Dinner

Hors d’Oeuvre ^GF  $10 / $18

whatcom blue, mission fig, marcona

Tuna Pate ^GF  $17

house pickled vegetables, crackers

Burrata^GF  $25

treviso, cherry vinaigrette, trufflebert hazelnut

Cucumber Gazpacho^{GF / V}  $13 / $17

pickled grape, persian cucumber, radish

Heirloom Tomato Salad ^{GF / V}  $17

zucchini, black pepper ricotta, pine nuts

Bok Choy ^{GF / V}  $13

spiced cashew, green tahini, pickled shallot

Haricot Verts ^{GF / V}  $13

almond vinaigrette, smoked maitake

Carnaroli Risotto ^{GF / V}  $26 / $36

dungeness crab, corn, fresno pepper

House Made Ricotta Gnocchi  $25 / $35

cherry tomato, morels, yogurt

Octopus a la Plancha* ^GF  $29 / $38

pickled potato, poblano, corn

Olsen Farms Pork Chop* ^GF  $39

summer squash, fava beans, tonnemaker cherries

Tilth Burgers*  $22 / $34

bacon jam, avocado, fingerling chips

Sockeye Salmon* ^GF  $30 / $39

corona beans, haricot vertes, green strawberries

Umpqua Valley Lamb Loin* ^GF  $34 / $43

eggplant, sweet pepper, fig

Northwest Artisanal Cheeses  $7 / $13 / $19

^GF These are the items that are or can be made gluten free. 

^V These are items that are or can be made vegan. 

* Consuming raw or undercooked foods may increase your risk of foodborne illness.  

Underlined items may not be certified organic.  Please note that there is no organic certification for wild foods. 

A portion of the gratuity will go toward the service and kitchen staff that helped create your experience with us at Tilth as well as credit card processing fees.

20% gratuity will be added to parties of 6 or more.