Sage American Bistro

STARTERS

Daily Soup
Chef's whim of the day.

Winter House Salad
Arugula, pears, spiced pecans, pickled red cabbage, maple vinaigrette, warm goat cheese crostini.

Frisee Salad
Frisee, bacon, goat cheese, pickled red onions, white balsamic vinaigrette, topped with a fresh poached egg.

Grilled Caesar
Lightly grilled hearts of romaine with Caesar dressing, chopped egg, parmesan cheese and anchovies.

Bone Marrow
Seared Wagyu beef bones, bacon-fig gastrique, arugula salad, grilled bread

Ohio Artisanal Cheese Plate
Chef's whim of three Ohio cheeses, assorted accompaniments.

Shrimp Cocktail
Poached shrimp, tomato-horseradish conserve, cilantro lemon curd, micro greens.

Pacu Fish Ribs
Barbequed Pacu fish ribs, watermelon radish salad, five spice aioli

Scallop and Foie Gras
Seared scallop and foie gras, red pepper marmalade, sherry-ginger aioli, balsamic reduction.

Seared Gretna
Seared Blue Jacket Dairy Gretna cheese, blackberry ketchup, green onions, spiced pecans, grilled bread.

Braised Pork Belly
With creamed corn and jalapeno ketchup.

ENTREES

Pork Tenderloin
Citrus-soy glazed pork tenderloin, avocado mousse, cucumber salad, sweet potato hash.
Wine Pairing: Los Dos Granacha/Syrah (glass) - La Posta Malbec (bottle)

Chicken and Dumplings
Honey-lavender glazed Amish chicken breast, seared pheasant sausage, herb dumplings, green beans, lemonthyme jus.
Wine Pairing: Mardevinas Albarino (glass) - Gundlach Bundschu Gewurztraminer (bottle)

Blackberry Scallops
Seared scallops, blackberry ketchup, braised baby bok choy, crispy polenta, lemon beurre blanc.
WIne Pairing: Dionysus Vineyard Chardonnay (glass) - Les Champs Clos Sancerre (bottle)

Veal Cheeks
Braised veal cheeks, beet purée, fried winter spice dumplings, fennel marmalade, balsamic reduction.
Wine Paring: Over the Edge Pinot Noir (glass) - Innocent Bystander Pinot Noir (bottle

Grilled Salmon
Farroe Island salmon, saffron broth, kalamata olives, tomatoes, goat cheese, green beans, crispy polenta.
Wine Paring: Chateau La Graviere White Bordeaux (glass) - A to Z Pinot Noir (bottle)

Bistro Steak
Grilled 7oz. Filet Mignon, house cut fries, wilted spinach, Mayfield Road Creamery smoked gouda, peppercorn-sherry jus.
Wine pairing: Joseph Carr "Josh" Cabernet Sauvignon (glass) - Elyse Nero Misto Red blend (bottle)

Rainbow Trout
Blackened rainbow trout, crawfish, tomato, fennel, shallots, bell peppers, tarragon, buttermilk-chive grits
Wine Paring: Caymus Conundrum (glass) - Edmund St. John "Bone Jolly" Gamay (bottle

Bistro Linguine
Linguine, tomatoes, kalamata olives, lemon peel, olive oil parsley, chili flake, parmesan.
Wine pairing: Hey Mambo (glass) - La Calciniaie Chianti (bottle)

BEVERAGES

Stauf's Coffee - Brewed
Stauf's Coffee - French Press Carafe
Hot Tea - Ask your server for today's selection
Iced Tea
Coca-Cola, Diet Coke, Sprite, Lemonade, Ginger Ale
Juice: Orange, Cranberry, Pineapple,
Grapefruit, Tomato, Apple
Milk
Voss sparkling water, 800mL
Voss still spring water, 800mL