Sage Restaurant menu

Homemade Sorbets

Orange Pannacotta and Lemon-Vanilla Cake

Tapioca and Coconut Soup

Chocolate Plate

Cake, cookie, foam, and truffle.

Plateau de Fromages

Mizuna Greens

With roasted beets, goat cheese strudel and shallot vinaigrette.

Taro Root and Vegetable Spring Roll

With mustard and brown butter.

Asparagus Soup with Lemon Mascarpone

Menage e Foie

Terrine, seared and brule.

Lobster Tempura and Baby Spring Vegetables Salad

Hand Rolled Potato Gnocchi

With favas, edamame and brown butter sage.

Baked Fazoletti of Veal

With spinach, fontina and basil butter.

Chef's Vegetarian Plat du Jour

Spring Pea Risotto

With mascarpone and truffle butter.

B and E Chicken Breast

With potato foam, mushrooms and fiddle heads.

Braised Short Rib

With creamy spinach and house fries.

Atlantic Salmon

With avocado-mango salad, haricot verts and spiced yogurt.

Sauteed Halibut Over Spaetzle

With a spring vegetable succotash.

Roasted Duck Breast

With green vegetable cassoulet and port wine sauce.