Tuome Menu

The cold, refreshing, sparkling classic that America loves.

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

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

White Wine, Pear, Ginger, Lemon. Serves 3-4.

Served with Goat's Milk Caramel, Red Bean, and Citron

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

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.

Fermented black bean sauce, two hour egg, yuba.

Mousse, NY Maple, and Milk Bread

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

Pork xo, brown butter, fingerling potato.

Deviled, Crispy, and Chili

Red Quinoa, Five Spice Yogurt, and Cashew

Classic Soy Sauce, Smoked Potato, and Mizuna

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.

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.

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.

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.

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.

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

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.

Nice intensity of ripe apple and peach on the nose with hints of anise and dry flowers. Full bodied and creamy textured on the palate with a vibrant acidity. The wine is made in the classic Champagne method and is aged for 4 years before release.

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.

Choice of appetizer and main. Includes beignet dessert served with goat’s milk caramel and citron.

Berkshire pork, spicy peanut noodle, condiments.

Golden Quinoa, Pea Leaves, and Cambodian Curry

Sunchoke, shallot confit, mushroom.

Spicy newberg, chow fun, crispy tripe.

Noodle, Squash, and Dashi Butter

Seasonal ingredients.

Gem lettuce, Basil, and Porridge

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

Seasonal ingredients.

Fermented Shallot, Garlic, and Sichuan Chili

Kale, Chinese Sausage, and Duck Fat

Chinese Barbecue, Lime Aioli, and Black Sesame

Fermented shallot, garlic, sichuan chili.

Kale, Chinese sausage, duck fat.

Puree, smoked butter, burnt scallion.

Pig & spicy peanut noodle kit to cook at home.

Berkshire pork with condiments to cook at home.