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Special Events at the Tilghman Island Inn


March 2010

  • March 19th-21st - Get out of the winter doldrums and celebrate the coming of spring with a Alexander Valley Vineyards Wine Dinner Package. The dinner package includes lodging for two nights, a fireside welcoming wine reception on Friday night, a five course dinner for two on Saturday, with wines specially chosen to compliment the menu, a seated 3 course Champagne Brunch on Sunday morning, and a continental breakfast each morning. Packages are $590 for the Garden View Room, $640 for the Deluxe Water View Room, and $690 for the Premium Water View Room on the second floor. Taxes and gratuities are not included. Call us at 800.866.2141 to make your reservation, or, go online and write in Wine Dinner Package in the comment box. The following is the menu for the evening:
    Tilghman Island Inn
    Alexander Valley Vineyards Wine Dinner
    March 20, 2010
    (Seatings 6-10 p.m.)


    New Orleans Style B-B-Q- Shrimp with Crusty Bread
    ~~~~~~~~~~
    Trout Meuniére with Amandine atop Truffle Creamed Spinach
    Accompanied by:
    AVV Chardonnay '08
    AVV Viognier '05
    AVV Gewurztraminer '09
    ~~~~~~~~~~
    Intermezzo
    ~~~~~~~~~~~
    Snapper Soup, a New Orleans & Chesapeake Tradition
    ~~~~~~~~~~
    Double Lamb Chop, Baby Carrots
    with Red Wine, Honey, Creole Mustard Demi
    Accompanied by:
    AVV Merlot '07
    AVV Sin Zin '07
    AVV Cabernet Sauvignon '07
    ~~~~~~~~~~
    Chocolate, Sea Salt Toasted Pecan Tart
    Redemption Reduction with Dried Cherries
    Accompanied by:
    AVV Redemption Zinfandel '06
    ~~~~~~~~~~
    $95.00 pp (plus tax & tip)
    David McCallum, Executive Chef
    For reservations, call 410-886-2141
    www.tilghmanislandinn.com

April 2010

  • April 2 - 4 -
    Easter Brunch
    Sunday April 4,2010
    12:00-3:00 PM

    House Cured Salmon,Fresh Asparagus and
    Gribiche with Hard Boiled Eggs & Capers
    or
    Hummingbird Farm Tomato Salad,
    Entrees
    Seafood Tart
    Fish,Shellfish & Baby Spinach in Puff Pastry
    with a Sherry Cream Sauce

    or

    Salmon Benedict
    Seared Salmon & Poached Eggs
    with Housemade Hollandaise
    or

    Shepherd's Pie
    Local Spring Lamb & Vegetables topped
    with a Drunken Goat Cheese Potato Gratin
    or

    Ham Roulade
    Easter Glazed Ham & Fresh Asparagus Roulade
    with Grilled Scalion Risotto & Roasted Red Pepper Coulis

    Dessert
    Strawberry Rhubard Compote
    with Housemade Lemon Biscuits & Creme Chantilly



    $25.00 plus tax&tip


    David McCallum, Executive Chef, Proprietor




    Easter Tasting Menu
    April 3, 2010
    5:00-9:00 PM

    White Gazpacho with Cherry Tomatoes
    and Toasted Almonds
    Or
    House Cured Salmon with Asparagus and Gribiche
    with Hard Boiled Eggs and Capers

    ~~~~

    Baked Oysters with Champagne Sabayon

    Or
    Housemade Lamb Oven Braised Meatballs
    with Mushroom Gravy

    ~~~~

    Ham and Asparagus Grilled Leek Crepe
    with Red Pepper Coulis
    Or
    Hummingbird Farms Tomato Salad


    ~~~~

    Local Lamb Duet-
    Leg of Lamb and a Chop-
    with Spring Mix Pilaf and Baby Vegetables
    Or
    Rockfish , Ham & Fried Geen Tomato Napoleon
    with Polenta and a Green Onion Beurre Blanc
    Or
    Slow Roasted Salmon with a Spring Vegetable
    and Mushroom Risotto and a Sundried Tomato Gastrique

    ~~~~

    Strawberry Rhubarb Tart with
    Housemade Nutmeg Ice Cream
    Or
    Lemon Curd Tart with Fresh Berries
    and Cream Chantilly

    ~~~~

    $60.00

    ~~~~

    Wine Spectator Award of Excellence 1996 – 2008
    Featured in Gourmet Magazine
    20% Gratuity added to parties of six or more.

