Sage Bistro Menu

French Onion Soup

With croutons and melted cheese

Salade Frisee Aux Lardons

Frisee lettuce served with a poached egg and crispy Bacon

Traditional Caesar Salad

Romaine lettuce in a creamy Caesar dressing served with croutons

Escargots a la Bourguignonne

snails with garlic herb butter sauce

Crispy Fried Calamari

Served with tow sauces, spicy tomato and tartar

Sage Bistro Salad

Mixed greens with plum tomatoes, feta cheese, artichoke hearts, and coasted plgnoli nuts in a basil balsamic vinaigrette

Chef's Salad

Belgian endive with roasted beefs, string beans, hearts of palm, roquefort cheese, and walnuts in a champagne vinaigrette

Goat Cheese Baked in Phylld Dough

Served with baby arugula, pear and cranberry chutney, and a port wine reduction

Gruyere Cheese and Caramelized onion tart

Made with olives and tomatoes, served with mixed greens

Traditional Steak Tartare

Served with toast and frisee lettuce

Crab Meat Salad

With avocado, cucumber, and peppers served over greens in a cilantro lime vinaigrette

Little Neck Clams

On the half shell (1/2 dozen)

Oysters

On the half shell (1/2 dozen0

Shrimp Cocktail

Sage Bistro Tuna Tartare

With soy ginger and wasabi oil

Seafood Salad

Mussels Provencale

With garlic, tomato, and basil sauce

Mussels Mariniere

With garlic, parsley, and white wine broth

Mussels a la Creme de vermouth

With shallots, mushrooms, and leeks in a vermouth cream

Grilled Chicken

With caramelized onions and melted cheese, served on a baguette

Sirloin Burger

Losster Club Sandwich

Penne Nicoise

Penne pasta sauteed with an olive, caper, and vegetable ratatouille

Homemade Ravioli of the Day

Fettucini Fruit De Mer

Sauteed clams, mussels, shrimp, and calamari with a garlic, tomato, and basil broth

Chicken Breast

Sauteed in a morel mushroom sauce, served with Brussels sprouts, butternut squash, and mashed potatoes

Sole Meuniere

Filet of sole in a lemon caper butter sauce served with potatoes and julienne vegetables

Hazelnut Crusted Salmon Filet

With an apple and celery root puree and horseradish sauce

Roasted Pork Chop

Stuffed with caramelized onions, gruyere cheese, and raisins served with apple bread pudding Brussels sprouts, and calvados au jus

Braibed lamb shank

In a sweet marsala au jus served over vegetable risotto

Duck a L' Orange

Crispy half duck served over vegetable will rice pilaf with an orange sauce

Fricassee of Sea Scallops and Shrimp

With leeks, oyster mushrooms and potatoes in a truffle cream sauce

Steak Frites

Grilled steak with french fries and herbed better

Steak Au Poivre Vert

Pan roasted steak with fresh green peppercorn sauce served with potato gratin and string beans

New Zealand Rack of Lama

Pignoll nut crusted, served with a ragout of eggplant, artichoke, tomatoes, and potato gnocchi

Coconut Crusted Yellow Fin Tuna

Served with a fruit and vegetables relish, wasabi mashed potatoes, and a soy caramel gloze

Thursady Coq au Vin

Chicken cooked in red wine, pearl onions, and mushrooms served with mashed potatoes

Sunday Lamb Navarin

Lamb and spring vegetable stew served with mashed potatoes

Wednesday Skate Fish Amandine

Sauteed with lemon, almonds, and brown butter, served with couscous

Monday Red Snapper Papillote

baked in parchment paper with shallots mushrooms, and white wine broth

Friday Bouillabaisse

Mixed seafood with potatoes and fennel in a saffron seafood broth

Tuesday Veal Chop Paillard

Lightly breaded served with white beans and baby aruguia salad in a lemon truffle vinaigrette

Saturday Beef Wellington

Filet mignon baked in a buff pastry served with a morel mushroom sauce and creamy leeks

Poulet Roti

Whole roasted chicken served with roasted potatoes, seasonal vegetables, and a lemon rosemary au jus

Chateaubriand

Grilled filet mignon served with potato, croquettes, seasonal vegetables, and a shallot red wine sauce