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Special Events

Celebrate at Dante Beverly Hills

We'll make your occasion...

Whether you are hosting an intimate wedding ceremony, birthday cocktail hour, or a full terrace gala, the rooftop at Dante Beverly Hills is the ideal backdrop for a remarkable event.

For more information, and to book parties of 8 or more guests, please contact our events team:

dante@dantebeverlyhills.com

With our pizza party experience, your party can enjoy our signature pizzas made in our woodfired oven.

For groups of eight or more during lunch or dinner, we offer a $95 set menu, which includes Dante’s Antipasto

board, Green Market Salad, a choice of three pizzas and tiramisu.

To Start

  • DANTE ANTIPASTO

    selection of charcuterie & cheeses, guindilla peppers, pane carasau, giardiniera

SALAD

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

Pizza

choice of three:

  • MARGHERITA

    pomodoro, mozzarella, basil (v)

  • FUNGHI

    roasted mushrooms, taleggio, fontina, thyme, egg (v)

  • DIAVOLA

    spicy soppressata, mozzarella, pomodoro, hot honey, parsley

  • BIANCA

    whipped ricotta, honey, thyme (v)

  • ROSA

    mortadella, stracciatella, pistacchio & rosemary

  • MARINARA

    pomodoro, anchovy, oregano 26 (df)

DOLCI

  • DANTE’S SIGNATURE TIRAMISU

For cocktail-style receptions, we offer a selection of passed canapés for $65 per guest (6 pieces) or $85 per guest (8 pieces, including 1 larger bite). Additional larger bites are $10 per item, per guest. 

20 guests minimum. $150 labor fee plus $5 per person applied for service of fewer than minimum.

Hot

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • GRILLED OCTOPUS SKEWER

    tomato jam, kalamata olive, fennel (df)

  • PIZZA FRITA

    cacio e pepe (v)

  • DANTE’S CAVIAR POTATO

    caviar, crème fraiche, chives

  • GRILLED JIDORI CHICKEN SKEWER

    salsa verde, lemon (df)

  • WOOD OVEN ROASTED OYSTER

    Calabrian chile butter

Cold

  • BURRATA CROSTINI

    semi dried tomatoes, basil (v)

  • YELLOWFIN TUNA CRUDO

    Calabrian chili, caper leaves, meyer lemon, sicilian evoo (df)

  • DRY AGED STEAK TARTARE

    capers, parsley, mustard seeds, toasted brioche

  • BEET & GOAT CHEESE TARTLET

    lemon confit, fennel pollen (v)

  • 36 MONTH PARMIGIANO REGGIANO

    24 month prosciutto, basil, local honey (gf)

  • EGGPLANT CAPONATA

    pine nuts, capers, grilled bread (df)

Larger Bites

  • FENNEL & ORANGE SALAD

    cara cara, orange vinaigrette

  • WOOD OVEN ROASTED BABY CARROTS

    cremolata, Aleppo (gf,df,v)

  • GRILLED HANGER STEAK

    chimichurri, potato & dill salad (df,gf)

  • RADIATORE PASTA

    slow cooked pork ragu, parmigiano, parsley

  • ROASTED MUSHROOM ANOLINI

    ricotta, brown butter, sage, pecorino (v)

  • GRILLED PRAWN

    salsa verde, lemon (df,gf)

  • CAMPANELLE PASTA

    basil-pine nut pesto, parmigiano (v)

Sweet Bites

  • OLIVE OIL CAKE

    orange jam, whipped cream (v)

  • DANTE CANNOLI

    fresh ricotta filling

  • DANTE TIRAMISU

    mascarpone cream, espresso, cacao (v)

  • ORANGE & GRAPEFRUIT SUPREME

    Grand Marnier flambé (df,gf,v,vg)

  • FLOURLESS CHOCOLATE CAKE

    creme fraiche, chili powder (gf)

  • MINI PANNA COTTA

    raspberry coulis (gf)

For cocktail-style receptions, we offer food stations, price per guest below. Stations are designed for a maximum of 90 minutes of service. A surcharge will apply for extended time. 

20 guests minimum. $150 labor fee plus $5 per person applied for service of fewer than minimum.