    David McCallum, Executive Chef




  • April 23-25 Wine Weekend - Join us for a Spanish and South American wine weekend including two nights lodging, a Friday evening reception from 5:00 p.m.-7:00 p.m., , a 10 plate Tapas dinner for two on Saturday from 6:00 p.m.-10:00 p.m., a seated Sunday Champagne Brunch, as well as, a continental breakfast each morning. Package rates are $810.00 to $910.00. Without tickets, the package rates are $740 to $840. Add Thursday or Sunday night for $150. Dinner only, $100 per person. Tax and gratuities are not included.


May 2010

  • May 9 -
    Mother's Day Brunch

    Dogwood Farms Pea Shoots &
    Lettuces with Jicama, Sugar Snaps & Herbed Vinaigrette
    or
    Crawfish and Grits

    Entrees

    Grilled Marinated Hanger Steak with Fondant Potatoes and Local Asparagus

    or

    Lobster, Crab and Leek Crepe atop Creamed Spinach Topped with Gruyere

    or

    Chicken and Fried Green Tomato Napoleon with Vidalia Onion, Tomato Confit
    or

    Sauteed Tilapia Filet with Swiss Chard, Roasted Fingerlings& a Brunoise Beurre Blanc
    or

    Smoked Salmon Benedict with Maltese Sauce

    Dessert

    Strawberry Shortcake
    with Sweet Lemon House Made Biscuits

    $25.00

    Available á la Carte
    Choptank River Local Cultured Oysters on the Half Shell

    David McCallum, Executive Chef, Proprietor
    >


July 2010

  • July -

August 2010

  • August 20-22 - Come celebrate the bounty of heirloom tomatoes being grown by Dogwood Farm. Dogwood Farm won the USDA Award for best small farm in the country in 2003.



    Our menu will feature many of 20 varieties of tomatoes that Lisa and Doug are growing. Varieties, such as Black from Tula, White Tonesol, Peach, Pineapple, German Stripes, German Greens and Thai Pink Egg, vary in shape, color and flavors as the names suggest.



    On Saturday afternoon we will have a tomato tasting. If you have never been to one, it is just like a wine tasting. You will be amazed at the differences in flavor profile. Tomatoes will available for you to purchase and take home.


September 2010

  • September 10-12th -
    • COOKING SCHOOL WEEKEND

    Come join Executive Chef David McCallum for a weekend of Culinary Fun on Ingredient Driven Cooking

    Using fresh local ingredients can reward you great flavor and value.

    You will meet some of our local purveyors and get some hands on experience.

    Friday September 10, 2010 Welcome Reception

    Saturday September 11, 2010 10 – 2 Cooking Class and
    6-10 Dinner from our special tasting menu
    Sunday September 12, 2010 11 – 3 Three Course Champagne Brunch
    Two day Packages with lodgtng $ 720=$ 820
    Saturday September 11, 2010 10 – 2 Cooking Class and Lunch only $50/pp


    Bob Mayes, the owner of Marinetics which raises the aqua cultured oysters that we will have will answer questions about the process and show us some pictures. Lisa Jones Raymond, the owner of Dogwood Farm which supplies a lot of our produce and eggs will be here.There will be an optional early morning trip to pick up peaches from Blades Orchards and any other special goodies that we see.




October 2010

  • October 9-11 -
    Wine Dinner
    Packages include two nights lodging, Friday welcome reception 5:30pm - 7:30pm,Saturday 3-5 Cooking Demo & Wine Tasting, Wine Dinner Reservations 6-10Pm and Sunday Brunch $720-$820. Dinner Only $90









November 2010

  • November 12 - 14 -
    J Lohr Wine Dinner
    Packages include two nights lodging, Friday Welcome Reception,Saturday 3-5 Cooking Demo & Wine Tasting, Wine Dinner Reservations 6-10 p.m. and Sunday Brunch $580-$680.
    Dinner only $90 per person.

