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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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
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.

Upcoming Menus
April 16, 2019 - PDF | TXT
April 23, 2019 - PDF | TXT
April 30, 2019 - PDF | TXT
May 7, 2019 - PDF | TXT
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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


April Menu & Recipes

1st Course: Mixed Berry Salad with Honey Lime Dressing

  • 4 cups mixed greens
  • 1 pt. blueberries
  • 1 pt. blackberries
  • 1 pt. strawberries (sliced)
  • 4 oz. feta
  • Vidalia onion (julienned)

Honey Lime Dressing

  • ½ cup mayonnaise
  • ½ cup olive oil
  • 4 limes (juice all four, use zest from two)
  • 3 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • Salt and pepper to taste

Mix all ingredients together.
 

2nd Course: Pan Seared Ribeye With Bacon Blue Cheese Cream Sauce

  • 4 8 oz ribeye
  • ½ cup bacon (chopped)
  • 2 garlic cloves (chopped)
  • 2 shallots (small dice)
  • ¼ cup white wine
  • 1 qt heavy cream
  • 1 cup blue cheese crumbles
  • Salt and pepper to taste

Pan Seared Ribeye
Heat oil in sauté pan on medium high. Once hot, place ribeye in the pan and sear for 2-4 minutes depending on thickness of steak. Turn the ribeye over and sear other side until preferred doneness.

Bacon Blue Cheese Cream Sauce
Heat sauté pan on medium high heat and then add in chopped bacon. After bacon is crisped add in garlic and shallots (do not brown). Deglaze the pan with white wine and add in heavy cream and allow to cook down by half. Add in blue cheese crumbles and season with salt and pepper to taste.

 

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

Dinner with Chef & Paul

Dinner with Chef & Paul

Dine with our favorite culinary hosts Executive Chef Mike Ritenour and Paul Hansen (formerly the host of Beer Lover's Dinner). There will be four courses and recommendations for which for beer, wine, or spirit to pair each with (full bar available).

Thursdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$40 per person (Tax and gratuity not included.)

Reserve Here
Or call for reservations | 540.289.4978

Upcoming Menus
April 18, 2019 - PDF | TXT
April 25, 2019 - PDF | TXT

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Gallery

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