Tilth Restaurant

Green Wine?
January 23, 2009, 8:55 am
Filed under: Green Wines, Wine

I wanted to let all of our devoted wine lovers know that I just today achieved my New Year’s resolution to turn our entire glass pour program green. All seventeen of our glass pours are eco-friendly: organically grown, sustainable, biodynamic, salmon safe or live certified. We accomplished this goal without sacrificing any quality and I am a firm believer that the selection is at its peak right now. Please stop in and and grab a quaff.



Wines by the Glass

*NV Mont Marcal Cava, Penedes, Spain ~ 9
*’07Adelsheim, Pinot Noir Rosé, Willamette Valley ~12
*’06 La Biancara di Angiolino Maule, I Masieri, Veneto, Italy ~ 11
*’07 Moulin de Gassac, Guilhem, France ~ 10
*’07 Joseph Drouhin, Macon-Villages, France ~ 9
*’07 Cooper Mountain Vineyards, Chardonnay, Willamette Valley ~ 10
*’07 Anselmann, Gewürztraminer, Kabinett, Germany ~ 11
*’06 McKinley Springs, Chenin Blanc, Horse Heaven Hills ~ 12
*’06 M. Chapoutier, Belleruche, Cote Du Rhone Blanc, France ~ 8
*’05 Joseph Faiveley, Pinot Noir, Bourgogne, France ~12
*’07 Montinore Estate, Pinot Noir, Willamette Valley ~ 13
*NV Sokol Blosser ‘Meditrina’, America ~ 11
*’06 Renzo Castella, Dolcetto di Diano d’Alba, Italy ~ 11
’05 Michele Chiarlo ‘Le Orme’ Barbera d’Asti, Italy ~ 9
*’07 L’Ecuyer de Couronneau, Bourdeaux Superior, France~ 9
*’06 Domaine Pierre Noire, Cuvée Amont, Horse Heaven Hills ~ 14
*’06 Palacios Remondo, La Vendimia, Rioja, Spain ~ 10


Valentine’s Day
January 9, 2009, 7:54 pm
Filed under: Events, Menus

Hello Everyone,

Can you believe Valentine’s Day is right around the corner? It’s time to book an intimate dinner with your sweetie. I just finished writing our menu for Valentine’s Day. It’s $95 and includes four courses with wine pairings. There are three options from each course from which you can choose.  If you have any special dietary needs, just let us know when you make your reservation.

We already have 40 reservations booked, so you may want to call us sooner rather than later.

Have a great weekend,

Happy Valentine’s Day 2009

1st Course
Pacific Oyster on the Half Shell
tapioca pearls, champagne mignonette

Creamy Celeriac Soup
celeriac frites, compressed endive, tarragon

Local Porcini Brulee
vanilla bean foam, frisee, porcini dust

2nd Course
Skagit River Ranch Beef Carpaccio
salsify, crème fraiche, horseradish

House Made Tagliatelle
hedgehog mushroom, sherry wine, cream

Slow Cooked Spot Prawn
cauliflower, gremolata, hazelnut pesto

3rd Course
Carnaroli Port Risotto
truffle, parmesan, escarole

Seared Loki Fishing Vessel Salmon
fennel, potato gratin, mustapha’s olive vinaigrette

Sous Vide Lamb Loin
red quinoa, mustard green, harissa yogurt

4th  Course
Blood Orange Crème Brulee
hazelnut, candied orange, orange blossom

Brown Butter Cake
meyer lemon preserve, fig, almond milk

Theo Chocolate Crepe Gateau
chocolate-espresso anglaise, pine nut, espresso gelee

Chef/Owner Maria Hines       Sous Chef Larkin Young

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A Change for Monday Nights
January 4, 2009, 8:20 pm
Filed under: Menus

We’ve really enjoyed featuring local producers on Monday nights for our prix fixe menu. But due to popular demand, we will offer the regular menu on Monday nights starting January 12. Check out our January menus here.

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Monday Night Menu — Valley Harvest Products
December 30, 2008, 10:13 pm
Filed under: Monday Night

This is our last Homage to Local Producers dinner. We will be offering our regular menu on Monday nights starting Jan. 12.

Valley Harvest Products
January 5, 2009
Four-course prix-fixe, $45; wine pairings, $20

Parsnip “Vichyssoise”
melted leeks, parsnip chip, vanilla bean foam

Merguez Sausage
frisee, smoked cherry tomato, spiced almond

Bone-In Pork Loin
juniper, apple, cabbage

Chamomile Panna Cotta
compressed apple, marshmallow pebbles, spearmint anglaise

About Valley Harvest Products
Ron Harris did not expect to be a spice man, but a neighbor who owned a spice company kept prodding him to give it a chance. He worked for 20 years at this spice company, which became known as Pacific Harvest. In August 2006, after purchasing the company from the owners, he reinvented it as Valley Harvest Products. Ron takes pride in sourcing the most consistent and high quality spices he can. While organic spices represent a small part of his business, Ron has been committed to finding the best products he can for Tilth.
Maria Hines

Larkin Young

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Monday Menu — Loki Fish
December 23, 2008, 4:44 pm
Filed under: Monday Night

Four-course prix-fixe, $45; $20 wine pairings

Caramelized Red Onion Soup
crispy salmon belly, grapefruit, shallot jam

Salmon Rillette hotchoc1
smoked olive oil, yuzu, micro greens

Pan Seared Salmon
sumac risotto, baby carrots, escarole

Spiced Hot Chocolate
chocolate chip cookies, mint


Since 1979, Pete Knutson and his wife, Hing Lau Ng, have fished the waters of Southeast Alaska and Puget Sound. Along the way, Knutson, who is also a PhD professor in anthropology at Seattle Central Community College, taught his two sons, Jonah and Dylan, the importance of respecting the sea and the beautiful salmon that they bring to the market. All the fish are caught, immediately processed and chilled to below freezing in order to maintain the pristine quality of the flesh. Then, the catch is flown back to Seattle within 48 hours of harvest, where people can buy the fish at a number of farmers markets and at the West Wall at Fishermen’s Terminal.

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Xmas Eve Dinner Wine Pairings
December 20, 2008, 12:46 am
Filed under: Christmas, Holiday, Wine

Dearest Holiday Merry Makers,

I’ve nailed down my wine pairings for our Christmas Eve dinner (4 courses, $95, includes wines) and I wanted to share them with you to get some excitement going. I chose my favorite appellation as a theme and also included two of my all time favorite wines.

The Loire Valley intrigues me because of the way that the noble varietals (sauvignon blanc, chenin blanc, gamay and cabernet franc) of the region pair with food.They are unique and classic and cover a huge range on the flavor spectrum.

I’ve chosen two chenin blancs for the evening, the first of which is the Chidaine Montlouis-sur-Loire Sec Clos du Breuil. This dry-style chenin has hints of sugar and spice that will pair elegantly with the naturally salty spot prawn soup and rabbit rillette providing an excellent contrast. The second chenin: Francois Pinon Vouvray Moelleux Premiere Trie is a 1989 and will show great complexity and have a lingering sweetness that will make for a dessert pairing to be savored.

The second course will be accompanied by a gamay, which is light and has hints of dried strawberries that will bring out the best in the tuna, salmon or gnocchi. For the main course I selected a wine that I may have already introduced to many of you. Pallus Chinon Les Pensees has been on my list before at Tilth and it is far and away one of my favorites. This cabernet franc is absolutely stunning with a deep purple color, a rustic forest note on the nose and velvety palate that shows great depth. I hope to see you all at our Christmas Eve dinner and maybe I’ll turn you on to the Loire Valley as well.



Reserve your table by calling 206-633-0801.

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Christmas Eve Dinner!
December 19, 2008, 3:08 pm
Filed under: Christmas, Events, Holiday, Menus | Tags: ,

Let Tilth do the cooking on Christmas Eve. We are offering a four-course dinner for $95, which includes the wine pairings. Please call us at 206-633-0801 or visit OpenTable.com to reserve.

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

Sylver Spot Prawn Soup spotprawns
spot prawn salpicon, coral toast

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

Rabbit Rillette
onion jam, crostini, frisee

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

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

Northwest Artisanal Cheese
mostarda, cracker, nuts

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

Roasted Chestnut Sorbet
cranberry soup, chestnut honey, tuile cookie

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

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