    J. Lohr Wines and Wild Game
    Tilghman Island Inn
    Saturday November 13, 2010
    6-10PM

    Amusée: Duck Foie Gras Pate on Brioche Toast with a Dried Cherry Sauce


    Escargot Mediterranean

    Escargot, Feta, Pinenuts Wrapped in Braised Lettuce with a Garlic Beurre Blanc

    Sea Scallops

    Vanilla Salt Dusted Sea Scallops with Apple Sweet Onion Risotto
    and a Chardonnay Pomegranate Glaze

    Served with
    Late Harvest Reisling:
    Carols Vineyard Sauvignon Blanc
    Arroyo Vista Chardonnay


    Intermezzo

    Pan Fried Smoked Quail, Pancetta Braised Kale
    with a Pear & Ginger Sauce


    Venison Medallion, Yukon Gold & Sweet Potato Gratin
    with a Lavender Petite Syrah Sauce


    Served with:
    Seven Oaks Cabernet Sauvignon
    Tower Road Petite Syrah
    South Ridge Syrah


    Dessert

    Milk Chocolate Raspberry Napoleon

    Served with:
    Hilltop Cabernet Sauvignon

    $90.00 plus tax and gratuity
    David Mc Callum, Executive Chef
    For Reservations: 410-886-2141

    Wild Bistro
    Friday November 12, 2010

    Butternut Squash Bisque with Crème Fraiche
    Or
    Field Greens, Poached Pears with Blue Cheese

    Trout Meuniere Almondine with Cream Spinach
    Or
    Rabbit & Wild Mushroom atop Soft Polenta with Blue Cheese Demi Glaze

    Pumpkin Tart with a Dried Cranberry Sauce & Cream Chantilly

    $35.00 per person (plus tax & gratuity)

    Wines available:
    Cypress Sauvignon Blanc
    Cypress Cabernet Sauvignon








  • November 19-21 -

    • COOKING SCHOOL WEEKEND

    Come join Executive Chef David McCallum for a weekend of Thanksgiving Tips,Culinary Fun on Ingredient Driven Cooking

    Using fresh local ingredients can reward you great flavor and value.

    You will meet some of our local purveyors and get some hands on experience.

    Friday November 19, 2010 Welcome Reception

    Saturday November 20, 2010 10 – 2 Cooking Class and
    6-10 Dinner from our special tasting menu
    Sunday November 21, 2010 11 – 3 Three Course Champagne Brunch
    Two day Packages with lodging $ 580-$680
    Saturday November 20, 2010 10 – 2 Cooking Class and Lunch only $50/pp


    Bob Mayes, the owner of Marinetics which raises the aqua cultured oysters that we will have will answer questions about the process and show us some pictures. Lisa Jones Raymond, the owner of Dogwood Farm which supplies a lot of our produce and eggs, will be here.There is an optional early morning trip to pick up apples from Blades Orchards and any other special goodies that we see.


  • November 25-28 -
    Thanksgiving Packages
    Wednesday-Thursday or Thursday-Friday with Thanksgiving Dinner $480-$580
    Add third and fourth day $150/night
    Dinner Friday or Saturday & Sunday Brunch add $160.

    Sample Menus
    The Tilghman Island Inn

    Thanksgiving 2010
    Starters
    Blackeye Pea Cakes $8.50
    A House Specialty Served with a Jerusalem Artichoke Relish
    Chesapeake Cultured Oysters on the Half Shell served with Mignonette Sauce,Garlic & Chorizo $12.00
    Country Pate $11.00
    Pork & Garlic Pate with Whole Grain Mustard & Cornichons
    Oyster Rockefeller $12.50
    Freshly Shucked Oysters Baked with Traditional Rockefeller Sauce and Parmesan
    Soups & Salads
    Soup of the Bay $6.50~~~Soup of the Day $5.50
    Mesclun Salad $6.00~~~Caesar Salad $7.50
    Grapefruit & Avocado Sala~~~$10.00

    Entrees

    Prime Rib $29.50
    Slow Roasted Beef with Yam and Yukon Potato Purees, Brussel Sprouts & Mushroom Demi
    Vegetarian Bolgnese $19.00
    Penne Pasta with a Forrest Mushroom, Tomato Sauce & Parmesan Reggiano
    Oysters Choptank $25.50
    Plump Local Mollusks in Puff Pastry with a Pernod Scented Champagne Cream & Fresh Spinach
    Rockfish $29.50
    Bronzed Rockfish Atop Fall Squash Succotash with Creamed Leek and Crab Sauce
    Roast Turkey $24.50
    Herb Rubbed Turkey with Oyster Corn Bread & Sausage Stuffings and all the Trimmings


