Menu

DINNER

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

CONTINENTAL SOCIAL STARTERS

STEAMED & CRISPED SEAFOOD POTSTICKERS / 10 / korean soy vinaigrette

CARAMELIZED BUTTERFISH / 16 / lump crab, gala apple, soy beans, hon shimeji mushrooms

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

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

FLASH SEARED HAMACHI / 17 jalapeño, baby tatsoi, myoga, pop rocks, yuzu truffle soy

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

DE BRUIN BROTHERS’ RABBIT / 14 / mortadella, green and ripe strawberry, black pepper, nasturtium

HANDMADE ITALIAN BURRATA / 15 / chef’s seasonal selections

VEAL CHEEK RAVIOLINI / 16 / buffalo ricotta, morels, spring peas, calabrian chili

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

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

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

bulldog

 

Large Plates

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

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

COLORADO HANGER STEAK * / 38 /wok braised gai lan, salsify frites, xo sauce

SEARED MAIN DIVER SCALLOPS* / 33 / “peas and carrots”, roasted new potato, go chu jang

PAN SEARED MONKFISH* / 38 acquerello risotto, wild mushroom civet, uni soy butter

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

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

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

 

 

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