Sage Room

Topped with a parmesan crab au gratin over roasted bell pepper and sweet corn cream

Snow Pea Martini sauteed snow peas with a pineapple soy reduction

Over a Maytag slaw with a sweet chili Thai sauce

Pepper seared, over ancho aioli with Asian cucumber salad

Over an Asian cucumber salad

Garlic crouton, and smoked provolone with a caramelized onion and goat cheese crustini

With jumbo lump crab

Garnished with sour cream and scallions

Spring mix, feta cheese, pickled onions, wonton croutons, with an herb vinaigrette

With herb croutons and white anchovies

Over micro greens, with a goat cheese crouton and citrus truffle vinaigrette

8oz prime filet mignon, rosemary shrimp, smashed potatoes, and vegetables, over a roasted tomato burgundy sauce

22 ounce ribeye, with bleu cheese potato au gratin, and vegetables

Filet mignon, poached egg, smashed potatoes, béarnaise sauce

Smashed potatoes, vegetables, truffled barbecue drizzle

Mixed vegetables, basmati rice, over a hoisin sauce with ancho aioli

Roasted rack with boursin grits and wild mushroom demi

Rosemary cabbage, smashed potatoes, bleu cheese cream sauce

Free range chicken breast over curry tomato chutney, and basmati rice

Over sauteed spinach, with a parmesan risotto cake

Crusted with coconut, over a honey chipotle cream, with an avocado pico de gallo

Sauteed shrimp tossed with angel hair, basil & garlic over a roasted tomato sauce

Roasted squash with sauteed mushrooms, spinach, and tomato finished with red pepper coulis

Vanilla custard topped with mixed berries

Over hot fudge with caramel drizzle

Over toasted angel cake with fudge drizzle

With caramel and fresh whipped cream

Two layer chocolate cake, with raspberry filling