    Wine Spectator Award of Excellence 1996 - 2009, Featured in Gourmet Magazine
    David McCallum, Executive Chef
    20% Gratutity Added to Parties of Six or More ~~~$7.00 Plate Charge for Split Entrees

    The Tilghman Island Inn

    Tasting Thanksgiving Menu


    Butternut Squash Soup with Spiced Pecans & Creme Fraiche
    Or
    Local Cultured "Choptank Sweets" Oysters on the Half with Mignonette Sauce

    ~~~

    Crispy Oysters with Remoulade Sauce
    Or
    Country Pate with Whole Grain Mustard & Cornechon
    ~~~~~

    Arrugula, Fennel, Redicchio,Blue Cheese, Walnuts & a Balsamic Vinaigrette
    Or
    Grapefruit, Avocados& a Citrus Vinaigrette

    ~~~~

    Prime Rib au Jus, Yam and Yukon Potato Purees, Brussel Sprouts and Mushroom Demi
    Or
    Duck Breast & Confit Leg with Dried Fruit Demiglaze & all the trimmings
    Or
    Herb Rubbed Turkey with Oyster Corn Bread & Sausage Stuffings and all the Trimmings

    ~~~~~

    Warm Pumpkin Cake with Housemade Cinnamon Ice Cream
    Or
    Bittersweet Chocolate Cake with Housemade Vanilla Bean Ice Cream

    $60.00 per person
    $30.00 Children under 12
    David McCallum, Executive Chef

    Wine Spectator Award of Excellence 1996 - 2009
    Featured in Gourmet Magazine
    20% Gratuity Added to Parties of Six or More.

December 2010

  • December 10 - 12 -
    An Italian Christmas Wine Weekend Coincides with Christmas in St. Michaels.

    The Inn will celebrate the start of the Holidays this weekend and guests can also enjoy the activities of Christmas in St. Michaels(www.christmasinstmichaels.org) Packages include two overnights, a welcome reception on Friday evening, cooking demonstration and wine tasting on Saturday afternoon, the wine dinner on Saturday night(make reservations from 6:00- 10:00 PM), continental breakfast each morning and Sunday Brunch.
    $580.00 - $680.00 depending on room selected
    $90.00 per person for dinner only

    "Italiano Natale"
    December 11, 2010
    6-10PM
    Antipasto Misto
    Assorted Meats, Vegetables & Cheeses
    ~~~~~
    Scampi
    Prawns with Garlic & White Wine
    ~~~~~
    Paired with:
    Borgo Magredo Prosecco NV
    Terre Al Monte Sauvignon Blanc '07
    Giacosa Fratelli Arneis '08
    ~~~~~
    Intermezzo
    ~~~~~
    Cannelloni with Pheasant Confit,
    Pine Nuts & Cheeses with a Winter Squash Sauce
    ~~~~~
    Veal Chop
    Stuffed with Pancetta ^ Parmesan with Broccoli Rabe & Red Wine Demi
    ~~~~~
    Paired with:
    Giacosa Fratelli Barbera "06
    Michele Castellani Ripasso "06
    Vignamaggio Chianti Classico "06

    Dessert
    Chocolate Hazelnut Panforte,
    Ginger Dried Cherry Cannoli
    Gorgonzol with Honey
    Paired with: Oggi Prosecco NV

    $95.00 pp
    Tax and Gratuity not included
    The Tilghman Island Inn
    David Mc Callum, Executive Chef
    Reservations: 410-886-2141




    /



  • December 23th-25th -
    Christmas 2011 Package

    3 Day/2 Nights
    Includes:
    Lodging December 23th and December 24th or the 24th and 25th , $480-$580 depending on room choice.
    This two night Holiday Package entitles you to a
    Wassail Reception on Christmas Eve, and Christmas Day, a Continental Breakfast from 8:00-10:00, a Fire Side Reception starting at 1:00 and a Christmas Dinner from 2:00-5:00. Champagne Brunch on the 26th Boxing Day

    Stay with us an additional night for only $150.00(includes Continental Breakfast).

