dessert menu
main course
first course
Spring Menu 2023
Roasted Garlic Caesar with Grilled Romaine and Polenta Croutons (gf)
16
Chilled Polish Cucumber Soup with Lemon & Dill Cucumber Salad (gf) (v)
12
Shredded Duck Confit with Green Lentil Dahl and Roasted Chanterelle Mushrooms (gf)
18
Cold Potato Soup with Bonito Flakes and Toasted Almond Cream (gf) (vv)
12
Pistachio Dijon Encrusted Lamb Chops with Whole Grain Mustard and Radish Slaw (gf)
23
Cumin Roasted Carrots with Yogurt Dressing, Pearl Onions, Fried Chickpeas and Dill Flowers (gf) (v)
15
Scallop Crudo dressed in Citrus with Green Chickpeas and Pickled Fiddleheads (gf)
16
Foie Gras Mousse Napoleon with Ras el Hanout, Sauterne Gelée and Toasted Hazelnuts
28
FIRST COURSE
dessert menu
main course
Spring Menu 2023
Veal Chop with Fennel Shallot Compote, Ricotta Salata and Pickled Blueberries (gf)
52
Grilled Miso Pineapple with Pickled Mango, Seared Sticky Rice and Cilantro Purée (gf) (vv)
20
Statler Chicken “Coq Au Vin” with Carrots, Potatoes, Mushrooms and Beurre Rouge (gf)
28
Seared Yellowfin and Tuna Tartare with Watercress, Red Beets and Sesame Seeds (gf)
38
Thai Bouillabaisse of Lobster, Shrimp, Scallop, Cod, Red Coconut Curry and Black Lotus Rice (gf)
48
Sautéed Shrimp with Chive Oil, Lardo, Parmigiano Reggiano and Grilled Asparagus (gf)
37
Grilled Quail with Arugula Jus, Sautéed Bulgar and Lemon Cilantro Gremolata
32
Seared Sturgeon with Vanilla Lemon Butter, Creamed Potatoes and Haricot Verts (gf)
43
Main Course
First course
Dessert Menu
SPRING 2023
Baklava Cheesecake: Ricotta Cheesecake with Baklava, Pistachio Rose Cream and Toasted Pistachios
15
Strawberry Shortcake Paris-Brest: Choux au Craquelin with Salted Caramel, Fresh Strawberries and Vanilla Cream paired with Lemon Basil Ice Cream
15
Citrus-Infused Cantaloupe: with Calamansi Lime Pearls, Rhubarb Coulis and Watermelon Tequila Sorbet (vv)
15
Pina Colada Chocolate Marquise: Brugal Rum Pineapple with Ginger Cream, Chocolate Mousse and Coconut Ice Cream
15
Creme Brûlée: Flavors change often, please check with your server
15
The Seasonals
TIMELESS CLASSICS
Cocktail Menu
Sage Six
Copil’s Heart
Dobel Diamante Sage Barrel Pick Tequila, Lime, House-Made Prickly Pear Liqueur, Hibiscus Salt Rim
16
Old Spaniard
Uncle Nearest 1884 Whiskey, Demerara Sugar, Smoked Cinnamon Tincture & Saffron Spritz
17
Sage & Soda
Sage Infused Vodka, House-Made Citrus Cordial, Citric Acid, Soda
14
Rendered Speechless
La Luna Black Label Mezcal, Green Chartreuse, Grapefruit, Lime, Green Pepper Tincture, Buzz Button Electric Dust
18
Lemon Poppy Cake
Meyer Lemon Oil Washed Glendalough Botanical Gin, Lemon, House-Made Poppy Limoncello, Cava Brut
16
Piña Azteca
Paranubes Oaxacan Rum, Overproof Rum, House-Made Pineapple Tepache, Tres Amigos Bitters
15
SAGE SIX
THE SEASONALS
Cocktail Menu
Timeless Classics
El Diablo
Tequila Ocho Reposado, Creme de Cassis, Lime, Ginger Beer
16
Gimlet
Empress 1908 Gin, Citrus Cordial, Lime
15
Japanese Old Fashioned
Kaiyō Mizunara Oak Whisky, Demerara, Black Walnut Bitters
17
Mint Julep
Redwood Empire Pipe Dream Bourbon, Simple, Mint
16
Hotel Nacional
Bly Rum, Apricot Liqueur, Pineapple, Simple, Lime, Tiki Bitters
14
Jungle Bird
Brugal 1888, Campari, Pineapple, Lime
15
Oaxaca Old Fashioned
Siete Misterios Mezcal, La Gritona Reposado, Angostura Bitters, Aztec Chocolate Bitters, Vanilla/Oak Infused Agave
16
Bijou
Castle & Key Roots of Ruin Gin, Cocchi Torino Sweet Vermouth, Green Chartreuse, Orange Bitters
17
Trinidad Sour
Angostura Bitters, Rittenhouse Rye, Orgeat, Lemon
15
Paloma
Lalo Blanco Tequila, Lime, Grapefruit Soda, Black Lava Salt
16
TIMELESS CLASSICS
SAGE SIX
Cocktail Menu
The Seasonals
Mai Wild Tai
Duck Fat Washed Sol Tarasco Hongos Rum, Melleti, House-Made Pistachio Orgeat, Yuzu, Candied Porcini
19
El Rey
Pineapple Infused Bacanora, Pineapple, Nixta, Red Chile Agave, Lime, Cilantro Salt Rim
18
Melon Elixir
Feta Washed Monkey 47 Gin, Watermelon, Honeydew, Lemon, Chartreuse Elixir Vegetal, Arugula Air
23
Cantarico
123 Organic Dos Tequila, Orange Juice, Lime, Squirt, Lavender, Grapefruit & Aperol Oleo Saccharum, Hormiga Tajin Rim
21
Spring Forward
400 Conejos Tobala Mezcal, Blueberry Agave, Creme de Cassis, Fennel Tincture, Lemon
18
The Green Goat
Raspberry Infused Hendrick’s Gin, Walnut Syrup, Lemon, Green Juice, Green Spirulina, Blueberry Goat Cheese Foam
19
READY TO IMMERSE YOURSELF?
Make A Reservation
We recommend making a reservation as we serve a high volume of guests and want to be sure to have a table for you. Reservations can be made through the link below or by calling us at 941-445-5660.
