Appetizers
Sauteed Frogs' Legs Provencale
Served with fresh tomatoes, onions, garlic, basil, kalamata olives and white wine
Escargot
Half dozen baked with herbs and garlic butter
Oysters Rockefeller
Half dozen fresh oysters topped with creamed spinach and hollandaise
Crab, Artichoke and Cheese Gratinee
A hot and spicy blend of king crab, artichoke, parmesan and cream cheeses. Served with toasted garlic rusks
Prawns Scampi Style
Prawns sauteed in butter, lemon, parsley, garlic and white wine
Maryland Lump Crab Cake
Blue crab with pepper slaw, chipotle vinaigrette, and bistro aioli
King Crab or Prawn Cocktail
Served with lemon and cocktail sauce
Oysters On The Half Shell
Half dozen freshly shucked, with cocktail sauce and fresh horseradish
Soups and Salads
Lobster Bisque
Signature sage room soup with lobster, scallions
Onion Soup Gratinee
Traditional recipe, baked in a crock with crouton and gruyere cheese
Tableside Mesclun Green Salad
With croutons, dry blue cheese, kalamata olives, tomatoes. Add shrimp
Iceberg Wedge
Crisp iceberg lettuce with bleu cheese dressing. Add bacon or tobacco onions
Caesar Salad
A sage room favorite with garlic and anchovy prepared table-side. Add chicken
Spinach Salad
A sage room specialty, sweet and spicy warm bacon dressing and hard boiled egg
Steak House
All entrees served with fresh vegetablesSage Steak
New york steak with poblano peppers, onions, red wine sauce, gorgonzola cheese, shallot mashed potatoes
Filet of Beef Wellington
Center cut tenderloin with pate in puff pastry with sauce perigourdine vegetable bouquetiere, duchess potato
Chateaubriand
Bouquetiere for two. roasted center cut beef tenderloin carved at your table duchess potato and sauce bearnaise
Roast Prime Rib or Beef
Slow roasted with au jus creamy horseradish and baked potato. 12 oz., 16 oz.
T-Bone Steak
A well trimmed 20 oz. thick cut with maitre d butter, baked potato
New York Steak (12 oz.)
With maitre d butter, baked potato
Filet Mignon
Center cut served with sauce bearnaise or classic peppercorn style baked potato. 8 oz., 10 oz.
Filet Mignon and Lobster
12 oz.Tenderloin and 6oz. Lobster tail bearnaise sauce, drawn butter baked potato
Veal Scallopini
Thinly sliced with mushrooms, tomatoes, demi-glace and romano cheese fettuccini alfredo
Cold Water Lobster Tail
Twin 6 oz tails broiled to perfection and served with drawn butter, lemon and baked potato
Chicken Picata
Boneless breast with butter, lemon, garlic, capers, fettuccini alfredo
Roasted Rack of Lamb Persille
21 oz australian rack, seasoned with fresh herbs, dijon with shallot potatoes
Steak Diane
Filet mignon flambeed tableside, brandy, mushrooms, tomatoes, garlic, rice pilaf
Rib Eye Steak
16 oz. with onion rings and baked potato
16 oz. Prime Grade New York Steak
Pt. reyes blue cheese with caramelized sweet onions, shallot mashed potato
Filet Mignon and Gulf Prawns
8 oz Filet mignon with 3 BBQ seasoned prawns baked potato
Sage Room Prawns
Six peppercorn dusted prawns, lemon zest, artichoke hearts, asparagus tips and mushrooms risotto.
Seared Antelope Tenderloin
8 oz. tenderloin 5 peppercorn dusted, with roasted jalapeno blackberry demi-glace garlic mashed potato
Fresh Daily Seafood
Chef's choice with fresh vegetables
Side Orders
Steamed Asparagus or Spinach
Sauteed Mushrooms
Onion Rings
Menu for Sage Room is provided by findrestaurantmenu.com
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