    Tilghman Island Inn
    21384 Coopertown Road
    410-886-2141
    Sample Menus
    Christmas Eve Menu

    Starters
    Blackeye Pea Cakes $ 8.50
    A House Specialty Served with Jerusalem Artichoke Relish
    Chesapeake Baked Oysters $12.50
    Oysters on the Half Shell Baked in a Champagne Sabayon & Gueyere
    Oysters on the Half Shell $12.00
    Plumb Mollusks on the Half Shell with Migonnette Sauce
    Veal Cheeks $11.50
    Braised veal with Roasted Mushrooms & Parsnip Puree
    Vegetable Antipasti $ 9.00
    Artichoke Hearts, Roasted Peppers, Assorted Olives & Mushrooms on Croustades
    Calamari $10.00
    Almond Crusted Squid Lemon Caper Dipping Sauce
    Panzanella $ 8.50
    Italian Bread Salad

    Soup & Salad
    Soup of the Bay $6.50 ~~~Soup of the Day $5.50
    Mesclun Salad $6.00 ~~~ Caesar Salad $7.50

    Entrees

    Fillet Mignon $31.50
    Perfectly Grilled Fillet with Yukon and Sweet Potato Puree & a Port Demi

    Rabbit Fettucine $27.25
    Braised Rabbit with Sundried Tomatoes atop Fettucine

    Mushroom Cannelloni $19.00
    Wild Mushroom Cannelloni with Truffle Cream Sauce

    Seared Rockfish $28.50
    Seared Rockfish with Broccoli Salad & Sherry Crab Cream Sauce

    Lamb Chops $27.75
    Double Double Lamb Chops with Soft Pumpkin Polenta & Seasonal Vegetables

    Chicken Cordon Bleu $24.50
    Rosemary Ham & Gruyere Stuffed Supreme with Wild Rice Pilaf & an Herb Beurre Blanc


    Christmas Dinner Menu
    2:00pm-5:00pm Our 5 Course Dinner

    Fireside Reception with
    Oysters on the Half Shell & Assorted hors d¨ˆOeurves Starting at 1PM (1st Course of Christmas Dinner served by the fire.)

    Oyster Chowder
    or
    Roasted Chestnut Bisque with
    Apples & Pancetta
    ~~~~

    Mesclun Greens with Poached Pears, Blue Cheese, & Dried
    Cranberry Vinaigrette
    ~~~~

    Herb Rubbed Roast Turkey with
    Sausage or Oyster Stuffing with Port Gravy
    or
    Rib Roast with Yorkshire Pudding &
    Rosemary Demi Glaze
    or
    Rockfish
    atop Winter Greens with Crab & Leek Sauce

    Seasonal Vegetables
    ~~~~
    Bouche de Noel with Espresso Anglaise
    Or
    Pumpkin Sweet Potato Cheesecake
    Or
    Dried Fruit & Pecan Tart with Eggnog Ice Cream
    ~~~~
    $60 per person

    David McCallum, Executive Chef
    Wine Spectator Award of Excellence Since 1996 , Santee Magazine 2000 & 2009
    Featured in Gourmet Magazine
    20% Gratuity Added to Parties of Six or More
    $7.00 Split Plate Charge




  • December 31st- Jan. 2nd -
    New Year's Eve Gala Celebration
    3 Day/2 Nights
    Package includes:
    Two nights lodging December 31st and Jan 1st or December 30th and 31st, Continental Breakfast each morning

    New Year's Eve Dinner seating begins at 5:30 p.m. and continues to 10:00 p.m.
    live music and dancing from 9:00 p.m. til 1:00 a.m. with a Midnight Champagne Toast and Cheese and Petit fours to welcome in the New Year.
    On January 1st, the New Year's Day Brunch begins at noon.
    The cost for the complete package, including all of the above is $590-$690 per couple depending on your choice of rooms.

    ** Add an additional night for $125.


February 2011

  • February 11-14 -
    Valentine’s Day Snuggle Up Weekend Dinner Package
    Either Friday and Saturday, Saturday and Sunday, or Sunday and Monday.

    The dinner package includes two nights lodging, a special Valentine's five course tasting menu for two, one of the two nights, Sunday Champagne seated brunch, and a continental breakfast each morning. Champagne and delicious chocolate covered strawberries in room upon arrival.

