Honeyed Yogurt GF 9
house made granola, seasonal fruit
Blueberry Clafoutis 9
marcona almond, chantilly
Theo Chocolate Ganache Cake GF 10
cocoa cream, sea salt
Asparagus Salad GF / V 12
frisée, sourdough crumb, anchovy vinaigrette
Tiramisu Waffle 15
mascarpone, cocoa nibs, espresso syrup
Sourdough French Toast 15
rhubarb, hazelnuts, chantilly
Chickpea Pancake GF / V 16
harissa, crispy chickpeas, bok choy
French Omelet* GF 16
peas, ricotta, arugula, sourdough toast
poached egg, ancho hollandaise, greens
Pork Belly 17 Boquerones 16 Asparagus 16
Potato Crusted Quiche GF 17
stinging nettle, spring onion, white cheddar
Vegetable Hash* GF / V 15
baby carrot, snap peas, fingerlings, slow cooked eggs
add pork belly 4
Baked Eggs* GF 16
potato, braised leek, mushroom, mozzarella
add bacon 3
Pork Sugo* GF 18
anson mills polenta, slow cooked egg, crispy shallot
Tilth Burgers 17
harissa aioli, pickled shallot, fingerling chips
pecorino potatoes 5
skagit river ranch bacon 7
breakfast sausage 6
Executive Chef Joel Panlilio General Manager Mark Licastro
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.