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 paired with an irresistible three course meal.

Mondays
6 – 8 pm | 21+ only
At the Indoor WaterPark
$45 | $40.50 with Golf Pass (tax & gratuity included)

Reserve HereCall for reservations | 540.289.4978


April Menu

Course 1
Cocktail: Ginger Pineapple Margarita
Appetizer: BBQ Pig Wings

Course 2
Cocktail: Jameson New Fashioned
Entrée: Grilled Tri-tip with Chimichurri Butter

Course 3
Cocktail: Lavish Martini
Dessert: Lemon Lavender Cheesecake with Fresh Blackberries

Download (PDF) the full menu with recipes here.

Chef’s Table Dinner

Chef’s Table Dinner

Delight in a three-course dinner prepared and served by our Executive Culinary Team. During this exclusive culinary experience, you’ll be able to sample some of Chef’s signature dishes while discussing the flavors and preparation of each course with Chef. Space is limited to keep the experience intimate, so make sure to reserve your seat at the table! Coffee will be served with dessert.

Tuesdays at 6 pm | At Campfire Grill
$35 per person (does not include tax and gratuity)
Space is limited (max 10 people per dinner) | Call 540.289.4978 for reservations.

Up Coming Menus
April 17, 2018
April 24, 2018
May 1, 2018
May 8, 2018
May 15, 2018
May 22, 2018
May 29, 2018

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
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


April Menu & Recipes

All recipes serves up to four people.

1st Course: Open Faced Spanish Fish Taco

  • 4 T olive oil
  • 2/3 C onion, sliced in thin rounds
  • 1 large clove of garlic, finely chopped
  • 2/3 C tomato, chopped
  • ½ t dried oregano, crushed
  • 10 green olives, sliced
  • 1/2 green bell pepper, sliced in strips
  • 1 tablespoon capers
  • 12 oz white fish filets (cod, mahi, snapper, grouper)
  • salt and pepper to taste
  • 1 large lime, sliced
  • sprigs of cilantro for garnish
  • 4 6inch corn tortillas

In a large skillet heat 2 tablespoons of oil over low to medium heat. Add onion and garlic and cook until onion is translucent. Do not burn. Add chopped tomato, stir in oregano and salt and pepper. Cook for 5 minutes and add olives, bell pepper and capers. Cook for 5 minutes more. Remove from heat.

In a separate skillet, heat the other 2 tablespoons of olive oil. Carefully place fish fillets in center of pan and cook for 5 minutes or until fillets begin to brown. Turn only once and fry for 5 minutes more.

Add tomato mixture over fillets and cook for 2 minutes. Remove from heat.

To serve, carefully cut each fillet in three pieces and place each piece on a tostada and top with tomato mixture. Garnish with cilantro springs and a squeeze of lime juice.

2nd Course: Braised Cabbage With Bratwurst

  • 2 T unsalted butter
  • 1 1/4 pounds Bratwurst
  • 1 medium onion, sliced
  • 3 garlic cloves, chopped
  • 1 1/2 pounds green cabbage, sliced
  • 1 bottle dark beer
  • 2 T Worcestershire sauce
  • 1 T Dijon mustard
  • 1 1/2 t caraway seeds
  • Kosher salt
  • Freshly ground black pepper
  • 2 T chopped fresh dill

In a large heavy pot, heat the butter over medium high heat until hot, then brown the sausages, turning once, about 5 minutes. Transfer the sausages to a platter.

Stir in the onion, apple, garlic and 1/2 teaspoon each salt and pepper, then cook, stirring occasionally, until golden, about 6 minutes.
Place the sausage back in the pot along with the cabbage, beer, Worcestershire, mustard, and caraway and bring to a boil. Reduce heat to a simmer, then cook, covered, until cabbage is tender, about 20 minutes. Uncover pot and simmer until liquid is almost evaporated, about 5 minutes, then season with salt and pepper to taste, sprinkle with the dill and serve.

