Special Events at the Tilghman Island Inn
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- 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
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Trout Meuniére with Amandine atop Truffle Creamed Spinach
Accompanied by:
AVV Chardonnay '08
AVV Viognier '05
AVV Gewurztraminer '09
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Intermezzo
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Snapper Soup, a New Orleans & Chesapeake Tradition
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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
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Chocolate, Sea Salt Toasted Pecan Tart
Redemption Reduction with Dried Cherries
Accompanied by:
AVV Redemption Zinfandel '06
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$95.00 pp (plus tax & tip)
David McCallum, Executive Chef
For reservations, call 410-886-2141
www.tilghmanislandinn.com
- 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
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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
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$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 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
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- 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 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 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 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
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Arrugula, Fennel, Redicchio,Blue Cheese, Walnuts & a Balsamic Vinaigrette
Or
Grapefruit, Avocados& a Citrus Vinaigrette
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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 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
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Scampi
Prawns with Garlic & White Wine
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Paired with:
Borgo Magredo Prosecco NV
Terre Al Monte Sauvignon Blanc '07
Giacosa Fratelli Arneis '08
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Intermezzo
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Cannelloni with Pheasant Confit,
Pine Nuts & Cheeses with a Winter Squash Sauce
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Veal Chop
Stuffed with Pancetta ^ Parmesan with Broccoli Rabe & Red Wine Demi
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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
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- 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
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Mesclun Greens with Poached Pears, Blue Cheese, & Dried
Cranberry Vinaigrette
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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 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
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Classic Lobster Bisque
Or
Butternut Squash Soup
with Apples and Pancetta
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Baked Brie
in Phyllo with Quince
Or
Roasted Pears Stuffed
with Blue Cheese & Wrapped in Prosciutto
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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
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$60.00 per person
Not including taxes or gratuity
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Add a Flight of House Select red & white wine
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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
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Crips Yabbbic (Crayfish) Spring Rolls with Spicy Dipping Sauce
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Accompanied by:
Sparkling Chardonnay '08
Puppeteer Semillion Sauvignon Blanc '08
Gem Tree Tadpole Chardonnay '08
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Intermezzo
~~~~~~~~~
Rabbit Terrine with Pistachios & Olives
Roaring 40's Blue Cheese & Damper Bread
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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
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