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
7:30 – 9:30 pm | 21+ only
At Encounters Lounge
$45 | $40.50 with Golf Pass (tax & gratuity included)

Reserve HereCall for reservations | 540.289.4978

 

May Menu

Course 1
Cocktail: Dark and Stormy
Appetizer: Asparagus and Spring Onion Tarte

Course 2
Cocktail: Rosemary Gin Fizz
Entrée: Sherry Braised Pork Cheeks

Course 3
Cocktail: Bourbon Berry Smash
Dessert: Bumble Berry Pie

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 | $63 with Golf Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

Upcoming Menus
May 23, 2017
May 30, 2017
June 6, 2017
June 13, 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 Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


May Menu & Recipes

All recipes serves up to four people.

1st Course: Southwestern Polenta Cakes with Cilantro Lime Cream

  • 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: Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 2 tablespoons peanut oil

  • 3 tablespoons butter
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped cilantro
  • 2 tablespoons finely chopped peeled fresh ginger
  • 4 garlic cloves (chopped)
  • 8 ounces fresh shiitake mushrooms (stemmed, caps sliced)
  • 6 tablespoons soy sauce
  • 1 1/2 cups whipping cream
  • 3 tablespoons fresh lime juice
  • Lime wedges (optional)
  • Fresh cilantro sprigs (optional)

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.


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 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
$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.

  • Spicy Cheese Curds
  • Grapes
  • Cheese & Crackers
  • Smoked Salmon with Capers, Onions & Dill Cream
  • Italian Meatballs
  • Carved Prime Rib Au Jus
  • Chicken Parmesan with Raditore
  • Roast Pork Loin with Spinach & Mushroom Risotto
  • Country Style Green Beans
  • Mac & Cheese
  • Fried Chicken Tenders
  • Crab Legs
  • Assorted Desserts

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 | $67.50 with Golf Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978

Upcoming Menus
May 25, 2017 | Bluestone Vineyard
June 1, 2017 | Horton Vineyard
June 8, 2017 | Prince Michel Winery & Vineyard

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