Tilth Vegetarian Tasting Menu

May

 

Savory Apple Soup         

gruyere, caramelized onion, crouton

 

2010 Sauvion, Vouvray, France

 

 

Roasted Garlic Flan

cauliflower, caper, green garlic

 

2010 Pala, Vermentino di Sardegna, Italy

 

 

Carnaroli Risotto

young carrot, stinging nettle, pine nut

 

2011 M. Plouzeau, ‘Rive Gauche’, Chinon Rosé, France          

 

House Made Potato Gnocchi  

english pea, lemon thyme, morel mushroom

 

2010 Teutonic, Pinot Noir, Willamette Valley, Oregon

 

 

Theo Chocolate Ganache Cake        

chocolate cookie, cocoa cream, sea salt

 

NV César Florido, Moscatel Especial, Chipiona, Spain

Tasting Menu $55

 

Wine Pairing $35

 

We request that everyone at the table enjoy the five course menu.

 

We politely decline requests to modify the tasting menu.

 

Thank You!

 

 

Chef / Owner

Maria Hines

 

Executive Chef

Jason Brzozowy

 

Sous Chef

David White

 

 

 

 

*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.

 

 

 

 

 

 

Wednesday, January 26th, 2011