Tilth Restaurant


PLEASE CALL FOR RESERVATIONS
March 5, 2009, 11:36 pm
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We thank you for choosing Tilth. Please call us at 206.633.0801 to make a reservation.

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Holiday Menus
November 24, 2008, 1:47 pm
Filed under: Uncategorized

Tilth will be closed on Thanksgiving, but we wish you all a good holiday with your friends and family. We will be serving a prix-fixe menu on Christmas Eve and New Year’s Eve. See menus and details below.

We have posted the December menus, please check it out here.

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

First
Sylver Spot Prawn Soup
spot prawn salpicon, coral toast

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

Rabbit Rillette
onion jam, crostini, frisee

Second
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

Third
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

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

Sweet Potato Pie 8
candied bacon, sweet potato chips, cayenne chantilly

Roasted Chestnut Sorbet   6
cranberry soup, chestnut honey, tuile cookie

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

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

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New Menu Day November
November 1, 2008, 5:00 pm
Filed under: Main, Menus, Uncategorized

Selections from the new menu

Selections from the new menu

See the new menus.

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Sous Vide Sessions
August 6, 2008, 1:48 pm
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I invited some of Seattle’s best food writers to the house to learn about sous vide cooking (read my previous post about sous vide). I have always loved foods that have been cooked sous vide, because the gentle method produces unctuous texture and intense flavors. I now have three immersion circulators and a commercial-grade vacuum packer.

I wanted to invite journalists to experience sous vide so that they can be better informed and share with their readers who may also be my customers about this rad technique. I have discovered that many people associate certain colors and textures with “cooked” and when they see something that has been prepared via sous vide, the biggest complaints are that the food is “raw” or that the temperature is tepid and therefore wrong. So I’m hoping that a little bit of education can go a long way.

Those who joined me today included Jess Thomson, Jay Friedman, Rebekah Denn, Cynthia Nims and Matthew Amster-Burton.

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Monday Night Menu — Full Circle Farm
July 24, 2008, 11:08 am
Filed under: Uncategorized

Homage to Local Producers
August 3, 2008

Featuring
Full Circle Farm
Seattle, WA

Tomato Gazpacho
cucumber, basil, jalapeño pepper

Spring Mix Salad
radish, cherry tomato, blue cheese vinaigrette

Truffled Organic Chicken Breast
trio of beets, kale, purple carrots

Fresh Berry Parfait
strawberry chantilly, bachelor buttons

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

*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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Herb Lesson
June 12, 2008, 5:05 pm
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I had an impromptu quiz about the herbs that are growing on the deck. They had to identify lovage, anise hyssop, tarragon, wheat grass and bronze fennel.



Homage to Local Producers
May 7, 2008, 10:04 pm
Filed under: Uncategorized

Homage to Local Producers

Monday, May 12, 2008

$45 per person; $20 wine pairings

Featuring
Oxbow Farm
Carnation, WA

Purple Broccoli Soup
cheddar tuile, preserved lemon, chive

Local Baby Lettuces
patty pan, estrella domino, spring garlic vinaigrette

Spring Carrot Risotto
sweet pea, parmesan, pistou

Pine Nut Tart
fig mostarda, citrus caramel

About Oxbow Farm:

Oxbow Farm is operated by couple Luke Woodward and Sarah Cassidy, and their managing partner, Adam McCurdy. The farm borders an oxbow (horseshoe-shaped) lake adjacent to the Snoqualmie River in Carnation. Oxbow grows vegetables, berries and tree fruits. The river, which brings glacial till from the Cascades, feeds the lake and the lake supports the farm, the owners have dedicated themselves to ensuring the property is safe for salmon and wildlife.

Sous Chef
Larkin Young

Chef-Owner
Maria Hines

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