Menus and menu items are subject to change without notice based on availability and current protocols.
Passed or displayed
Butler passing fee of $50 per butler
Curated in increments of 25
Humboldt Fog Blue, Figs and Walnut Truffles with Lemon Thyme Honey
Candied Pecan Crusted Drunken Goat Cheese Truffle with Hot Pepper and Peach Jam
Heirloom Tomato Fresca, Basil Aioli Parmesan Crisp and Focaccia Crostini
Peppadew Peppers Stuffed with Whipped Feta and Toasted Almonds
Richmond Style Ham Rolls on Whitehouse Roll
Crostini of Herbed Ricotta, Candied Pistachios, Smoked Onion Jam and Spicy Sprouts
Compressed Melon Lollipops, Crispy Salumi and Cotija
Hamachi tartare on a Sesame Rice Cracker
Lobster Salad Gougère
Spicy Tuna Tataki, Kimchi, Corn Tarts and Kewpie Mayo
Date and Caramelized Onion Tart with Brie Cheese
Pimento, Bacon and Three Cheese Fritter
Crispy Parmesan Artichokes and Lemon Saffron Mayonnaise
Mini Fried Green Tomatoes, Bacon and Green Goddess Aioli
Fire Cracker Shrimp and Yuzu Agave Dipping Sauce
Buttermilk Belgian Waffle Fried Chicken Bites and Honey Hot Sauce
Masa Crusted Oyster and Scallion Jalapeño Tartar Sauce
Paella Arancini with Almond Romesco
Kobe Short Rib Fritter and Truffle Jus
Barbacoa Beef Taco and Salsa Ranchera
Berkshire Pork Pot Stickers and Toasted Garlic Chili Sauce
Day Boat Scallops Wrapped in Applewood Smoked Bacon
Crab Hush Puppies and Sriracha Honey Mustard
Filipino Pork and Shrimp Lumpia and Roasted Pineapple Chili Sauce
These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
All prices subject to 13.5% combined taxes and 20% service charge.
Please contact your Catering, Convention Services or Sales Manager for more information on the new menus. Should you not yet have a hotel contact, please call us at 804-649-4612 or email us at [email protected] to request a copy.