Exclusive Deerpark Dining Event
Harvest at Biltmore
Join us for a very special dining event* at our multi-award-winning Deerpark. An original estate barn converted into a restaurant in 1979, this Passholder-favorite venue is the perfect setting for a truly memorable dining experience.
A celebration of the flavors of fall and Biltmore’s agricultural heritage, Harvest at Biltmore kicks off with a wine and beer reception featuring passed and displayed hors d’oeuvres and a sumptuous fall harvest grazing board.
Your evening continues with an inviting array of chef stations, each of which features exquisite harvest-inspired dishes crafted by our talented estate chefs. As you savor these culinary delights, you’ll meet and mingle with our chefs, members of our Agriculture and Wine teams, and your fellow Passholders in a relaxing atmosphere buoyed by live music and an open bar.
At night’s end, each guest will receive a special event attendee gift, and several lucky winners will be awarded Bistro and Village Social dining certificates and seasonally-themed Biltmore gift baskets.
We look forward to hosting you for this Passholder-exclusive, unique-to-Biltmore special event!
*Seating is limited. Dates, time, menus, themes, guest speakers, and giveaways are all subject to change. Suggested attire is anything from casual to dressy casual.
Cost
$175 per person
Plus tax, gratuity included
Seating arrangement
Mix of small and large tables, including standing tables
There is no reserved or assigned seating, but seating will be available for all guests.
Date and time
Friday, September 18, 2026
Pre-dinner reception at 6 p.m.
Stations dinner at 6:30 p.m.
Raffle drawing 8:30 p.m.
Event ends at 9:30 p.m.
Contact
800-413-9787
Deerpark MENU
Harvest at Biltmore
Friday, September 18, 2026
An Estate Farm-to-Table Celebration
Dinner Stations
Station 1 (Chef-attended)
Apple Cider Brined Pork Tenderloin Medallion, Fall Vegetable Silk, Biltmore® Grown Bacon and Apricot Jam, Parsnip Chip
Station 2 (Chef-attended)
Butternut Squash Ravioli, Maple and Sea Salt Glazed Acorn Squash, Spaghetti Squash, Sage Cream, Candied Pecan Crumble
Station 3 (Chef-attended)
Biltmore® Grown Bavette Steak, Rosemary Potato Pavé, Wild Mushroom and Herb Ragout, Toasted Hazelnut
Station 4 (Chef-attended)
Whole Coal-Roasted Chicken, Maple Demi Glace,
Whipped Smoked Cheddar and Apple Potato,
Charred Delicata Squash
Accompaniments and Sides Station (Chef-attended)
Roasted Butternut Squash Bisque, Candied Pepitas
Biltmore® Grown Artisan Greens, Candied Walnuts, Sun Dried Cranberries, Three Graces Dairy Goat Cheese, Crisp Apple, Apple Cider Vinaigrette (Served in Individual Jars)
Sweet Potato Au Gratin
Roasted Tri-Color Cauliflower, Biltmore® Grown Honey and Bourbon Glazed Carrot, Truffle and Parmesan Asparagus
Smoked Prime Rib, Rosemary Jus, Horsey Cream
Parker House Rolls, Whipped Sea Salt Butter
Dessert
Chef Shannon’s Selection of Fall-Inspired Desserts (Chef-attended)
Fresh Fried Warm Cider Doughnuts, Whiskey Caramel, Hot Apple Cider
Salted Biltmore® Grown Honey Tartlet
Turkish Fig Pudding
Dark Chocolate Pomegranate Mousse
Pumpkin Spice Latte Tiramisu
Upcoming experiences
Friday, December 18, 2026
Celebrate the Season
Holiday dinner dance festivity
Check back for details
Friday, February 12, 2027
Hearts and Harmony
A romantic evening at Biltmore
Check back for details
