Join the Inn Club >>

Special Events at the Tilghman Island Inn


February 2013

  • February - Pre-Spring Specials
    February 22, 2013 thru March 24, 2013

    Monday & Thursday
    $210.00 Overnight stay & Dinner for 2.
    Does not include taxes or gratuities.

    Add an extra night for $100.00
    ----------------------------------------------------------------------------------
    Weekend Special
    Friday, Saturday or Sunday
    $275.00: Overnight stay & Dinner for 2.
    Does not include taxes or gratuities.

    Add an extra night for $125.00
    Sunday Brunch $50.00 including tax & gratuity.
    ----------------------------------------------------------------------------------
    Tuesday & Wednesday:
    $99.00 per night

    ****Does not apply to Wine Weekend **** March 15h thru March 17

    *Mention Pre-Spring Special when making your reservation.
  • February 8 -- 10 - February 8 - 10 MARDI GRAS WINE WEEKEND
    Bistro Dinner Friday Night $35./pp not including taxes, gratuity oar beverage
    Wine Dinner Saturday Night $85./pp not including taxes or gratuity.
    Cooking Demo (non houseguest) $15/pp
    Weekend Package includes 2 night's lodging, wine & cheese reception Friday, wine dinner & cooking demo Saturday, Champagne Brunch on Sunday and continental breakfast each morning.
    Premium Room Package $700.00 not including taxes and gratuity.
    Deluxe Room Package $650.00 not including taxes and gratuity
    Garden Room Package $600.00 not including taxes and gratuity.
    Bistro Menu
    Classic French Onion Soup Au Gratin or Citrus & Avocado Salad with Poppy Seed Dressing ~~~~ Beef Bourguignonne or Vegetable Jambalaya & Crawfish Etouffee ~~~~Calas & Vanilla Bean Ice Cream.
    Wine Dinner Menu
    New Orleans Style BBQ Shrimp with Crusty French Bread ~~~~ Carnival Salad of Bibb Lettuce & Vegetable with a Gurwertzhaminer Vinaigrette Served with: Alexander Valley Chardonnay & Alexander Valley Gurwertzhaminer
    ~~~~ Intermezzo ~~~~ Fried Camembert with Merlot Poached Pears & Reduced Poaching Liquid ~~~~ Churrasco with Malho Campanha Black Beans & Rice Served with: Alexander Valley Merlot & Alexander Valley Cyrus ~~~~ Chocolate Pot de Creme with Caramel & Zinfandel Salt, Chocolate Chp & Dried Fruit Canoli, Coconut Profiterale with Chocolate Glaze Served with Alexander Valley Sin Zin Zinfandel

March 2013

  • March March 17- 23 - Talbot Restaurant Week
    March 17 – 23, 2013

    LUNCH
    $20.13
    not including tax, gratuity or beverage



    Mesclun Salad
    *****
    Any Luncheon Sandwich or Entrée
    *****
    Crème Brule
    Or
    Key Lime Tart
    Or
    Housemade Ice Cream



    Tilghman Island Inn
    21384 Coopertown Road
    410-886-2141

    Talbot Restaurant Week
    March 17 – 23, 2013

    DINNER
    $35.13
    not including tax, gratuity or beverage

    Soup
    Or
    Salad
    Or
    Black Eye Peacakes
    Or
    PEI Mussels
    *****
    Seared Salmon
    With Pear Risotto & Pomegranate Beurre Blanc
    Or
    Beef Bourguignonne
    With Egg Noodles
    Or
    Vegetable Lasagna
    With Marinara Sauce
    *****
    Crème Brule
    Or
    Key Lime Tart
    Or
    Housemade Ice Cream
  • March March 8-10 - FIDO WEEKEND PACKAGE


    March 8 – 10, 2013 and April 5 – 7, 2013

    Have your pet(s) Make a Fido Weekend Package reservation and bring you along. Fido is free.

