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

 

August Menu

Course 1
Cocktail: Bayou Bloody
Appetizer: Grilled and Chilled Shrimp with Bayou Dipping Sauce

Course 2
Cocktail: Smoked Blood Orange Old Fashioned
Entrée: Smoked Bone In Center Cut Pork Chops

Course 3
Cocktail: Orange Raspberry Bellini
Dessert: Peach Dumpling with Raspberry Brandied Cream

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
August 15, 2017
August 22, 2017
August 29, 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


August Menu & Recipes

All recipes serves up to four people.

 

1st Course: Chile-Lime Melon Salad

  • 4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon)
  • Juice of half a lime (divided, plus more to taste)
  • Coarse salt (to taste)
  • 1/2 to 1 teaspoon chili powder
  • 3 tablespoons crumbled cotija cheese
  • 1 tablespoon toasted pepitas (I like the salty ones)
  • 1 tablespoon chopped fresh cilantro, plus more to taste

Place melon in a wide bowl or on a platter. Squeeze half lime juice over, adding second half to taste, then sprinkle with salt and chili powder. Scatter with cheese, pepitas and cilantro and dig in.


2nd Course: Tri-Tip Roast with Parsley Cherry-TomatoFor Roast

  • 1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

For Parsley Cherry-Tomato Sauce

  • 1 1/2 lb cherry tomatoes (5 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried hot red-pepper flakes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 garlic clove (sliced)
  • 1 tablespoon red-wine vinegar

Make Roast:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.)

Make Sauce While Meat Cooks:
Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.

Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl. Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

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
August 17, 2017 | Bluestone Vineyard
August 24, 2017 | Prince Michel Vineyard & Winery
August 31, 2017 | CrossKeys Vineyards

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