Sage French Café features such entrees as daube de boeuf with mushrooms, prunes, orange zest and herbs; steak maurice topped with asparagus, mushrooms and melted brie; and canard rôti aux framboises et au miel, roast duck prepared with honey raspberry sauce.

Seafood entrees include saumon coulibiac (salmon baked in a puffed pastry) and bourride, a seafood stew prepared with a variety of fresh fish and shellfish seasoned with aioli.

Of course Sage Café offers purely sinful desserts such as Sage's famous créme brulée which is perfect when accompanied by a deep, rich espresso!

Browse our full menu below. Bon appetit!
 

Appetizers


 

This classic French onion soup is thought to have originated in Lyon. Our version includes three onion varieties and fresh basil.

The origins of this wonderful savory egg tart go back to 17th century France.

Marinated fresh portobello mushrooms with chilled pencil asparagus.

Stuffed sweet onion baked with Gruyere cheese, herbs and ground pork and veal.

Escargots sautéed with white wine garlic and shallots baked in puff pastry.

Twice cooked goat cheese soufflé served with balsamic syrup.

Paté du jour

Brie en Croute

Artichaut Grillé

Our chef prepares a variety of paté. Please inquire.

Baked brie in puff pastry served with apple chutney.

Fresh grilled artichoke served with marinated sweet peppers.

Assiette de Fromages et Paté

Soupe du Jour

Fresh Housemade

 A selection of cheeses and patés du jour.
 

Mozzarella, tomato, roasted garlic, portobella

Salade


 

Salade Cote d'Azur

Salade Nicoise

Salade d' Epinard

Grilled chicken with asparagus, vine ripened tomatoes, mixed greens and garlic croutons.

A typical South of France salad served with crunchy raw vegetables, tuna, black olives, eggs and potatoes.

Fresh spinach salad with bacon, mushrooms and hard boiled eggs.

Salade Catalane

Salade Provence

Salade Monaco

Seasonal greens with roasted garlic, goat cheese canapes and marinated olives.

Marinated fresh shrimp, artichoke and sweet peppers.
 

Grilled North Atlantic salmon with seasonal vegetables and mixed greens.

Vine ripened tomatoes with fresh basil and onions.

Specially prepared tossed salad with mixed greens.
 

 Herb vinaigrette, honey mustard, creamy goat cheese

Main Course

 

A dish arguably created in Auvergne & Bourgogne. Fresh, marinated chicken cooked in wine with pearl onions, mushrooms and herb bouquet garni. Served with new potatoes and fresh vegetables.

Roasted chicken served with a light summer tarragon sauce. Accompanied by new
potatoes and a selection of fresh vegetables.

Beef casserole, slowly simmered with mushrooms, orange zest and herbs de Provence, served over a bed of pasta.

Fine tenderloin of beef marinated, served thin and grilled quick. Served with a side of garlic wine sauce and accompanied by French fried potatoes and fresh vegetables.

Grilled rib eye, topped with crisp fresh asparagus, mushrooms and melted brie cheese, served with fresh raspberry sauce.

Roasted duck prepared with a honey raspberry sauce, served very crispy.

A platter of fresh garden vegetables grilled and accompanied by aioli.

From the Gascony region. Layers of duck and garlic sausage with white haricot beans, served with a fresh green salad

Grilled duck breast served with apples and pears in a light apricot sauce, sweet potatoes and fresh vegetables.

 Coquilles St. Jacques en Croute

Fresh scallops served in a puff pastry with a light and creamy fennel sauce. Served with new potatoes and fresh vegetables.

Crepes

 

Grilled chicken with  a mix of shiitake and local mushrooms servedin a light cream sauce with tarragon.

Scallops, shrimp and mussels served in a light fennel sauce.

Sautéed shrimp and peppers in a fresh provençal sauce

Garlic sausage, cheese, apples and tomatoes

Ratatouille and cheese

Sautéed fresh spinach with goat cheese

Sautéed beef tenderloin strips with mushrooms in a light mustard sauce.

Savory crepes filled with thinly sliced ham and chopped cream mushrooms in a bechamel sauce topped with gruyere cheese.

Pain Perdu

Oeufs Benedict

Oeufs Sardou

Rum flavored French toast with maple syrup.

Our version is poached eggs
on top of grilled Garlic sausage, topped with hollandaise.

Poached eggs on artichoke bottoms with fresh mussels topped with hollandaise.

Salmon St. Charles

Crevettes Provençal

Le Steak Anglais

North Atlantic Salmon baked and topped with poached eggs and sauce Maltaise.

Shrimp sautéed with fresh herbs and tomato sauce
served over a bed of saffron rice.

 Grilled tenderloin with grilled tomato and mushroom, eggs and potatoes.

Salade Paradis

Omelette a la Sage

Le Roti Du Dimanche

Fresh tropical fruit served
with frozen yogurt.

The wise one, 3 cheese omelets with fine herbs.

Each Sunday the chef will prepare a special roast with all the accompaniments. Ask server for details.

Desserts

 

Crépe aux Pommes a la mode

Crépe au Chocolat

Crépe Orleans

Like an apple pie in a crepe

Chocolate crepe with
raspberries and fresh cream

Bananas Fosters in a crepe with a vanilla ice cream

Crépe Artois

Crépe a l’ Orange

Crème Brulée aux Fruit Rouge

A fresh berry crepe with
fresh cream

Orange crepe flamed in Curacao

Fresh red berry crème brulee

Gateaux au Chocolate
avec Framboise et
Crème

Tarte aux Pommes a la Mode

Home made chocolate cake with raspberries and whipped cream

Homemade apple pie with
vanilla ice-cream