    Package Prices: Deluxe Ground Floor Waterfront $370.00 plus taxes and gratuity
    Ground Floor Garden View $320.00 plus taxes and gratuity

    Package includes: Special Fido and Guest Treats to share in the lounge upon arrival.
    2 nights lodging, one at Fido’s rate and one at owner’s rate
    5 Course Dinner for 2 while Fido rests
    Champagne Breakfast with Fido
    Complimentary Fido Walk
    Limited Availability – Call Now For Reservations


    Tilghman Island Inn
    21384 Coopertown Road
    Tilghman Island MD 21671
    410-886-2141
    www.tilghmanislandinn.com

  • March - Art Show: Windows, doors & Forty Shades of Green. Images of Ireland. Photography by J.V. Ohlemeyer. Reception Sunday March 17th from 3PM to 5PM
  • March - St. Patrick’s Bistro Menu
    March 15, 2013

    Potato Leek Soup
    Or
    Roasted Brussels Sprouts,
    Fennel & Apples with Irish Bacon

    Cornmeal Dusted Rainbow Trout
    Swiss Chard & Beluga Lentil Beurre Blanc
    Or
    Bangers & Beans
    Braised Sausages atop Guinness White Bean Ragu

    Irish Whiskey Crème Brulee
    $35.pp
    not including tax, gratuity or beverage

    Brutocao Chardonnay 2010 $25/btl
    Bliss Merlot 2010 $21/ btl

    David McCallum, Executive Chef
    Eric Nunamaker, Executive Sous Chef
    410-886-2141
  • March - St. Patrick’s “Green” Organic Wine Dinner
    March 16, 2013
    6 pm – 10 pm
    Reservations call: 410-886-2141

    Seared Salmon Medallion
    Potato Hazelnut Cake & Tangerine Beurre Blanc
    **********
    Cashel Blue Cheese & Caramelized Onion Tart

    Paired with:
    Brutocao Sauvignon Blanc 2011
    Cougar Crest Viognier 2010
    Fritz Chardonnay 2010
    **********
    Intermezzo
    **********
    Seared Lamb Belly
    With Sweet Potato Root Vegetable Hash & Pinot Noir Reduction
    **********
    Rosemary Parmesan Panko Encrusted Beef Medallion
    On Brioche with Colcannon & Dedication Six Demi- Glace

    Paired with:
    Fritz Zinfandel 2010
    Cougar Crest Dedication Six 2009
    Brutocao Pinot Noir 2009
    **********
    Irish Mist Panna Cotta with Chocolate Ganache
    Fritz Late Harvest Zinfandel 2010

    $85.00/pp
    Tax & Gratuity not included
    David McCallum, Executive Chef ~~~~ Eric Nunamaker, Executive Sous Chef
  • March 29 thru 30th - Tilghman Island Inn
    Tasting Menu
    March 29 – 30th 2013
    Based on the Traditions of a Seder Meal


    Matzo Black-eyed Pea Cakes
    with House Made Jerusalem artichoke Relish

    Or

    Ginger Fish Balls in Tomato & Preserved Lemon Sauce


    ~~~~~~~~~~
    Dried Fruit and Pistachio Charosset with Bitter Greens

    Or

    Herbed Matzo Ball Soup

    ~~~~~~~~~~
    Passover Crepes with Ricotta, Ramps, Leeks & Mushrooms
    with a Goat Béchamel Sauce

    Or

    Housemade Grav Laks, Beets & Sour Cream with Pumpernickel Toast


    Salmon Baked in Phyllo with Spinach, Raisins & Pinenuts

    Or

    Beef Brisket with New Potatoes, Spring Vegetables
    and Fresh Horseradish
    Or

    Mint Rubbed Lamb Chops with Morrocan Cous Cous &
    Spring Vegetables

    ~~~~~~~~~~~~~~~~

    Bittersweet Chocolate Matzo Cake
    with Housemade Raspberry Ice Cream
    & Chocolate Ganache

    Or

    Lemon Curd Tart with Matzo Crust &Fresh Berries


    $60.00 per person
    not including tax or gratuity


    David McCallum, Executive Chef ~ EdwardErkenBrack Sous Chef
    Wine Spectator Award of Excellence Since1996
    20% Gratuity added to parties of six or more
  • March 31st - MARCH 31, 2013
    Easter Brunch
    12:00 – 3:00 pm



