braised spring onion, sunchoke, fennel pollen^ cream
$32.00
$41.00
Olsen Farms Sliders^ *
cranberry^ mostarda, urfa aioli, house chips^
$23.00
$36.00
Pastrami Spiced Short Ribs^ **
einka berries, broccolette, carrots
$36.00
$45.00
Northwest Artisanal Cheeses^
$7.00
$14.00
$20.00
*Consuming raw or undercooked foods may increase your risk of foodborne illness. **These are the items that are or can be made gluten free. ***These are items that are or can be made vegan. ^Items may not be certified organic
*Consuming raw or undercooked foods may increase your risk of foodborne illness. **These are the items that are or can be made gluten free. ***These are items that are or can be made vegan. ^Items may not be certified organic
Seasonal Cocktails
$14
Lucille Ball
Vodka, Americano, Sparkling, Citrus
High Garden
Plymouth Gin, Basil, Citrus, Peppercorn
Winter's Coming
Mezcal, Stout Reduction, Citrus
Cranberry Fields Forever
Buffalo Trace, All Spice, Cranberry, Maple
Rye Dell'Etna
Rye, Sweet Vermouth, Averna
Vote for Pedro
Rum, Pedro Ximénez Eggnog, Nutmeg
Honey Crisp
Brandy, Apple, Citrus, Ginger beer
Pacific Northwest Beer & Cider
$6
Everybody's Brewing 'Local Logger' Lager
'Whistling Pig' Hefeweizen
Fremont 'Lush' IPA
Fremont 'Darkstar' Imperial Oatmeal Stout
Portland Cider Co. Apple Cider
Sparkling
Domaine J Laurens, Brut, NV Crémant de Limoux, FR
$14.00
$26.00
$50.00
Graham Beck, Brut Rosé, NV, Robertson, ZA
$14.00
$26.00
$50.00
Billecart-Salmon, Brut Reserve, NV Champagne, FR
$105.00
Billecart-Salmon, Brut Rosé, NV Champagne, FR
$150.00
Ruinart, Blanc de Blancs, NV Champagne, FR
$120.00
White & Rosé
Dopff & Irion, Pinot Blanc, 2016 Alsace, FR
$13.00
$25.00
$48.00
Ceder Green Cellars, Chenin Blanc, 2016 Columbia Valley, WA
$13.00
$25.00
$48.00
Clément et Florian Berthier, Sauvignon Blanc, 2018 Loire, FR
$14.00
$27.00
$52.00
DeLille Cellars, 'Chaleur Blanc,' White Bordeaux, 2018 Columbia Valley, WA
$15.00
$29.00
$56.00
Ken Wright 'Celilo Vineyards', Chardonnay, 2014 Columbia Gorge, WA
$15.00
$29.00
$56.00
Figuiere 'Le Saint Andre', Rosé, Rhone Blend, 2018 Provence, FR
Daniel Bouland, 'Bellevue,' Gamay, 2017 Beaujolais, FR
$72.00
Evening Land, Seven Springs,' Pinot Noir, 2016 Eola – Amity Hills, OR
$88.00
Monte Santoccio,Valpolicella Ripasso, 2015 Veneto, IT
$62.00
Domaine du Banneret, Rhone Blend, 2016 Châteauneuf-du-Pape, FR
$95.00
Leonetti Cellar, Merlot, 2016 Walla Walla Valley, WA
$160.00
Massolino, Nebbiolo, 2015 Barolo, IT
$110.00
Luigi Goirdano, 'Cavanna,' Nebbiolo, 2015 Barbaresco, IT
$80.00
Juan Gil, 'Blue Label' Monastrell Blend, 2017 Jumilla, ES
$90.00
Domaine Du Grand Montmirail 'Les Deux Juliette' Grenache Blend, 2016 Gigondas, FR
$86.00
Château St. George, Right Bank Bordeaux Blend, 2015 Saint-Emilion, FR
$90.00
Château Dutruch Grand Poujeaux, Left Bank Bordeaux Blend, 2014 Medoc, FR
$84.00
Va Piano, 'OX,' Red Blend, 2017 Columbia Valley, WA
$74.00
DeLille Cellars, 'Harrison Hill,' Bordeaux Blend, 2016 Snipes Mountain, WA
$165.00
Leonetti Cellar, Cabernet Sauvignon, 2016 Walla Walla Valley, WA
$185.00
Starters
Sweet Potato - Turmeric Soup** ***
crispy shallots^, chestnut butter, microgreens^
Duck Egg**
broccolete, olsen farms potato^, pickled sultana
Tuna^ Pate**
housemade pickled vegetables, crackers^
Mains
Carnaroli Risotto** ***
smoked oyster mushroom, greens, mascarpone^
Seared Albacore Tuna^ * **
celeriac skordalia, cured olive^, almond
Braised Beef^ Brisket**
einka berries, broccolette, carrots
Dessert
Espresso Cashew Cheesecake** ***
cocoa nibs, coconut dulce de leche
Theo Chocolate Ganache Cake**
cocoa cream, sea salt^
Citrus Parfait**
buttermilk panna cotta, cara cara gelee, almond tuille
*Consuming raw or undercooked foods may increase your risk of foodborne illness. **These are the items that are or can be made gluten free. ***These are items that are or can be made vegan. ^Items may not be certified organic
*Consuming raw or undercooked foods may increase your risk of foodborne illness. **These are the items that are or can be made gluten free. ***These are items that are or can be made vegan. ^Items may not be certified organic
We feature New American cuisine prepared with certified-organic or wild ingredients sourced from as many local farmers we are able to support. Our executive chef and owner, Maria Hines, is a James Beard Award winner for Best Chef of the Northwest, as well as one of Food & Wine Magazine’s 10 Best New Chefs of 2005. In 2008, the New York Times deemed Tilth one of the best new restaurants in the country. Tilth received its organic certification from Oregon Tilth, an unaffiliated organization that promotes sustainability.