Tilth Restaurant

We thank you for choosing Tilth. Please call us at 206.633.0801 to make a reservation.

Tilth will be closed on Thanksgiving, but we wish you all a good holiday with your friends and family. We will be serving a prix-fixe menu on Christmas Eve and New Year’s Eve. See menus and details below.

We have posted the December menus, please check it out here.

Christmas Eve Menu
$95 (includes wine pairings)
please choose one from each course

First
Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

Oxbow Farm Heirloom Lettuce
feta, holmquist orchard hazelnut, mustard vinaigrette

Rabbit Rillette
onion jam, crostini, frisee

Second
St. Jude’s Albacore Tuna
celery root, celery heart, celeriac remoulade

Seared Alaskan Salmon
sweet potato gratin, collard green, preserved lemon

Yukon Potato Gnocchi
ostrich, pancetta, oven dried tomato

Third
Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Capon
cardoon, potato puree, bone marrow

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

Fourth
Northwest Artisanal Cheese
Try one for 4 / three for 12 / five for 18
mostarda, cracker, nuts

Sweet Potato Pie 8
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet   6
cranberry soup, chestnut honey, tuile cookie

Theo’s Chocolate Ganache Cake   8
chocolate shortbread, cocoa cream, sea salt

New Year’s Eve Menu
$95 (includes wine pairings)
please choose one from each course
(more…)

I invited some of Seattle’s best food writers to the house to learn about sous vide cooking (read my previous post about sous vide). I have always loved foods that have been cooked sous vide, because the gentle method produces unctuous texture and intense flavors. I now have three immersion circulators and a commercial-grade vacuum packer.

I wanted to invite journalists to experience sous vide so that they can be better informed and share with their readers who may also be my customers about this rad technique. I have discovered that many people associate certain colors and textures with “cooked” and when they see something that has been prepared via sous vide, the biggest complaints are that the food is “raw” or that the temperature is tepid and therefore wrong. So I’m hoping that a little bit of education can go a long way.

Those who joined me today included Jess Thomson, Jay Friedman, Rebekah Denn, Cynthia Nims and Matthew Amster-Burton.

Homage to Local Producers
August 3, 2008

Featuring
Full Circle Farm
Seattle, WA

Tomato Gazpacho
cucumber, basil, jalapeño pepper

Spring Mix Salad
radish, cherry tomato, blue cheese vinaigrette

Truffled Organic Chicken Breast
trio of beets, kale, purple carrots

Fresh Berry Parfait
strawberry chantilly, bachelor buttons

About Full Circle Farm

Full Circle Farm was established in 1996 by Andrew Stout and his wife, Wendy Munroe, who is a certified acupuncturist. The farm encompasses about 250 acres of organic produce. Full Circle supplies more than 50 restaurants, sells at area farmers markets and offers one of the most flexible CSA (customer supported agriculture) programs available. Stout and Munroe, who have two young sons, are a modern farm couple in that they commute from Seattle to their farm in Carnation.

Sous Chef
Larkin Young

Chef-Owner
Maria Hines

*Consuming raw or undercooked foods may increase your risk of food borne illness.

Please note that there is no organic certification for “wild” foods. Food items that
are underlined may contain an ingredient that is not certified organic