Summer Garden Series
Join us every Tuesday, beginning July 8th through August 26th, for an intimate and unforgettable culinary experience, where fresh, homegrown ingredients meet expertly paired wines. This exclusive farm-to-table dinner showcases the finest flavors from our very own garden, crafted by Executive Chef Chris Chludzinski and his culinary team, into a five-course dinner.
New for 2025, the evening begins with a guided tour through our garden or butterfly sanctuary, where you’ll see the fresh produce, herbs and honey that will be featured in your dinner.
Dates: Every Tuesday beginning July 8th through August 26th.
Time & Location: 5:30PM | South Lawn (Please note that this is an outdoor event. In the event of inclement weather, an alternative location will be provided)
Tickets & Menus: See Below
**This event is limited to just 32 guests (ages 12 and older), ensuring a personal and immersive experience. Cancelation policy is 48 hours prior to the event. Contact Diana Hartmann at dhartmann@skytop.com with any questions.
July 8th Dinner
July 15th Dinner
July 22nd Dinner
July 29th Dinner
Amuse Bouche
Prawn Bunuelos, Grilled Scallions, Sherry Aioli & Chili Crisp paired with Maison Idiart Dry Rose.
1st Course
Steak Tartare, Confit Egg Yolk, Marinated Garden Vegetables, Cornichon Oil & Focaccia Crostini paired with Eola Hills Pinot Noir.
2nd Course
Grilled Pea & Burrata Salad, Fresh Peas Grilled over Open Flame, Pickled Tomato, Fresh Poblano, Chives, Basil, Mint with Extra Virgin Olive Oil, served Burrata & topped with Toasted Herbed Bread Crumb. Paired with The Ned Sauvignon Blanc.
3rd Course
Mojo Marinated Tuna, Salsa Taquera, Arepa, Black Eyed Peas & Blistered Salsa Mexicana paired with Lunaria Pinot Grigio.
Dessert
Strawberry Rhubarb Cream Puff, Cream Puff filled with Vanilla Pastry Cream, Strawberry Rhubarb Compote, Whipped Cream, Macerated Strawberries, Powdered Sugar & Rhubarb Ribbons. Paired with Ca’gialla Moscato d’Asti.
Amuse Bouche
Chilled Pea Velouté with Herb Crème Fraîche paired with Felsner Gruner Veltliner.
1st Course
Mammoth Melting Snow & Spring Blush Peas, finished with Lemon Balm and Chive Oil, topped with Crème Fraîche & Crisped Potato Threads, Eclade de Moules & Classic French fire Grilled mussels with Garlic Scape Butter. Paired with Manu Sauvignon Blanc.
2nd Course
Haricots Verts & Heirloom Tomato Salad with Scarlet Runner Beans, Yellow Pear, Green Zebra Tomatoes, Cucamelon & Crisp Vidalia Onions dressed in a light Tarragon Vinaigrette. Topped with Johnny Jump Up Violas, Nasturtium Blossoms & Toasted Amaranth. Paired with Conti Pinot Grigio.
3rd Course
Herb-Crusted Lamb Saddle Provençale served with Honeynut Squash, Peaches & Cream Corn Purée, Salad of Scarlet Runner Beans, Sweet Pepper Ribbons & Wilted Rainbow Chard, Tomato-Basil Coulis, Bronze Fennel Fronds & Crisped Lemon Balm Leaves. Paired with Lola Napa Cabernet Sauvignon.
Dessert
Peach & Strawberry Clafoutis featuring Ozark Beauty Strawberries & Peaches. Finished with a dollop of Chamomile-Infused Crème Anglaise. Paired with ethics Pink Prosecco.
Amuse Bouche
Savory Corn Custard, Corn Custard with an Heirloom Tomato Jam, Crispy Guanciale & Tempura Leeks. Paired with Perelada Pescador Blanc.
1st Course
Prawns and Grits, Blackened Prawns with a Roasted Fennel Creole Sauce, Creamy Grits & Chicken Skin Butter. Paired with O&T Sauvignon Blanc.
2nd Course
Gigante Bean and Hominy Succotash, Braised Giant Beans & Hominy, with Avocado Mousse an Herb Salad with Grilled Honeycomb & Lemon Vinaigrette. Paired with Rustenberg Chenin Blanc.
3rd Course
Andouille Sausage Braised Chicken with Hoppin’ John, Andouille Sausage Braised Chicken Thighs, with Hoppin’ John Rice & Grilled Green Onion Pesto. Paired with Mettler Old Vine Zinfandel.
Dessert
Cherry and Pretzel Tart, Pretzel Crust with an Almond Mascarpone filling topped with a Cherry Gelee & Chocolate Crème Anglaise. Paired with Lola Russian River Pinot Noir.
Amuse Bouche
Scotch Quail Egg, with Citrus Fennel Duck Sausage & Orange Habanero Marmalade paired with Patriarcha Sparkling Rose.
1st Course
Heirloom Tomato Terrine, with Sourdough Crumb, Parmesan Whipped Cream, Fresh Herbs & Tomato Caramel paired with Maniago Sauvignon.
2nd Course
Grilled Oysters with Anchovy Harissa Butter, Garlic Herb Naan Bread & Garden Herb Salad paired with Conte d’Attimis Sparkling Ribulla.
3rd Course
Sous Vide Elk Chop with Rosemary Garlic Butter, Juniper Pickled Onions & Garden Fresh Vegetables paired with Giuliani Susumaniello.
Dessert
Vanilla Sponge Cake topped with Crème Brûlée Custard, Torched Sugar & Fresh Blackberries paired with Beppe Marino “Muray” Moscato d’Asti.
Amuse Bouche
Spinach and Ricotta Pie with Roasted Eggplant Caponata, Flaky Dough filled with Spinach, Ricotta Cheese & Cherry Peppers topped with Roasted Eggplant & Tomatoes in a Sweet and Sour Agrodolce Sauce. Paired with Cornarea Arneis.
1st Course
Marinated Heirloom Tomatoes with Herb Whipped Ricotta, White Balsamic Marinated Heirloom Tomatoes, Whipped Ricotta Cheese with Herbs & Arugula finished with an Olive & Pistachio Tapenade. Paired with Castello d’Roncade Manzoni Bianco.
2nd Course
Seafood Sausage and Fettuccine with a Cioppino Consomme, Shrimp, Scallop & Halibut Sausage, House Made Fettuccine with a Ciopinno Broth Consommé & New Zealand Baby Cockles topped with Fennel Flowers & Micro Basil. Paired with Podernuovo “Aliki” Rose.
3rd Course
Short Rib Braciole with Creamy Polenta and Garlic Roasted Broccoli Rabe, Short Ribs stuffed with Toasted Bread Crumbs, Pine Nuts, Golden Raisins & Prosciutto Braised in Tomato with Creamy Polenta & Garlic Roasted Broccoli Rabe. Paired with Omina Red Blend.
Dessert
Blueberry Millefoglie with Lemon and Mint Syrup, Puff Pastry layered with Pastry Cream & Blueberry Compote finished with a Lemon & Mint Simple Syrup. Paired with Masseria Cardillo Malandrina.