Food Counters

  • FORMAGGIO

    served with honey, almonds, fig & grape crackers

    Parmigiano Reggiano

    Croccolo

    Alp Blossom

    Caprone

    Gorgonzola Dolce

    St. Angel

    $35 per guest

  • CHARCUTERIE

    served with marinated olives and cornichons

    Prosciutto San Daniele

    Salami finocchiona

    Mortadella

    Soppressata

    Coppa

    Bresaola

    $37 per guest

  • SEAFOOD

    East Coast Oysters

    West Coast Oysters

    Jumbo Shrimp Cocktail

    Lobster Cocktail

    Octopus Salad

    $8 per piece (100 piece minimum)

  • CRUDITE & DIPS

    Hummus classic style

    White Bean puree

    Eggplant caviar

    Caramelized onion dip

    Green Goddess

    Whipped ricotta with honey

    $20 per guest

  • CACIO E PEPE PASTA

    $35 per guest

    Cacio e Pepe Parmigiano Wheel is additional $350

Roasted Meats

Chef attendant required at $300 each (1 per 50 guests; 50 guest minimum)

  • Crispy Skin Chicken with green goddess dressing $30

    Grilled Prime Standing Rib with horseradish cream $50

    Seared Beef Tenderloin with jus $40

    Slow cooked Leg of lamb with salsa verde $40

    Roasted Australian Lamb Rack with mint jelly $50

We offer beverages on consumption or, should you wish to enjoy any of our award-winning cocktails, we can tailor a specialized beverage package for your event.

All beverage packages allow for choice of beverage for your guests, while also ensuring your ability to manage the spend, assisting you in planning the event to fit in with your budget

PACKAGES

  • Classic

    $35 per person per hour for beer, wine and house spirits for the first two hours, hereafter an optional $25 per hour is available based on prior notice or managements discretion

  • Premium

    $45 per person per hour includes all of the above plus a premium selection of cocktails for the first two hours, hereafter an optional $30 per hour is available based on prior notice or managements discretion

  • Prestige

    $70 per person per hour with a premium selection of cocktails for the first two hours, hereafter an optional $40 per hour is available based on prior notice or managements discretion. Includes top shelf spirit, Don Julio 1942, Macallan Whisky, and others.

DANTE'S SIGNATURE COCKTAILS

  • DANTE MARTINI

    ford’s gin. ketel one. noilly prat. dolin blanc. nardini cedro. olive & lemon bitters

  • APEROL & PASSIONFRUIT SPRITZ

    aperol. passionfruit. prosecco

  • MEDITERRANEAN TONIC

    gin mare. manzanilla. olive bitters. pinch of salt. san pellegrino citrus tonica

  • SEVILLE SPRITZ

    tanqueray flor de sevilla. dry curacao. orange wine. orange bitters. vanilla. prosecco

  • CELERY PALOMA

    herradura blanco tequila. green chartreuse. st. germain. celery. lime. prosecco. verjus

  • PIÑA COLADA SPRITZ

    bacardi 8. banks 5. leblon cachaca. plantation pineapple. pineapple sherbet. coconut. prosecco

  • DANTE'S NEGRONI

    bombay sapphire. campari. martini & rossi

  • MEZCALITO

    hibiscus infused san cosme mezcal. contratto aperitif. dolin blanc. lo-fi dry. cherry heering

  • FIRESIDE OLD FASHIONED

    glenfiddich 14yr bourbon barrel. palo cortado. smoked raisin syrup. jerry thomas decanter bitters

