WINE DINNER MENU

 

PASSED CANAPÉS

7LV Brut Reserve Welcome

Cucumber Boat, Caper Dill Cream Cheese, Salmon Roe

Seared Polenta Cake, Tomato Aioli, Andouille Sausage, Bronoise Pickle

 

AMUSE COURSE

Tequila Pairing: Penta Tequila by Steve Reynolds

Verde Pork Belly Crostini, Tomatillo, Avocado, Cilantro, Toasted Baguette

 

COURSE 1

Wine Pairing: Reynolds Family Winery- 2022 Chardonnay - Napa Valley

Scallop Ceviche, Asian Pear & Apple Slaw, Citrus Segments, Shaved Cucumber, Cilantro

 

COURSE 2

Wine PairIng: Reynolds Family Winery - 2022 Pinot Noir - Carneros

Chive & Goat Cheese Savory Cheesecake, Tomato & Kalamata Olive Relish, Herb Salad, Chive Oil

 

COURSE 3

Wine Pairing: Reynolds Family Winery - 2020 "Persistence" Red Blend - Napa Valley

Braised Beef Cheek Ravioli, Sherry Cream Sauce, Wild Mushroom, Fried Garlic & Parmesan

 

COURSE 4

Wine Pairings: Reynolds Family Winery - 2019 "Steadfast" Cabernet Sauvignon - Napa Valley

VS

7 Lady Vineyards - RFW 2019 Cabernet Franc - Napa Valley

Moroccan Spiced Lamb Chop, Lemon Saffron Braised Potatoes, Charred Broccolini, Chermoula

 

COURSE 5

Wine Pairing: 7 Lady Vineyards - 2017 Petit Manseng - Virginia

Peaches & Cream, Glaze, Peach Sponge Cake, Brown Butter Peaches & Nut Filling,

White Chocolate Cremoux

 

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 REYNOLDS FAMILY WINERY

Steve and Suzie Reynolds never imagined that what started as a desire to make a few cases of wine and sell some fruit on the side would grow into an internationally recognized brand and lifelong career. Flashback to 1994, Steve sells his dental practice and they relocate to Napa Valley where they purchased a rundown chicken farm with a boarded-up house and a few goats. The following year, they planted the 14-acre property exclusively with cabernet sauvignon. Their vineyard sits in the shadow of Atlas Peak, just south of Stags Leap, where it enjoys cool breezes from San Pablo Bay to the south. The growing conditions are ideal for producing big, rich, complex wines. They released their first vintage in 1999 and just two years later were already gaining popularity as a small boutique producer in Napa. Over the next 10 years, Steve would perfect his craft and in 2011, the Stag’s Leap Cabernet Sauvignon is named #10 wine of the world by Wine Enthusiast, in addition to a few other accolades. Today, they have grown to produce around 6500 cases annually and distribute to 20 different States. Steve is now making several different cabernets, red blends, and a few white wines. He has also taken on a few custom crush clients such as 7 Lady Vineyards, and acquired a 20 acre vineyard in Coombsville which will be known as their “Persistence Vineyard”.

 

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 then be invited to the Blue Stone Terrace (weather permitting) or the Ballroom for a thoughtful 5-course dinner created by Virginia's Chef of the Year, Executive Chef, Leah Randolph, each paired with Reynolds Family & 7LV wines.

 

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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VEGETARIAN MENU

AMUSE COURSE

Smoked Portobello Crostini,Tomatillo, Avocado, Cilantro, Toasted Baguette

FIRST COURSE

Hearts of Palm Ceviche, Asian Pear & Apple Slaw, Citrus Segments, Shaved Cucumber, Cilantro

SECOND COURSE

Chive & Goat Cheese Cheesecake, Tomato & Kalamata Olive Relish, Herb Salad, Chive Oil

THIRD COURSE

Confit Leek Risotto, Sherry Cream Sauce, Wild Mushroom, Fried Garlic & Parmesan

FOURTH COURSE

Moroccan Spiced Cauliflower, Lemon Saffron Braised Potatoes, Charred Broccolini, Chermoula

FIFTH COURSE

Peaches & Cream, An Glaze, Peach Sponge Cake, Brown Butter Peaches & Nut Filling, White Chocolate Cremoux

GLUTEN FREE MENU

AMUSE COURSE

Verde Pork Belly Crostini,Tomatillo, Avocado, Cilantro, Toasted GF Baguette

FIRST COURSE

Scallop Ceviche, Asian Pear & Apple Slaw, Citrus Segments, Shaved Cucumber, Cilantro

SECOND COURSE

Chive & Goat Cheese Salad,Tomato & Kalamata Olive Relish, Herb Salad, Chive Oil

THIRD COURSE

Confit Leek Risotto, Braised Beef Cheek, Sherry Cream Sauce, Wild Mushroom, Fried Garlic & Parmesan

FOURTH COURSE

Moroccan Spiced Lamb Chop, Lemon Saffron Braised Potatoes, Charred Broccolini, Chermoula

FIFTH COURSE

Peaches & Cream, An Glaze, Brown Butter Peaches & Nut Filling, White Chocolate Cremoux

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For questions, please contact:

Event Manager, Cara G. | cara@doverhall.com