House-made organic s oups s Add a piece of cornbread for $2
Bruschetta Trio $12.00
Toasted focaccia with macadamia ricotta and three individual toppings; hazelnut pesto, spicy red pepper and diced tomatoes, garlic and olive oil. Drizzled with balsamic reduction and topped with basil
Ultimate Nachos* $13.00
Blue corn tortilla chips piled high with a house-made nacho 'cheese,' refried beans, tomato salsa, fresh guacamole, pickled jalapeños, 'sour cream' and scallions
Ginger Dijon** $14.00
Shredded cabbage, Lacinato kale, green onion, cilantro, basil, shaved jalapeños and pickled carrot tossed with a tangy ginger-Dijon dressing. Topped with crispy onions and chopped peanuts
Chopped* ** $14.00
Roasted corn, black beans, tomato, blackened 'chicken,' avocado and red onion atop fresh mixed greens with a chipotle-balsamic vinaigrette
Crisp romaine lettuce and garlic croutons tossed with a zesty Caesar dressing
Avocado Pink Peppercorn $14.00
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Topped with sweet and salty sunflower seeds and a creamy lemon-pink peppercorn dressing
Buffalo Bites $9.00
Battered and baked cauliflower tossed in a spicy buffalo sauce and served with celery and dill-ranch dressing
Sage's Famous Artichoke Spinach dip** $12.00
A warm crock of creamy artichoke spinach dip with melted 'Parmesan, ' accompanied by toasted crostini
Chipotle 'Chicken' Quesadilla $13.00
A toasted chili tortilla stuffed with chipotle-roasted Gardein 'chicken, ' black beans, diced green chiles, roasted corn, grilled red onions and melted Daiya 'cheese.' Drizzled with scallion 'crema' and served with lime and cilantro
Bell pepper
s, sca
llion, m
ung bean s
prouts
, c hilied gar
lic and r
ice noodl
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opped w
ith s ear
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and gar
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ith c ilantr
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il, b
lack s esame s eeds
and a
lim
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(Gluten-
free)
SWEET CHILICAULIFLOWER $14.00
Pan-roas
ted c
aulif
lower i n a s weet c
hili s
auc
e on top o
f s ti r-f ried to
fu, s callion,
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lic and a
romati c bas
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cco
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ed b
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iso-kale s law.
(Gluten f
ree; s
oy-free opti
on a
vailabl
e
' CRAB CAKE' $14.00
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s f amous
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ts o f pal
m ' crab c
ake' p laced on a
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ice p ila f
compos
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f r ice, peas
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ith
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her
b a ioli and
micro g reens
. ( Gluten and s
oy f ree)
(En
joy as a sandw
ich with a pet
ite hous
e salad + $1
SPRING VEGETABLE WRAP $14.00
SPRING
VEG
ETABL
E W
RA
P
BUFFALO ' CHICKEN' WRAP $14.00
Shredded buffa
lo G ardei
n ' chicken'
w ith l ettu ce, hous
e m
ade d
ill r
anc
h,
cel
ery, to
mato and s
hav
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ed oni
on r
olled i
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rap.
Served w
ith l emon-
caper
pota
to s alad
A warm crock of creamy artichoke spinach dip with melted 'Parmesan, ' accompanied by toasted crostini
Ultimate Nachos* $13.00
Blue corn tortilla chips piled high with a house-made nacho 'cheese,' refried beans, tomato salsa, fresh guacamole, pickled jalapeños, 'sour cream' and scallions
Crisp romaine lettuce and garlic croutons tossed with a zesty Caesar dressing
Spanakopita $18.00
Tofu goat cheese, roasted potatoes, spinach, garlic and onion wrapped in crisp phyllo dough and sprinkled with poppy seeds. Served on top of lemon-bell pepper couscous tabouli, drizzled with chimichurri and garnished with roasted lemon. Wine recommendation: Menhir Salento Novementi Bianco
Spinach Curry** $18.00
Cauliflower florets, chickpeas and green peas in a traditional spinach curry over lemon and lime tri-spiced basmati pilaf. Topped with mango chutney, crispy onions and cilantro, served with garlic-cilantro naan. Wine recommendation: Zuccardi Malbec
Crab Cake $18.00
Sage's famous hearts of palm 'crab cake' placed on garlic-almond green beans and a spring rice pilaf composed of rice, peas, corn and radish. Topped with lemon-herb aioli and micro greens. Wine recommendation: Walnut Block Sauvignon Blanc
Baked casserole 'au gratin' with rigatoni, sun-dried tomato, pepperoncini, cannellini beans, cauliflower, spinach and white truffle oil in a creamy Mornay sauce. Wine recommendation: St. Francis Cabernet Sauvignon
Marinated and baked spiced tempeh, Russian dressing, sauerkraut and 'Parmesan' on toasted rye. Served with creamy Dijon coleslaw, stone-ground mustard and a dill pickle
Spring Vegetable Wrap* ** $14.00
Grilled zucchini, onion and red pepper with pepperoncini-tofu feta, hazelnut pesto and romaine in a toasted spinach wrap. Served with lemon-caper potato salad
One giant, mouthwatering cinnamon bun with a 'cream cheese' glaze
Blueberry Pancakes $13.00
Served with lemon glaze, powdered sugar and a dollop of coconut whip.
Breakfast Sandwich $13.00
Tofu 'egg,' Field Roast 'sausage,' 'cheddar,' baby spinach and maple aioli on toasted wheat bread. Served with a side of roasted potatoes
Eggless Omelette* ** $13.00
Follow Your Heart VeganEgg, stuffed with roasted potatoes, spinach and pepperoncini tofu feta, topped with an Italian style salsa fresca. Served with a petite house salad. (Gluten free)
French Toast $14.00
Sweet cinnamon soaked focaccia toast served with strawberry compote and mascarpone topped with praline almonds.
Chipotle 'Chicken' Burrito $13.00
A toasted flour tortilla stuffed with chipotle-roasted Gardein 'chicken,' black beans, 'diced green chiles, roasted corn, grilled red onions, rice and 'cheese' sauce. Drizzled with scallion 'crema' and topped with cilantro.
Spanish Frittata* $13.00
A baked frittata using the Follow You Heart Vegan Egg, layered with red bell peppers, roasted potatoes, poblanos, scallion, garlic, shallots and cutting board style Daiya cheese, seasonal greens and a tomato-mole sauce.
Avocado Toast Platter $13.00
Avocado-lime mousse on top of an English muffin. Served with 'cream cheese,'sliced tomato, red onion, capers and everything seasoning. (Gluten-free option available)
