Sage American Bistro

BRUNCH MENU

STARTERS

Daily Soup
Chef's whim of the day.

Spring Salad
local arugula, mushroom confit, grape tomatoes, leeks, smoked goat cheese vinaigrette.

Frisee Salad
frisee, bacon, goat cheese, pickled red onions, white balsamic vinaigrette, soft poached egg.

Grilled Caesar
lightly grilled hearts of romaine with Caesar dressing, boiled egg, parmesan, white anchovies.

Bone Marrow
pan roasted beef bones, red cabbage marmalade, arugula, fried capers, lemon, olive oil, grilled bread.

Ohio Artisanal Cheese Plate
chef’s whim of three Ohio cheeses, assorted accompaniments.

Lamb Cheeks
barbecued lamb cheeks, creamed couscous, feta, roasted roma tomatoes, basil oil.

Pacu Fish Ribs
five-spice marinated Pacu fish ribs, ginger aioli, green onion, radish sprouts.

Scallop and Foie Gras
seared scallop and foie gras, caramelized pineapple, macadamia nuts, micro greens, balsamic reduction.

Crab Salad
fresh lump crab, puffed mustard seeds, cucumber, dill, avocado mousse, corn crumb.

Duck Rillette
duck rillette, kumquat marmalade, brioche toast, fennel-citrus salad.

Pork Trotters
pork trotters, ham broth, grilled corn, sofrito, soft egg, cilantro.

ENTREES

Ohio Pork
grilled pork tenderloin, sweet corn pancakes, tomatillo ketchup, kumquat marmalade, cilantro salad, corn crumb, pork jus.
Wine pairing: Shiraz, Yalumba "Patchwork", AU (glass) – Malbec/Cab, Amancaya, Spain(bottle)

Ohio Chicken
all natural honey-glazed thigh, tasso ham, smoked parsnip puree, chilled green bean salad, foie gras emulsion.
Wine pairing: Les Jamelles Pinot Noir, France (glass) – A to Z Pinot Noir, OR (bottle)

Ohio Bison
herb-stuffed, grass-fed bison flank steak, shrimp-cucumber salad, Yukon gold chips, garlic-herb aioli.
Wine pairing: Sharecroppers Cabernet, WA (glass) – Pinot Noir, Cristom, OR (bottle)

Scallops and Rabbit Loin
seared scallops, rabbit loin, wilted arugula salad, apples, walnut gremolata, pickled figs, balsamic reduction.
Wine pairing: Sauvignon Blanc, Walnut Block, NZ (glass) – Friulano, Zuani, Italy (bottle)

Veal Cheeks
veal cheek confit, veal belly, cauliflower purée, beets, kale sauerkraut, sweet pickled red cabbage, puffed mustard seeds, veal jus.
Wine pairing: Meritage, Hahn Estates, CA (glass) – "Archimage" Cab Franc/Merlot, WA (bottle)

Barramundi
seared Barramundi, buckwheat pasta, crab, local ramps, green beans, dashi broth, red onion-olive tapenade.
Wine pairing: Chardonnay, Dreyer Sonoma, CA (glass) – Puligny Montrachet, France (bottle)

Duck Confit
curry-spiced duck leg confit, roasted cauliflower, peas, apricot curry, shaved egg, mint.
Wine pairing: Marquis Philips Monastrell, Spain (glass) – Qupe Bien Nacido Syrah, CA (bottle)

Gnocchi
dried plum-stuffed gnocchi, mushroom confit, peas, walnut- herb cream, shaved Kokoborrego Tomme.
Wine pairing: Pinot Grigio, Fantinel, Italy (glass) – Super Tuscan, Le Cupole, Italy (bottle)

DESSERTS

White Chocolate Vanilla Creme Brulee
red wine-poached pears, honey roasted macadamia nut granola.

Chocolate Ganache Torte
vanilla pistachio crumb crust, salty caramel.

Apple Bread Pudding
creme fraiche, brandy date sauce, roasted pepitas.

Chocolate Truffles
chef's whim of three assorted truffles.

Foie Gras
carrot-ginger cake, apple butter, salty cashew caramel.

Peach Crumb Cake
buttermilk ice cream, butterscotch sauce, spiced pecans.

BEVERAGES

Stauf's Coffee - Brewed
Stauf's Coffee - French Press Carafe
Republic of Tea Sweet Black Tea
Republic of Tea Natural Hibiscus Tea
Coca-Cola, Diet Coke, Sprite, Lemonade, Ginger Ale
Juice: Orange, Cranberry, Pineapple, Apple,
Grapefruit, Tomato, Peach, Mango
Milk
Voss sparkling water, 800 ml
Voss still spring water, 800 ml