Special Events at the Tilghman Island Inn
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- February 6-8 - Italian Wine Dinner
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. $570-$670 per couple depending on the choice of room. Dinner only $95 per person. Call 800.866.2141 for reservations.
Italian Wine Dinner, February 7, 2009
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Choptank Sweets on the Half Shell
Or
Baked with Parmesan Cheese
Or
Mortadella, Pancetta, & Cheese Fritters
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Poached Fish Selection
with Parsley Sauce, Greens, Egg Chiffonade, & Crostini
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Paired with
Allegrini Soave Venteo '05
Lugana San Benedetto Doc Veneto, ‘07
Amena Greco di Tufo Doc Campania, ‘04
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Intermezzo
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Rabbit & Bacon Rollatini
with Polenta, & Oven Browned Tomatoes
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Ossobucco
With Risotto Milanaise
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Paired with
Coppo Barbera D’Asti Camp Du Rouss, Piemonte ‘04
Galardi Camparia Terre di Lavoro Roccamofina, Campania ‘02
Maculan Brentino, Veneto ‘05
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Ricotta Cheesecake with Poached Pears
Paired with
Tasca d’Almerita Brut, Sicily NV
David McCallum, Executive Chef ~~ William Dickey, Chef de Cuisine/
- February 13-15 - Valentine’s Day Snuggle Up Weekend Dinner Package
Either Friday and Saturday or Saturday and Sunday.
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 13 - 15, 2009
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 Proscuitto
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Rockfish with Lobster Rissotto
& 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, Rasberry Coulis & Chocolate Ganache
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$60.00 per person
Not including taxes or gratutity
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Add a Flight of White Wines
$15.00
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Add a Flight of Reds
$15.00
David McCallum, Executive Chef ~~ William Dickey, Chef de Cuisine
Wine Spectator Award of Excellence 1996 – 2008
Featured in Gourmet Magazine
20 % Gratuity added to parties of six or more
- March 20th-22nd - Argentine Wine Weekend.
Come celebrate the return of the Osprey. Weekend Packages for this event are available for $570-$670 per couple. This package includes two nights lodging, continental breakfast each morning, welcome reception Friday 5:30-7:00 PM, Marinetic’s Oyster Aquaculture Tour 9am Saturday, Cooking Demonstration Saturday 3-5PM a 5 course wine dinner for two including wines and a Champagne Brunch on Sunday with a late checkout 1:00 p.m.
Tilghman Island Inn
Bistro Dinner
Friday, March 20, 2009
Spinach, Cured Ham, & Goat Cheese Salad
with Honey Hazelnut Dressing
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Asado with Chimichurri Sauce
Grilled Marinated Hanger Steak
Or
Arroz Con Pollo
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Napoleans with Tropical Fruits
with Dulce de Leche
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$35.00 per person excluding tax or gratuity
Andeluna Torrontes Mendoza ’06 $30.00
Arido Malbec Mendoza ’06 $24.00
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The Tilghman Island Inn
Argentine Wine Dinner (included in dinner package)
March 21, 2009
Spicy Mussels
with Garlic & White Wine atop Saffron Rice
Crispy Skin Rockfish
with Braised Garbanzos, Edamame, & White Beans with Pancetta
Paired with
Tomero Torrontes Mendoza ’07, Andeluna Chardonnay Mendoza’06,
Arido Sauvignon Mendoza Blanc ’07
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Intermezzo
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Trio of Empanadas
Mushrooms & Goat Cheese
Duck Confit & Chorizo
Manchego & Jamon Serano with Mango Salsa
Matambre
Braised Stuffed Flank Steak with Potato Gnocchi & Wilted Baby Arugala
Paired with
Andeluna Reserve Cabernet Mendoza ’04
Andeluna Reserve Merlot Mendoza ’04
Andeluna Reserve Malbec Mendoza ’04
Dessert
Pear & Almond Tart
with Sparkling Chardonnay Sabayon
Paired with
Famlia Zucardi Vida, Organica Sparkling Chardonnay Mendoza ’06
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$85.00 pp excluding taxes and gratuity
- April 10-12 - Easter Brunch
Sunday April 12,2009
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
William Dickey, Chef de Cuisine
Easter Tasting Menu
April 12, 2009
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
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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
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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
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Strawberry Rhubarb Tart with
Housemade Nutmeg Ice Cream
Or
Lemon Curd Tart with Fresh Berries
and Cream Chantilly
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$60.00
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Wine Spectator Award of Excellence 1996 – 2008
Featured in Gourmet Magazine
20% Gratuity added to parties of six or more.
David McCallum, Executive Chef ~William Dickey, Chef de Cuisine
- April 24-26 - St. Michaels Food & Wine Festival. Celebrity Chefs and renowned vineyards. A weekend filled with regional food samplings, wine tasting and cooking demonstrations.Tapas and Torres Wines
Tilghman Tapas Wine Dinner
featuring
Alexander Valley Wines
Join us for a wine weekend including two nights lodging, a Friday evening reception from 5:00 p.m.-7:00 p.m., two Saturday tickets to the St. Michaels Food & Wine Festival, 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.
The owners of the Alexander Valley Winery, Hank and Linda Wetzel, will be answering questions during the wine dinner.
