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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Beer Dinner

Beer Dinner

Enjoy a four-course meal served with a crafted, draft beer paired with each course by Paul Hansen.

Offered January 5, 12, 26, February 2, 9, 23 & March 1
Seating at 6 pm | Dinner at 6:30 pm | At Campfire Grill
$65 (tax & gratuity included)
Space is limited | Call 540.289.4978 for reservations by 11 am on Sunday.

Upcoming Menus
January 12, 2020 - PDF
January 26, 2020 - PDF
February 2, 2020 - PDF
February 9, 2020 - PDF

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)

Tuesdays
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center
$40 per person (Tax and gratuity not included.)
Call 540.289.4978 for reservations.

Upcoming Menus
January 21, 2020 - PDF
January 28, 2020 - PDF
February 4, 2020 - PDF
February 11, 2020 - PDF
February 18, 2020 - PDF
February 25, 2020 - PDF

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

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 - 3:30 pm
At Massanutten Conference Center
$35 | $10 with Adventure Pass (gratuity included)

Reserve Here

Or call for reservations | 540.289.4978


January Menu & Recipes

1st Course: Roasted Red Pepper Chicken Soup

  • 2 diced chicken breast
  • 2 Roma tomatoes
  • 1 roasted red pepper (julienne)
  • 1 yellow pepper (julienne)
  • 4 stalks of celery (diced
  • 1 yellow onion (diced)
  • 2 carrots (peeled and diced)
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 5 cups chicken stock
  • ½ cup tomato paste
  • Salt & pepper (to taste)

In a pot heat oil on medium high, once oil is hot, add the chicken and sear. After the chicken is seared, add the vegetables and cook until soft. Deglaze the pot with chicken stock, and add seasonings and tomato paste. Once the soup is boiling, add cornstarch slurry to thicken up the mixture.

2nd Course: Pan Seared Pork Chop with Blackberry Bordelaise

  • Pork
  • 4 - boneless 8 oz. pork chops
  • Salt & pepper
  • Sauce
  • 1 tbls butter
  • 6 – 8 oz red wine
  • 2 cups veal stock demi-glace
  • 1 – 2 shallots (julienne)
  • ½ quart blackberries

For the Pork:
Preheat oven to 350 degrees Salt and pepper pork loin lightly on each side and place in a hot sauté’ pan, searing each side. Once seared, bake in the oven for 12 minutes and cook all at once.  

For the Sauce:
In a sauté’ pan, pour a bit of oil to coat the pan and sauté’ the shallots on medium heat. Once they are sautéed, add the blackberries and the wine. Reduce to about one third and add demi-glace. Bring to simmer for 5 minutes and remove from heat.

 

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.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Wine Down Wednesday

Wine Down Wednesday

Come relax with some wine, your friends, and great music during our weekly Wine Down Wednesday event. Enjoy special discounted prices on glasses and flights of wine, paired with a decadent cheese and chocolate plate. Each Wednesday features live, acoustic music by Mike Davis.

Wednesdays
6 - 9 pm | At Campfire Grill

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.

Wednesday
Seating at 6 pm | Dinner at 6:30 pm
At the Massanutten Conference Center (lower level)
$65 | $58.50 with Golf Pass (Tax & gratuity included)

Reserve Here

Or call 540.289.4978 for reservations by 11 am on day of.


Dinner Buffet

Fine dining complements the night's theatrical experience. For your convenience, a cash bar is open throughout the evening. No menu substitutions.

  • Cheese, Crackers & Table Grapes
  • Pomme Fritts with Truffle Seasoning Olive Oil & Parmesan
  • Antipasti Tray (Sliced Meats, Marinated Artichokes & Mushrooms)
  • Tossed Salad
  • Steamed Broccoli
  • Roasted New Potatoes
  • Beef Burgundy with Egg Noodles
  • Grilled Chicken Picatta over Rice Pilaf
  • Carved NY Strips
  • Crab Legs
  • Assorted Desserts

Kids Menu

  • Chicken Fingers
  • French Fries
  • Mac n Cheese

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Chef’s Table

Chef’s Table

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.

Thursdays
Seating at 5:30 pm  | Dinner at 6 pm | At Campfire Grill
$35 per person (Tax & gratuity not included.)
Space is limited (max 10 people per dinner) | Call 540.289.4978 for reservations by 11 am on Thursday.

Upcoming Menus
January 16, 2020 - PDF | TXT
January 23, 2020 - PDF
January 30, 2020 - PDF | TXT
February 6, 2020 - PDF
February 13, 2020 - PDF
February 20, 2020 - PDF
February 27, 2020 - PDF

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for food borne illness, especially if you have certain medical conditions.

Tap Takeover

Tap Takeover

Featuring a different brewery every week and a bratwurst special using our very own Massanutten beer!

Offered January 2 - February 27
Thursdays | 10 am - 10 pm | At Base Camp

  • January 2 featuring Heavy Seas Beer
  • January 9 featuring Devils Backbone Brewing Co.
  • January 16 featuring Wicked Weed Brewing
  • January 23 featuring Basic City Beer Co.
  • January 30 featuring Stable Craft Brewing
  • February 6 featuring Skipping Rock Beer Co.
  • February 13 featuring Brothers Craft Brewing
  • February 20 featuring Pale Fire Brewing Co.
  • February 27 featuring Three Notch’d Brewing Co.

Big Game Party

Big Game Party

Kansas City Chiefs vs SF 49ers
5 PM At Encounters Lounge | 6:30 PM Game Time
Half-Time Buffet for $10 per person  | Kids 4 & Under FREE | Plus buffet purchase enters you into a raffle to win prizes!

Gallery

Gallery

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