Tuome Dinner 8.12
description
Transcript of Tuome Dinner 8.12
DINNER MENU
---------------------------------------------------------------------------------------cold WATERMELON small [ricotta, crispy farro, chrysanthemum] 12
CHICKEN LIVER[mousse, chicken skin, milk bread] 13
---------------------------------------------------------------------------------------hot EGGsmall [deviled, crispy, chili] 8
OXTAIL[spring roll, bone marrow, cumin] 13
SOFT SHELLED CRAB[burrata, heirloom tomato, herb lime sauce] 19
OCTOPUS [pork xo, brown butter, fingerling potato] 18
---------------------------------------------------------------------------------------big CHICKEN
[charred lettuce, basil, porridge] 25
SKATE[pea shoot, cauliflower, marcona] 26
BEEF [short rib, sweet potato, shishito] 29
SCALLOP[carrot, maitake, foie gras sauce] 25
PIG OUT (FOR TWO) [berkshire pork, spicy peanut noodle, condiments] 58
---------------------------------------------------------------------------------------sides BRUSSELS SPROUT
[grape, pork xo, raisin] 8
CORN[kaffir lime, curry, crème fraiche] 8
SNAP PEA[peanut, cilantro] 8
RICE [kale, lap cheong, duck fat] 9
---------------------------------------------------------------------------------------
Please let us know if you have any food allergies.
Consuming raw or undercooked meats, poultry, seafood,
or egg may increase your risk of foodborne illness.
DINNER MENU
---------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------