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
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