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
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