Dining Events

Dining Events

Have Your Cake and Eat it Too!

Mix in fun with some of our chef’s favorite dishes and you have a perfect evening with old and new friends alike. That is our goal when planning and hosting any one of our special dining events!

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Mixology Mixer

Mixology Mixer

Our Chef’s & Bartenders will teach you how to prepare perfect cocktails and irresistible appetizers.

Mondays
5:30 – 7:30 pm | 21+ only
At the WaterPark
$45 | $35 with activity card (tax & gratuity included)

Reserve HereCall for reservations | 540.289.4978

 

Current Menu

Course 1
Cocktail: Candied Mary
Appetizer: Shrimp and Grit Stacks

Course 2
Cocktail: Rosemary Collins
Entrée: Pork Tenderloin Medallion with Lemon Garlic Sauce

Course 3
Cocktail: Sweet Columbian Toddy
Dessert: Baklava

Download (PDF) the full menu with recipes here.

Beer Lover's Dinner

Beer Lover's Dinner

Each Tuesday night we feature a unique five-course menu designed by Executive Chef Michael Ritenour and paired with five complimentary brews. Before each course, one of our chefs gives an introduction of the dish about to be served, including interesting preparation details. Our resident beer expert Paul Hansen, co-hosts while entertaining guests with stories of how each beer was developed, as well as educating diners about how each beer should be served.

Tuesdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$70 | $60 with activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

Upcoming Menus
January 24, 2017
January 31, 2017
February 7, 2017
February 14, 2017 | He Said She Said Dinner
February 21, 2017
February 28, 2017

Cooking Demonstration

Cooking Demonstration

We have all seen cooking shows on TV. Now you can have the same experience live. At our cooking demonstration, a delicious three course meal is brought together before your very eyes. As an added bonus, you get to eat and enjoy everything that is prepared in front of you for a nice meal. If you are a wine lover, then you will be thrilled to know that we serve a wine with one of the courses in our demonstration. Food, wine and the knowledge to make a wonderful meal for friends and family! What more could you want?! Join us every Wednesday for this great Massanutten tradition!

Wednesdays at 1 – 3 pm
At Massanutten Conference Center
$30 | $15 with activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


January Menu & Recipes

All recipes serves up to four people.

 

1st Course: Tasso and Roasted Red Pepper Polenta

  • 4 ounces Tasso (diced)
  • 3 red bell peppers
  • 8 cups water
  • 2 cups stone ground cornmeal
  • 1 cup grated parmesan
  • 2 tablespoons butter

Roast peppers in 400 degree oven until skin is charred. Remove ad place in bowl and cover with plastic wrap and place in refrigerator to cool. When cool, peel skins off and remove all seeds and stem. Place in food processor and pulse. In a medium pot, bring the water salt roasted pepper to a boil. In another pan, sauté Tasso until light brown reserving the grease in pan. Whisk in cornmeal. Reduce heat and simmer 35 minutes stirring constantly for the first 2 minutes. Just before serving whisk in parmesan. Transfer to serving plate and top with Tasso and the grease.  Sprinkle with some more parmesan.


2nd Course: Veal Francaise

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 8 veal scallopini
  • Flour (mixed with salt and pepper)
  • 2 eggs (beaten)
  • 2 tablespoon water
  • 1 cup chicken broth
  • 1 lemon( juiced)
  • 1 lemon (slice for garnish)
  • Fresh parsley (chopped)
  • 2 tablespoon butter

Beat 2 eggs and set aside. Preheat oven to 200 degrees. Dredge veal in flour. In a large skillet heat oil and butter, add 4 scallopini and cook 2 minutes per side. Remove, place on oven proof plate and put in oven. Repeat with other 4 scallopini. Add broth to pan and reduce by ½. Add lemon juice, and whisk in butter.  Add veal back to pan and coat with sauce. Serve immediately and sprinkle chopped parsley.

3rd Course: Bananas Foster

  • 1 cup unsalted butter cubed 
  • 1 cup light brown sugar 
  • 1 tablespoon Bourbon 
  • 2 sliced Bananas
  • 1 cup vanilla ice cream 

In a small sauce pan, add brown sugar and butter. Melt on medium heat whisking to combine. Add bourbon and allow alcohol to cook off. Add bananas and pour over ice cream.


February Menu & Recipes

All recipes serves up to four people.

