Special Events at the Tilghman Island Inn
- 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.
I am doing a cooking demonstration from 3-5 on the 19th and 26th.
You can also buy local at the Dogwoods Farm Produce Stand.
- August 24-26 - 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.
- October 3-31 - Fine Art Show at Tilghman Island Inn
Anne Allbeury-Hock October 3 to November 28, 2007
Allbeury Hock paints in oil on canvas en plein air with an Emphasis on soft focus realism. Her favorite subjects are gardens, landscapes and working vessels.
- October 12-14 - South American Wine Dinner
Featuring Chilean and Argentine Reds including one the rising grape stars of the wine world-Malbec
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
SOUTH AMERICAN WINE DINNER
Michel Torino Don David Torrontes Argentina ‘04
Trapiche Estate Chardonnay “Unoaked” Argentina ‘04
Arboleda Sauvignon Blanc Chile ‘05
Shrimp and Lobster Puff Pastry Empanadas
with Cilantro Pesto
& Roasted Red Pepper Coulis
Pescado (Striped Bass)
with an Almond Sauce atop Saffron Gnocchi with Peas
Intermezzo
Broquel Malbec Argentina ‘05
Michel Torino Don David Malbec Argentina ‘05
Trapiche Medalla Cabernet Sauvignon’04
Pan Fried Figs and Chorizo with Spicy Greens and Reggianito
Carne Chimichurri
Grilled Sirloin with an Herb Chimichurri Sauce
Roasted Fingerling, Pumpkin and Butternut Squash
*********
Santa Alicia Late Harvest Muscatel ’01
Flan DeMazana
Apple Custards with Almond Tuile
Trapiche Victorio Coletto Single Vineyard Malbec Argentina ‘04
A Taste of Chocolate with Malbec
Crema de Malbec Chocolate Malbec Chiffon Pudding
- November 16-18 - Mcmurray Ranch Vineyards Wine Dinner
Wine, Game & Seafood Featuring the many aspects of Pinot Noir from
Packages include two nights lodging, Friday welcome reception,Saturday 3-5 Cooking Demo & Wine Tasting, Wine Dinner Reservations 6-10Pm and Sunday Brunch $580-$680. Dinner Only $85
McMurray Ranch Pinot Dinner
McMurray Pinot Gris, Russian River'05~~ Gallo Family Pinot Gris, Sonoma '06~~Taz Pinot Gris, Santa Barbara'05
Local "Choptank Sweets" Cultured Oysters on the Half Shell with Pinot Gris Mignonette Sauce
or
Baked with Cream, Pinot Gris & Gruyerre
~~~~~~
Coastal Bouillabaisse
Shrimp,Scallops, Mussels & Rockfish in a Tomato Saffron Broth
Intermezzo
McMurray Pinot Noir, Russian River '05, McMurray Pinot Noir Central Coast '05, McMurray Wine Makers Block Pinot Noir '05
Quail Stuffed with Housemade Wild Boar Sausage atop Dogwood Farm Greens with a Pinot Noir Balsamic Reduction
~~~~~
Dry Rubbed Buffalo Rib Roast aus jus with Sweet Potato Carrot Puree & Baby Vegetable
Dessert
Gloria Ferrer Blanc de Noir
Pinot Noir Poached Pear with Blanc de Noir Sabayon
$85.00 pp plus tax and tip
David McCallum, Exec Che Proprietor~~ William Dickey, Chef de Cuisine
- November 21-25 - Thanksgiving Packages
Wednesday-Thursday or Thursday-Friday with Thanksgiving Dinner $610-$710
Add third day $150
Dinner Friday or Saturday & Sunday Brunch add $160.
Sample Menus
The Tilghman Island inn
Thanksgiving 2007
Starters
Blackeye Pea Cakes $8.50
A House Specialty Served with a Jerusalem Artichoke Relish
Chesapeake Cultured Oysters $12.00
Oysters on the Half Shell Served with Mignonette Sauce
Garlic & Chorizo
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
Clementine Salad $10.00
Mixed Greens,Prosciutto Clementines & Pickled Red Onion Vinaigrette Soups & Salads
Soup of the Bay $5.95~~~Soup of the Day $4.50
Mesclum Salad $6.00~~~Caesar Salad $7.50
Entrees
Prime Rib $29.50
Slow Roasted Beef with Yam and Yukon Potato Purees, Brussel Sprouts & Mushroom Demi
Vegatarian 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 Stuffing and all the Trimmings
Wine Spectator Award of Excellence 1996 - 2006, 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
Pumpkin 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, Parmesan Reggiano, Roasted Chestnuts & a Champagne Vinaigrette
Or
Mixed Greens, Pancetta Crisps, Clementines, & Pickled Red Onion Vinaigrette
~~~~
Prime Rib au Jus, Yam and Yukon Potato Purees, Brussel Sprouts and Mushroom Demi
Or
Roulade of Goose with Dried Fruit, Cornbread Stuffing
with 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
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.
