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 – Tickets Are No Longer Available
July 15th Dinner
July 22nd Dinner
July 29th Dinner
August 5th Dinner
August 12th Dinner
August 19th Dinner
August 26th Dinner
Amuse Bouche
Nantucket Scallop & Black Sea Bass Ceviche pickled in Ginger Syrup, Hazelnut Milk, Jalapeño & pickled Kohlrabi Slice. Paired with Robertson Gewurztraminer
1st Course
Whipped Ricotta with Citrus & Figs, with Nasturtium, Skytop Honey, Crostini Crisp, Ricotta Salata & Toasted Pistachio. Paired with Kessler Trocken
2nd Course
Bitter Greens Salad with Raspberry Vinaigrette, Marinated Shallots, Fresh Raspberries & Roasted Salted Marcona Almonds. Paired with Manu Sauvignon Blanc
3rd Course
Honey-Glazed Smoked Duck & Caramelized Carrot Tarte Tartan with Toasted Buckwheat, Wilted Swiss Chard & finished with a Skytop Honey Chamomile Drizzle. Paired with Lola Russian River Pinot Noir
Dessert
Street Corn Tres Leches with Amaranth Brittle, Corn Creamux & Lime Skin Gele’. Paired with Ethics Prosecco Rose
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
Pave Potato, Nduja Butter Poached Lobster, Whipped Herb Goat Cheese & Gremolata . Paired with Cave De Lugny Blanc de Blancs Brut.
1st Course
Ricotta, Wild Boar & Pork Sausage Agnolotti with Parmesan Brodo. Paired with Caposaldo Chianti.
2nd Course
Smoky Beet & Strawberry Salad- Smoked Beets with Strawberries, Candied Sunflower Seeds, Rogue Creamery Smoked Blue Cheese, Fresh Herbs & Strawberry Balsamic Vinaigrette. Paired with Bieler Dry Rosé.
3rd Course
Bison Tenderloin- Sous Vide & Grilled Bison Tenderloin, Whiskey-Morel Mushroom Cream Sauce, Twice Baked Sweetcorn Souffle, Fiddlehead Ferns, Fava Beans & Asparagus Succotash. Paired with Belle Glos Pinot Noir Diaryman.
Dessert
Citrus & Berry Crepe Cake- Lemon & Orange Poppyseed Crepes, Lemon & Orange Curd, Blackberry Mousse, Raspberry Gel, Blueberry Whipped Cream & Strawberry Compote. Paired with Viberti Giovanni Moscato d’Asti.
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
Chilled Pea Velouté with Herb Crème Fraîche. Mammoth Melting Snow & Spring Blush Peas, finished with Lemon Balm and Chive Oil, topped with Crème Fraîche & Crisped Potato Threads. Paired with Dignitat Cava Seleccio Brut Spain
1st Course
Eclade de Moules & Classic French Fire Grilled Mussels with Garlic Scape Butter. Paired with Proidl Gruner Veltliner Kremstal DAC Austria
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 Maison Moritz Prado Terroir de Roche Pinot Noir 2020 Alsace
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 Podere Sapaio Volpolo Bolgheri 2022 DOC Tuscany
Dessert
Peach & Strawberry Clafoutis featuring Ozark Beauty Strawberries & Peaches. Finished with a dollop of Chamomile-Infused Crème Anglaise. Paired with Braida Brachetto d’Acqui Vigna Senza Nome 2023 DOCG
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.
Amuse Bouche
Parmesan & Truffle Soufflé Paired with Torresella Prosecco.
1st Course
Sweet Potato & Zucchini Hushpuppy, Fried Buttermilk Chicken & Spiced Peach Compote Paired with Santa Margherita Pinot Grigio.
2nd Course
Seafood Filo Bonbons- Shrimp, Scallops, Crab, Filo Pastry, Cider Butter Sauce, Basil & Herb Salad Paired with Sassoregale Vermentino.
3rd Course
Wild Boar French Rack- Sous Vide Rack of Wild Boar, Mostarda di Frutta, Roasted Fennel Wild Rice Pilaf & Sautéed Garden Greens Paired with Lamole di Lamole Chianti Classico Riserva.
Dessert
Baklava Napoleon- Phyllo Dough, Pistachios, Guava, Orange, Cream Cheese & Skytop Honey Paired with Ca Maiol Chiaretto.