Tilth Restaurant

Happy New Year!
December 30, 2008, 11:30 pm
Filed under: About Tilth, From Maria

What a year it’s been! We started out with a life-changing review from Frank Bruni of The New York Times. We are grateful to everyone who helped make our 2007 strong enough to attract the attention of one of the most well-known restaurant critics in the country. That review granted us a bustling 2008, which in turn allowed us to purchase additional equipment needed to be able to prepare more ingredients sous vide and to remodel our patio. In September, we added a vegan menu (current menu), which has been pretty popular. More recently, we enclosed our porch to create the “little bar,” which provides a cozy space for guests waiting for a table or for those who just want a quick nibble and sip.

These past few months, with the economy the way it is, have been tough for everyone. It has been a sobering reminder that, even with an endorsement from the NYT, no one can rest on her laurels. We are most grateful for all that we have and we hope that those who haven’t been as fortunate are able to get back on their feet soon.

We look forward to 2009, our new president, and more opportunities to share Tilth with our guests.

Happy New Year!

Maria Hines and the Tilth Staff

P.S. If you don’t have New Year’s plans yet, join us:

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

Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

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

Bone Marrow Toast
bacon, butter lettuce, oven roasted tomato

Butter Poached Alaskan King Crab
grapefruit, chive spaetzle, salsify

Seared Alaskan Salmon
collard green, sweet potato, semolina pudding

Truffled Carnaroli Risotto
parmesan, garlic, leek confit

Smoked Heirloom Bean Cassoulet
wild mushroom, truffle, brioche crumb

Oven Roasted Goose + Goose Confit
cardoon, potato puree, pan jus

Sous Vide Venison Loin
bosc pear, chestnut, swiss chard

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

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

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

Theo Chocolate Ganache Cake
chocolate shortbread, cocoa cream, sea salt

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