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DINNER

The O.G.

STEAMED & CRISPED SEAFOOD POTSTICKERS / 8 / korean soy vinaigrette

CARAMELIZED BUTTERFISH / 14 / lump crab, gala apple, soy beans, hon shimeji mushrooms

THE OG TACO SUSHI* / 14 / charred hawaiian ahi, sushi rice, guacamole, li-hing mango salsa

KOBE BEEF SLIDERS* / 15 / snake river farms kobe beef, caramelized shallots, gorgonzola aioli, duck fat fries

FLASH SEARED HAMACHI / 16 / jalapeño, baby tatsoi, japanese myoga, pop rocks, yuzu white soy

ANGRY VOLCANO / 12 / yellowfin ahi, avocado, fresh jalapeño, dynamite sauce, kabayaki

Seasonal Social Beginnings & Sushi

CHARRED SPANISH OCTOPUS / 16 / chorizo, potato purée, red pepper coulis, squid ink vinaigrette, finger lime

PORK BELLY BAO BUNS / 14 / yellow curry bbq, peanuts, house pickles, cilantro

BUTTERMILK FRIED VEAL SWEETBREADS / 13 / green goddess, boquerones, nasturtium

HOUSEMADE CAVATELLI / 15 / spring vegetables, green garlic, verjus cream, smoked ricotta salata

BRULÉED BONE MARROW / 12 / salsa verde, port shallots, banyuls gastrique, ciabatta

LING COD CHEEKS / 16 / pistou, baby squash, cranberry bean ragout, brown butter seeds

BENTON’S HAM TARTINE / 12 / peas, radish, orange, ricotta cheese, brown butter seeds

ONE TOWN FARM GREENS / 7 / carrot, daikon, cucumber, sunflower seeds, soy dressing

BEET COMPOSITION / 13 / balsamic, labneh, arugula pesto, pistachio granola

BABY ROMAINE SALAD / 13 / avocado, caeser purée, walnut, grana padano, cured egg, togarashi vinaigrette

CRAB RANGOON ROLL / 15 / kani, sweet & sour, cream cheese, wonton, scallion

PERSEPHONE ROLL / 17 / tempura shrimp, green goddess, shishito, avocado, onion tempura, wasabi tobiko

SALMON & HAMACHI ROLL* / 16 / pickled gobo, shaved asparagus, tare, sesame, cilantro, tomato, onion

FOIE GRAS GUNKAN / 6 per pc / passion “roe”, soy gel, chive

YAKI ONIGIRI* / 3 per pc / hanger steak tataki, chipotle mayo, scallion, honey soy glaze

YELLOWTAIL AND AHI CRUDO* / 17 / wakame, passionfruit, pickled fresno, spring herbs, strawberry ponzu

bulldog

 

Large Plates

HONG KONG STEAMED EUROPEAN SEA BASS / 29 / yu choy sum, young ginger, chili pepper soy vinaigrette, cilantro

MISO BLACK COD* / 34 / edamame, shiittake mushrooms, artichoke, leek, yuzu kabayaki

COLORADO HANGER STEAK * / 30 / confit yukon gold potato, roasted root vegetable, point reyes bleu, carrot salad

SEARED DIVER SCALLOPS / 33 / butternut squash soubise, roasted brussels sprouts, pancetta candy, preserved lemon and vanilla gel

BOULDER NATURAL CHICKEN BALLOTINE / 22 / potato rosti, bok choy, oyster mushrooms, housemade chicken sausage, cardamom yogurt, thai red curry

CANADIAN DUCK* / 28 / seared duck breast, confit leg, roasted haku turnip, farro risotto, fava bean, duck jus

HALIBUT IN BLACK OLIVE* / 36 / charred carrot, shishito pepper, potato purée, yuzu kosho butter

VERLASSO SALMON*  / 27 / spring vegetable succotash, ginger vanilla nage, cauliflower, sorrel

TAG DAILY VEGETARIAN DISH / 21 / chef 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 FOODBORNE ILLNESS