- December 7-09 -
Holiday Bubbles and Burgundy Wine Dinner featuring Taittinger Champagnes and Louis Jadot Burgundies. 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 reservation from 6:00- 10:00 PM), continental breakfast each morning and Sunday Brunch.
$730.00 - $830.00 depending on room selected
$95.00 per person for dinner only
THE TILGHMAN ISLAND INN
HOLIDAY BUBBLES & BURGUNDY WINE DINNER
December 8, 2007
Taittinger Francaise, NV
Maison Louis Jadot Santenay Clos De Malte Blanc ‘04
Maison Louis Jadot Cotes De Nuit Blanc ‘04
Seared Scallops
With Champagne Sabayon & Guyere
Rockfish Francaise Almondine
Atop Winter Greens with a White Burgundy Sauce
~~~~~~~~~~
Intermezzo
~~~~~~~~~~
Domaine Carneros Brut Rose, NV
Maison Louis Jadot Marsannay Rouge ‘04
Maison Louis Jadot Gevrey-Chambertin ‘05
Braised Veal Cheeks
With Mushroom & White Beans
Crispy Duck Breast
Atop Carolina Gold Rice Pilauf with a Dried Cranberry, Burgundy Sauce
~~~~~~~~~~
Domaine Caneros le Reve ‘02
Warm Grand Marnier Cake with Chocolate Ganache & Crème Chantilly
~~~~~~~~~~
$95.00 pp
Not including tax or gratuity
~~~~~~~~~~~
David McCallum, Executive Chef ~ William Dickey, Chef de Cuisine
For Reservations: 410-886-2141
- December 22-26 - Christmas 2007 Package
3 Day/2 Nights
Includes:
Lodging Monday, December 24th and Tuesday, December 25th, $610- $710
This two night Holiday Package entitles you to a
Wassail Reception on Monday evening, Christmas Eve, and on Tuesday, 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.
Wednesday our famous Boxing Day Buffet Brunch 10:00-1:00 is included.
Stay with us an additional night for only $150.00(includes Continental Breakfast).
Tilghman Island Inn
21384 Coopertown Road
410-886-2141
Christmas Eve Menu
Starters
Blackeye Pea Cakes $ 8.25
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 $6.95 ~~~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
William Dickey, Chef de Cuisine
Wine Spectator Award of Excellence 1996 - 2006, Santee Magazine 2000 & 2006 Featured in Gourmet Magazine
20% Gratuity Added to Parties of Six or More
$7.00 Split Plate Charge
- December 30-31 - New Years Eve Gala Celebration
3 Day/2 Nights
Package Includes:
Lodging Sunday December 30th & Monday 31st or Monday December 31st & Tuesday January 1st
Sunday, December 30th
Wassail & Hors d'oeuvres from 5:00 pm -6:00pm
December 31st Continental Breakfast
New Year's Eve Dinner
Live Music & Dancing 9pm til 1am with The Tom Langano Trio & Midnight Champagne Toast with Cheese and Petit fours
Tuesday, January 1, 2008 New Year's Day Brunch
$670-$770 per couple
** Add an additional night for $150
New Years Eve One Night Package includes dinner for 2 & Brunch Only
$500
The Tilghman Island Inn
New Years Eve Dinner Sample Menu
December 31, 2007
7 pm - 10 pm
Oysters on the Half Shell with White Wine Granita
Or
Seared Foie Gras with Feuilletine French Toast, Poached Pears
& a Vin Santo Reduction
~~~~
Escargot,Basil Pesto & Parmigiano-Reggiano
Or
Sweet Breads & Exotic Mushrooms in Puff Pastry
