D o v e r H a l l
culinary menu
W e d d i n g s
01 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Photo: (cover) David Abel Photography (above) Kir2Ben
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
E x p e r i e n c e
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!
02 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
T h e C u l i n a r y
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
Photo: Alex C Tenser
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.
Snacks / 30
Option 1) Lemon Tarragon Chicken Salad & Assorted Bread
Option 2) Edwards Ham Biscuits
Chef Salad
Smoked Salmon Platter: Assorted Bagels, Cream Cheese, Hard Boiled Eggs, etc & Fresh Fruit
Option 4) Chef Selected Cast Iron Pizzas
Snacks + Libations
Option 3) *Local Beef Sliders OR Seven Lady Fried Chicken Sliders, Truffle Fries
Pricing is per person
Assorted Juices, Soft Drinks, Water / included with snack purchase
*Due to Virginia ABC laws, Dover Hall must provide all alcoholic beverages. Any outside alcoholic beverages will be confiscated.
04 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Photo: (top left) Alexandria Photography (top right) Hannah Gonzalez Photo (bottom left) Ashley Blitz Photography (bottom right) Melissa Durham Photography
G e t t i n g R e a d y
Coffee & Tea / 3
Seven Lady Vineyards Bubbles / 40 per bottle
Special Request: Bottle Service or Mixed Drinks / Market Price
Tzatziki, Whipped Feta, Hummus, and Crackers & Fresh Fruit
Assorted Beer / 8 per beer
Pick one option for each wedding party
Self serve in Queen Elizabeth OR Billiards Room
Libations*
Homemade Roasted Garlic Spinach Dip, Assorted Bread
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
T h e C O C K T A I L H O U R
*New Zealand Lamb Chops, Chimichurri, Kecap
Sea / 9 per selection
Passed Canapés
Suggested Selection: three to five items priced per person for full guest count
Land / 8 per selection
Edwards Ham Biscuits, Apple Butter, Whole Grain Mustard
Spicy Andouille Stuffed Mushroom, Andouille Sausage, Bell Peppers, Cheddar
Fried Green Tomatoes, Pimento Cheese, Pickled Red Onion, VG
Smoked Salmon Mousse, Cucumber Medallion, Capers, Dill GF
Brie Pillows, Puff Pastry, Cherry Compote, Saba Vincotto VG Arancini, Wild Mushroom, Red Wine Sugo, Fried Garlic, Parmesan Reggiano VG
*Beef Tartare, Russett Potato Chip, Fried Caper Tomato Aioli, Micro Arugula GF Prosciutto Wrapped Cantaloupe, Chive Oil GF
Fried Chicken Croquettes, Lavender Honey, Fried Garlic, Parmigiano Reggiano
*Beef Medallion Crostini, Herb Pesto, Kecap
Tempura Shrimp, Pickled Chilis, Green Onion, Kecap
Shrimp Cocktail, Braised Mustard Seed, Cilantro GF
*Ceviche, Seasonal White Fish, Citrus, Pickled Chilis, Cilantro GF
Woods / 7 per selection
Twice Baked Potatoes, Leek Sour Cream, Bacon, Cheddar GF
06 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Photo: (top left) Alex C Tenser Photography (top right) Eric Kelley Photography (bottom left) Nikki Santerre Photography (bottom right) Shannon Moffit Photography
Creole Crab Cakes, House Pickles, Sambal Aioli
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
*Tuna Poke, Avocado Salad, Black Sesame, San J Rice Cracker GF
Maine Lobster Rolls, Tarragon, Garlic Aioli, Chives
T h e C O C K T A I L H O U R
Hummus, Baba Ganoush, Whipped Feta, Tzatziki, Pickled Veggies, Olives, Stuffed Grape Leaves, Housemade Breads
Locally Sourced Oysters, Housemade Hot Sauce, Mignonette
*Chilled Seafood Bar / 28 gf
08 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Fried Chicken + Biscuit Bar / 20
Housemade Buttermilk Biscuits, Fried Chicken, Hot Honey, Pimento Cheese, House Pickles, Seasonal Jams, Housemade Hot Sauce
*Chef attended station
*Oyster Bar / 23 gf
Housemade Tortellini Station / 18
Artisan Cheese & Charcuterie Board / 15
Three Cheese Tortellini, Crab Tortellini, Pesto Cream Sauce, Blistered Tomato, Parmesan Tuile
Chef’s Selection of Locally Sourced Oysters, Crab Knuckles, Shrimp, Ceviche, Mignonette, Housemade Hot Sauce, Cocktail Sauce
