Tilth Restaurant


Current Menus

APRIL 2009 MENUS

dessert vegan

DINNER

Hors d’Oeuvres   7

housemade fromage blanc, fig, black walnut

Baby Head Lettuce   7 / 14

chevre vinaigrette, holmquist orchard hazelnut, beets

Creamy Celery Root Soup   7 / 14

celeriac chip, theo cocoa nib, orange oil

Pete Knutson Sockeye Salmon Tartare  9 / 16

cornichon, dijon, frisee

Smoked Yogurt Flan   8 / 15

lardon, green garlic, mustard green

St. Jude Albacore Tuna   16 / 27

avocado, grapefruit, israeli cous cous

Sous Vide Alaskan Sablefish  16 / 27

fingerling potato, compressed fennel, picholine olive

Blue Bird Grainery Farro Risotto 14 / 25

nettle, soubise, preserved lemon

Heirloom Bean Cassoulet 14 / 25

wild mushroom, truffle, oven-dried tomato

Mini *Duck Burgers   14 / 27

fingerling chips, housemade ketchup, hot mustard

Slow Cooked Pork Cheek   16 / 27

trotter, choucroute, pancetta-parmesan broth

Grass-Fed Hanger Steak  17 / 29

potato puree, bone marrow, lacinato kale

Also…

Full Circle Farm Lacinato Kale  6

red chili flake, garlic, lemon

Yukon Potato Puree 6

walnut oil, chives, fresh breeze cream

Northwest Artisanal Cheese

Try one for 5 / three for 14 / five for 18

mostarda, cracker, nuts

Chef/Owner Maria Hines

Chef de Cuisine Larkin Young

Sous Chef Jason Brzozowy

  • 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.

APRIL DESSERT

Northwest Artisanal Cheese

try one for 4 / three for 12 / five for  18

mostarda, cracker, nuts

Almond Brown Butter Cake  8

black mission fig, meyer lemon preserve, almond milk

Avocado Mousse   7

ginger candy, cilantro syrup, lime tuile

Blood Orange Crème Brulee 8

orange blossom, hazelnut, candied citrus rind

Fromage Blanc Cheesecake   8

gala apple, caramel, feuilletine

Theo Chocolate Ganache Cake   9

chocolate shortbread, cocoa cream, sea salt

Housemade Soda   5

Sarsaparilla

Ginger-Lemon

Housemade Digestif   8

Limoncello

TILTH VEGAN MENU

April 2009

Full Circle Farm Lettuces 6/12

lemon vinaigrette, beets, hazelnut

Compressed Fennel Salad   6/12

picholine olives, grapefruit, herb

Bluebird Grainery Risotto   13/25

nettle, shallot, preserved lemon

Smoked Heirloom Bean Cassoulet   13/25

wild mushroom, truffle, oven-dried tomato

Sweet

Pear-Almond Salad  6

black mission fig, meyer lemon preserve

Blood Orange Gratin  6

hazelnut, candied citrus rind

Brunch

Cherry Almond Scone + Lemon Curd   6

Full Circle Farms Baby Lettuce

feta, baby beet, holmquist orchard hazelnuts  7

Local Winter Fruit Plate   7

House Made Granola + Yogurt + Fruit   7

Pete Knutson’s Smoked Salmon

caper, hot mustard, frisee salad   9

Cinnamon Black Walnut Steel Cut Oatmeal    7

Bourbon Vanilla French Toast

essential egg bread, bing cherry compote  12

Baked Apple Blue Corn Pancake

apple compote, house-made mascarpone, mint   12

Truffled Mushroom Scramble

chevre, nicoise olive, spinach  14

Dungeness Crab Benedict

sous vide egg, brioche, spicy hollandaise 16

Over Easy Eggs + Macaroni

grafton cheddar sauce, broccoli, mama lil’s peppers  15

Cheddar Biscuits + Smoked Pulled Chicken Gravy

washington chicken, preserved lemon, fried eggs  14

Croque Monsieur

ham and gruyere sandwich, béchamel, baby lettuces  15

with fried egg   16

Mini Duck Burgers

fingerling chips, house-made ketchup, hot mustard 17

Sides: French Toast   6  /  Bacon 3  / Maple Duck Sausage  5/ Roasted Yukons   4

Steel Cut Oatmeal   4   /   Plain Low Fat Yogurt   3   /  Biscuit + Gravy  7

The Perfect Egg – Sous Vide 3

* Please note that there is no organic certification for “wild” foods. This also applies to some wine & spirits used in sauces and desserts. Food items that are underlined may contain an ingredient that is not certified organic.

Brunch Dessert

Northwest Artisanal Cheese Plate     12

selection of 3 cheeses, nuts, cracker

Almond Brown Butter Cake   8

sweet parsnip coulis, sultana compote, candied almond

Blood Orange Crème Brulee   7

orange blossom, hazelnut, candied citrus rind

Theo Chocolate Ganache Cake    9

chocolate shortbread, cocoa cream, sea salt

Meyer Lemon Semolina Pudding Cake   8

fig streusel, meyer lemon supreme, caramel

Homemade Chai  6

black tea, cardamom, ginger


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