with a Madeira Reduction
~~~~~
Salad of Bibb Lettuce Grapefruit & Avocado
~~~~~
Ocean City Scallops, Applewood Smoked Bacon, Nutmeg Scented Creamed Spinach & Polenta
Or
Local Rockfish with Lobster, Sherry Sauce & Winter Succotash
Or
Fillet Medallions, Potato Gratin & Asparagus with Red Wine Demi
~~~~
Trio Of Creme Brulee &
Fresh Berries
Or
Pyramid Chocolate & Mocha Hazelnut Ice Cream with Warm Chocolate Ganache
Or
Bananas Foster
Dancing 9 PM-1 AM with The Tom Lagano Trio
Champagne Toast, Petit Fours & Cheese at Midnight
Dinner and Dancing $260 per couple
- February 1-29 - ****WINTER WEEKEND PACKAGE SPECIAL*******
WEEKENDS OF: 2/08-2/10
2/22-2/24
2/29-3/02
3/07-3/09
PACKAGE INCLUDES A 2 NIGHT STAY IN A GARDEN VIEW OR DELUXE WATER VIEW ROOM(BASED ON AVAILABILITY), CONTINENTAL BREAKFAST EACH MORNING, 3 COURSE DINNER FOR 2 EITHER FRIDAY OR SATURDAY EVENING AND A CHAMPAGNE BRUNCH ON SUNDAY WITH A LATE 1PM CHECK OUT.
$350.00 PER COUPLE
**UPGRADE TO A PREMIUM ROOM FOR $100 EXTRA
**EXCLUDES TAXES,GRATUITIES & BEVERAGES
**LIMITED NUMBER OF ROOMS AVAILABLE
*****WEEKDAY PACKAGE SPECIAL*******
DATES: ANY SUNDAY-THURSDAY THROUGH MARCH 13TH 2008
PACKAGE INCLUDES A 2 NIGHT STAY IN A GARDEN VIEW OR DELUXE WATER VIEW ROOM, CONTINENTAL BREAKFAST EACH MORNING, A 3 COURSE DINNER FOR 2 ONE OF EVENINGS OF YOUR STAY.
RATE: $250.00 PER COUPLE
**UPGRADE TO A PREMIUM WATER VIEW ROOM FOR $50.00 EXTRA
**LIMITED NUMBER OF ROOMS AVAILABLE
**NOT VALID ON VALENTINES DAY
**EXCLUDES TAXES, GRATUITIES & BEVERAGES
TO MAKE YOUR RESERVATIONS PLEASE CALL US AT 800.866.2141 TODAY
**THIS OFFER DOES NOT APPLY ON PREVIOUSLY MADE RESERVATIONS
- February 1-3 - Carnevale, also known as carnival or mardi gras, is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and the restrictions of Lent. Mischief and pranks are also common during Carnevale, hence the saying A Carnevale Ogni Scherzo Vale, anything goes at carnival.(La Bon Temp Rolle in France & New Orleans)
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. $590-$690 per couple. Dinner only $85 per person. Call 800.866.2141 for reservations.
Italian Carnevale Wine Dinner
February 2, 2008
Seatings 6PM- 10 PM
Reservations Required
Zardetto Prosecco di Conegliano Brut NV
Falesco Farentano ‘05
Allegrini Soave ‘06
Roasted Gargonzola Stuffed Prosciutto Wrapped Pears
With Field Greens and a Balsamic Glaze
~~~~~
Rockfish Roulade Stuffed
With Pine Nuts, Spinach, and Golden Raisins
Poached in Prosecco
~~~~~
Intermezzo
~~~~~
Prunotto Barbera “Fiulot” ‘06
Tasca L’Amuri ‘05
Zenato “Ripassa" Valpolicella'05
~~~~~
Crepe de Carnevale
with Italian Sausage, Ricotta, and Mushrooms
~~~~~
Crispy Parmesan Rosemary Crusted Lamb Chops with Winter Greens and a Red Wine Demi
~~~~~
Coppo Passione Brachetto d'Acqui NV
Mocha Hazelnut Demi Tasse Mousse with Assorted Carnevale Pastries
~~~~~~
$85.00 pp
Taxes and Gratuity Not Included
David McCallum, Executive Chef ~~~William Dickey, Chef de Cuisine
For Reservations: 410-886-2141
- February 14 - Valentine’s Day Special
