To enjoy this per-ticket savings, buy by September 15!
Which of our splendid overnight options meets your specific needs?
Enjoy summer’s simple pleasures… then explore King Tut’s treasures!
Discover Biltmore’s rare and beautiful objets d’art—furnishings, paintings, tapestries, and more.
Join us for a very special dining event* at 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 Biltmore Wine’s 40th year, Fall Harvest kicks off with a wine and beer reception that features passed hors d’oeuvres and a sumptuous fall harvest grazing board.
Your evening continues with an inviting array of chef stations, each of which features three exquisite harvest-inspired dishes crafted by a different estate chef. After savoring these culinary delights, each paired with a Biltmore wine, you and your guests will crown the evening’s “Best Chef Station” champion!
Mix and mingle with our chefs as they vie for the prize in the spirit of friendly competition. Chat, toast, dine, and confer with fellow Passholders in a relaxing atmosphere buoyed by live music and an open bar. Enjoy an engaging presentation by Biltmore Executive Winemaker, Sharon Fenchak. Also available: a pop-up shop showcasing a variety of Biltmore Wines!
At night’s end, each guest will receive a special event attendee gift, and several lucky winners will be awarded Bistro Dining Certificates and seasonally-themed Biltmore Gift Baskets.
We look forward to hosting you for this Passholder-exclusive 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.
This event has sold out.
Location
Deerpark
Cost (includes gratuity) plus tax $175 per Adult
Seating Arrangement Mix & Mingle Atmosphere with Multiple Small & Large Tables
Date and Time Friday, September 5, 2025 Reception featuring Wine, Beer & Soft Drinks 6–6:30 p.m. Chef Stations Dinner with Open Bar 6:30–8:30 p.m. Event ends at 9:30 p.m.
Contact 800-413-9787
Passed and Displayed Hors d’Oeuvres and Fresh Oysters
Pan-Seared Duck Port Caramel, Radicchio, Burnt Citrus, Farro & Kumquat
Red Onion Tarte Tatin Caramelized Red Onions, Balsamic, Puff Pastry, Whipped Sherry Cream, Fresh Thyme
Deviled “Scotch Egg” Whipped Yolk, Sausage Crumb, Chive, Bottarga
Yellow Fin Tuna and Ora King Salmon Taco Duo, Pickled Masato Radish Avocado, Sriracha Aioli
Braised Short Rib Bone Marrow Croquette, Pickled Heirloom Tomato, Crispy Shallots
Pan-Seared Scallops, Cheddar Grits Cake, Smoked Trout Caviar, Crispy Leeks, Tasso Gravy
Ambrosia Mini Marshmallows, Mandarin Oranges, Grapes, Pineapple, Coconut Shavings, and Pecans tossed in a Whipped Cream Dressing
Pot Roast Crostini Red Wine and Thyme Braised Pot Roast over House-Made Rosemary Crostini, with Lusty Monk Mustard, Pickled Red Onions, Grated Parmesan, and a Biltmore Red Wine Cream Sauce
Mocktail
The Homage Tart Pomegranate Juice with Aromatic Cinnamon, Rosemary, Star Anise, and Vibrant Oranges finished with a Pour of Sparkling Red Grape Juice
Estate Bacon-Wrapped Joyce Farms Chicken Roulade, ‘Ndjua, Spinach, Apricot Chutney, Pumpkin Funnel Cake
Ricotta Gnocchi, Sage Brown Butter, Candied Acorn Squash, Beef Short Rib Ragout
Fall Root Vegetable Salad, Spiced Apple Vinaigrette
Roasted Beet and Arugula Salad, Pickled Grapes, Crusted Chèvre, Prosciutto, Fig Vinaigrette
Red Wine Braised Short Rib with Winter Fruits, Three-Cheese Polenta, Plum Chimichurri
Sage Ginger Paloma
Estate Pastry Chefs’ Assortment of Petite Desserts
Join us for a “merry” good time!
Dine, dance, and romance!
Enjoy a Biltmore blooms-inspired feast!