Summer Garden Series
Join us every Tuesday, beginning July 7th through September 1st, 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.
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 7th through September 1st.
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:
**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.
SUMMER GARDEN SERIES DINNER MENUS
Amuse Bouche
Apples & Peanut Butter | Apple & Celery Gazpacho topped with Celery and Apple Slaw, Charred Peanuts and Coconut Crema
First Course
Pizza Rolls | Pizette Rustiche stuffed with Fresh Mozzarella, House Made Sausage, Spicy Sopressata, Braised Tomatoes, Basil Puree & Pecorino Béchamel
Second Course
Chicken & Waffle Panzanella Salad | Bibb Lettuce & Arugula, Waffle Croutons, Buttermilk Fried Chicken Skin & Maple and Buttermilk Vinaigrette
Third Course
Meatloaf | Ground Waygu Beef & Iberico Pork with Herbs, Heirloom Tomato Glaze, Veal Demi Glace, Truffle & Parmesan Potato Puree with Citrus and Butter Poached Carrots
Dessert
Frosted Flakes & Banana | Cereal Milk Panna Cotta with Banana Puree and Salted Caramel
Amuse Bouche
Compressed Italian Melon, House Made Stracciatella, Fizzy Grapes, Mint & Basil
First Course
Steak & Pancetta Skewer with Calabrian Chili Garlic Butter, Shaved Porcini & Carrot Butter Bean Puree
Second Course
Schiacciata Di Cipolle (Semolina Onion Crisp) with Charred Onion, Fermented Tomatoes, Crème Fraiche, Oregano & Thyme
Third Course
Dry Aged King Salmon with Summer Truffle Risotto, Fresh Peas with Basil, Pickled Lemon, Butter Emulsion & Fresh Shaved Truffle
Dessert
Lemon Ricotta Cheesecake with Lemon Curd, Fresh Raspberries, Crushed Amaretto Biscotti, Lemon Thyme Flowers & Skytop Honey Drizzle
Amuse Bouche
Snapper Ceviche with Lime, Charred Pineapple, Red Onion, Cilantro, Taro Crisp & Skytop Honey Drizzle
First Course
The Tomato Sandwich with Compressed Heirloom Tomato, Brioche Crisp, Cultured Mayo & Basil
Second Course
Caesar Salad Tableside with Romaine, Anchovy, Parmigiano & Sourdough Crumb
Third Course
Lemon Ricotta Gnudi with Tomato Basil Emulsion, Aged Parmigiano & Lemon Zest
Fourth Course
Wood-Grilled Piedmontese Sirloin Cap with Blistered Cherry Tomatoes, Charred Broccolini & Roasted Garlic Jus
Dessert
PB&J, Peanut Butter Mousse, Raspberry Preserve Gel, Salted Peanut Crumble & Brioche Soil
Amuse Bouche
Sweet Corn Cake with Corn Mousse, Blackberry and Port Wine Gastrique & Compressed Blackberries
First Course
Watermelon Plank with Grilled Halloumi Cheese, Roasted Chickpeas, Grape Tomatoes & Chimichurri
Second Course
Pan Seared Scallop with Coconut & Yuzu Puree with Jicama & Mango Salad with Cilantro Oil
Third Course
Pan Seared Duck Breast with Cherry Bourbon Glaze, Duck Fat Potato Galette & Pistachio Emulsion
Dessert
Passionfruit Mousse with White Chocolate & Orange Sponge Cake
Amuse Bouche (Japan)
Hamachi Crudo with Ponzu Glaze, Red Plum, Pickled Daikon, Wasabi Aioli & Shiso-Chive Vinaigrette
First Course (Africa)
Charred Savoy Cabbage Skewer, With Tabil Spice, Lime Pomegranate Sauce & Toasted Cashews
Second Course (Spain)
Chicken Croquette with Salsa Bravas, Saffron Aioli, Fermented Corn & Pepper Salad
Third Course (American Fusion)
7 day Molasses Cured Petite Filet, Charred Garden Vegetables, Roasted Tomato Nduja Sauce & Fingerling Chips
Dessert (Japan)
Matcha Panna Cotta, with Yuzu Gel, Fresh Raspberries, Black Sesame Crumble & Shiso Leaves
Amuse Bouche
Littleneck Clam & Sweet Corn Essence with Wood-Roasted Clam, Corn Essence, Charred Corn & Wood Sorrel
First Course
Hickory-Smoked Appalachian Trout with Pickled Ramp, Woodland Greens & Wild Bergamot
Second Course
Ember Corn Ash Cake & Wild Blueberry with Toasted Sunflower & Wild Bergamot
Third Course
Fire-Roasted Venison & Summer Squash with Wild Berry Glaze & Wood Sorrel
Dessert
Maple Corn Milk & Wild Blueberry with Sunflower Crumble & Sumac Salt