Menu – Sage Restaurant

First Course

Fried Green Tomatoes with Burrata and Blistered Poblano Corn Salsa – 18 (v) (gf)

Basil Caesar with a Boquerones, Pine Nut and Pickled Red Onion Gremolata – 19 (gf)

Grilled Lamb Merguez with Harissa Tomatoes and Cilantro Mint Tzatziki – 19 (gf)

Watermelon Salad with Crumbled Chicharrones, Sorrel and Tomato Glacé – 16 (gf)

Lobster Cucumber Salad with Summer Pea Puree and Charred Leeks – 26 (gf)

Seared U10 Scallops with Garlic Shiso Edamame – 28 (gf)

Eggplant Gazpacho with Sun Dried Tomatoes, Hearts of Palm and Whipped Goat Cheese – 17 (gf)

Seared Foie Gras with Rum Raisin, Cashew & Tandoori Masala, Mango Chutney and Fennel Chive Salad – 36 (gf)

Main Course

Achiote Asparagus with Chipotle Oil and Cardamom Charred Pineapple – 25 (gf, vv)

Cuban Mojo Criollo Statler Chicken Breast with Charro Beans and Saffron Rice – 27 (gf)

Pasta alla Norma with Eggplant, Summer Squash and Zucchini – 28 (v)

Grilled Swordfish Piccata with Warm Farro Salad – 36

Arugula Pesto Encrusted Grouper with Grilled Summer Squash and Sweet Corn Soufflé – 45 (gf)

Dry-Aged Pork Tomahawk Chop with Broccoli, Carrot and Cabbage Medley – 60 (gf)

Crispy Blackbeard Ranch Mangalitsa Pork Belly with Piquillo Pepper Coulis and Tri-Colored Potatoes – 34 (gf)

Signature Thai Bouillabaisse with Fresh Seafood, Black Lotus Rice and Thai Coconut Curry Sauce – 48 (gf)

Dessert Menu

Beignets: Warm Powdered Sugar coated Pastries filled with Lemon Basil Cream over a Blueberry & Charred Corn Compote – 15

Tres Leches Cake: Cinnamon Sponge Cake soaked in Bourbon Milk Syrup with Toasted Hazelnuts, Passionfruit Soaked Berries and Raspberry Gelee – 15

Fudgesicle: Chocolate Coconut Ice Cream in a Crisp Chocolate Shell with Ganache, Orange Coconut Crumbles and Orange Blossom Gelee – 15 (vv)

Key Lime Bavarian: Key Lime Mousse with Graham Cracker Crust, Toasted Macadamia Nuts, Mango Curd, Pineapple Whipped Cream and Crispy Ginger Meringues – 15

Crème Brûlée: Flavors change often. Please check with your server. – 15

Cocktail Menu

Summer Seasonals

Cool Under Pressure: Pineapple Infused Coconut Cartel Blanco, Green Chartreuse, Cucumber, Falernum, Lime, Cucumber & Mint Sorbet – 18

Pony Up: Caballito Cerrero Chato, Watermelon, ‘Nogave’ Syrup, Dried Tomato Liqueur, Lime, Topo Chico – 21

Ras El Dazzle: Santa Teresa 1796 Speyside Cask, Ras el Hanout Syrup, Fennel Tincture, Lime – 20

Provecho: Rey Campero Pechuga de Codorniz, Rey Campero Espadin, Nixta, Ancho Reyes Poblano, Cilantro, Clarified Lime – 24

Summer Thyme Smash: Redwood Empire ‘Emerald Giant’ Cask Strength Rye, Amaro Nonino, Jasmine, Thyme, Lemon, Peychaud’s ‘Air’ – 23

Sakura Colada: Masako Honkaku Shochu, Cherry Blossom, Coconut Cream, Pineapple, Yuzu – 17

The Sage Six

Copil’s Heart: Dobel Diamante Sage Barrel Pick Tequila, Lime, House-Made Prickly Pear Liqueur, Hibiscus Salt Rim – 17

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 – 16

Render 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 – 17

Piña Azteca: Paranubes Oaxacan Rum, Overproof Rum, Lime, House-Made Pineapple Tepache, Tres Amigos Bitters – 17

The Classics

Agave Bramble: G4 Blanco Tequila, Nogave Syrup, Lime, Blackberry – 16

Rum Old Fashioned: Brugal Visionara, Demerara, Elemakule & Angostura Bitters – 22

Black Manhattan: Angel’s Envy Rye, Averna, Angostura & Orange Bitters – 22

Pineapple Rai Tai: Doc Swinson Rye Whiskey, Gran Gala, Orgeat, Lime, Pineapple – 18

La Batanga: Don Fulano Blanco Tequila, Lime, Mexican Coke – 18

Oaxaca Old Fashioned: Tequila Ocho Reposado, Bartender’s Choice Mezcal, Angostura Bitters, Xocolatl Mole Bitters, Nogave Syrup – 20

Spicy Mango Margarita: Tequila Ocho Reposado, Banhez Mango, Chinola Mango, Nogave Syrup, Lime, Red Chile Tincture, Tajin Rim – 18

Japanese Old Fashioned: Kaiyō Mizunara Oak Whisky, Demerara, Black Walnut Bitters – 20

Corpse Reviver #2: Barr Hill Gin, Cocchi Americano, Gran Gala, Lemon, Absinthe – 17

Tangerine Gimlet: Castle & Key Roots of Ruin Gin, Tangerine Syrup, Lime, 400 Conejos Tobala, Aperol – 17

Architect Fizz: Penelope ‘Architect’ Bourbon, Hibiscus, Lemon, Sage, Ginger Beer – 18

Rooftop Essentials

Aqua Fresca: Tradicional Plata Tequila, Watermelon, Pink Peppercorn, Cucumber, Lime – 16

Kiwi Go Again: Kiwi Infused PAU Maui Vodka, Cucumber, Lime, Simple – 16

1216 Spritz: Castle & Key Roots of Ruin Gin, Ginger, Sage, Cappelletti, Prosecco – 16

Tennessee Godfather: Uncle Nearest 1856, Amaretto, Demerara, Orange Bitters, Aztec Chocolate Bitters – 16

Showstopper: Tequila Ocho Blanco, Sorel, Nogave, Gran Gala, Lime – 18

Playa Pitaya: Don Fulano Añejo Tequila, Dragon Fruit, Lime, Pineapple, Amaro Nonino, Coconut Cream, Barrel Aged Peychaud’s Bitters, Crushed Ice – 22