This tiny restaurant is the culmination of a lifetime's work for chef Steven Brown. The clean, intimate space is anchored by an open kitchen where the chef and his team cook modern American food with focused flavors.
From the Restaurant
Tilia, an award-winning restaurant, is a warm, sophisticated neighborhood bistro offering creative plates, craft beers, and cocktails. With it's warm and cozy atmosphere Tilia is a great place to enjoy your evening!
Fall Restaurant Week Menu | October 9 - 15
Dinner— $45
Dine in ONLY
Appetizer | Choose One:
- Hamachi Crudo; Lime Vinaigrette, Avocado, Cucumber (Allergens: Fin Fish, Allium, Citrus)
- Butternut Squash Soup; Sunflower Seeds, Mascarpone, Fresh Chives (Allergens: Allium, Dairy)
Entrée | Choose One:
- Roasted Chicken; Cherry Mostarda, Broccolini, Turnip Puree (Allergens: Allium, Soy, Dairy) (vegetarian option available)
- Salmon; Madras Beurre Blanc, Crispy Plantain, Shishito Toreados (Allergens: Dairy, Allium, Nightshade, Tree Nut, Sesame)
Dessert | Choose One:
- Pear Tarte Tatin; Puff Pastry, Caramel Chantilly, Star Anise (Allergens: Gluten, Dairy)
- Tres Leches Cake; Chai Chantilly, Spiced Apple Chutney, Hazelnuts (Allergens: Gluten, Dairy, Tree Nut)
Additional Features:
- Side Specials - $15 each
- Lemongrass Spaghetti Pomodoro; Lemongrass Sugo, Herbed Breadcrumbs, Mint (Allergens: Gluten, Dairy, Nightshade, Allium)
- Roasted Root Vegetables; Salsa Macha, Ginger Mint Creme Fraiche, Cilantro (Allergens: Nightshade, Dairy, Tree Nut)
