonette

*Chilled Seafood Bar / 28 gf Chef’s Selection of Locally Sourced Oysters, Crab Knuckles, Shrimp, Ceviche, Mignonette, Housemade Hot Sauce, Cocktail Sauce

Dover Hall Weddings culinary menu

08

Photo: Justin Hankins Photo Dover Hall Weddings culinary menu

09

T h e

R e c e p t i o n

Seated Dinner - Amuse Bouche / 6 Suggested Selection: One amuse bouche Pre-set at each place setting cold / room temperature

Charred Leek Vichyssoise / GF, VG Watercress & Buttermilk Vichyssoise / GF, VG Chesapeake Crab Vichyssoise / GF + $2 Bite of Brie, Fuji Apple, Saba Vincotto / GF, VG Carrot Ginger Soup, Black Lava Salt, Chives / GF, VG Gorgonzola Stuffed Hibiscus / GF, VG

Dover Hall Weddings culinary menu

10

T h e

R e c e p t i o n

Seated Dinner - First/Second Course Suggested Selection: One first course & one second course (optional) Served with homemade rolls + whipped butter

Spring - Summer / First Course Included with Seated Meals Little Gem Lettuce, Pear, Candied Pecan Soil, Blue Cheese Vinaigrette GF, VG Cantaloupe Salad, Cantaloupe, Shaved Prosciutto, Arugula, Lemon Vinaigrette GF Heirloom Tomato Caprese, House Pulled Mozzarella, Olive Oil, Balsamic Vincotto, Micro Basil GF, VG Compressed Watermelon, Local Feta, Baby Arugula, Mint Oil, Balsamic Vincotto GF, VG Watermelon Gazpacho, English Cucumber, Citrus, Cilantro GF, VE Chilled Pea & Asparagus Soup, Mint, Housemade Russet Chip, GF, VG *Beef Carpaccio, Tomato Aioli, Dijonnaise, Capers, Fried Garlic, Parmesan Reggiano GF / + $4

Fall - Winter / First Course Included with Seated Meals Mixed Greens Salad, Pickled Cherries, Shaved Manchego, Sherry Maple Vinaigrette GF, VG Kale Caesar Salad, Marinated Boquerones, Garlic Pangrattato, Parmesan Local Baby Beets, Local Goat Cheese, Citrus, Candied Nuts, Shaved Radish, Balsamic Glaze GF, VG Roasted Butternut Squash, Smoky Bacon, Smoked Yogurt, Frisée, Pickled Cherries, Parmesan Reggiano GF Fig Salad, Prosciutto, Red Sorrel, Roasted Pine Nuts, Arugula, Red Wine Reduction GF Butternut Squash Soup, Sherry Vinegar, Cream, Thyme, Olive Oil GF, VG Heirloom Tomato Bisque, Basil, Garlic Crouton GF, VG *Scallop Ceviche, Bacon Vinaigrette, Shaved Apple, Mint, Cilantro GF / + $4 Chesapeake Crab Bisque, Crème Fraîche, Fresh Dill / + $4

*ADD an additional course from above for $10 per person Photo: (top) Nikki Santerre Photography (bottom left) Wolfcrest Photography (bottom right) J & D Photo Dover Hall Weddings culinary menu

12

Photo: J & D Photography Dover Hall Weddings culinary menu

13

T h e

R e c e p t i o n

Seated Dinner - Main Course - Duets All guests are served the same meal selection Dietary considerations such as vegetarian/vegan meals and allergies can be accommodated The first course is included in the entreé price *Filet & Lobster Tail / 62 GF Rutabaga Purée, Thumbelina Carrots, Caramelized Brussels Sprouts, Champagne Beurre Blanc *Filet & Crab Cake / 62 Roasted Garlic Pomme Purée, Oyster Mushrooms, Chive Beurre Blanc *Filet & Salmon / 59 GF Roasted Garlic Pomme Purée, Braised Broccolini, Champagne Beurre Blanc Red Wine Braised Short Rib & Crab Cake / 60 Roasted Garlic Pomme Purée, Crispy Oyster Mushrooms, Shallot Jus Pan Seared Airline Chicken & Lobster Tail / 58 GF Cauliflower Purée, Thumbelina Carrots, Caramelized Brussels Sprouts, Champagne Beurre Blanc *Pan Seared Airline Chicken & Mahi Mahi / 57 GF Corn Pureé, Charred Cauliflower, Yuzu Beurre Blanc