Thursday, February 14th
A Romantic One Night Package that includes:
A Premium Water View or Deluxe Water View room & Garden View room, all have king/ Queen beds, some with Ultra spa tubs, some have fireplaces and some with private balconies overlooking the bay.(based on availability)
A Special Valentines Dinner for 2 in our Beautiful Baywatch Dining Room selected by our Executive Chef and co-owner David McCallum
Continental Breakfast on Friday morning
A complimentary split of champagne & delicious chocolate covered strawberries in room upon arrival.Continental Breakfast Friday Morning
Rate per couple $225.00 (excludes taxes, gratuities & beverages)
- February 15-17 - Valentine's Weekend Tasting Menu
Choptank Sweet Oysters on the Half Shell with Mignonette Sauce
or
House Specialty Blackeye Peacakes with Housemade Jerusalem Artichoke Relish
~~~~
Thai Pork Spring Rolls with Seaweed Salad, Pickled Ginger & a Wasabi Vinaigrette
or
Steamed PEI Mussels in Tomato Saffron Broth
~~~~
Smoked Duck and Asparagus Salad with a Pomegranate Vinaigrette
or
Choptank Sweets Oysters Baked with Champagne Sabayon and Gruyere
~~~~
Tournedos of Beef with Artichoke Bottom Stuffed with Mushroom Duxelles with a Gruyere Cheese Sauce
or
Bronzed Rockfish over Lobster & Spinach Orzo with a Brandy Saffron Cream Sauce
or
Lamb Chops Crusted with Pinenuts Prosciutto with Fig Cous Cous, Baby Vegetables & Pomegranate Demi
~~~~
Special Valentines Chocolate Fondue for Two
with Fruit, Profiterol Swans, Marinque Kisses and Caramel Nut Clusters
$60.00
- March 1-13 - ****WINTER WEEKEND PACKAGE SPECIAL*******
WEEKEND OF: 3/07-3/09
PACKAGE INCLUDES A 2 NIGHT STAY IN A GARDEN VIEW OR DELUXE WATER VIEW ROOM(BASED ON AVAILABILITY), CONTINENTAL BREAKFAST EACH MORNING, 3 COURSE DINNER FOR 2 EITHER FRIDAY OR SATURDAY EVENING AND A CHAMPAGNE BRUNCH ON SUNDAY WITH A LATE 1PM CHECK OUT.
$350.00 PER COUPLE
**UPGRADE TO A PREMIUM ROOM FOR $100 EXTRA
**EXCLUDES TAXES,GRATUITIES & BEVERAGES
**LIMITED NUMBER OF ROOMS AVAILABLE
*****WEEKDAY PACKAGE SPECIAL*******
DATES: ANY SUNDAY-THURSDAY THROUGH MARCH 13TH 2008
PACKAGE INCLUDES A 2 NIGHT STAY IN A GARDEN VIEW OR DELUXE WATER VIEW ROOM, CONTINENTAL BREAKFAST EACH MORNING, A 3 COURSE DINNER FOR 2 ONE OF EVENINGS OF YOUR STAY.
RATE: $250.00 PER COUPLE
**UPGRADE TO A PREMIUM WATER VIEW ROOM FOR $50.00 EXTRA
**LIMITED NUMBER OF ROOMS AVAILABLE
**NOT VALID ON VALENTINES DAY
**EXCLUDES TAXES, GRATUITIES & BEVERAGES
TO MAKE YOUR RESERVATIONS PLEASE CALL US AT 800.866.2141 TODAY
**THIS OFFER DOES NOT APPLY ON PREVIOUSLY MADE RESERVATIONS
- March 14-16 - •
St. Patricks Green Wine Weekend.
Come celebrate the return of the Osprey and the first daffodils. Sample food and wines that come from sustainable Farms and Wineries. Weekend Packages for this event are available for $590-$690 per couple, included in this package is 2 night lodging, continental breakfast each morning, a 5 course tasting dinner for 2 people one of your 2 night stay and a Champagne Brunch on Sunday with a Late 1pm checkout.