WINE

  • WHITE

    Sancerre | Domaine Laporte 'La Terre des Anges' | Loire | 2022**

    Greco di Tufo | Ciro Picariello | Campania | 2021

    Chardonnay | Christophe | Petit Chablis | Burgundy | 2022

    Chardonnay | Martinelli 'Bella Vigna' | Sonoma Coast | California | 2020**

    Sauvignon Blanc | The Paring | California | 2022

  • ROSE

    Côtes de Provence Rosé | Château Sainte Anne | 2021

    Bandol Rosé | Domaine Ott ‘Château Romassan’ | 2022**

  • RED

    Barbera | La Casaccia ‘Giuanin’ Monferrato | Piedmont | Italy | 2020

    Pinot Noir | The Hilt 'Estate' Sta. Rita Hills | California | 2022

    Sangiovese | Casanuova della Cerbaie Rosso di Montalcino | 2019

    Aglianico | Contrade di Taurasi | Campania | Italy | 2017

    Cabernet Blend | M de Marquis de Terme | Margaux | Bordeaux 2017

    Cabernet Sauvignon | Cultivar ‘North Coast’ | California | 2021

    Cabernet Sauvignon | Faust | Napa Valley | California | 2021**

  • DESSERT WINES

    Sauternes | Château les Justices | 2017**

    Moscato d’Asti | La Spinetta ‘Bricco Quaglia’ | 2021**

    Tawny Port | Niepoort ‘20 Years’ | 20YO**

  • **only available with Prestige package

BEER

  • Peroni

    Calidad Mexican Style Lager

    Baladin Nazionale Italian Blonde Ale

    Fig Mountain Hoppy Poppy

    Topa Topa Level Line Pale Ale

    Peroni 0.0

CHAMPAGNE

  • Laurent Perrier | 'La Cuvée' Brut | NV 115

  • Bollinger | 'Special Cuvée' 155

  • Charles Heidsieck | 2012 295

  • Dom Pérignon | 2013 450

ROSÉ CHAMPAGNE

  • Le Chapitre | 'Brut Rosé' 125

  • Laurent Perrier | 'Brut Rosé' 180

  • Ruinart Rosé 250

WHITE

  • Sauvignon Blanc | The Paring | California | 2022 70

  • Sauvignon Blanc | Domaine Laporte | Sancerre 'La Terre des Anges' | Loire | 2022 110

  • Pinot Grigio | Elena Walch 'Vigna Castel Ringberg' | Alto Adige | 2021 80

  • Chardonnay | Jules Desjourneys | Mâcon-Verzé | Burgundy | 2018 98

  • Chardonnay | Christophe | Chablis 1er cru 'Mont de Milieu' Burgundy | 2021 148

  • Chardonnay | Martinelli 'Bella Vigna' | Sonoma Coast | California | 2020 120

  • Chardonnay | Hyde de Villaine | Carneros | 2020 195

  • Chardonnay | Domaine Jobard-Morey | Meursault 1er Cru 'Poruzot' | Burgundy | 2020 285

ROSÉ

  • Côtes de Provence Rosé | Maison Sainte Marguerite 'Symphonie' | 2022 80

  • Bandol Rosé | Domaine du Gros' Noré | 2021 95

  • Bandol Rosé | Domaine Ott 'Château Romassan' | 2022 135

RED

  • Pinot Noir | The Hilt 'Estate' | Sta. Rita Hills | California | 2022 110

  • Pinot Noir | Flowers | Sonoma Coast | 2022 145

  • Pinot Noir | Douhairet-Porcheret | Monthélie 'Clos du Meix Garnier' | Burgundy | 2021 150

  • Nebbiolo | Paolo Conterno | Barolo 'Riva del Bric' Piedmont | 2019 140

  • Sangiovese | Casanuova delle Cerbaie | Brunello di Montalcino | Tuscany | 2015 145

  • Tempranillo | Emilio Moro 'Malleolus' Ribera del Duero | 2020 125

  • Malbec | Altos Las Hormigas 'Valle de Uco Reserva' Mendoza | 2020 75

  • Cabernet blend | M de Marquis de Terme | Margaux | Bordeaux | 2017 110

  • Cabernet Sauvignon | Faust | Napa Valley | 2021 140

  • Cabernet Sauvignon | Chappellet 'Signature' | Napa Valley | 2021 245

For groups of eight or more we offer family-style banquet menus. All dishes are served in generous portions sizes to share for the table.

In addition to the following menu options, a cheese course supplement is available for $15 per person and an iced oyster supplement is available for $22 per person

Classic

$105 per person

  • To Share

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • Entree

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • Sides

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • Dolci

  • Chefs selection

    One dessert

Premium

$140 per person

  • To Share

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • MARE MISTO

    calamari, rock shrimp, lemon, spicy aioli (df)

  • GEMELLI CORTI

    basil-pine nut pesto, pecorino, lemon (v)

  • ENTREE

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • SIDES

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • DOLCI

  • Chef’s Selection

    two desserts

PRESTIGE

$175 per person

  • TO SHARE

  • FRESHLY SHUCKED OYSTERS

    classic mignonette & lemon (gf)

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • PASTA

  • PAPPARDELLE al RAGU

    slow cooked pork & fennel ragu, parmigiano, parsley (can be made df)

  • GEMELLI CORTI

    basil-pine nut pesto, pecorino, lemon (v)

  • ENTREE

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf, df)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • STEAK FRITES

    chimichurri, NY strip, frites (gf, df)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • SIDES

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • DOLCI

  • CHEF'S SELECTION

    two desserts

For groups of eight or more we offer family-style banquet menus. All dishes are served in generous portions sizes to share for the table.

