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


June Menu

Course 1
Cocktail: Peach Blossom
Appetizer: Shrimp Bruschetta

Course 2
Cocktail: Mai Tai
Entrée: Bacon Wrapped Pork and Sweet Potato Hash with a Raspberry Rum Sauce

Course 3
Cocktail: Strawberry Bellini
Dessert: Margarita Pie

Download the full menu with recipes - PDF | TXT

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 Ski Lodge (Level 2)
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here
Or call for reservations | 540.289.4978


June Menu & Recipes

All recipes serves up to four people.

1st Course: Strawberry, Arugula & Feta Salad

  • ½ pint strawberries sliced
  • 3 cups arugula
  • 4 oz feta cheese crumbled
  • 1 C plain yogurt
  • ¼ C cider vinegar
  • ½ C honey
  • 3 T lemon juice
  • ½ t each salt and pepper
  • 2 T chopped fresh mint

Add sliced strawberries and arugula to a bowl. Mix together yogurt, cider vinegar, honey, lemon juice, mint. Add salt and pepper. Pour dressing over arugula and strawberries and toss. Place on a chilled plate. Top with crumbled feta and serve


2nd Course: Coffee Rubbed Duck Breast With Vanilla Butter

  • 4 6-ounce tuna steaks, each about 1 inch thick
  • 4-6 oz duck breasts
  • 1 T olive oil
  • ½ lbs salted butter (softened)
  • 1 T vanilla extract
  • 1 T espresso powder
  • 2 T chili powder
  • ½ T ground ginger
  • 2 T brown sugar

Score duck breast in a X on fat side. Mix together expresso, chili powder, ginger, and brown sugar in a bowl. Rub duck breasts on both sides.
Place butter and vanilla in mixing bowl and mix thoroughly. Heat olive oil in a skillet. Place duck breasts skin side down and cook until golden brown. Turn and cook about 4 minutes more. Remove and place on a plate and let rest for 10 minutes. Slice and top with butter.
Serve with blackberry Manchego grits.

Blackberry Manchego Grits

  • 1 C heavy cream
  • 1 C chicken stock
  • 1 t each salt and pepper
  • ½ C stone ground grits (not instant)
  • ½ pint blackberries
  • ½ lbs grated manchego cheese

Bring cream and chicken stock to a boil, add salt and pepper. Add grits and simmer until done about 20 minutes. Add Manchego and stir well.  Stir in blackberries crushing as you stir. Serve immediately.

 

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.


July Menu & Recipes

All recipes serves up to four people.

1st Course: Tomato, Basil, Burrata Salad

  • 4 vine ripe tomatoes
  • 4 Burrata cheese balls
  • 1 bunch fresh basil
  • 4 T extra virgin olive oil
  • 4 T balsamic vinegar
  • Sea salt and fresh cracked pepper to taste

Slice tomatoes and Burrata cheese 1/4 inch thick. Chop basil. Alternate tomato and cheese slices on plate. Drizzle with oil and vinegar. Sprinkle chopped basil. Garnish with sea salt and fresh cracked pepper.

2nd Course: Pan Seared Flank Steak

  • 2 flank steaks
  • 1/2 C Worcestershire sauce
  • 1/2 C lemon juice
  • 1 T dried thyme
  • 1 t salt
  • 1/2 t pepper

Mix Worcestershire, lemon juice, thyme and pour over flank steak and marinate 2 hours. Heat skillet over medium high heat. Season flank steak with salt and pepper. Place in hot pan and cook 5 minutes per side. Remove and let rest for 10 minutes. Slice across the grain.
Serve with horseradish mashed potatoes.

Horseradish Mashed Potatoes

  • 5 lbs Yukon gold potatoes
  • 1/2 stick of butter
  • 1 cup milk
  • 1 T prepared horseradish
  • 1 T Dijon mustard
  • Salt and pepper to taste

Boil potatoes until soft. Drain and mash. While potatoes are cooking, heat milk and butter in pan. Do not boil. While mashing add all other ingredients. 

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
June 21, 2018 - PDF | TXT
June 28, 2018 - PDF | TXT

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Gallery

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