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Murder Mystery Masquerade

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Please join us on the evening of July 21, 2018 at the majestic Dover Hall as it’s transformed into a grand masquerade filled with potential suspects. Deceit is in the air, tell the truth and play fair... find a mask and wear it well, so your true identity no one can tell.

The rustle of silks and feathers under muted conversation was probably the last thing heard by the tragically and unexpectedly deceased at Dover Hall. With a mystery under each feathery façade, unmasking the killer may be quite a challenge. It’s up to you to determine which partygoer is guilty, bring this crime to justice, and save the party!

Attend the Murder at the Masquerade and help get this soiree back on track by trading clues with your fellow guests, gathering information, and solving the crime before the masked menace gets away!

Guests are encouraged to dress up and be involved however completely optional. Evening wear, ball gowns, Venetian masks, suits, and tuxes are what to wear to this high-class night of masks and murder. Get ready for a glamorous evening of mystery, intrigue, and murder.

Cocktail Hour 6:00-7:30pm; Event starts promptly at 7:30pm.
Price: per person charges include a fabulous four-course dinner prepared by Chef Lee Hendrickson
Cash bar available for beer/wine/cocktail and non-alcoholic beverages.
Theme: Murder Masquerade, A Masquerade Murder Mystery Experience
21 and older.

WANT TO BOOK AN OVERNIGHT STAY??? Please contact Chad Hornik at chad@doverhall.com if you have any interest in spending the night at Dover Hall for this event. Room pricing ranges $295 - $695 per night. Dinner tickets are not included in this pricing and you must have purchased tickets to be able to book a room for this night. Each room is based on double occupancy.

FOR VEGETARIAN OPTIONS FOR 3rd COURSE: Email Chef Lee Hendrickson at cheflee@doverhall.com

Murder at The Masquerade Dinner Menu:

First Course
Scallop Ceviche
Pickled Fresnos, cilantro, lime supremes, Green onion emulsion

Second Course
Parmesan & Pear Tortellini
Late spring peas, local oyster mushrooms, beurre blanc

Third Course
Smoked Beef Tenderloin
tobacco onions - carrots steamed in clove and anise - blackberry jus

Fourth Course
Chocolate Budino
fresh berries, mint cream

Earlier Event: June 21
Yoga with a Twist - June 21st