| French Onion Soup |
$6.00 |
With croutons and melted cheese |
| Sage Bistro Salad |
$8.00 |
Mixed greens with plum tomatoes, feta cheese, artichoke hearts, and coasted plgnoli nuts in a basil balsamic vinaigrette |
| Salade Frisee Aux Lardons |
$7.00 |
Frisee lettuce served with a poached egg and crispy Bacon |
| Chef's Salad |
$8.00 |
Belgian endive with roasted beefs, string beans, hearts of palm, roquefort cheese, and walnuts in a champagne vinaigrette |
| Traditional Caesar Salad |
$7.00 |
Romaine lettuce in a creamy Caesar dressing served with croutons |
| Goat Cheese Baked in Phylld Dough |
$8.00 |
Served with baby arugula, pear and cranberry chutney, and a port wine reduction |
| Gruyere Cheese and Caramelized onion tart |
$8.00 |
Made with olives and tomatoes, served with mixed greens |
| Escargots a la Bourguignonne |
$7.00 |
snails with garlic herb butter sauce |
| Traditional Steak Tartare |
$8.00 |
Served with toast and frisee lettuce |
| Crispy Fried Calamari |
$7.00 |
Served with tow sauces, spicy tomato and tartar |
| Crab Meat Salad |
$11.00 |
With avocado, cucumber, and peppers served over greens in a cilantro lime vinaigrette |
| Mussels Provencale |
$8.00 |
With garlic, tomato, and basil sauce |
| Mussels Mariniere |
$8.00 |
With garlic, parsley, and white wine broth |
| Mussels a la Creme de vermouth |
$8.00 |
With shallots, mushrooms, and leeks in a vermouth cream |
| Oysters |
$8.00 |
On the half shell (1/2 dozen0 |
| Little Neck Clams |
$7.00 |
On the half shell (1/2 dozen) |
| Sage Bistro Tuna Tartare |
$10.00 |
With soy ginger and wasabi oil |
| Shrimp Cocktail |
$9.00 |
|
| Seafood Salad |
$11.00 |
|
| Homemade Ravioli of the Day |
$15.00 |
|
| Penne Nicoise |
$12.00 |
Penne pasta sauteed with an olive, caper, and vegetable ratatouille |
| Fettucini Fruit De Mer |
$18.00 |
Sauteed clams, mussels, shrimp, and calamari with a garlic, tomato, and basil broth |
| Sirloin Burger |
$9.00 - $11.00 |
|
| Grilled Chicken |
$8.00 |
With caramelized onions and melted cheese, served on a baguette |
| Losster Club Sandwich |
$14.00 |
|
| Poulet Roti |
$28.00 |
Whole roasted chicken served with roasted potatoes, seasonal vegetables, and a lemon rosemary au jus |
| Chateaubriand |
$48.00 |
Grilled filet mignon served with potato, croquettes, seasonal vegetables, and a shallot red wine sauce |
| Steak Frites |
$21.00 |
Grilled steak with french fries and herbed better |
| Steak Au Poivre Vert |
$22.00 |
Pan roasted steak with fresh green peppercorn sauce served with potato gratin and string beans |
| Chicken Breast |
$16.00 |
Sauteed in a morel mushroom sauce, served with Brussels sprouts, butternut squash, and mashed potatoes |
| Braibed lamb shank |
$18.00 |
In a sweet marsala au jus served over vegetable risotto |
| New Zealand Rack of Lama |
$25.00 |
Pignoll nut crusted, served with a ragout of eggplant, artichoke, tomatoes, and potato gnocchi |
| Duck a L' Orange |
$19.00 |
Crispy half duck served over vegetable will rice pilaf with an orange sauce |
| Sole Meuniere |
$16.00 |
Filet of sole in a lemon caper butter sauce served with potatoes and julienne vegetables |
| Fricassee of Sea Scallops and Shrimp |
$19.00 |
With leeks, oyster mushrooms and potatoes in a truffle cream sauce |
| Hazelnut Crusted Salmon Filet |
$17.00 |
With an apple and celery root puree and horseradish sauce |
| Roasted Pork Chop |
$17.00 |
Stuffed with caramelized onions, gruyere cheese, and raisins served with apple bread pudding Brussels sprouts, and calvados au jus |
| Coconut Crusted Yellow Fin Tuna |
$25.00 |
Served with a fruit and vegetables relish, wasabi mashed potatoes, and a soy caramel gloze |
| Monday Red Snapper Papillote |
$18.00 |
baked in parchment paper with shallots mushrooms, and white wine broth |
| Tuesday Veal Chop Paillard |
$22.00 |
Lightly breaded served with white beans and baby aruguia salad in a lemon truffle vinaigrette |
| Wednesday Skate Fish Amandine |
$17.00 |
Sauteed with lemon, almonds, and brown butter, served with couscous |
| Thursady Coq au Vin |
$16.00 |
Chicken cooked in red wine, pearl onions, and mushrooms served with mashed potatoes |
| Friday Bouillabaisse |
$21.00 |
Mixed seafood with potatoes and fennel in a saffron seafood broth |
| Saturday Beef Wellington |
$27.00 |
Filet mignon baked in a buff pastry served with a morel mushroom sauce and creamy leeks |
| Sunday Lamb Navarin |
$16.00 |
Lamb and spring vegetable stew served with mashed potatoes |
