Tilth Restaurant


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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New Porch
November 10, 2008, 12:20 am
Filed under: What's New

Things just got a little bit cosier here at Tilth.

Enjoy the new little bar we have created on our enclosed porch. There are 10 bar stools for you to sit on and enjoy a cocktail while you’re waiting for your table, have brunch on the weekends, or enjoy a little peace and quiet for a quick bite or a full-service dinner. I hope it makes you as happy as it makes us!
Cheers,
Maria

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Gift Cards
November 10, 2008, 12:05 am
Filed under: Gift Cards

The holidays are approaching fast! Don’t forget that Tilth gift cards are available in the denomination of your choice. Please stop by the restaurant or call 206.633.0801 to purchase.

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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



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.