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Special Events at the Tilghman Island Inn


February 2009

  • 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
    ~~~~~~~
    Choptank Sweets on the Half Shell
    Or
    Baked with Parmesan Cheese
    Or
    Mortadella, Pancetta, & Cheese Fritters
    ~~~~~~~
    Poached Fish Selection
    with Parsley Sauce, Greens, Egg Chiffonade, & Crostini
    ~~~~~~~
    Paired with
    Allegrini Soave Venteo '05
    Lugana San Benedetto Doc Veneto, ‘07
    Amena Greco di Tufo Doc Campania, ‘04
    ~~~~~~~
    Intermezzo
    ~~~~~~~
    Rabbit & Bacon Rollatini
    with Polenta, & Oven Browned Tomatoes
    ~~~~~~~
    Ossobucco
    With Risotto Milanaise
    ~~~~~~~
    Paired with
    Coppo Barbera D’Asti Camp Du Rouss, Piemonte ‘04
    Galardi Camparia Terre di Lavoro Roccamofina, Campania ‘02
    Maculan Brentino, Veneto ‘05
    ~~~~~~~
    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
    ~~~~~~~~~~
    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 Proscuitto
    ~~~~~~~~~~
    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
    ~~~~~~~~~~
    $60.00 per person
    Not including taxes or gratutity
    ~~~~~~~~~~~
    Add a Flight of White Wines
    $15.00
    ~~~~~~~~~~
    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 2009

  • 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
    ~~~~~~~
    Asado with Chimichurri Sauce
    Grilled Marinated Hanger Steak
    Or
    Arroz Con Pollo
    ~~~~~~~
    Napoleans with Tropical Fruits
    with Dulce de Leche
    ~~~~~~~
    $35.00 per person excluding tax or gratuity

    Andeluna Torrontes Mendoza ’06 $30.00
    Arido Malbec Mendoza ’06 $24.00


    *********************************
    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
    ~~~~~~~
    Intermezzo
    ~~~~~~~
    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
    ~~~~~~~~~~
    $85.00 pp excluding taxes and gratuity




April 2009

  • 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

    ~~~~

    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 – 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
    ~~~~~~~
    Oysters Rockefeller
    ~~~~~~~
    Lobster Risotto with Asparagus & Proscuitto Bundles
    ~~~~~~~
    Crispy Skin Rockfish atop Braised Beans with Andouille
    ~~~~~~~
    Paired with:
    Estate Chardonnay ’07, Estate Viognier ’05, New Gewurz ’08
    ~~~~~~~
    Intermezzo
    ~~~~~~~
    Savory Eggplant Tart atop Onion Confit
    ~~~~~~~
    Lamb Lollipop with Sweet & Sour Figs
    ~~~~~~~
    Duck Rillette Sliders on Brioche with Jicama Apple Slaw
    ~~~~~~~
    Chef’s Cheese Selections: Chapels Chappelle, Cashel Blue, & Manchego
    ~~~~~~~
    Chocolate on Brioche Toast with Sea Salt & Olive Oil
    ~~~~~~~
    Paired with:
    Estate Cabernet ’06, Sin Zinfandel ’06, Estate Pinot Noir ’07
    ~~~~~~~
    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 2009

  • 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 2009

  • 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 2009

  • 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 2009

  • 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 2009

  • 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 2009

  • 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

    ~~~

    Crispy Oysters with Remoulade Sauce
    Or
    Country Pate with Whole Grain Mustard & Cornechon
    ~~~~~

    Arrugula, Fennel, Redicchio,Blue Cheese, Walnuts & a Balsamic Vinaigrette
    Or
    Grapefruit, Avocados& a Citrus Vinaigrette

    ~~~~

    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
    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 2009

  • 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



    /



  • 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
    ~~~~

    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 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.

    ~~~~~~~~~~~~
    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.

    ~~~~~~~~~~~~~
    Dinner and Dancing
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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