Appetizers
- Sauteed Frogs' Legs Provencale
  
  Served with fresh tomatoes, onions, garlic, basil, kalamata olives and white wine
- Escargot
  
  Half dozen baked with herbs and garlic butter
- Oysters Rockefeller
  
  Half dozen fresh oysters topped with creamed spinach and hollandaise
- Crab, Artichoke and Cheese Gratinee
  
  A hot and spicy blend of king crab, artichoke, parmesan and cream cheeses. Served with toasted garlic rusks
- Prawns Scampi Style
  
  Prawns sauteed in butter, lemon, parsley, garlic and white wine
- Maryland Lump Crab Cake
  
  Blue crab with pepper slaw, chipotle vinaigrette, and bistro aioli
- King Crab or Prawn Cocktail
  
  Served with lemon and cocktail sauce
- Oysters On The Half Shell
  
  Half dozen freshly shucked, with cocktail sauce and fresh horseradish

Soups and Salads
- Lobster Bisque
  
  Signature sage room soup with lobster, scallions
- Onion Soup Gratinee
  
  Traditional recipe, baked in a crock with crouton and gruyere cheese
- Tableside Mesclun Green Salad
  
  With croutons, dry blue cheese, kalamata olives, tomatoes. Add shrimp
- Iceberg Wedge
  
  Crisp iceberg lettuce with bleu cheese dressing. Add bacon or tobacco onions
- Caesar Salad
  
  A sage room favorite with garlic and anchovy prepared table-side. Add chicken
- Spinach Salad
  
  A sage room specialty, sweet and spicy warm bacon dressing and hard boiled egg

Steak House

All entrees served with fresh vegetables
- Sage Steak
  
  New york steak with poblano peppers, onions, red wine sauce, gorgonzola cheese, shallot mashed potatoes
- Filet of Beef Wellington
  
  Center cut tenderloin with pate in puff pastry with sauce perigourdine vegetable bouquetiere, duchess potato
- Chateaubriand
  
  Bouquetiere for two. roasted center cut beef tenderloin carved at your table duchess potato and sauce bearnaise
- Roast Prime Rib or Beef
  
  Slow roasted with au jus creamy horseradish and baked potato. 12 oz., 16 oz.
- T-Bone Steak
  
  A well trimmed 20 oz. thick cut with maitre d butter, baked potato
- New York Steak (12 oz.)
  
  With maitre d butter, baked potato
- Filet Mignon
  
  Center cut served with sauce bearnaise or classic peppercorn style baked potato. 8 oz., 10 oz.
- Filet Mignon and Lobster
  
  12 oz.Tenderloin and 6oz. Lobster tail bearnaise sauce, drawn butter baked potato
- Veal Scallopini
  
  Thinly sliced with mushrooms, tomatoes, demi-glace and romano cheese fettuccini alfredo
- Cold Water Lobster Tail
  
  Twin 6 oz tails broiled to perfection and served with drawn butter, lemon and baked potato
- Chicken Picata
  
  Boneless breast with butter, lemon, garlic, capers, fettuccini alfredo
- Roasted Rack of Lamb Persille
  
  21 oz australian rack, seasoned with fresh herbs, dijon with shallot potatoes
- Steak Diane
  
  Filet mignon flambeed tableside, brandy, mushrooms, tomatoes, garlic, rice pilaf
- Rib Eye Steak
  
  16 oz. with onion rings and baked potato
- 16 oz. Prime Grade New York Steak
  
  Pt. reyes blue cheese with caramelized sweet onions, shallot mashed potato
- Filet Mignon and Gulf Prawns
  
  8 oz Filet mignon with 3 BBQ seasoned prawns baked potato
- Sage Room Prawns
  
  Six peppercorn dusted prawns, lemon zest, artichoke hearts, asparagus tips and mushrooms risotto.
- Seared Antelope Tenderloin
  
  8 oz. tenderloin 5 peppercorn dusted, with roasted jalapeno blackberry demi-glace garlic mashed potato
- Fresh Daily Seafood
  
  Chef's choice with fresh vegetables

Side Orders
- Steamed Asparagus or Spinach
- Sauteed Mushrooms
- Onion Rings

Menu for Sage Room provided by Allmenus.com

DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.