Sage American Bistro

STARTERS

Fried Calamari
Cornmeal dusted fried calamari, pepperoncini-basil dipping sauce.

White Bean Hummus
Canellini beans pureed with truffle-scented olive oil, garlic and lemon juice served with olive oil crackers.

Braised Pork Belly
With creamy corn ragout and jalapeno ketchup.

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

Cauliflower Soup
With feta, crispy bacon, and chives.

Spring House Salad
Mixed greens, goat cheese, strawberries, leeks, spiced pecans, basil vinaigrette.

Spinach Salad
Young spinach, grape tomatoes, red onion, bacon, gorgonzola, sweet peppercorn vinaigrette.

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

ENTREES

Lamb Shank
Braised lamb shank, with potato gnocchi, oyster mushrooms, corn, vanilla jus, and mixed greens with herb vinaigrette.
Wine Pairing: Artazuri, Rosado (glass) - Newton, Chardonnay (bottle)

Amish Chicken
Seared chicken breast, black pepper-honey glaze, stewed white beans with pancetta, mixed greens, pickled red onions, feta-rosemary vinaigrette.
Wine Pairing: Monkey Business, Zinfandel (glass) - Dom. Lafond, Grenache/Syrah, (bottle)

Soft Shell Crab
Pan-fried soft shell crabs, roasted corn salad, chipotle beurre blanc, wilted spinach.
Wine Paring: Renwood, Viognier (glass) - Baghala, Torrontes (bottle)

Salmon
Seared salmon, truffle scented cauliflower puree, young greens salad with goat cheese, roasted red peppers, crispy bacon, herb vinaigrette.
Wine Paring: Castle Rock, Pinot Noir (glass) - Au Bon Climat, Pinot Noir (bottle)

Pork Loin
Grilled pork loin, sweet potato hash, white cabbage- caraway slaw, and blackberry ketchup.
Wine Paring: Kung Fu Girl, Dry Riesling (glass) - "Esmerelda," Gewurtztraminer (bottle)

Bistro Steak
Grilled "filet" of rib-eye, braised mustard greens, house cut steak fries, tasso ham hollandaise.
Wine pairing: "PETS", Petite Syrah (glass) - "Franks," Cabernet Sauvignon (bottle)

Rainbow Trout
Grilled rainbow trout, with sauteed shrimp, green beans, shallots, and grape tomatoes finished with saffron vinaigrette.
Wine Paring: Buehler, Chardonnay (glass) - St. Suprey, Sauvignon Blanc (bottle)

Bistro Linguine
Fresh linguine tossed with crushed tomatoes, kalamata olives, lemon peel, chili flake, parsley and olive oil finished with parmesan.
Wine pairing: Santa Barbara, Sauvignon Blanc (glass) - Ipsum, Verdejo/Viura (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, White Grape
Milk
Voss sparkling water, 800mL
Voss still spring water, 800mL

Vegetarian dishes can be prepared upon request.