Special Events at the Tilghman Island Inn
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- 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
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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.
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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 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 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
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