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
FISH
HONG KONG STYLE STEAMED SEA BASS / 29 / bok 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 / 23 / chef 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