Dover Hall Weddings culinary menu

14

Photo: Sarah & Dave Photography Dover Hall Weddings culinary menu

15

T h e

R e c e p t i o n

Seated Dinner - Main Course - Choice-of Entrée Client to choose two protein options and a Vegetarian/Vegan Option Meal selections must be provided three weeks in advance and on guest place cards the day-of.

The first course is included in the entreé price *Peppercorn Crusted Beef Tenderloin / 53 GF Roasted Garlic Pomme Purée, Charred Onion, Crispy Oyster Mushrooms, Truffle Bordelaise Pan Seared Airline Chicken Breast / 44 GF Parsnip Mash, Thumbelina Carrots, Caramelized Brussel Sprouts, Chicken Jus Red Wine Braised Short Rib / 50 GF Creamy Polenta, Oyster Mushrooms, Shallot Jus *Mahi Mahi / 46 GF Rutabaga Purée, Pepperonata, Chive Beurre Blanc *Pan Seared Salmon / 46 GF Celery Root Purée, White Wine Braised Broccolini, Pickled Fennel, Champagne Beurre Blanc Crab Cake / 51 Cauliflower Purée, Oyster Mushrooms, White Wine Braised Broccolini, Chive Beurre Blanc Housemade Three Cheese Tortellini / 42 VG Pesto Cream Sauce, Blistered Tomato, Crispy Oyster Mushrooms, Parmesan Reggiano, Fried Garlic Peppercorn Crusted Cauliflower / 40 GF, VG Romesco, Crispy New Potatoes, Oyster Mushrooms Wild Mushroom Risotto / 40 GF, VG Charred Leek Butternut Squash Risotto / 40 GF, VG Oyster Mushrooms, Parmesan, Fried Garlic Dover Hall Weddings culinary menu

16

T h e

R e c e p t i o n

Station Style Dinner Suggested Selection: Four to six station items paired with one to two passed items A station-style dinner is an interactive culinary experience in which food stations are scattered around the event space, allowing guests to try a variety of options. You may have full seating for all your guests, in the same manner as a plated meal, or, choose to have limited seating for a more informal, cocktail-style atmosphere.

Farmer's Market Station Beet Salad, Local Goat Cheese, Citrus, Shaved Radish, Candied Nuts, Arugula, Balsamic Glaze GF, VG / 9 Little Gem Lettuce, Pear, Pickled Cherries, Parmesan Pangrattato, Sherry Maple Vinaigrette VG / 9 Local Seasonal Vegetables, Brown Butter, Lemon Preserve, Parmesan Reggiano GF, VG / 9 Roasted Fingerling Potatoes, Rosemary Cream, Fried Garlic, Parmesan Reggiano VG / 9 Heirloom Tomato Salad, House Pulled Mozzarella, Olive Oil, Balsamic Vincotto, Micro Basil GF, VG / 9 Roasted Garlic Pomme Purée GF, VG / 9

Pasta Station Housemade focaccia is included with all pasta stations Cavatappi, Sausage, Blistered Tomatoes, Pesto Cream, Parmesan Reggiano / 12 Seared Brown Butter Gnocchi, Braised Lamb, Parsley Gremolata, Parmesan Reggiano, Red Wine Sugo / 12 Orecchiette, Pancetta, Herbs, Cracked Pepper, Meyer Lemon, Parmesan Cream, Parmesan Reggiano / 12 Truffle Mac & Cheese, Truffle Cheddar Béchamel, Garlic Pangrattato, Parmesan Reggiano VG / 12 Three Cheese Tortellini, Oven Dried Tomatoes, Pesto Cream, Parmesan Reggiano VG / 12