Self serve display unless otherwise noted
Chef’s Selection of Meats & Cheeses, Artisan Breads, Housemade Crackers, Seasonal Jams, Local Fruits & Berries, House Pickles, Candied Nuts
Mediterranean Station / 14 vg
Stationary Displays
Suggested Selection: One display, priced per person for full guest count
09 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Suggested Selection: One amuse bouche
Chesapeake Crab Vichyssoise / GF + $2
Charred Leek Vichyssoise / GF, VG
T h e R e c e p t i o n
10 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Gorgonzola Stuffed Hibiscus / GF, VG
Seated Dinner - Amuse Bouche / 6
Carrot Ginger Soup, Black Lava Salt, Chives / GF, VG
Pre set at each place setting cold / room temperature
Watercress & Buttermilk Vichyssoise / GF, VG
Bite of Brie, Fuji Apple, Saba Vincotto / GF, VG
SeatedDinner-First/SecondCourse
Spring-Summer/FirstCourseIncludedwithSeatedMeals
*ScallopCeviche,BaconVinaigrette,ShavedApple,Mint,CilantroGF/+$4 ChesapeakeCrabBisque,CrèmeFraîche,FreshDill /+$4
MixedGreensSalad,PickledCherries,ShavedManchego,SherryMapleVinaigretteGF,VG KaleCaesarSalad,MarinatedBoquerones,GarlicPangrattato,Parmesan LocalBabyBeets,LocalGoatCheese,Citrus,CandiedNuts,ShavedRadish,BalsamicGlazeGF,VG
LittleGemLettuce,Pear,CandiedPecanSoil,BlueCheeseVinaigretteGF,VG CantaloupeSalad,Cantaloupe,ShavedProsciutto,Arugula,LemonVinaigretteGF
CompressedWatermelon,LocalFeta,BabyArugula,MintOil,BalsamicVincottoGF,VG WatermelonGazpacho,EnglishCucumber,Citrus,CilantroGF,VE ChilledPea&AsparagusSoup,Mint,HousemadeRussetChip,GF,VG
HeirloomTomatoCaprese,HousePulledMozzarella,OliveOil,BalsamicVincotto,MicroBasilGF,VG
Fall Winter /FirstCourseIncludedwithSeatedMeals
12 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Photo: (top) Nikki Santerre Photography (bottom left) Wolfcrest Photography (bottom right) J & D Photo
HeirloomTomatoBisque,Basil,GarlicCroutonGF,VG
T h e R e c e p t i o n
RoastedButternutSquash,SmokyBacon,SmokedYogurt,Frisée,PickledCherries,ParmesanReggianoGF
SuggestedSelection:Onefirstcourse&onesecondcourse(optional)
FigSalad,Prosciutto,RedSorrel,RoastedPineNuts,Arugula,RedWineReductionGF ButternutSquashSoup,SherryVinegar,Cream,Thyme,OliveOilGF,VG
Servedwithhomemaderolls+whippedbutter
*BeefCarpaccio,TomatoAioli,Dijonnaise,Capers,FriedGarlic,ParmesanReggianoGF/+$4
*ADDanadditionalcoursefromabovefor$10perperson
Photo: J & D Photography
13 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Roasted Garlic Pomme Purée, Braised Broccolini, Champagne Beurre Blanc
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
Pan Seared Airline Chicken & Lobster Tail / 58 GF
T h e R e c e p t i o n
*Filet & Lobster Tail / 62 GF
All guests are served the same meal selection
*Filet & Salmon / 59 GF
Red Wine Braised Short Rib & Crab Cake / 60 Roasted Garlic Pomme Purée, Crispy Oyster Mushrooms, Shallot Jus
Seated Dinner - Main Course - Duets
The first course is included in the entreé price
Rutabaga Purée, Thumbelina Carrots, Caramelized Brussels Sprouts, Champagne Beurre Blanc
*Filet & Crab Cake / 62 Roasted Garlic Pomme Purée, Oyster Mushrooms, Chive Beurre Blanc
14 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Dietary considerations such as vegetarian/vegan meals and allergies can be accommodated
15 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Photo: Sarah & Dave Photography
Seated Dinner - Main Course - Choice-of Entrée
Pesto Cream Sauce, Blistered Tomato, Crispy Oyster Mushrooms, Parmesan Reggiano, Fried Garlic
*Peppercorn Crusted Beef Tenderloin / 53 GF Roasted Garlic Pomme Purée, Charred Onion, Crispy Oyster Mushrooms, Truffle Bordelaise
Crab Cake / 51 Cauliflower Purée, Oyster Mushrooms, White Wine Braised Broccolini, Chive Beurre Blanc
The first course is included in the entreé price
Butternut Squash Risotto / 40 GF, VG Oyster Mushrooms, Parmesan, Fried Garlic
T h e R e c e p t i o n
Wild Mushroom Risotto / 40 GF, VG Charred Leek
16 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
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.
