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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