LUNCH MENU

BEGINNING

TODAY’S CREATIVE SOUP 4/6

SOUPE Á L’OIGNON, caramelized onions, gratinéed with swiss 6

HOMEMADE FIRE GRILLED PIZZA, vine ripe tomatoes, basil, fresh mozzarella, arugula and parmesan salad 8

ROASTED RED PEPPER HUMMUS, kalamata olives, feta, home made flatbread 6

OVEN BAKED ESCARGOT, crimini mushrooms, fennel, goat cheese, bacon, garlic parsley butter 10

CREOLE BARBEQUE SHRIMP, green onion slaw,

pepper jack johnnycake 8

HOUSE SMOKED SALMON CHEESECAKE,jicama-greenapple salad, scallion coulis 7

CRISPY BRAISED PORK BELLY, creamy polenta, green tomato chutney, homemade worcestershire 8        

GREEN

LUMP CRAB, TOMATO & FENNEL SALAD, avocado, cucumber, red onion, basil vinaigrette 10

ROASTED BEET and ORANGE SALAD, mixed lettuces, candied walnuts, goat cheese, white balsamic vinaigrette 7

CLASSIC CAESAR, romaine hearts, garlic croutons, shaved parmesan reggiano 7  Add herb grilled salmon 5 or four jumbo grilled shrimp 6

SALADE NICOISE, seared yellow fin tuna, mixed lettuces, haricot vert, tomatoes, kalamata olives, red onion, hard cooked eggs,

red potatoes12

CHICKEN SALAD DU JOUR, served on a bed of mixed lettuces 9

CHARGRILLED SIRLOIN COBB SALAD, romaine hearts, grape tomatoes, hard cooked eggs, bacon, blue cheese crumbles, avocado, red onion, buttermilk blue cheese vinaigrette 12

SAGE SALAD, mixed lettuces, tomatoes, cucumber, shaved onion, red wine vinaigrette or miso ginger dressing 5

ENTREES & SANDWICHES

ONE GOOD QUICHE, served with a petite sage salad 9

PECAN CRUSTED MISSISSIPPI CATFISH, roasted sweet potatoes, baby green beans, charred corn salsa, worcestershire 11

PAN ROASTED ATLANTIC SALMON, butter mashed potatoes, caramelized brussel sprouts, roasted peppers, herb pan sauce 12

CHICKEN AND MUSHROOM CREPE, served with a petite sage salad 9

CROQUE MONSIEUR, sourdough bread, smoked ham, swiss cheese, sauce mornay, petite sage salad 6/9

The Bistro, sliced honey maple turkey breast, brie, spinach, green apples, dijon sauce, ciabatta  8

GRILLED PORTABELLO, roasted eggplant, fired red peppers, fresh mozzarella, pesto mayo, tapanade, ciabatta  8

SLICED ROAST BEEF, blue cheese, balsamic roasted onions, arugula, grilled red onion dipping sauce, ciabatta  9

ANY ½ SANDWICH with CUP of SOUP or a petite SAGE SALAD 9, or with SOUPE Á L’OIGNON  11