Pan Seared Airline Chicken Breast / 44 GF
Peppercorn Crusted Cauliflower / 40 GF, VG Romesco, Crispy New Potatoes, Oyster Mushrooms
Parsnip Mash, Thumbelina Carrots, Caramelized Brussel Sprouts, Chicken Jus
Red Wine Braised Short Rib / 50 GF Creamy Polenta, Oyster Mushrooms, Shallot Jus
Housemade Three Cheese Tortellini / 42 VG
*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
Beet Salad, Local Goat Cheese, Citrus, Shaved Radish, Candied Nuts, Arugula, Balsamic Glaze GF, VG / 9
Cavatappi, Sausage, Blistered Tomatoes, Pesto Cream, Parmesan Reggiano / 12
Three Cheese Tortellini, Oven Dried Tomatoes, Pesto Cream, Parmesan Reggiano VG / 12
Roasted Garlic Pomme Purée GF, VG / 9
Housemade focaccia is included with all pasta stations
Local Seasonal Vegetables, Brown Butter, Lemon Preserve, Parmesan Reggiano GF, VG / 9
T h e R e c e p t i o n
Pasta Station
Suggested Selection: Four to six station items paired with one to two passed items
Little Gem Lettuce, Pear, Pickled Cherries, Parmesan Pangrattato, Sherry Maple Vinaigrette VG / 9
Farmer's Market Station
Station Style Dinner
Roasted Fingerling Potatoes, Rosemary Cream, Fried Garlic, Parmesan Reggiano VG / 9
Truffle Mac & Cheese, Truffle Cheddar Béchamel, Garlic Pangrattato, Parmesan Reggiano VG / 12
17 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
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
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
Heirloom Tomato Salad, House Pulled Mozzarella, Olive Oil, Balsamic Vincotto, Micro Basil GF, VG / 9
*Brined Pork Loin, Whole Grain Mustard Nage GF / 16
Truffle Mac & Cheese, Truffle Cheddar Béchamel, Garlic Pangrattato, Parmesan Reggiano VG / 9
From the Sea Station
*Seared Beef Tenderloin, Horseradish Cream, Homemade Rolls / 20
Pan Seared Airline Chicken Breast, Game Jus GF / 16
Buttermilk Biscuit & Fried Chicken, Hot Honey, House Pickles / 16
*Pan Seared Salmon, Parsnip Purée, Pickled Fennel, Dill, Calabrian Chili Vincotto GF / 16
Butcher's Table Station
*Mahi Mahi, Chef Selected Accoutrements GF / 16
Passed Items
Short Ribs, Shallot Jus, Oyster Mushrooms GF / 18
Three Cheese Tortellini, Oven Dried Tomatoes, Pesto Cream, Parmesan Reggiano VG / 9
18 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
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
Shrimp & Grits, Cajun Shrimp, Bacon Lardons, Blistered Tomatoes, Byrd Mill Grits GF / 16
*Seared Beef Tenderloin, Homemade Rolls, Horseradish Cream, House Pickles / 20
T h e R e c e p t i o n
Shrimp & Grits, Cajun Shrimp, Bacon Lardons, Blistered Tomatoes, Byrd Mill Grits GF / 13
*Pan Seared Salmon, Potato Fondant, Pickled Fennel, Dill, Calabrian Chili Vincotto GF / 13
Cavatappi, Sausage, Blistered Tomatoes, Pesto Cream, Parmesan Reggiano / 9
Photo: (top left) Alex C Tenser Photography (top right) Costola Photography (bottom) Brett Denfeld Photography
19 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
House Made Sorbet, Flavor options include but are not limited to: Mixed Berry, Mango Ginger, Strawberry Cantaloupe, Watermelon Mint GF, VE *Chef attended station
Chocolate Budino, House Made Peanut Butter, Pecan Soil GF, VG
Ricotta Zeppole, Chocolate Fondue, Lavender Sugar VG
Self-serve display unless otherwise noted*
Lemon Lavender, Espresso, Dark Chocolate, Blood Orange Hibiscus, Luxardo Cherry GF, VG *Chef attended station
20 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Sweets
T h e r e c e p t i o n
Brioche Bread Pudding, Frangelico Cream, Rum Raisin Sauce, Dark Chocolate VG
Viennese Dessert Trio, Chef Selected Mini Dessert Display / + $3
Coffee + Tea Service / included
Dessert Display / 9
Locally Roasted Regular & Decaf Coffee, Assorted Teas
Lemon Olive Oil Cake, Lemon Curd, Macerated Berries, Mascarpone Whipped Cream
Tres Leches Cake, Lime Cream, Pickled Blueberries, Blueberry Gastrique VG
Suggested Selection: One to two items
House Made Gelato, Flavor options include but are not limited to:
Strawberry Shortcake, Strawberry Jam, Strawberry Chantilly VG
Photos: Costola Photography
21 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Pretzel Bar VG / 15
Truffle Fry Bar VG / 15
T h e r e c e p t i o n
22 D o v e r H a l l W e d d i n g s c u l i n a r y m e n u
Blue Corn Tortilla Chips, Fire Roasted Salsa, House Made Guacamole, Chorizo Queso
Self-serve display
Housemade Beer Cheese, Roasted Garlic Aioli, Herb Aioli, Ketchup
Late Night Snack
Housemade Beer Cheese, Spicy Brown Mustard, Yellow Mustard
Tortilla Chip Bar / 15
There is a $1,500 minimum for any clients who add on late-night snacks
Photo: David Able Photography
www doverhall com | 804 784 6051 | 1500 Manakin Road • Manakin-Sabot, Virginia 23103
