Menu

DINNER

we love to keep it fresh.
menu subject to change to best showcase the local produce.
call today to confirm offerings.

SOCIAL BEGINNINGS

STEAMED & CRISPED SEAFOOD POTSTICKERS / 10 / korean soy vinaigrette

CARAMELIZED BUTTERFISH / 17 / lump crab, gala apple, soy beans, hon shimeji

MAINE LOBSTER / 18 / green papaya, cilantro, shiitake, galangal, tom yum broth

KOBE BEEF SLIDERS* / 16 / caramelized shallots, gorgonzola aioli, duck fat fries

LA MOZZ BURRATA / 16 / genovese pesto, pistachio, persimmon, ciabatta

SEASONAL GNOCCHI / 12 / chef’s seasonal selections

 

TAG SUSHI

NIGIRI* / 18 hamachi, salmon, tuna, wasabi, pickled ginger

FLASH SEARED HAMACHI / 16 jalapeño, baby tatsoi, myoga, pop rocks, yuzu truffle soy

YASAI ROLL / 16 / charred avocado, crispy salsify, shitake, cucumber, bubu arare, green goddess

AHI SASHIMI / 17 / chili garlic crunch, minus 8 ponzu, jalapeño, black radish, kumquat

ANGRY VOLCANO / 16 yellowfin ahi, avocado, fresh jalapeño, dynamite sauce

THE OG TACO SUSHI* / 17 / charred hawaiian ahi, sushi rice, guacamole, li-hing mango salsa

bulldog

 

FISH

HONG KONG STYLE STEAMED SEA BASS / 30 / bok choy, ginger, chili pepper soy vinaigrette, cilantro

MISO BLACK COD* / 41 / edamame, shiittake, turmeric artichoke, yuzu kabayaki

GRILLED ATLANTIC SWORDFISH / 33 / billi bi sauce, pei mussels, leek, yukon gold potato, bay laurel oil

MAINE DIVER SCALLOPS* / 38 / pumpkin puree, squash, broccolini, pepitas, sweet chili butter

MEAT

MOROCCAN BRAISED COLORADO LAMB SHANK / 36 / saffron couscous, preserved lemon chermoula, heirloom carrot

PETALUMA CHICKEN BALLOTINE / 29 / chicken and pork sausage, oyster mushroom, potato rosti, peanuts

MAGRET DUCK BREAST* / 36 / char siu glaze, carrot ginger puree, bok choy, toasted sesame jus

STEAK*

PICK YOUR CUT, served with sweet potato puree, crispy brussels, apple chutney, veal jus

HANGER 8oz / 38

ANGUS RIBEYE 12oz / 49

DRY-AGED STRIPLOIN 18oz / 54

ADD ONS: scallop / 8 / crab oscar / 7 / butterfish / 12 / foie butter / 5 /

PLANT

PETITE LOCAL GREENS / 9 / daikon, cucumber, sunflower seeds, soy onion dressing

TG SALAD / 13 / mushroom, wakame, grapefruit, avocado, sriracha-lime vinaigrette

TAG DAILY VEGETARIAN DISH / 24 / chef inspired daily, enjoyed by carnivores & vegetarians alike

BLACK PEPPER GNOCCHI / 13 / squash, broccolini puree, cippolini, parmesan brodo, crispy shallot

OMAKASE

A Japanese phrase that means “It’s up to you” or in this case… up to the Chef.  These dinner are specially designed to take you on a culinary journey through all TAG has to offer: 65, 85, 110 & up

*24 notice requested for the best experience.  Requests made within 24 hours cannot be guaranteed

 

KITCHEN

Troy Guard, Chef/Owner
Jorel Pierce, Culinary Director
Korey Sims, Corporate Chef
Anthony Gonzales, Chef de Cuisine
Brian Smith, Pastry Chef

OUR CHEFS ARE HAPPY TO CREATE UNIQUE DISHES FOR THOSE WITH DIETARY NEEDS

(IE. VEGETARIANS, CELIACS, VEGANS)

*CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS