—  *House Filet GF —
8 oz. filet, smashed potatoes, haricot vert, tomato burgundy sauce
add rosemary shrimp $8

$62

—  *Reserve Ribeye GF  —
22 oz. ribeye, bleu cheese sage au gratin, haricot vert
$65

—  *Tomahawk Pork Chop GF —
smashed potatoes, bacon brussel sprouts, maple dijon glaze, apple chutney
$45
—  Sage Room Benedict GF  —
8oz. filet, poached egg, smashed potatoes, haricot vert, bearnaise
$58
—  Wild Caught Halibut—
miso marinade, Asian slaw with peanut, jasmine rice, blood orange ginger butter
$50
—  *Almond Crusted Tuna  —
jasmine rice, haricot vert, hoisin, wasabi aioli
$42

—  Braised Beef Short Rib GF  —
smashed potatoes, haricot vert, truffled barbecue
$45
—  Champagne Poached Scallops GF —
parmesan risotto cake, sauteed spinach
$46
— Shrimp & Crab Scampi  —
bucatini pasta, capers, baby heirloom tomato, mushroom,

black pepper citrus chardonnay sauce
$42

—  Roasted Chicken GF —
blistered grapes, wild rice, haricot vert, whole grain mustard cream
$42
—  *Colorado Rack of Lamb GF —
boursin grits, haricot vert, shiitake demi
Market Price

 —  Vegetable Primavera GF—
baby heirloom tomato, broccoli, carrot, yellow bell pepper, asparagus,

light white truffle cream sauce, choice of jasmine rice (GF) or pasta
$30

Prior notice for non-menu items would be greatly appreciated.

$10 split plate charge