Tilth Grand Tasting Men
May
Savory Apple Soup
gruyere, caramelized onion, crouton
2010 Sauvion, Vouvray, France
Baby Iceberg Lettuce
radish, pecorino, mustard vinaigrette
2010 Alois Lageder, Müller Thurgau, Dolimiti IGT, Italy
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
Seared Alaskan Sablefish
cannellini bean, espelette, crème fraiche
2010 El Coto, Rioja Rosado, Spain
Grilled Dakota Beef Hangar Steak
anson mills polenta, red russian kale, dry cured olive
2005 La Rioja Alta, ‘Viña Alberdi’ Reserva, Rioja, Spain
Fraga Farms Chevre
pickled ramp, red onion jam, essential cracker
2009 Royal Tokaji, Late Harvest, ‘Mád Cuvée’, Hungary
Theo Chocolate Ganache Cake
chocolate cookie, cocoa cream, sea salt
NV César Florido, Moscatel Especial, Chipiona, Spain
Tasting Menu $90
Wine Pairing $55
We request that everyone at the table enjoy the eight 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
