Tuome Menu

Golden Quinoa, Pea Leaves, and Cambodian Curry

Spicy newberg, chow fun, crispy tripe.

Noodle, Squash, and Dashi Butter

Sunchoke, shallot confit, mushroom.

Gem lettuce, Basil, and Porridge

Seasonal ingredients.

Corn, freekeh, herbs.

Berkshire pork, spicy peanut noodle, condiments.

Seasonal ingredients.

Includes two portions of noodles and spicy peanut sauce to cook at home.

Pig & spicy peanut noodle kit to cook at home.

"Cheesecake", Almond Crumble, and Peanut

Puree, smoked butter, burnt scallion.

Kale, Chinese sausage, duck fat.

Spicy pork sauce, black sesame, basil.

Fermented black bean sauce, two hour egg, yuba.

Mousse, NY Maple, and Milk Bread

On chip, smoked creme fraiche, "everything" spice.

Deviled, Crispy, and Chili

Red Quinoa, Five Spice Yogurt, and Cashew

On brioche, general tuome's honey, daikon relish.

Pork xo, brown butter, fingerling potato.

Served with General Tuome Honey, Herb Ranch, and Pickled Daikon

A crisp, refreshing taste you know and love with zero calories.

Junmai Sake, Yuzu, and Thai Chili. Serves 3-4.

Sherry, Quina, Pink Guava, Honey, and Lemongrass. Serves 3-4.

Delicate pink rose with vibrant flavors of fresh melon, strawberry, and cherry. There is an underlying herbal quality with an intense minerality on the finish.

Super Tuscan blend of Merlot, Cabernet and Sangiovese. Supple red with a core of ripe red fruit, mocha, and smoke with a long finish of dried flowers and sweet baking spices.

Classic Pinot Noir from the Willamette Valley of Oregon. This Pinot is dense and rich in color with plentiful aromatics of plum, blueberry, white pepper, and dried herbs. The juicy mid palate with earthy and spicy flavors wrap up into a tight minerality and soft tannins.

Certified organic and biodynamic Gamay from one of Beaujolais’ most respected winemakers. Beautiful aromas of cherry, blackberry, and dried flowers with supple fruit on the palate and a piercing vein of minerality.

Sparkling Rosé made with 100% Cabernet Franc from the Loire Valley of France in the classic Methode Champenoise. This bone-dry sparkler exudes aromas of wild berries and violets with a crisp and mineral finish.

Chardonnay from prime northern vineyards of the Macon region of Burgundy. Crisp and clean, with lovely apple, tropical fruit notes, and a supple creamy palate and finish.

Arneis from the Roero appellation of Piedmont, Italy. Intensely floral and fruit forward on the nose with hints of fleshy white fruit on the palate leading to a savory minerality on the finish.

Sangiovese Rosé from Washington State. Luscious Rosé with juicy aromas of fresh strawberry and a piercing minerality in the dry Rosé.

85% Sauvignon Blanc and 15% Chardonnay from the Loire Valley of France. The fresh and racy Sauvignon Blanc provides beautiful aromas of citrus and apple while the Chardonnay softens the aggressive acidity with a slightly creamy texture.

Preserved Olive, Black Sesame, and Chives

Fermented Shallot, Garlic, and Sichuan Chili

Kale, Chinese Sausage, and Duck Fat

Vermouth, Manzanilla, and Five Spice. Serves 3-4.

Junmai Sake, Yuzu, and Thai Chili. Serves 3-4.

Sherry, Quina, Pink Guava, Honey, and Lemongrass. Serves 3-4.