FIRST COURSE

Kholrabi Carpaccio

Smoked Trout, Honey Dijon, Olive Oil Fried Caper, Arugula & Dill

Wine Pairing: Albariño, Virginia, 2020

SECOND COURSE

Seared Scallop

Fennel Broth, Orange & Dill

Wine Pairing: Chardonnay, Willamette Valley, 2022

THIRD COURSE

Feta Gnocchi

Lemon Yogurt, Spring Peas, Asparagus, Chili Crunch & Mint

Wine Pairing: Cabernet Franc South Block, Virginia, 2022

FOURTH COURSE

Horseradish & Herb Crusted Tenderloin

Turnip & Pea Puree, Thumbelina Carrot & Green Bean, Sauce Robert

Wine Pairing: Meritage, Virginia, 2022

FIFTH COURSE

Ruby Red Budino

Shortbread Crumb, Candied Strawberry & Almond Butter

Wine Pairing: Petit Manseng, Virginia, 2017

We are happy to accommodate Vegetarian (VG) and Gluten Free (GF) requests. Please note these dietary requirements in the checkout section. Scroll to the bottom of this page to view both menus.

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ABOUT 7 LADY VINEYARDS

7 Lady Vineyards is the brainchild of two long-time friends and business partners who share the same passion for family, entrepreneurship, genuine hospitality, and premium wines! In addition to our estate grown wines, we have also partnered with award-winning winemakers from around the globe, choosing the regions where the grapes are varietally correct to establish a true sense of place and, in turn, cater to all palate preferences.

TIMELINE - A cocktail hour will begin at 6 pm and guests will have the opportunity to self-tour the Entrance Level of Dover Hall. At 7 pm, everyone will be invited to the Grand Ballroom for a thoughtful 5-course dinner created by Virginia's Chef of the Year, Executive Chef, Leah Randolph.

ATTIRE - Dress to impress... Smart Casual

The ticket price includes dinner and wine pairings. Additional beer/wine/liquor will be available for purchase with a credit card. As a special perk, current 7LV Wine Club Members will be treated to a complimentary drink ticket during the cocktail hour.

Join the Wine Club before this event, and you too will toast as a club member!

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FIRST COURSE

Kholrabi Carpaccio

Honey Dijon, Olive Oil Fried Caper, Arugula & Dill

SECOND COURSE

Seared “Scallop”

Fennel Broth, Orange & Dill

THIRD COURSE

Feta Gnocchi

Lemon Yogurt, Spring Peas, Asparagus, Chili Crunch & Mint

FOURTH COURSE

Horseradish & Herb Crusted Beet Tenderloin

Turnip & Pea Puree, Thumbelina Carrot & Green Bean, Sauce Robert

FIFTH COURSE

Ruby Red Budino

Shortbread Crumb, Candied Strawberry & Almond Butter

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FIRST COURSE

Kholrabi Carpaccio

Smoked Trout, Honey Dijon, Olive Oil Fried Caper, Arugula & Dill

SECOND COURSE

Seared Scallop

Fennel Broth, Orange & Dill

THIRD COURSE

Feta Risotto

Lemon Yogurt, Spring Peas, Asparagus, Chili Crunch & Mint

FOURTH COURSE

Horseradish & Herb Crusted Tenderloin

Turnip & Pea Puree, Thumbelina Carrot & Green Bean, Sauce Robert

FIFTH COURSE

Ruby Red Budino

Shortbread Crumb, Candied Strawberry & Almond Butter

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For questions, please contact:

Rachel Kennedy, Event Manager | kennedy@doverhall.com