dessert menu
main course
first course
Spring Menu 2022
Kiwi Wasabi Tartar with Lime, Basil and Radish over a Beet Puree (vv)
12
Avocado, Spinach and Lime Caesar Salad with Romaine and Parmesan (gf) (v)
12
Chicken Verde Tortilla Soup (gf)
14
Chilled Mint and Asparagus Soup (gf) (v)
12
Compressed Rhubarb Salad with Shaved Fennel, Vadouvan Curry and Orange Glaze (gf) (v)
14
Carrot Ginger Spring Rolls with Shrimp, Pickled Vegetables and Fresh Herbs (gf)
16
Hamachi Crudo with Citrus, Serranos, Jalapenos and Cilantro (gf)
18
Sauteed Scallops with Onion and Fennel in Pernod Broth (gf)
24
FIRST COURSE
dessert menu
main course
Spring Menu 2022
Thai Bouillabaisse of Lobster, Shrimp, Scallop and Fish in a Red Curry Coconut Sauce over Black Lotus Rice and Vegetables (gf)
45
Whole Roasted Broccoli with Giardiniera and a Red Miso Cashew Emulsion (gf) (vv)
18
Seared Duck Breast with Truffle, Foie Gras Sauce, Stilton Pomme Duchesse and a Spring Onion Confit (gf)
38
Flower Pappardelle with Beurre Fondue, Watercress Foam and a Lemon Cured Egg Yolk (v)
23
Ancho Crusted Salmon with Purple Peruvian Potatoes and Poblanos, and a Jicama Cilantro Slaw (gf)
27
Crispy Lamb Rillettes with a Cucumber and Cilantro Raita (gf)
32
Chicken Saltimbocca with Rosemary Fingerling Potatoes, Haricots Verts and a Lemon Caper Sauce (gf)
26
Heritage Berkshire Pork Porterhouse with an Espresso Rub and Cherry Sauce over a Red Potato Hash, with Balsamic Cippolinis and Broccoli Rabe (gf)
42
Main Course
First course
Dessert Menu
Spring 2022
Warm Blueberry Lavender Cobbler with Connamon Oat Streusel and Lemongrass Sorbet
14
“Strawberry Shortcake” – Vanilla Sour Cream Cake with Strawberry and Vanilla Semifreddo, Shortbread Crumble and Strawberry Compote
14
Champagne Infused Mango with White Chocolate Basil Cream, Brown Butter Financier, Mango Gelee and Blackberry
14
Chocolate Paris-Brest – Chocolate Choux Pastry with Milk Chocolate Whipped Ganache, Cannoli Cream, Raspberry Jam, Devil’s Food Cake and Salted Caramel
14
Creme Brûlée – Flavor changes frequently, check with your server
14
ROOFTOP ESSENTIALS
DEALER'S CHOICE
Cocktail Menu
Sage Six
Sage & Soda
Sage Infused Wheatley Vodka & Soda With Our House-Made Lime Cordial
14
Old Spaniard
Ezra Brooks 99 Bourbon with Smoked Cinnamon & Saffron Bitters
14
Lemon Poppy Cake
Malfy Lemon Gin with our House-Made Poppy Limoncello and Powdered Sugat Syrup Topped with Cava
14
Copil’s Heart
Dobel Tequila & Prickly Pear Cordial Topped with a Hibiscus Sphere
14
Negroni Purezza
Our Clear Negroni with Roku Gin, Italicus, Cocchi Americano & Carpano Bianco
14
Piña Azteca
Paranubus Rum with our House-Made Tepache Finished with Spicy Bitters and Sugar Cane
14
SAGE SIX
ROOFTOP ESSENTIALS
Cocktail Menu
CLASSIC COCKTAILS
Prohibition Classics
Aviation
Tinkerman’s Gin, Maraschino, Créme de Violette, Lemon
12
Mai Tai
Hamilton Pot Still Black Rum, Orgeat, Gran Gala, Lime
13
Margarita
Corazon Blanco Tequila, Gran Gala, Lime
11
Sazerac
Redemption Tye, Demerara, Peychaud’s Bitters, Absinthe
12
Martinez
Ransom Old Tom, Sweet Vermouth, Marashino, Boker’s Bitters
13
Sidecar
Davidoff VSOP Cognac, Gran Gala, Lemon
13
Contemporary Classics
Cosmopolitan
Ketel One Citrus Vodka, Gran Gala, Cranberry Lime
13
Espresso Martini
Vanilla Bean Infused Wheatley, Borghetti Espresso, Fresh Espresso
15
The Last Word
Four Pillars Rare Dry Gin, Maraschino, Green Chartreuse, Lime
14
Oaxaca Old Fashioned
Don Fulano Reposado Tequila, Los Vecinos Mezcal, Vanilla & Oak Infused Agave, Angostura, Aztec Chocolate Bitters
15
Penicillin
Harleston Scotch, Honey, Ginger, Lemon
11
DEALER'S CHOICE
SAGE SIX
Cocktail Menu
SPRING ESSENTIALS
Como La Flor
Los Vecinos Mezcal, Pomegranate, Ancho Reyes Verde, Clarified Punch
14
Chill Out
Wheatley Vodka, Hibiscus, Tippler’s, Lime CBD Soda
14
Nearest & Dearest
Uncle Nearest 1856, Banana, Pecan, Cranberry Bitters
15
Agua Fresca
Tinkerman’s Gin, Watermelon, Pink Peppercorn, Cucumber
14
Saz-Brew
Woodinville Rye, Nola Coffee, Honey, Peychaud’s, Absinthe, Infused with Nitrogen in a Kegerator
15
Mirasol
Corazon Blanco Tequila, Tepache, Roasted Sunflower
15
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.
