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Beginnings Entrees Greens Other Colors Sandwiches EST. 2006 Beginnings TODAY’S CREATIVE SOUP .......................................................................................................................4 SOUPE À L’OIGNON .................................................................................................................................6 Caramelized onions, gratinéed with swiss DEVILED EGGS / THREE WAYS ...............................................................................................................5 Chef’s creative garnish KETTLE FRIED TRUFFLE-PARMESAN POTATO CHIPS ......................................................................... 7 Buttermilk ranch dip OVEN BAKED ESCARGOTs ......................................................................................................................9 Roasted mushrooms, goat cheese, garlic-parsley butter, ciabatta TEMPURA FRIED GULF OYSTERS ..........................................................................................................12 Kimchee, sriracha aioli, soy-chili mignonette Sandwiches CROQUE MONSIEUR ....................................................14 Black forest ham, gruyere, dijon, mornay sauce, on griddled sourdough, served with rosemary fries and a petite sage salad ...add a fried egg 2*` Greens Other Colors CRISPY EGGPLANT SANDWICH ..................................14 Rosemary-black pepper gournay cheese, tomato jam, arugula, SAGE SALAD ....................................................................6 on a demi baguette, balsamic dipping sauce, served with rosemary fries Mixed lettuces, tomatoes, cucumber, shaved onion, red wine and a petite sage salad vinaigrette or miso ginger vinaigrette ½ lb. PRIME, GROUND CHUCK BURGER ...................17 CLASSIC CAESAR ............................................................8 Crispy pork belly, blue cheese, caramelized onions, house Romaine hearts, garlic croutons, shaved parmesan reggiano worcestershire, dijonaise, on a challah bun, served with rosemary fries and a petite sage salad ...add a fried egg 2*` CHARGRILLED SIRLOIN CHOPPED SALAD .............. 20 Romaine hearts, roasted tomatoes, hard cooked eggs, bacon, Sinaloa Grilled Chicken .......................................16 bleu cheese crumbles, avocado, red onion, buttermilk ranch dressing Toasted challah bun, avocado butter, guajillo & herb slaw, served with rosemary fries and a petite sage salad ROASTED HERB CHICKEN SALAD .............................. 10 Mixed lettuces, blue cheese, grapes, house made granola, Meatball Flatbread ................................................14 white balsamic vinaigrette House ground spicy sicilian meatballs, ricotta, balsamic onions, mozzerella, topped with arugula and parmesan cheese SALADE NICOISE ............................................................11 Olive oil poached yellow fin tuna, mixed lettuces, haricots verts, tomatoes, Salmon Burger ......................................................... 13 hard cooked eggs, shaved red onion, olives, red potatoes, lemon pepper dressing Toasted challah bun, dill tartar, arugula, pickled red onions, tomato, served with rosemary fries and a petite sage salad ROASTED BEET & ORANGE SALAD .............................9 Mixed lettuces, candied walnuts, goat cheese, white balsamic vinaigrette Add grilled salmon, chicken breast or jumbo shrimp 8* Add grilled bavette 12* Entrees ONE GOOD QUICHE ..............................................................................................13 Served with a petite sage salad CHICKEN & MUSHROOM CRêPE .........................................................................13 Served with a petite sage salad STEAK FRITEs .........................................................................................................20 5oz oak grilled bavette, pommes frites, marinated shiitakes, arugula, red wine reduction IRON SEARED SALMON .........................................................................................14 Marinated lentils, preserved lemon, sous vide fennel, spring onion vinaigrette Moroccan Grilled Beef Kabob ................................................................... 17 Roasted garlic & red pepper hummus, tabbouleh salad, date molasses, dukkah RAINBOW TROUT AMANDINE ............................................................................15 Chef/Proprietor - Terry White Roasted potatoes, haricots verts, mushrooms, toasted almond brown butter sauce Chef de Cuisine - Skylar Stafford Our food is carefully crafted and made to order, please use this time to enjoy your company consuming raw or under cooked meats, poultry, Fish & Chips ............................................................................................................16 seafood, shellfish or eggs may increase your risk of food borne illness. Please let your server know of any allergies or dietary restrictions you beer battered cod, thick cut fries, tartar sauce, malt vinegar might have. 20% gratuity will be automatically applied to parties of six or more guests..
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