Tao will be OPEN Memorial Day, May 29th, for a collaborative brunch prepared by Cara Stadler and Leon Vuong of The Frying Dutchman. Brunch will be served between 11a – 3p. The tentative menu is below. The cost is $58 per person (excluding tax and gratuity). Reservations are recommended and you can make them online below. Please let us know if you have any dietary restrictions and we will do our best to accommodate you. If you are a large party or have other special requirements, please send an email to reservations@tao-maine.com. We are sooo looking forward to cooking in the Tao kitchen and seeing many familiar faces again.
Cold
Rou Song Bao 豬肉松包
pork sung bun with cilantro, sweet soy, spruce berry
Cucumber Salad
nuoc
nam dressing, crispy dried shrimp,
birds eye chili, and Thai basil
DimSum
Miso Shrimp & Ramp Potstickers
with
water chestnut, ginger, and scallion,
togarashi dusted finished with shrimp oil
Banh Uot
nuoc
cham, banana leaf steamed sausage,
herbs, Thai bird chilies, crispy garlic and shallots
Pho Croquettes
herb and chili
salad (bean sprout, Thai basil,
culantro, onion, scallion, chili pepper,
lime-nouc nam vinaigrette), hoisin, and sriracha
Woo Kok
duck confit stuffed
deep fried taro balls
with fermented tofu aioli
Gua Bao 割包
Taiwanese open face
baozi with
red cooked pork belly, pickled mustard green,
candied peanut powder, and cilantro
Hot
Cumin Chili Lamb
with hand pulled
noodles, black vinegar,
soy, garlic, scallion, napa cabbage
Braised Hakurei Turnips
and their greens
with X.O. butter sauce
and silken tofu served with you tiao
Dessert
Galangal Pound Cake
with
yuzu cremeux, poached rhubarb,
and coconut sorbet
Please select May 29 as the date.