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Tao Restaurant and Nightclub
Lots of body with a bakey flavor, holds well with milk and sugar.
Mellow tea that is round in the mouth with lots of staying power.
Mild bodied with a very smoky and full flavor (the large leaves are actually smoked over pine), goes well with spicy food.
Our exquisite blend with hints of soothing chamomile and lavender.
Intense aroma, depth and fruitiness. Ranked as one of the most famous teas in China.
Abundant in flavor and aroma. A hint of sweetness with absolutely no astringency.
Special tao blend; perfect jasmine with hints of rose.
Shiny needle-like tea leaves that yield a light grassy, clean refreshing brew. The most popular tea in Japan.
Green pellets of rolled tea leaves that produce a pleasant smoky flavor.
A Japanese gift to the world! blancha tea blended with rice kernels, some of which have burst open and lending to its unique roasted flavor.
This Tao exclusive Chinese green tea blend is the most delightful way to introduce yourself to green tea with hints of citrus, orange and cornflower.
Served hot or on ice.
Regular and decaffeinated.
Almond sesame cookies.
Ginger syrup and mandarin sorbet.
Tempura banana and fortune cookie crust.
Trio of sauces.
Passion fruit cremoux and macerated strawberries.
Salted caramel gelato and cherry sauce.
White and dark chocolate mousse.
Assorted flavors.
Chef's selection of sweets.
6 assorted white, milk and dark chocolates.
Mackerel.
White tuna.
Salmon.
Halibut.
Salmon roe.
Tuna.
Sweet shrimp.
Wild yellowtail.
Sea urchin.
Albacore.
Octopus.
Cooked shrimp.
Smoked salmon.
Yellowtail.
Snapper.
Sea scallop.
Fresh water eel.
Quail egg.
Handroll.
Roll.
Crispy onions, sweet and spicy sesame sauce.
Served with jalapeno and ponzu sauce.
Served with soy vinaigrette and spicy sour cream.
Served with truffle aioli, egg, and tomato.
Served with wasabi salsa.
Served with crunchy cucumbers.
Served with chili garlic sauce.
Served with a chili sesame glaze.
Served with hoisin sauce.
Served with shiitake mushrooms and spicy pineapple sauce.
Served with crushed onion.
Avocado and soy paper roll.
Served with avocado and soy paper.
Served with eel and kabayaki sauce.
Served with spicy king crab and lobster, topped with spicy tuna and avocado.
Served with miso glaze.
Served with shiitake ginger broth.
Served with shrimp toast.
Served with tofu and manila clams.
Served with lotus root, green beans and baby sweet peppers.
Served with red curry and Thai basil.
Served with steamed bok choy and ginger kaffir lime vinaigrette.
Served with tamarind and bell pepper.
Served with wok vegetables.
Snow peas and ginger-scallion sauce.
Served with black bean sauce.
Served with pepper, onion, bamboo shoot and celery.
Imperial wag yu sirloin.
Served with yuzu cilantro butter.
Served with pineapple, scallion and sweet peppers.
Served with tempura of onion rings .
Served with black bean sauce.
Served with brown rice, seasonal vegetables and egg white.
Served with pork belly, BBQ roast pork and Chinese sausage .
Served with with peanuts, mushrooms and tofu.
Served with fried egg.
Served with cilantro lime vinaigrette and puffed rice.
Menu for Tao Restaurant and Nightclub provided by Allmenus.com
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