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.


May Menu & Recipes

All recipes serves up to four people.

1st Course: Fried Polenta Cakes

 

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 small eggplant, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1 15-ounce can diced tomatoes
  • 1 cup cooked black beans
  • 1/2 cup frozen corn kernels
  • 1 package prepared polenta, sliced into 1/2 inch slices
  • 1/4 cup Greek yogurt
  • 2 tablespoons finely chopped cilantro, plus more for garnish
  • 1 tablespoon fresh lime juice

Heat half the olive oil in a large skillet over medium heat. Add the onion, garlic, and eggplant and cook until soft, about 10 minutes. Add the spices and salt and cook for 1 more minute. Add the tomatoes and 1/2 cup water and bring to a boil. Simmer for 5 minutes and stir in the black beans and corn. Turn off heat.

In another skillet, heat remaining olive oil. Add the polenta slices and cook until light browned and crispy on both sides.

Top the polenta slice with the vegetable mixture. To make the sauce, whisk together the yogurt with the cilantro and lime juice. Drizzle over top the polenta cakes and top with extra cilantro if desired.


2nd Course: Seared Tuna with a Shiitake Cream Sauce

 

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 2 T peanut oil
  • 3 T butter
  • 1/3 cup thinly sliced green onions
  • 1/4 C chopped cilantro
  • 2 T finely chopped peeled fresh ginger
  • 4 garlic cloves, chopped
  • 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
  • 6 T soy sauce
  • 1 1/2 cups whipping cream
  • 3 T fresh lime juice
  • Lime wedges
  • Fresh cilantro sprigs

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired. Serve with fried rice.

 

Fried Rice

  • 1 to 2 green onions
  •  2 large eggs
  • 1 t salt Pepper to taste
  •  4 T oil (for stir-frying, or as needed)
  • 4 C cold cooked rice
  • 1 to 2 T soy sauce

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice. Stir fry for a few minutes. Stir in the soy sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

 

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

Fine dining complements the night’s theatrical experience. Delicious appetizers and a gourmet buffet including crab legs as well as 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 (lower level)
$65 | $58.50 with Golf Pass (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.

  • Fresh seasonal fruit
  • Assorted cheese with crackers
  • Smoke salmon with capers, pickled red onions, and dill cream
  • Roasted BBQ meatballs
  • Spicy cheese curds with creamy herb sauce
  • Carved prime rib
  • Hand breaded chicken tenders
  • Roasted loin of pork with pan gravy and herb stuffing
  • Creamy Tuscan garlic chicken with radiatore
  • Snow crab legs with drawn butter
  • Macaroni & cheese
  • Country style green beans
  • Assortment of homemade cheese cakes and pies

9 & Dine

9 & Dine

Play nine holes of golf and then enjoy a delicious dinner at Campfire Grill! All ages are welcome!

Thursdays
Shotgun starts at 3 pm at Mountain Greens Golf Course then dinner @ 6 pm at Campfire Grill
$55 | Price includes golf, dinner & prizes awarded (Tax and gratuity not included)
Reserve with Mountain Greens Golf Course at 540.289.4941 by 12 pm on Thursdays.

Grapes & Hops Dinner

Grapes & Hops Dinner

Looking for a truly memorable night out? The Grapes & Hops Dinner consists of a five-course menu of assorted food specialties, thoughtfully paired with five beers and five wines. Before each course, one of our chefs will introduce the dish, including interesting preparation details. Our resident beer expert, Paul Hansen, will then introduce the beer pairing with stories of how each beer was developed and educate diners about how each beer should be served. Then, on to the wine! Jessica Reynolds, our resident wine expert, will introduce each wine selection with information about its history, as well as tips for judging its sight, smell, and taste. After each course, choose which one you feel paired better.

Thursdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$75 | $67.50 with Golf Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

Up Coming Menus
April 19, 2018
April 26, 2018

Gallery

Gallery

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