Sage Restaurant

served with the chefs hand prepared julienne, radicchio, carrots, cucumber, fennel, napa cabbage and arugula dressed with a champagne grape and blueberry vinaigrette

with hard bread, black pepper, lemon juice, parsley and extra virgin olive oil

with lentils

a clear roasted chicken broth, ancho peppers avocado, pico de gallo and cilantro

lettuce fennel, white onion, basil, cherry tomato, extra virgin olive oil and lemon

with herbed croutons

with grilled shrimp, chicken or bacon

seared medallions of fresh tuna served with mixed lettuce green beans, hard boiled eggs, potatoes and olives with a beet root and fresh thyme vinaigrette

with a pistachio crust, complimented by sauteed wild mushrooms, roasted baby beet root and fennel

with a mirin glaze (mirin a sweetened sake) served with special kiko zucchini and carrots

with an apricot brandy sauce served with vegetables and potatoes

meats are pan seared or grilled

fettuccine pasta with a short rib ragu parmigiano cheese and fresh basil

soft large raviolis stuffed with baby zucchini, butternut, squash, ricotta and goat cheese served with sage and walnut butter sauce

this tasty and delightful dish is layered with hand selected fish, scallops, mussels and clams between layers of pasta with a light cream and crab jus

with smoked pepper puree with a grilled portobello mushroom salsa and a warm jalapeno corn bread muffin

fresh asparagus, artichokes, baby leaf spinach, mint and basil topped with a parmesan crisp

with olive oil and parsley

celery root and brussel sprouts

carrots, asparagus, yellow peppers and sugar snap peas

with seasonal berries and topped with grand marnier