Menu

DINNER

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

STARTERS

STEAMED & CRISPED SEAFOOD POTSTICKERS / korean soy vinaigrette 11.5

KOBE SLIDERS* / caramelized shallots, gorgonzola aioli 9

KUNG PAO PORK BELLY BAOS / pickled colorado cherry, ginger, cilantro, peanut 9

SWEET CORN CAKES / cultured honey butter, salmon roe, chive 11

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

LA MOZZ BURATTA / tomato marmalade, salsa verde, ciabatta 10

TAG FRIED RICE / seasonal veggies, scallion, cilantro, crispy garlic 10 / 19  protein of the day +6 / add egg +2

 

 

 

TAG SUSHI

TACO SUSHI / charred hawaiian ahi, sushi rice, guac, li-hing mango salsa 9

FLASH SEARED HAMACHI / jalapeño, baby tatsoi, myoga, pop rocks, yuzu truffle soy 19

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

AHI ROLL / soy paper, asparagus, scallion, sesame, takuan, chile cilantro glaze 17

MEDITERRIAN STYLE CRUDO / preserved lemon, confit tomato, castelvetrano, kumquat puree 21

bulldog

SALAD

THE TG / local greens, grapefruit, avocado, crispy shallot, jicama, wakame, soy honey vinaigrette 8

HEIRLOOM TOMATO / pickled shallot, point reyes blue cheese, tag garden herb vinaigrette 16

 

ENTREES

MISO BLACK COD / edamame, shiitake, turmeric artichoke, yuzu kabayaki / 40

LEMONGRASS AIRLINE CHICKEN BREAST / farro & black rice, broccolini, candied peanuts, red curry coconut sauce 24

PAN ROASTED HALIBUT / charred cabbage, mushroom conserva, confit tomato, tom yum broth  38

ANGUS HANGER STEAK / smashed red potato, summer succotash, shallot confit, peppercorn vinaigrette 32

 

EXTRAS

DUCK FAT FRIES / TAG spice 6

WOK CHARRED SUMMER BEANS / chili garlic crunch, soy butter 9

GRILLED BROCCOLINI / white cheddar, horseradish, beurre blanc, crispy shallot / 10

 

DESSERT

NOT YOUR GRANDMA’S BANANA CREAM PIE /  10

TAG’S FAMOUS STICKY TOFFEE CAKE / 10

ICE CREAM + SORBET / 6

KITCHEN

Troy Guard, Chef/Owner
Korey Sims, Culinary Director
Samuel Haupt, Director of Operations
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