    Our Premium Water View rooms,located on the second level, offer stunning views of the bay, a balcony, a gas fireplace, an ultra-spa bath, and king size beds. Our Deluxe Water View rooms,located on the main level, also have beautiful views. They have ultra-spa baths and king sized beds. Our Special Garden View rooms are located on the first and second levels and overlook the gardens and the koi pond. Most have king sized beds and some have large whirlpool tubs.
    Rates are $480-$580. Add a third night for $150. Tax, gratuities, and beverages are not included.

    Valentine’s Dinner
    February 12 - 14, 2010

    Choptank Sweets
    on the Half
    Or
    Baked Oyster
    with Champagne Sabayon and Caviar
    Or
    Smoke Duck Crepe
    ~~~~~~~~~~
    Classic Lobster Bisque
    Or
    Butternut Squash Soup
    with Apples and Pancetta
    ~~~~~~~~~~
    Baked Brie
    in Phyllo with Quince
    Or
    Roasted Pears Stuffed
    with Blue Cheese & Wrapped in Prosciutto
    ~~~~~~~~~~
    Rockfish with Lobster Risotto
    & Seasonal Vegetables & Citrus Vinaigrette
    Or
    Stuffed Rack of Lamb
    with Savoy Eggplant Tart
    Or
    Tournedo of Beef
    Atop an Artichoke Bottom Stuffed with Mushroom Duxelle with Lobster Risotto & Brandy Demi
    Poached Pears
    with Chocolate Grand Marnier Mousse
    & White Chocolate Sesame Bark
    Or
    Classic Bananas Foster
    Or
    Bitter Sweet Chocolate Cake
    Ice Cream, Raspberry Coulis & Chocolate Ganache
    ~~~~~~~~~~
    $60.00 per person
    Not including taxes or gratuity
    ~~~~~~~~~~~
    Add a Flight of House Select red & white wine
    ~~~~~~~~~~
    Add a Flight of House premium red and white wines
    Prices will vary based upon wine choice.
    David McCallum, Executive Chef
    Wine Spectator Award of Excellence 1996 – 2009
    Featured in Gourmet Magazine
    20 % Gratuity added to parties of six or more


  • February 4-6 -
    Australian Wine Lodging & Dinner Package

    Packages include two overnights, Friday Welcome Reception, a Cooking Demo and Wine Tasting Saturday from 3-5 p.m., a Wine Dinner Saturday evening with seatings from 6-10 p.m., and Brunch on Sunday. $580-$680 per couple depending on the choice of room. Dinner only $90 per person. Call 800.866.2141 for reservations.



    Tilghman Island Inn
    Australian Wine Dinner

    Salmon Tartar with Meyer Lemon ,
    Cucumbers & Lemon Myrtle Chardonnay Granita
    ~~~~~~~~
    Crips Yabbbic (Crayfish) Spring Rolls with Spicy Dipping Sauce
    ~~~~~~~~
    Accompanied by:
    Sparkling Chardonnay '08
    Puppeteer Semillion Sauvignon Blanc '08
    Gem Tree Tadpole Chardonnay '08
    ~~~~~~~~
    Intermezzo
    ~~~~~~~~~
    Rabbit Terrine with Pistachios & Olives
    Roaring 40's Blue Cheese & Damper Bread
    ~~~~~~~~
    Grilled Alpine Pepper Wattle Seed Rubbed Lamb Chop
    & Yakajirri Duchess Potatoes Napped with Plum Sauce
    ~~~~~~~~
    Accompanied by:
    Gotham Merlot McLauren Vale '08
    Gotham Cabernet Sauvignon, Longhorne Creek '08
    Stalking Horse Shirax Barrosa Valley '08
    ~~~~~~~~
    Mascarpone & Chocolate Fudge Cakes
    with Wattle Seed Ice Cream

    Accompanied by:
    Yalumba Museum Release Antique Tawney


    $90.00 pp
    Plus tax and gratuity
    David McCallum, Executive Chef
    Parties of 6 or more 20% gratuity applied
The Tilghman Island Inn
P.O. Box B
Tilghman Island, Maryland
21671

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Toll Free: 1-800-866-2141
Local: 1-410-886-2141
Email: info@tilghmanislandinn.com
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