—  *House Filet  —
8 oz. filet, rosemary shrimp, smashed potatoes, haricot vert, tomato burgundy sauce
$55

—  *Reserve Ribeye GF  —
22 oz. ribeye, bleu cheese sage au gratin, haricot vert
$60

—  *Tomahawk Pork Chop GF —
smashed potatoes, bacon brussel sprouts, maple dijon glaze, apple chutney
$44
—  Sage Room Benedict GF  —
8oz. filet, poached egg, smashed potatoes, haricot vert, bearnaise
$50
—  Chilean Seabass —
miso marinade, Asian slaw with peanut, jasmine rice, blood orange ginger butter
$44
—  *Almond Crusted Tuna  —
jasmine rice, haricot vert, hoisin, wasabi aioli
$42

—  Braised Beef Short Rib  —
smashed potatoes, haricot vert, truffled barbecue
$44
—  Champagne Poached Scallops  —
parmesan risotto cake, sauteed spinach
$44
—  Lobster, Shrimp, Crab Carbonara  —
bucatini, bacon, pea, percorino
$44

—  Roasted Chicken  —
airline breast, root vegetable hash, duck confit, port braised sour cherries
$40
—  *Colorado Rack of Lamb —
boursin grits, haricot vert, shiitake demi
Market Price

 —  Sesame Tofu —
broccoli, carrot, peanut, jasmine rice, sesame garlic sauce, cauliflower puree
$30

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

$10 split plate charge