    Lobster Bisque
    Or
    Waldorf Salad
    ~~~~~
    Seafood Tart
    Fish, Shellfish & Baby Spinach in
    a Puff Pastry with Pernod Sauce
    Or
    Chicken, Ham & Cheese Crepe
    with Rainbow Swiss Chard & Mornay Sauce
    Or
    Smoked Salmon Benedict
    Or
    Shepherd’s Pie
    Spring Lamb & Vegetables topped with
    Drunken Goat Potato Gratin
    ~~~~~~
    Lemon Raspberry Mousse Parfait
    ~~~~~
    $25.00 plus tax and gratuity
    ~~~~~~~~
    Featured Drinks:
    Bellini
    Danish Mary
    Mimosa
    Brandy Milk Bunch
    Bloody Mary
    $8.00
    ~~~~~
    Choptank Sweets on the Half Shell $12.00


  • March 31st - Tilghman Island Inn
    Easter Menu
    March 31, 2013


    White Gazpacho with Cherry Tomatoes & Toasted Almonds
    Or
    Exotic Mushroom Tart with Dijon Mustard Sauce
    ~~~~~~~~~~
    Oysters on the Half Shell with Mignonette
    Or
    Duck Rillette with Whole Grain Mustard & Pear Chutney
    Or
    Oysters Rockefeller
    Freshly Shucked Oysters with a Classic Rockefeller Sauce & Parmesan Reggianno
    ~~~~~~~~~~~
    Ham, Ramp & Goat Cheese Crepe with Roasted Red Pepper Coulis
    Or
    Hummingbird Farms Tomato Salad
    ~~~~~~~~~~~
    Lamb Chops with Potato & Goat Cheese Gratin, Rainbow Swiss Chard,
    & Red Wine Demi
    Or
    Rockfish, Ham & Fried Green Tomato Napoleon
    with Polenta & a Ramp Beurre Blanc
    Or
    Seared Salmon
    with Sweet Onion, Risotto, Arugula, & a Strawberry Cilantro Butter
    ~~~~~~~~~~~
    Strawberry Rhubarb Tart
    with House made Nutmeg Ice Cream
    Or
    Lemon Curd Tart
    With Fresh Berries & Cream Chantilly
    ~~~~~~~~~~~~
    $60.00 per person
    ~~~~~~~~~~

    David McCallum, Executive Chef
    Wine Spectator Award of Excellence since 1996
    20% Gratuity added to parties of six or more



April 2013

  • April 5-7 - March 8 – 10, 2013 and April 5 – 7, 2013

    Have your pet(s) Make a Fido Weekend Package reservation and bring you along. Fido is free.

    Package Prices: Deluxe Ground Floor Waterfront $370.00 plus taxes and gratuity
    Ground Floor Garden View $320.00 plus taxes and gratuity

    Package includes: Special Fido and Guest Treats to share in the lounge upon arrival.
    2 nights lodging, one at Fido’s rate and one at owner’s rate
    5 Course Dinner for 2 while Fido rests
    Champagne Breakfast with Fido
    Complimentary Fido Walk
    Limited Availability – Call Now For Reservations
  • April 27 - T he Tilghman Island Inn
    April 27, 2013
    Wine Dinner
    Ino Wells Chardonnay ’11
    Cold Creek Reisling ‘11
    Horse Heaven Sauvignon Blanc ‘11/12

    Spring Fiddleheads in Garlic White Wine Sauce with Angel Hair
    ~~~
    Seared Scallops atop Herbed Polenta Rounds with a Mushroom Reisling Sauce
    ~~~
    Indian Wells Red Blend
    Merlot(Northstar)
    Snoqualine Syrah Reserve
    Venison & Asparagus with a Lavender Red Wine Sauce
    ~~~
    Local Farmstand Cheese with Quava Paste & Honey Mustard
    ~~~
    Sparkling CSM Blanc de Noir
    White Port Ice Cream in an Almond Tuille with Berries Macerated in Sparkling Wine
The Tilghman Island Inn
P.O. Box B
Tilghman Island, Maryland
21671

return to home page
Toll Free: 1-800-866-2141
Local: 1-410-886-2141
Email: info@tilghmanislandinn.com
A Pet-Friendly Place!