In addition to the following menu options, a cheese course supplement is available for $15 per person and an iced oyster supplement is available for $22 per person

Classic

$125 per person

  • To Share

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • Entree

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • Sides

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • Dolci

  • Chefs selection

    One dessert

Premium

$160 per person

  • To Share

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • MARE MISTO

    calamari, rock shrimp, lemon, spicy aioli (df)

  • GEMELLI CORTI

    basil-pine nut pesto, pecorino, lemon (v)

  • ENTREE

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • SIDES

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • DOLCI

  • Chef’s Selection

    two desserts

PRESTIGE

$195 per person

  • TO SHARE

  • FRESHLY SHUCKED OYSTERS

    classic mignonette & lemon (gf)

  • Dante’s Signature Burrata

    burrata, semi dried tomatoes, basil & sourdough (v, can be made gf)

  • SHAVED BRUSSEL SPROUT SALAD

    toasted hazelnuts, market apples, red currants, herbs, Parmigiano Reggiano & maple miso vinaigrette (gf)

  • ARANCINI

    saffron, mozzarella, parmigiano reggiano & lemon zest (v)

  • PASTA

  • PAPPARDELLE al RAGU

    slow cooked pork & fennel ragu, parmigiano, parsley (can be made df)

  • GEMELLI CORTI

    basil-pine nut pesto, pecorino, lemon (v)

  • ENTREE

  • ORGANIC CHICKEN

    roasted peppers, shallots, mushrooms, orange, jus (gf, df)

  • Pan Roasted Wild Faroe Island Salmon

    steamed baby vegetables, sauce gribiche, dill 40 (gf)

  • STEAK FRITES

    chimichurri, NY strip, frites (gf, df)

  • Roasted Cauliflower

    tahini, Calabrian chili, garlic chips & herb salad (v, vg, gf, df)

    (vegetarian option)

  • SIDES

  • GREEN MARKET SALAD

    pickled onions, cucumber, red wine vinaigrette

  • ROASTED DELICATA SQUASH

    Parmigiano Reggiano, Hazelnuts, Burnt Honey, Thyme (v, gf)

  • DOLCI

  • CHEF'S SELECTION

    two desserts

Saturday, Sunday & public holidays served from 10am - 4pm

DRINKS

  • GARIBALDI

    Campari & Fluffy orange juice

  • SIGNATURE DANTE COFFEE OR CHOICE OF LOOSE LEAF TEA

    Cappuccino, latte, americano, espresso, matcha, macchiato ( choice of full fat, semi, milk, oat & almond.) Organic loose leaf tea- english breakfast, earl grey, peppermint, lemon verbena, fennel & ginger, chamomile.

  • FLUFFY GRAPEFRUIT/ ORANGE OR PINEAPPLE JUICE

FOR THE TABLE

  • HOUSE MADE BANANA BREAD

    served toasted with ricotta & local honeycomb 12 (v, contains nuts)

  • BREAKFAST BURRATA

    roasted market squash, hazelnuts, apple butter, burnt honey, sage, pomegranate seeds, toasted fruit sourdough 24 (v, contains nuts)

  • Seasonal Fruit Platter

BRUNCH

Choose one entree per guest

  • KALE, HERB & FONTINA FRITTATA

    potato rosti, wood fire smoked bacon, mesclun & mustard green salad 34 (v, gf, df) (egg whites available upon request)

  • AVOCADO TOAST

    sliced avocado on sourdough, pickled onions & goat cheese 26 (v) (add soft boiled eggs 5)

  • SMOKED SALMON BAGEL

    whipped cream cheese, dill, chives, capers & lemon 29

  • WOODFIRE GRILLED STEAK & EGGS +$15

    prime flat iron steak, herbs & roasted fingerling potatoes, two sunny side up eggs (gf, df)

  • CAESAR SALAD

    mix green little gem & kale salad, homemade caesar dressing, clothbound cheddar & sour dough croutons ($8 supplement for organic chicken breast)

To End for the table

  • FLUFFY PANCAKE

    with caramelized banana, apple butter & maple (v)

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