Tilth Restaurant


Monday Night Menu — Theo Chocolate
December 17, 2008, 5:21 pm
Filed under: Monday Night

Homage to Local Producers
Monday, December 22, 2008
$45 prix fixe; $20 wine pairings
Featuring
Theo Chocolate
Seattle, Wa

Roasted Butternut Squash Soup
pomegranate, chocolate chantilly, blood orange zest

Braised Coppa Ravioli
fennel, chili flake, dark chocolate

Rabbit Leg Confit
celery root, cocoa nib, truffle butter

Chocolate Terrine
spiced peanuts, smoked peanut butter cup, peanut anglaise

About Theo
Theo Chocolate is the only roaster of organic cocoa beans and the first to roast Fair Trade Certified cocoa beans in the United States. Founder, Joe Whinney, converted the former Red Hook Brewery in Fremont into his dream chocolate factory, where beans are not only roasted, but transformed into intensely flavored chocolate bars and confections. Whinney is so dedicated to the topic of chocolate that he hired a biologist to map the genetics of the beans he uses. Theo chocolates have wowed chefs and national media, garnering mentions in O Magazine as well as Food & Wine Magazine. Tours of the factory are available. Learn more at theochocolate.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 — Skagit River Ranch
December 10, 2008, 2:13 pm
Filed under: Monday Night

Please join us on 12/15 for our Homage to Local Producers dinner featuring Skagit River Ranch. The dinner is $45 per person plus an optional $20 wine pairing. Here’s the menu:

Sugar Pumpkin Soup
herbed pork rillette, pecans, vanilla salt

Mock Tender Steak Salad
frisee, oven-dried tomato, smoked tomato vinaigrette

Slow Cooked London Broil
farro, salsify, whole grain mustard sabayon’

Crepes Suzette
cara cara orange, orange blossom sorbet, cocoa nib

ABOUT SKAGIT RIVER RANCH:

Skagit River Ranch is owned by George and Eiko Vojkovich, who take pride in growing the best organic grass-fed beef, pasture chickens and pork. While the farm supplies meats to some of Seattle’s best restaurants, it is perhaps best known for eggs, which often sell out at the farmers markets faster than customers can find the end of the line.

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Monday Night — Fresh Breeze Dairy
December 4, 2008, 8:32 am
Filed under: Monday Night

$45 prix fixe; $20 wine pairings

Homage to Local Producers
December 8, 2008

Featuring
Fresh Breeze Dairy
Linden, WA

Clam Chowder
ozette potato, smoked bacon, clam emulsion

Baby Lettuces
fromage blanc, fennel pollen, meyer lemon

Sous Vide Pork Loin
buttermilk whipped sunchokes, thyme braised brussels sprouts, jus

Quince Crème Caramel
candied quince, langues-du-chat

ABOUT FRESH BREEZE:
Fresh Breeze Organic Dairy is located in Lynden, Washington, on land passed down from Grandpa Blankers to grandson Shawn Langley and his wife, Clarissa. The milk and cream that come from Fresh Breeze are vat-pasteurized, which means the milk is heated to 145 degrees, held for 30 minutes and then immediately cooled to 39 degrees. Unlike commercial pasteurization processes that heat the milk to a much higher temperatures, vat pasteurization destroys any potential pathogens without compromising the good proteins and rich flavor in the milk.

Sous-Chef
Larkin Young

Chef-Owner
Maria Hines

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Prix-Fixe Monday — Essential Baking
December 1, 2008, 8:20 am
Filed under: Monday Night

$45 for four courses; $20 wine pairings

Homage to Local Producers
December 1, 2008

Featuring
Essential Baking Company
Seattle, WA

Pork Rillette
cherry mustard, citrus turnips, baguette

Savory Pain Perdu
smoked celery, caramelized onion pudding, nasturtium leaves

Chestnut Stuffed Chicken Breast
pork sausage stuffing, celery root, lemon confit

Bread Pudding
theo milk chocolate, cranberries, candied fennel

ABOUT THE ESSENTIAL BAKING COMPANY:
The Essential Baking Company was co-founded in 1994 by the late Jeff Fairhall and artisan baker George DePasquale, who often can be found teaching baking classes at area cooking schools. Essential was among several bakeries in the ’90s that raised the level of bread appreciation in Seattle. The bakery’s home base is located in a 14,000-square-foot building in Wallingford. A newer outlet is located in the Madison Park neighborhood. Essential alums include William Leaman, owner of Bakery Nouveau, and James Bowles, of Tall Grass Bakery.

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Prix-Fixe Monday — Full Circle Farm
November 18, 2008, 2:28 pm
Filed under: Monday Night

Homage to Local Producers
November 24, 2008

Featuring
Full Circle Farms
Seattle, WA

Kabocha Squash and Baby Arugula Salad
chanterelle, pumpkin seed, cider vinaigrette

Braised Skagit River Ranch Pork Ravioli
mizuna, thyme oil, red-wine reduction

Pan-Roasted Hanger Steak
sunchoke, rainbow carrot, parsley

Bosc Pear Tatin
almond financier, quince marmalade, buttermilk ice cream

ABOUT FULL CIRCLE FARM:
Full Circle Farm was established in 1996 by Andrew Stout and his wife, Wendy Munroe, who is a certified acupuncturist. The farm encompasses about 250 acres of organic produce. Full Circle supplies more than 50 restaurants, sells at area farmers markets and offers one of the most flexible CSA (customer supported agriculture) programs available. Stout and Munroe, who have two young sons, are a modern farm couple in that they commute from Seattle to their farm in Carnation.

Sous Chef
Larkin Young

Chef-Owner
Maria Hines

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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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Wines and Cocktails
November 7, 2008, 2:55 pm
Filed under: Cocktails, What's New, Wine

Dear Tilth Guests,

Fall is in full swing and our menu has turned toward the heartier, warming dishes that you have become accustomed to during the cold, wet months in Seattle. As a result I have flipped the wine list over to better complement the menu. I have bulked up on some Italian reds which I find pair nicely with some of our earthy dishes. One in particular that I am fond of is the Burlotto Nebbiolo from Langhe. It displays a rustic Old World minerality balanced by some subtle dried-fruit notes — an excellent food wine with great value as well. From our friends here in Washington I have started to carry the Northwest Vine Projects Cabernet Franc. Cabernet Franc is one of my favorite red varietals and I think that this wine is quite true to what one would expect for Cab Franc. It also exhibits a bit of Washington terroir. It pairs well with most of our autumn menu because of its high acid and silky tannins.

The wine list isn’t the only thing changing with the seasons. Our cocktail program has shifted more toward warm brown liquors and autumnal fruits. We switched up a classic Tilth cocktail that some of you may be familiar with (The Back Porch) and developed The Back Porch As Well. This cocktail incorporates some of our Asian pears that grow just off our back porch with a sumac simple syrup, a little bit of pear brandy and some lemon juice to balance the sweetness. We float the cocktail with some sparkling rose which makes for a beautiful color and a stinger of a bone warming cocktail. I’ve also whipped up another batch of my housemade falernum. This is a rum infusion that incorporates ginger, clove, lime and toasted almonds. Falernum finds its way into our Salty Poodle which drinks much like a margarita (but way better).

One final note about Tilth that Maria may have mentioned to you already: Our front porch should be enclosed any day now. This will provide a comfortable place for all of you to get a drink while you wait for your table. We also hope that everyone might stop in a bit more frequently to grab a quick glass of wine or cocktail and some of our renowned hors d’oeuvres or maybe some of our new flat bread.

Hope to see you soon!

Cheers,

Adam Chumas
General Manager