 

1st Course: Green Chili Stew

  • 2 tablespoons olive oil
  • 2 pounds boneless pork (cut into 1 inch cubes)
  • ½ cup onion (chopped)
  • 1 clove garlic (minced)
  • ¼ cup flour
  • 2 cup peeled fresh tomatoes (chopped)
  • 2 7-ounce cans green chilies (drained & chopped)
  • 1 fresh jalapeño (chopped)
  • ½ teaspoon black pepper
  • ½ teaspoon sugar
  • 1 cup beef broth

Heat olive oil in a 4 quart stock pot with lid. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1 - 2 minutes. Add tomatoes, green chilies, jalapeño, salt, pepper, and sugar. Mix well. Add broth. Lower heat. Cover pot and simmer for 1 - 1 1/2 hours. Serve with tortillas.

 

2nd Course: Pan Seared Mahi with Honey Lime Coleslaw

Mahi Mahi

  • 1 ½ teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¾ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • 1 pound Mahi fillets
  • 1 tablespoon olive oil

Coleslaw

  • 1 cup green cabbage (thinly sliced)
  • 1 cup red cabbage (thinly sliced)
  • 1 cup red bell pepper (thinly sliced)
  • ½ cup green onions (sliced)
  • 1 tablespoon lime juice plus zest of one lime
  • 1 tablespoon honey
  • ½ clove garlic
  • 2 tablespoon olive oil
  • ¼ cup cilantro leaves (chopped)

Combine Paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, black pepper, and oregano in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets. Heat oil in a large skillet over medium-high heat. Add fish to pan; cook 2 - 3 minutes on each side. Transfer fish to a clean plate. Add cabbage, peppers, and onion in a large bowl. In a separate bowl whisk together lime juice, lime zest, honey and garlic. Slowly add 2 tablespoon olive oil and whisk until combined. Whisk in cilantro. Season with salt and pepper. Add dressing to vegetables and combine. Serve fish with coleslaw.

 

3rd Course: Bananas Foster

  • 1 cup unsalted butter cubed 
  • 1 cup light brown sugar 
  • 1 tablespoon Bourbon 
  • 2 sliced Bananas
  • 1 cup vanilla ice cream 

In a small sauce pan, add brown sugar and butter. Melt on medium heat whisking to combine. Add bourbon and allow alcohol to cook off. Add bananas and pour over ice cream.

Murder Mystery Dinner Theatre

Murder Mystery Dinner Theatre

Eat, drink and be entertained with a Momento, Mori & Co. Production.
Fine dining complements the night’s theatrical experience. Delicious appetizers, fresh salad, a gourmet buffet of steamed seasoned shrimp and a variety of other dishes are all available. The buffet also includes a carving station and an assortment of desserts. For your convenience, a cash bar is open throughout the evening.

Wednesdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$65 | $55 with activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


Dinner Buffet

Fine dining complements the night's theatrical experience. For your convenience, a cash bar is open throughout the evening. No menu substitutions.

  • Duck Wontons with Sweet Chili Sauce
  • Roasted Red Pepper Tapenade with Cheese, Pepperoncini’s and Crackers
  • Smoked Salmon with Capers, Onions and Horseradish Cream
  • White Grapes
  • Italian Meatballs
  • Carved Apple Glazed Pork Loin
  • German Beef Tips with Radiator
  • Curry Chicken with Jasmine Rice
  • Steamed Shrimp
  • Sour Cream and Dill Roasted Fingerling Potatoes
  • Orange Ginger Baby Carrots
  • Turtle Pie
  • Cheesecake

Winemaker's Dinner

Winemaker's Dinner

Each Thursday night we host our Winemaker's Dinner. Executive Chef Michael Ritenour provides an elegant five-course menu which is sent to a participating Virginia vineyard for custom pairings to create an exceptional dining experience. The Winemaker's Dinner begins with an introduction of the chef and the vineyard representative. Before each course is presented, the chef and the vineyard representative provide insight into the dish's preparation and the wine's selection.

Thursdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$75 | $65 with activity card (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

Upcoming Menus
January 26, 2017 | Horton Vineyard
February 2, 2017 | CrossKeys Vineyard
February 9, 2017 | Prince Michel Vineyard & Winery
February 14, 2017 | He Said She Said Dinner
February 16, 2017 | Horton Vineyard
February 23, 2017 | Barboursville Vineyard

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