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Special Events at the Tilghman Island Inn


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 17,18,19 - Wine Weekend
    Wine Dinner Saturday September 18, 6 - 10 pm
    "French Summer Supper"

October 2010

  • October 8, 9, 10 - Wine Weekend
    Wine Dinner Saturday October 9, 6 - 10 pm
    "Pacific North West"







November 2010

  • November 12, 13, 14 - Wine Weekend
    WIld Game & Rhone Valley Wines
    Wine Dinner Saturday November 13, 6 - 10pm
  • November 25 - Thanksgiving Dinner

December 2010

  • December 10,11,12 - Wine Dinner
    Christmas and Wines From Around The World
    Wine Dinner Saturday December 11, 6 - 10 pm
  • December 23th-25th -
    Christmas 2010 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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