Lodging-Reservations-Icon.png Zipline-Reservations-Icon.png Trip-Planner-icon.png Gift-Certificate-Icon.png  camp-adventure-cta.png

online store 5.png To Redeem a  DISCOUNT CODE or a GIFT CERTIFICATE at Historic Banning Mills, please CALL 770-834-9149.

 Information Packet             Price List

Valentine's Day at Historic Banning Mills

9 tree terrace.JPG

Friday, February 10th - Tuesday February 14, 2017

 Historic Banning Mills will be hosting a Valentine's Day Five Course Meal each night. The dress is semi-formal attire, and seating will occur between 6 - 7: 30 PM each night. Meals will be served in the main dining area in the Main Lodge at Banning Mills. Each five course meal will be served with either a glass of wine or sparkling juice. The cost is $99.99 for two people (menu for the dinner is listed below).

If you plan on joining us, please call us at 770-834-9149 to make your reservations TODAY. You MUST make reservations, and spots are filling up fast, so be sure to call us before the dinner will no longer be available. And when you call, don't forget to ask about Valentine's Day Package!

Our overnight package includes the five course gourmet meal, one night stay between February 10-13th in a Creekside Jacuzzi Room or Pine Log Cabin Room, and a full country breakfast the following morning. The price of the Valentine's Day Package is $314.00 for two people, or $338 for two if you decide to upgrade to a Tree House Room. 

Remember, spots are filling fast, so call us at 770-834-9149 NOW!


Valentine's Day Five Course Meal Menu

Starter: Porter Cheddar Cheese served with Roasted Almonds

1st Course: Appetizer

Caramelized Onion Tart with Gruyere Cheese

2nd Course: Soup

Tomato Basil Soup

3rd Course: Estate Salad

Estate Salad tossed with Champagne Vinaigrette

 4th Course: Entree of your choice

Petite Filet: served with Porcini Mushroom and Gorgonzola Sauce

Roast Chicken Breast: served with Pancetta and Fresh Sage

 Venison Tenderloin:  served with Scallop Scampi

 Citrus Salmon: served with Fresh Fennel and Chilies

 Smoked Pork Chop: served with Rosemary Fig Reduction

 ½ Roasted Lamb Rack: served with Chimichurri and Crumbled Feta

 Vegetarian Option:

Herb Cheese and Portobello Stuffed Shells: served with Romesco Sauce.

 5th Course: Dessert

White Chocolate Raspberry Brûlée Cheesecake and Chocolate Ribbon Mousse Cake with Whiskey Sabayon


 Article_block_-_logo_copy_Americas_Best__Top_10.jpg Article_block_-_logo_copy_GO_Magazine.jpg Article_block_-_logo_The_Official_Best_Of.jpg Article_block_-_logo_Atlanta_Sports__Fitness_Magazine.jpg Article_block_-_logo_SL.jpg ajc.jpg