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 / 16 / lump crab, gala apple, soy beans, hon shimeji

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

KUROBUTA PORK BELLY / 16 / summer vegetables, kimchi emulsion, szechuan glaze

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

CAMPANA BUFFALO MOZZARELLA / 16 / chef’s seasonal selections

SUMMER GNOCCHI / 12 / sweet corn, summer squash, calabrian chili, basil, parmesan brodo

 

TAG SUSHI

NIGIRI* / 17 hamachi, salmon, tuna, wasabi, pickled ginger

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

RAINBOW ROLL* / 18 / hamachi, salmon, tuna, bubu, yuzu kabayaki

ANGRY VOLCANO / 14 yellowfin ahi, avocado, fresh jalapeño, dynamite sauce

bulldog

 

FISH

HONG KONG STYLE STEAMED SEA BASS / 29bok choy, ginger, chili pepper soy vinaigrette, cilantro

MISO BLACK COD* / 39 / edamame, shiittake, turmeric artichoke, yuzu kabayaki

STUFFED SEA BREAM / 38 / caramelized onion, baby squash, kalamata olives, tomato water

MAINE DIVER SCALLOPS* / 33 / summer squash, local corn, jalapeño leche de tigre

 

MEAT

COLORADO HANGER STEAK * / 36 /wok braised gai lan, salsify frites, xo sauce

PROSCIUTTO WRAPPED LOCAL LAMB LOIN* / 38 / pears, celery root puree, charred fennel

PETALUMA CHICKEN BALLOTINE / 24 / chicken and pork sausage, oyster mushroom, potato rosti, peanuts

D’ARTAGANON ROHAN DUCK* / 34 / mission fig agrodolce, parsnip puree, meyer lemon braised kale

 

PLANT

PETITE LOCAL GREENS / 8 / carrot, daikon, cucumber, sunflower seeds, soy onion dressing

TG SALAD / 12 / shiitake mushroom, wakame, grapefruit, avocado, sriracha-lime vinaigrette

TAG DAILY VEGETARIAN DISH / 23chef inspired, enjoyed by carnivores & vegetarians alike

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
Adam Stephens, 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