Tilth Restaurant


Monday Night — F/V St. Jude
November 11, 2008, 3:59 pm
Filed under: Monday Night

Prix Fixe, $45; $20 wine pairings

Homage to Local Producers
November 17, 2008

Featuring
Fishing Vessel St. Jude
Seattle, WA

Shrimp Bisque
prawn gougere, tuna mousse, marjoram

Tuna Carpaccio
microgreens, preserved lemon, sumac

Albacore Tuna
white bean, kale, red chili flake

Heirloom Apple Three Ways
baked, compressed, ice cream

About F/V St. Jude:
Fishing Vessel St. Jude is known for its premium troll-caught albacore tuna. Owners Joe and Joyce Malley sell their fish fresh and custom-canned at area farmers markets as well as to several fine Seattle restaurants. The Malleys lived aboard the F/V St. Jude for 12 years before they had a family. Learn more at http://www.tunatuna.com.

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.

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Monday Night – 11/10
November 4, 2008, 8:41 pm
Filed under: Monday Night

prix fixe $45 | $20 wine pairings

Homage to Local Producers
November 10, 2008

Featuring
Foraged and found
Seattle, WA

Wild Mushroom Soup
chanterelles, thyme, sherry

Compressed Endive Salad
porcini mushrooms, smoked olive oil, hazelnuts

Loki Sockeye Salmon
spelt berries, black truffle, celery root

Crepes
theo milk chocolate, grand marnier, italian meringue

ABOUT FORAGED AND FOUND EDIBLES:
Jeremy Faber, the owner of Foraged and Found, is a forestry major-turned-chef who now delivers wild mushrooms and other edibles to the who’s who of Seattle chefs. He attended the Culinary Institute of America and, after working at several Seattle restaurants, became the sous chef at The Herbfarm. When he’s not foraging for mushrooms, nettles, truffles, huckleberries or sea beans in a three-state territory, he can be found at area farmers markets selling his fresh and dried products.

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.

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Monday Menu 11/3/08 – Nash Organic Produce
November 3, 2008, 12:00 pm
Filed under: Monday Night | Tags: ,

Prix Fixe Dinner: $45 / Wine Pairings: $20

Homage to Local Producers

November 3, 2008


Featuring

Nash’s Organic Produce

Sequim, WA


Detroit Beet Soup

fennel, pumpkin seed, fennel oil


Stuffed Rabbit Loin

butternut squash, quinoa, cylinder beet


Seared Pork Belly

burdock root, fava beans, red potato


Red Wine Poached Pear

smoked pear butter, sage vol-au-vent, red wine gelée


ABOUT NASH’S ORGANIC PRODUCE:

Nash’s is located in the Sequim-Dungeness Valley in Sequim. The farm is known for its organic produce, especially carrots. Nash’s grows the Nantes variety, which thrives in the cooler climate of the valley and grows well in the alluvial soil. The farm also sells pasture-raised organic chickens. Look for Nash’s Organic Produce at PCC Natural Markets as well as area Seattle farmers markets.

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.



Monday Menu
October 24, 2008, 9:44 am
Filed under: Monday Night

Homage to Local Producers
October 27, 2008

Featuring
Estrella Creamery
Montesano, WA

Beer-Cheese soup
wynoochie blue cheese, hefiwisen, croutons

“Raclette”
potato, celery root, cheverette cheese

Pan Roasted Pork Tenderloin
potato gnocchi, grisdale goat cheese fondu, fennel pollen

Huckleberry Tartlet
mascarpone mousse, huckleberry gastrique, candied rosemary flowers

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.

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Monday Menu
October 7, 2008, 10:46 pm
Filed under: Monday Night

Homage to Local Producers
October 13, 2008

Featuring
Taylor shellfish
Seattle, WA
$45 prix fixe; $20 wines
Potato-Leek Soup
mussels, fried bread, champ

Pan-Fried Oysters
preserved lemon, carnaroli rice cake, lemon-ginger foam

White Sturgeon
butternut squash, brussels sprouts, sauce soubise

Apple Tart Tatin
caramelized apple ice cream, apple chips, caramel

About Taylor Shellfish:

Taylor Shellfish Farms was founded in the 1880s. The Taylor family specializes in oysters, mussels, clams and geoducks. Most notably, the company is recognized for bringing the native Olympia oyster back into culinary fashion. Because the quality of shellfish is directly related to the quality of the water, Taylor Shellfish is committed to preserving the environment.

Chef de Cuisine
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

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Monday Menu — Tiny’s Organic Orchard
October 2, 2008, 10:11 pm
Filed under: Monday Night

Homage to Local Producers
October 6, 2008

Featuring
Tiny’s Organic
Seattle, WA

Butternut Squash Bisque
apple, preserved oranges, vanilla bean

Arugula Salad
dapple dandy pluot, toasted hazelnuts, peach-mint vinaigrette

Skagit River Beef
forbidden black rice, chevre risotto, spinach puree

Chiboust
toffee, vanilla pastry cream, caramelized white nectarines

About Tiny’s Organic Orchards:

Tiny’s Organic Orchards comprise two properties in Wenatchee that have their respective microclimates. The main orchard near the Columbia River is ideal for growing stone fruits, including plums, cherries, peaches, nectarines and apricots. The second orchard, which is at a higher elevation in east Wenatchee, is perfect for pears and apples. Tiny’s also grows squash, cucumbers and tomatoes. Look for Tiny’s products at area farmers markets or sign up for the Community Supported Agriculture (CSA) program at http://ilovetinys.com.

Sous chef
Larkin Young

Chef-Owner
Maria Hines

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Monday Menu — Farmgirl Collective
September 18, 2008, 8:09 am
Filed under: Monday Night

Prix fixe $45; $20 wine pairings

Homage to Local Producers
September 22, 2008

Featuring
Farmgirl Collective CSA
Tolt, WA

Chicken Noodle Soup
purple carrots, fennel, red scallions

Vegetable Pisaladier
white anchovies, goat cheese, fennel pollen

Wild Boar Roast
sweet onion risotto, truffle oil, cocoa nib

Lemon Curd Tart
strawberry, compressed lemon, anise hyssop

About Farmgirl Collective CSA:
The Farmgirl Collective comprises Tolt River Farm and
Summer Run Farm in the Snoqualmie Valley. These women
owned farms have teamed up to offer CSA (community
supported agriculture) subscriptions. Look for the SummerRun
booth at the Wallingford, Ballard and Phinney Ridge farmers
markets.

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