Tilth Restaurant

November Menu 2008


Hors D’Oeuvres 7
smoked date, blue cheese mousse, crostini

Tilth’s Daily Soup 7 / 13

Oxbow Farm Heirloom Lettuce 7 / 13
feta, holmquist orchard hazelnut, baby beet

Roasted Vegetable Flat Bread 8 / 14
sweet pepper, walnut, fromage blanc

Skagit River Ranch Steak Salad 9 / 18
leek-top vinaigrette, bulls blood lettuce, pickled leeks

Sylver Fishing Co. Spot Prawns 15 / 29
cauliflower puree, pancetta, caper

St. Jude’s Albacore Tuna 15 / 26
celery root, celery heart, celeriac remoulade

Sous Vide Alaskan Sablefish 15 / 26
ari kara bean, lacinato kale, preserved lemon

Blue Hubbard Squash Plin 13 / 25
butternut squash, collard greens, parmesan

Smoked Heirloom Bean Cassoulet 13 / 25
wild mushroom, truffle, oven-dried tomato

Oregon Rabbit Pot Pie 13 / 25
pâte brisee, romanesco, baby carrot

Mini *Duck Burgers 13 / 26
fingerling chips, house made ketchup, hot mustard

Grass Fed Hanger Steak 15 / 29
polenta, fennel, picholine olive

Oxbow Farm Broccoli & Cheddar Sauce 7
grafton cheddar, béchamel, shallot

Full Circle Farm Lacinato Kale 6
red chili flake, garlic, lemon

Cheesy Anson Mills Polenta 6
parmesan, cream, chives

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

Chef/Owner Maria Hines Sous Chef Larkin Young
• *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.
• A 20% gratuity is included for parties of 6 or more.


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

Bourbon Pecan Pie 8
caramel, butter crust, chantilly

Cream Cheese Sorbet 6
carrot soup, candied walnut, sultana

Pumpkin Panna Cotta 7
pumpkin seed brittle, spiced crème anglaise

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

Dark Chocolate Pudding 7
hazelnut, vanilla, soy bean milk

House Made Soda 5

House Made Digestif 8
Cherry Brandy
Tilth Vegan Menu

Smoked Date Tatin 3/7
crostini, sherry gastric, chive

Full Circle Farm Lettuces 7/13
mustard vinaigrette, baby beet, hazlenut

Roasted Vegetable Flatbread 8/14
sweet pepper, walnut, zuchinni

Butternut Squash Risotto 12/23
collard greens, garlic, shallot

Smoked Heirloom Bean Cassoulet 13/25
wild mushroom, truffle, oven dried tomato


Full Circle Farm Carrot “Soup” 6
candied walnut, sultana

Theo’s Dark Chocolate Pudding 6
house made soy bean curd, vanilla