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 Ski Lodge
$45 | $40.50 with Golf Pass (tax & gratuity included)

Reserve HereCall for reservations | 540.289.4978


July Menu

Course 1
Cocktail: Clover Club
Appetizer: Greens w/ Blackened Chicken and Raspberry Vinaigrette

Course 2
Cocktail: Sazerac
Entrée: Baked Mahi Mahi in a White Wine Lemon Caper Sauce

Course 3
Cocktail: Mango Ginger Down Time
Dessert: Mango and Passion Fruit Mousse

Download the full menu with recipes - PDF | TXT


August Menu

Course 1
Cocktail: Blood and Sand
Appetizer: BBQ Bacon Shrimp with a Sweet and Sour Coleslaw

Course 2
Cocktail: Corpse Reviver No. 2
Entrée: Flank Steak with Hunter's Sauce

Course 3
Cocktail: Blueberry Basil Smash
Dessert: Peach Slab Pie

Download the full menu with recipes - PDF | TXT

Cooking Demonstration

Cooking Demonstration

Watch as one of our instructors prepares a three-course gourmet meal, then partake in each course. Enjoy a glass of Virginia wine for a nominal fee. 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


August Menu & Recipes

All recipes serves up to four people.

1st Course: Roasted Peach and Strawberry Salad

  • 4 peaches (washed and cut in half. Pits removed.)
  • 1 pint strawberries (washed and quartere)
  • ½ C balsamic vinegar
  • ¼ C honey
  • 1 C olive oil
  • Salt and pepper to taste
  • 3 C arugula
  • 1 T sugar
  • ½ C Feta cheese
  • ¼ C toasted sliced almonds

Toss peaches and strawberries with olive oil and sprinkle with salt and pepper and 1 T sugar. Lay on sheet pan and broil in oven for 4 minutes.  Remove and cool in refrigerator. Add honey and balsamic vinegar in bowl. Slowly whisk in oil. Add salt and pepper. Place arugula on serving platter. Top with fruit, cheese and nuts. Drizzle dressing over salad and serve.

2nd Course: Flank Steak Stir Fry

Beef Marinade

  • 1 flank steaks
  • 1/2 C Worcestershire sauce
  • 1/4C soy sauce
  • ¼ C Balsamic vinegar
  • ¼ C honey
  • 2 T fresh ginger (minced)
  • 2 cloves garlic (smashed)

Mix all ingredients together. Pour over Flank steak and marinate over night. 

  • 2 C beef broth
  • ½ C carrots (thinly sliced)
  • ½ C red bell pepper (cut in thin strips)
  • 1 C broccoli florets
  • 1 t chopped garlic
  • 2 T fresh ginger
  • 1 T Chinese 5 spice
  • ½ t crushed red pepper
  • 2 T corn starch
  • 2T vegetable oil

Remove flank steak from marinade. Slice into ¼ in thick strips, slicing across the grain. Heat 1 T oil in pan and add vegetables and ginger and sauté for 4 minutes over high heat. Add garlic. Sauté 2 more minutes and add beef broth and 5 spice and crushed peppers. Mix cornstarch with ¼ C cold water and add to broth after it comes to a boil. Let thicken and remove from pan and hold. Wipe pan out and add remaining 1 T oil. When hot add beef and cook for 4 minutes. Add vegetables and sauce and cook 3 morn minutes. Serve over cooked white rice. 

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.

Mondays & 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

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
July 26, 2018 - PDF | TXT
August 2, 2018 - PDF | TXT
August 9, 2018 - PDF | TXT
August 16, 2018 - PDF | TXT
August 23, 2018 - PDF | TXT
August 30, 2018 - PDF | TXT

Gallery

Gallery

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