Tilghman Tapas Wine Dinner
featuring Alexander Valley Vineyards Wines
Thai Braised Beef Lettuce Wraps with Ponzu Sauce
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Oysters Rockefeller
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Lobster Risotto with Asparagus & Proscuitto Bundles
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Crispy Skin Rockfish atop Braised Beans with Andouille
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Paired with:
Estate Chardonnay ’07, Estate Viognier ’05, New Gewurz ’08
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Intermezzo
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Savory Eggplant Tart atop Onion Confit
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Lamb Lollipop with Sweet & Sour Figs
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Duck Rillette Sliders on Brioche with Jicama Apple Slaw
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Chef’s Cheese Selections: Chapels Chappelle, Cashel Blue, & Manchego
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Chocolate on Brioche Toast with Sea Salt & Olive Oil
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Paired with:
Estate Cabernet ’06, Sin Zinfandel ’06, Estate Pinot Noir ’07
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Molten Chocolate Cake
with Red Wine, Rosemary Marinated Strawberries & Honey Thyme Ice Cream
Paired with:
Old Vine Zinfandel Top of the Crop ’05
$100.00 pp
Excluding taxes and gratuity
The Inn won Santee Magazine Mid-Atlantic Restaurant Award in 2000 and 2005 and Wine Spectators Award of Excellence again in 2008 (since 1996).
David McCallum, Executive Chef
William Dickey, Chef de Cuisine
Wine Spectator Award of Excellence 1996-2007
Featured in Gourmet Magazine
20% Gratuity added to parties of six or more
- May 10 - 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
William Dickey, Chef de Cuisine
- May 5 - Tilghman Island Inn
Cinco de Mayo Grande Fiesta
Tuesday May 5, 2008
6-9 PM
Fiesta Fixings for
Tacos
Burritos
Fajitas
Also
Ceviche
Black Beans and Rice
Salsas and Moles
$15.00 plus beverages, tax and tip
Special Alternatives to Agua from the Bar
Margaritas, Mojitos
Patrôn
Corona, Dos XX
Spanish Wines by the Glass
David McCallum
Executive Chef,Proprietor
410-886-2141
chef@tilghmanislandinn.com
- July 19-27 - We are participating in a regional program promoting local agricultural products.
We have been using local products for many years.
“Buy Local Challenge”: http://www.buy-local-challenge.com/
Come and enjoy local products such as Marinetics Cultured Oysters , Tomatoes and other produce from Dogwoods Farm, Cheese from Chapel Creamery and Melons and Peaches from Wings Landing Farm.
You can also buy local at the Dogwoods Farm Produce Stand.
- August 21-23 - 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 11-13th -
THE TILGHMAN ISLAND INN
COOKING SCHOOL WEEKEND
Come join Executive Chef David McCallum and Chef de Cuisine William Dickey 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 11, 2009 Welcome Reception
Saturday September 12, 2008 10 – 2 Cooking Class and Lunch $35/pp
6-10 Dinner from our special tasting menu $60/pp
Sunday September 13, 2008 11 – 3 Three Course Champagne Brunch
- 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 $710-$810. Dinner Only $85
- November 13-15 - Australian Wine Dinner
Packages include two nights lodging, Friday welcome reception,Saturday 3-5 Cooking Demo & Wine Tasting, Wine Dinner Reservations 6-10Pm and Sunday Brunch $570-$670. Dinner Only $85
- November 26-29 - Thanksgiving Packages
Wednesday-Thursday or Thursday-Friday with Thanksgiving Dinner $570-$670
Add third day $150
Dinner Friday or Saturday & Sunday Brunch add $160.
Sample Menus
The Tilghman Island inn
Thanksgiving 2009
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~~William Dickey, Chef de Cuisine
20% Gratutity Added to Parties of Six or More ~~~$7.00 Plate Charge for Split Entrees
The Tilghman Island Inn
Tasting Menu
Thanksgiving
Butternut Squash Soup with Spiced Pecans & Creme Fraiche
Or
Local Cultured "Choptank Sweets" Oysters on the Half with Mignonette Sauce
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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
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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
William Dickey, Chef de Cuisine
Wine Spectator Award of Excellence 1996 - 2008
Featured in Gourmet Magazine
20% Gratuity Added to Parties of Six or More.
- December 13-15 -
Wine Dinner 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.
$625.00 - $725.00 depending on room selected
$95.00 per person for dinner only
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- December 24th-26th - Christmas 2009 Package
3 Day/2 Nights
Includes:
Lodging December 24th and December 25th or the 25th and 26th , $620- $720
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. A wine and cheese reception 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
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Bouche de Noel with Espresso Anglaise
Or
Pumpkin Sweet Potato Cheesecake
Or
Dried Fruit & Pecan Tart with Eggnog Ice Cream
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$60 per person
David McCallum, Executive Chef
William Dickey, Chef de Cuisine
Wine Spectator Award of Excellence Since 1996 , Santee Magazine 2000 & 2008 Featured in Gourmet Magazine
20% Gratuity Added to Parties of Six or More
$7.00 Split Plate Charge
- December 31st- January 3rd - New Year's Eve Gala Celebration
3 Day/2 Nights
Package includes:
Two nights lodging either December 31st and 1st, or, January 1st and 2nd, or, January 2nd and January 3rd.
The package also includes on December 31st
Wassail and Hors d'oeuvres from 5:00 p.m. -6:00 p.m.
Start off your day with a continental breakfast from 8:00 a.m. to 10:00 a.m. If you are on the package, seating for our New Year's Eve Dinner begins at 8:30 p.m. and continues to 10:00 p.m.
The fun begins with 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 $610-$710 per couple depending on your choice of rooms.
** Add an additional night for $125.
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If you can't get away for two nights,try our New Year's Eve One Night Package. It includes lodging for one night, dinner for two, dancing, and brunch. Depending on your choice of rooms, the cost is $455 to $505.
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Dinner and Dancing
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