Tilth Restaurant

New Brunch Items!
January 12, 2008, 3:34 pm
Filed under: Brunch, What's New

We have introduced several new dishes on our weekend brunch menu. The first is a play on biscuits and gravy: We add house-smoked chicken to a bechamel sauce to create the gravy. We add good chunks of cheddar to the biscuits and to top it all off, we add fried eggs. Next, is a house-made flatbread that’s topped with tapenade, spicy sausage, parmesan and fried eggs. Finally, we’ve added a wild mushroom and cheddar omelet. Come visit us soon!


Soup of the Moment   6

Cherry-Almond Scone + Citrus Curd    6

Baby Red Butter Head Lettuce
blood orange, blue cheese, hazelnut 6

Local Variety Fruit Bowl    6

House Made Granola + Yogurt + Fruit   7

Creamy Steel Cut Oatmeal
milk, golden raisin   7

Grand Marnier French Toast
essential egg bread, apple compote 12

2 Eggs any style + Roasted Yukon Potatoes
toast, bacon or sausage   9

Truffled Scrambled Eggs
chive, spinach, potato  12

Wild Mushroom & Cheddar Omelet
arugula, roasted yukons    12

Smoked Pulled Chicken + Cheddar Biscuits
washington chicken, fried eggs, gravy  15

Croque Monsieur
ham and gruyere sandwich, béchamel, baby lettuces  14
with fried egg   15

Breakfast Flat Bread
spicy sausage, tapenade, parmesan, fried eggs    14

Mini Duck Burgers
fingerling chips, house made ketchup, hot mustard 18

Sides: French Toast   6  /  Bacon or Sausage   3  / Roasted Yukons   4

Steel Cut Oatmeal   3   /  Plain Low Fat Yogurt  3  /  Biscuit + Gravy  6

Caffe Vita Coffee and Espresso / Remedy Tea Selection
Heirloom Tomato Bloody Mary 7/ Mimosa 7/ Champagne Cocktail 7
FRV 100 de Jean-Paul Brun Sparkling Beaujolais 8


1 Comment

Grand Marnier French Toast and Croque Monsieur were fabulous. This was definitely the best brunch I’ve had in Seattle, and maybe one of the best I’ve ever had. Relaxed atmosphere, incredible food, good service, and a sunny day on the patio made this memorable occasion. Make reservations, and note if you have a little one, they only have 1 high chair.

Comment by Chris

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