More media has focused attention on reducing the human impact on the environment. The Inn has been concerned about using products from sustainable sources for many years. We have used locally grown produce from organic and sustainable farms for more than 12 years and have had organic and sustainable wines on our list since the beginning. We have had a Wine Spectator Award of Excellence since 1996 and we won Sante' Magazines Best Mid Atlantic Restaurant in 2005 for the sustainable category. One of our major suppliers, Dogwood Farms won the United States Department of Agriculture Best Small Farm in the United States in 2002. Sustainable practices and Bay Friendly land management was part of the criteria. The number of certified organic and sustainable wines have increased dramatically. Many experts feel that not only reduces the environmental impact but has improved the quality of the wines. (see Wine Spectator June 30, 2007)I have a copy of this article and can email it on request. Email me at Chef@tilghmanisland.com
“Green” Wine Dinner
March 15, 2008 Seatings 6-10 PM
“Choptank Sweets” Oysters Sabayon
Plump Oysters Baked with a White Wine Sabayon with Parmesan
~~~~~~~~~~~~~~~~
Humming Birds Farm Heirloom Tomatoes
Atop a Dogwood Farms Fresh Herb Salad with Warm Chapels Creamery Chapel Cheese & Balsamic Glaze
~~~~~~~~~~~~~~~
Intermezzo
~~~~~~~~~~~~~~~
Chesapeake Bay Rockfish, Chineoteague Clams & Ocean City Day Boat
Scallops in a Creamy Dijon Pepper Corn Broth with Carolina Gold Heirloom Rice and Dogwood Farms Pea Shoots
~~~~~~~~~~~~~~
Slow Braised St. Brigid Farms Veal & S.B. Farms Bison Oxtail
In White Wine, Sweet Onion Sauce with White Beans
~~~~~~~~~~~~~
Cordillera Colombian Bittersweet Chocolate Cake
with Bartholomy Honey Ice Cream
~~~~~~~~~~~~~
Featuring Organic, Sustainable and Biodynamic Wines From
Beringer Vineyard
Bonterra Vineyards
Gloria Ferrer Winery
Stags Leap Winery
Jeriko Vineyards
Taz Winery
~~~~~~~~~~~~~~
Sustainable Products from
Dogwood Farms – Doug and Lisa Raymond , Owners
Marinetic Oysters – Kevin McLarren, Manager
Hummingbird Farm – Jennifer Sturmer, President
Cordillera Colombian Chocolate
Brigid Farms – Robert Fry & Judy Giford, Owners
Bartholomy Bees – William and Mary Bartholomy, Owners
Chapels Creamery Eric & Holly Foster, Owners
S.B. Farms, Inc.- Bison Ranch Bill Edwards, President
- March 21-23 - Easter Brunch
Sunday March 23, 2008
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 8, 2007
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 – 2007
Featured in Gourmet Magazine
20% Gratuity added to parties of six or more.
David McCallum, Executive Chef ~William Dickey, Chef de Cuisine
- April 25-27 - 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
The Tilghman Island Inn's
10 Plate Tapas Wine Dinner
Jack and I went to Spain and visited Bodegas Miguel Torres which was named Best European Winery of the Year in 2006. They will be our partner in our 10 plate Tapas Dinner on Saturday April 26.
Join us for a 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., and a Sunday Champagne Brunch, as well as, a continental breakfast each morning. A one day ticket for two for attending the St. Michaels Food and Wine Festival on Saturday is also included. Package rates are $795.00 to $895.00. Add Thursday or Sunday night for $100.00. Dinner only, $100.00 per person.
The Inn won Santee Magazine Mid-Atlantic Restaurant Award in 2000& 2005 and Wine Spectators Award of Excellence again in 2007 (since 1996).
Menu
Tapas and Torres Wines
Fransola Sauvignon Blanc ‘05
Vina Esmeralda ‘07
De Casta Rosado ‘07
Marinated Mixed Seafood with a Spanish Vegetable Salad
White Asparagus Crepe-Gratin with Truffle Cream
& Goat Cheese
Crispy Fresh Anchovies with Garlic Aioli
Warm Artichoke Hearts
Wrapped in Cured Ham
Celeste Ribera Del Duero ‘04
Atrium Merlot ‘04
Salmos Calificado Prionat ‘05
Chicken and Prawns in Sauce Catalan
Assorted Sausages and Cheeses with Tomato Bread
Roasted Rockfish Atop Garbanzo Beans
in a Sweet Onion Tomato Sauce
Seared Pork Tenderloin Medallions
with a Sweet and Sour Fig Sauce
Aqua D’or Moscatel, NV
Grand Torres
Catalan Custard with Fresh Berries
Chocolate Grand Torres Custard Cake
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 11 - 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
Monday 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
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