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Tom Noe: Menu Front
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Tom Noe: Menu Rear
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Tom Noe: Deconstructed Orange Julius
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Tom Noe: Lavash with smoked trout, pickled beet, ras al hanout, fennel pollen
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Tom Noe: Braised lamb belly, apricot BBQ sauce, creamy grits, collards
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Tom Noe: Pork tongue, picci, Ohio peas, pecorino, bread crumbs
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Tom Noe: Herbed frisee, arugula, crispy hash browns, tarragon
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Tom Noe: Bacon and canteloupe sorbet
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Tom Noe: Ravioli filled with scallop mousseline, peas, fried shallots, ramp puree, micro celery, lemon
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Tom Noe: Pork meatball with cumin, smoked paprika, garlic; hominy, risotto style, poblano salsa verde, goats milk crema
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Tom Noe: Sour Cherry Clafouti