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.
Paired with- Weingut Stadt Krems, Kremstal Gruner Veltliner 2024
First Course
Pizza Rolls | Pizette Rustiche stuffed with Fresh Mozzarella, House Made Sausage, Spicy Sopressata, Braised Tomatoes, Basil Puree & Pecorino Béchamel.
Paired with – Guido Berta, Barbera d’Asti 2023
Second Course
Chicken & Waffle Panzanella Salad | Bibb Lettuce & Arugula, Waffle Croutons, Buttermilk Fried Chicken Skin & Maple and Buttermilk Vinaigrette.
Paired with- Avinyo, Cava Brut Reserva (2022)
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.
Paired with- Seghesio Family Vineyards, Zinfandel Sonoma County 2024
Dessert
Frosted Flakes & Banana | Cereal Milk Panna Cotta with Banana Puree and Salted Caramel.
Paired with – Camin Larredya, Jurancon Costat Darrer Les Grains Des Copains 2022
Amuse Bouche
Compressed Italian Melon, House Made Stracciatella, Fizzy Grapes, Mint & Basil
Paired with – Maschi Spritz al Sole Italian Sparkling Wine
First Course
Steak & Pancetta Skewer with Calabrian Chili Garlic Butter, Shaved Porcini & Carrot Butter Bean Puree
Paired with – Klaus Lentsch Kerner Suditrol , Italy
Second Course
Schiacciata Di Cipolle (Semolina Onion Crisp) with Charred Onion, Fermented Tomatoes, Crème Fraiche, Oregano & Thyme
Paired with – Casale del Giglio Cesanese IGT, Italy
Third Course
Dry Aged King Salmon with Summer Truffle Risotto, Fresh Peas with Basil, Pickled Lemon, Butter Emulsion & Fresh Shaved Truffle
Paired with – Firriato ‘Le Sabbie dell’Etna’ Rosso, Italy
Dessert
Lemon Ricotta Cheesecake with Lemon Curd, Fresh Raspberries, Crushed Amaretto Biscotti, Lemon Thyme Flowers & Skytop Honey Drizzle
Paired with – Braida Moscato d’ Asti ,Italy
Amuse Bouche
Snapper Ceviche with Lime, Charred Pineapple, Red Onion, Cilantro, Taro Crisp & Skytop Honey Drizzle
Paired with – Brut, Almacita N/V
First Course
The Tomato Sandwich with Compressed Heirloom Tomato, Brioche Crisp, Cultured Mayo & Basil
Paired with – Chenin Blanc ‘Helios’
Second Course
Caesar Salad Tableside with Romaine, Anchovy, Parmigiano & Sourdough Crumb
Paired with – Chardonnay ‘Central Coast’, Sandhi
Third Course
Lemon Ricotta Gnudi with Tomato Basil Emulsion, Aged Parmigiano & Lemon Zest
Paired with – Garnacha ‘Azuda’, Clos de Luz
Fourth Course
Wood-Grilled Piedmontese Sirloin Cap with Blistered Cherry Tomatoes, Charred Broccolini & Roasted Garlic Jus
Paired with -Rapace Red Blend Uccelliera
Dessert
PB&J, Peanut Butter Mousse, Raspberry Preserve Gel, Salted Peanut Crumble & Brioche Soil
Paired with – Chenin Blanc ‘Noble Late Harvest’, Joostenberg
Amuse Bouche
Pimento Crab Stack | Fried Green Tomatoes Pimento Cheese with Lump Crab
Paired with – Prosecco DOC Extra Dry, La Forestina
First Course
Braised Duroc Pork Cheek | Red Wine & Tomato Braised Duroc Pork Cheek with Cauliflower Puree & Orange Saffron Butter Sauce Fried Basil
Paired with – Arbois Rouge “Tradition”, Domaine Rolet
Second Course
Saffron Tortelloni | Saffron Handmade Pasta with Ricotta Cheese, Prosciutto & Balsamic Reduction
Paired with – Verdicchio di Matelica, Bisci
Third Course
Grilled Monkfish | Caramelized Onion & White Cheddar Grits, Tasso Ham, Creek Shrimp, Tomato Chutney, Sweet Corn & Green Tomato
Paired with – Parnacha ‘Supersonico’, Bodegas Frontonio
Dessert
Rhubarb Pecan Tart | Cardamom Pecan Shortbread Tart, Rhubarb Custard, Pineapple Compote & Sugared Pineapple Ribbons
Paired with – Pedro Ximenez, Bodegas Barbadillo
Amuse Bouche
Key Largo Conch Fritter | Bahamian Style Fritter with Spicy Poblano Jam
Paired with – Rocchina Prosecco Brut DOC 2021
First Course
Cubano Canape | Layers of Mojo Roast Pork, Ham, Swiss Cheese, House Made pickles, Fresh Cuban Bread & Mustard Dipping Sauce
Paired with – San Cassiano Chardonnay Verona Leviale 2023
Second Course
Watermelon & Goat Cheese Salad with Heirloom Tomatoes, Pickled Red Onion & Balsamic Jelly
Paired with – La Spinetta il Rose di Casanova 2024
Third Course
Pan Seared Hogfish | Diver Speared Hogfish with Gulf Coast Pink Shrimp Hash, Sweet Corn Broth & Garden Fresh Vegetables
Paired with – Domenico Clerico Langhe Dolcetto DOC 2024 “Visadi”
Dessert
Key Lime Pie
Paired with – Terrabianca Moscato d’Asti d’Oro Piemonte 2025
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.
Paired with – Licia, Rias Baixas Albarino 2024
First Course
Hickory-Smoked Appalachian Trout with Pickled Ramp, Woodland Greens & Wild Bergamot.
Paired with – De Wetshof Estate, Chardonnay Limestone Hill Robertson 2025
Second Course
Ember Corn Ash Cake & Wild Blueberry with Toasted Sunflower & Wild Bergamot.
Paired with – Gruet, Sauvage Rose’ N/V
Third Course
Fire-Roasted Venison & Summer Squash with Wild Berry Glaze & Wood Sorrel.
Paired with- Zulal Wines, Vayots Dzor Areni 2021
Dessert
Maple Corn Milk & Wild Blueberry with Sunflower Crumble & Sumac Salt.
Paired with – Antica Erboristeria Cappelletii, Pasubio Vino Amaro
Amuse Bouche
Foie Gras Profiterole | Foie Gras Mousse, Pate Choux & Huckleberry Fig Jelly
First Course
Seared Scallops | Brunoise Apple & Root Vegetable with a Micro Herb Salad
Second Course
Blackberry & Fermented Beetroot Salad with Toasted Hazelnut, Seaweed & Nasturtium
Third Course
Elk Strip | Seared Elk Strip, Parsnip Purée & Eggplant Coponata
Dessert
Black Sesame Ice Cream Katafi Nest | Toasted Black Sesame Ice Cream, Caramelized Banana Jam & Katafi Honey Nest Bowl