Dover Hall Weddings culinary menu

17

T h e

R e c e p t i o n Butcher's Table Station

*Seared Beef Tenderloin, Horseradish Cream, Homemade Rolls / 20 Short Ribs, Shallot Jus, Oyster Mushrooms GF / 18 *Brined Pork Loin, Whole Grain Mustard Nage GF / 16 Pan Seared Airline Chicken Breast, Game Jus GF / 16

From the Sea Station *Pan Seared Salmon, Parsnip Purée, Pickled Fennel, Dill, Calabrian Chili Vincotto GF / 16 *Mahi Mahi, Chef Selected Accoutrements GF / 16 Shrimp & Grits, Cajun Shrimp, Bacon Lardons, Blistered Tomatoes, Byrd Mill Grits GF / 16

Passed Items Cavatappi, Sausage, Blistered Tomatoes, Pesto Cream, Parmesan Reggiano / 9 Seared Brown Butter Gnocchi, Braised Lamb, Parsley Gremolata, Parmesan Reggiano, Red Wine Sugo / 9 Orecchiette, Pancetta, Herbs, Cracked Pepper, Meyer Lemon, Parmesan Cream, Parmesan Reggiano / 9 Truffle Mac & Cheese, Truffle Cheddar Béchamel, Garlic Pangrattato, Parmesan Reggiano VG / 9 Three Cheese Tortellini, Oven Dried Tomatoes, Pesto Cream, Parmesan Reggiano VG / 9 *Pan Seared Salmon, Potato Fondant, Pickled Fennel, Dill, Calabrian Chili Vincotto GF / 13 Shrimp & Grits, Cajun Shrimp, Bacon Lardons, Blistered Tomatoes, Byrd Mill Grits GF / 13 *Seared Beef Tenderloin, Homemade Rolls, Horseradish Cream, House Pickles / 20 Buttermilk Biscuit & Fried Chicken, Hot Honey, House Pickles / 16

Dover Hall Weddings culinary menu

18

Photo: (top left) Alex C Tenser Photography (top right) Costola Photography (bottom) Brett Denfeld Photography Dover Hall Weddings culinary menu

19

T h e

r e c e p t i o n Sweets

Suggested Selection: One to two items Self-serve display unless otherwise noted*

Dessert Display / 9 Chocolate Budino, House Made Peanut Butter, Pecan Soil GF, VG Tres Leches Cake, Lime Cream, Pickled Blueberries, Blueberry Gastrique VG Strawberry Shortcake, Strawberry Jam, Strawberry Chantilly VG Brioche Bread Pudding, Frangelico Cream, Rum Raisin Sauce, Dark Chocolate VG Ricotta Zeppole, Chocolate Fondue, Lavender Sugar VG House Made Gelato, Flavor options include but are not limited to: Lemon Lavender, Espresso, Dark Chocolate, Blood Orange Hibiscus, Luxardo Cherry GF, VG *Chef attended station

House Made Sorbet, Flavor options include but are not limited to: Mixed Berry, Mango Ginger, Strawberry Cantaloupe, Watermelon Mint GF, VE *Chef attended station

Lemon Olive Oil Cake, Lemon Curd, Macerated Berries, Mascarpone Whipped Cream Viennese Dessert Trio, Chef Selected Mini Dessert Display / + $3

Coffee + Tea Service / included Locally Roasted Regular & Decaf Coffee, Assorted Teas Dover Hall Weddings culinary menu

20

Photos: Costola Photography Dover Hall Weddings culinary menu

21

T h e

r e c e p t i o n Late Night Snack Self-serve display Pretzel Bar VG / 15

Housemade Beer Cheese, Spicy Brown Mustard, Yellow Mustard Truffle Fry Bar VG / 15 Housemade Beer Cheese, Roasted Garlic Aioli, Herb Aioli, Ketchup Tortilla Chip Bar / 15 Blue Corn Tortilla Chips, Fire Roasted Salsa, House Made Guacamole, Chorizo Queso There is a $1,500 minimum for any clients who add on late-night snacks

Dover Hall Weddings culinary menu

22

Photo: David Able Photography www.doverhall.com | 804.784.6051 | 1500 Manakin Road • Manakin-Sabot, Virginia 23103