Sage - Hollywood, FL

house bloody mary topped with an oyster

bacon, garlic, butter, swiss, & spinach (flambed with sambuca)

baked with roquefort topped with sweet onion jam

baked with olive tapenade and goat cheese

4 u-10 shrimp, a whole maine lobster, 6 raw oysters, 6 baked oysters, tuna tartar, marinated anchovies, mussels, crab cake, 2 bloody mary shots. to toast to life with the oysters!

1 dz. escargot sautéed with lemon butter garlic, parmesan cheese, served in a traditional crock

delicately fried squid rings and tentacles served painted with a trio of honey mustard, roasted red pepper aioli and cucumber wasabi mayo

hand cut tuna seasoned with shallots, olive oil, lemon juice, topped with spicy guacamole

fine diced filet mignon is mixed with minced anchovies, capers, red onion, garlic, dijon mustard, olive oil, tobasco, red pepper flakes, parsley & worcestershire sauce

thin sliced beef fillet served with mushrooms, fresh arugula, aged parmesan & a drizzle of truffle oil

pistachio crusted brie served with raspberry sauce and apple chutney

home made foie gras terrine served with apple chutney & a light orange sauce (ask for pan seared foie gras)

portobello served with grilled vegetables & tomato sauce topped with mozzarella

twin 3 oz. cakes (lump crab meat, onion, garlic, fresh herbs, mustard, mayonnaise and fresh herbs) breaded in panko japanese bread crumbs and pan fried

twin rack of lamb chops seasoned with salt & pepper and flame grilled served with a porcini demi glaze

specially prepared salad tossed with mixed greens

table side caesar salad with eggless dressing, parmesan cheese, bacon, anchovies & homemade croutons

belgium endive salad served with aged rockfort cheese, apple chutney, walnuts & honey vinaigrette

burata (creamy fresh mozzarella), tomato, basil oil and a balsamic reduction

warm goat cheese on a bed of artisan lettuce, served with orange reduction

pan roasted sweet sugar beets attop mixed greens with goat cheese and herb vinaigrette

mozzarella, arugula and lemon juice

truffle oil and arugula on a tomato sauce pizza

goat cheese, grilled vegetables, spinach and a balsamic glaze

hand tossed and garlic and olive oil glazed pizza topped with tomato slices, basil, buffalo mozzarella & parmesan cheese

sauteed catch of the day, shrimp, scallops & mussels served over pasta of the day with a choice of the following fantastic sauces: creamy alfredo, spicy alla vodka, marinara or pesto sauce

porcini, girolle, portobello, button mushroom stew with parsley, garlic and a drizzle of truffle oil, topped with arugula and parma ham

slowly braised beef in pinot noir sauce with pearl onions and carrots, served atop fettuccini

pan poached salmon served tossed with penne pasta & alla vodka sauce

grilled chicken with sauteed mushrooms served in a light cream sauce with tarragon

sauteed beef tenderloin strips with mushrooms in a light mustard sauce

scallops, shrimp and mussels served in a light fennel cream sauce

sauteed spinach with goat cheese

shrimp, scallops and mussels

lobster, lobster stock, tomato, onion, garlic, white wine

cajun gulf shrimp are sautéed with prosciutto, peppers, garlic, scallions and fresh herbs are served over creamy risotto

sautéed garlic, onion, sun dried tomato, white wine, spinach, feta cheese and a breast of chicken

prepared with truffle oil,garlic, shallots, white wine and finished with shaved truffle

prepared with porcini, portabella & button mushrooms

our famous roasted half duck prepared with a raspberry honey sauce

chicken breast medallion topped with sage, parma proscuitto

ground veal and filet mignon with fresh herbs, mushrooms, topped with garlic wine sauce, served with mash potatoes and fresh vegetables

seared new zealand rack of lamb is painted with a combination of myers rum and dijon mustard glaze, rolled in rosemary bread crumbs and baked

slowly braised lamb shank in a rich red wine sauce, served with mash potatoes and fresh vegetables

chef’s secret recipe with roasted red peppers, onions topped with demi sauce served with mash potatoes and fresh vegetables

3 oz. portion of each of the above meat selection

blackened mahi mahi served with rice, pineapple mango sauce and chutney of the day

wild salmon topped with arugula served pan seared potatoes and champagne sauce

our chef offers a new & exciting snapper special daily. you server will tell you today’s snapper feature

the meat pulled from a maine lobster is sautéed with mushrooms, garlic, shallots, and paprika deglazed with sherry, add cream, gruyere then back in the shell and baked! served with potatoes and vegetable of the day

shrimp, scallops, mussels, catch of the day, and cherry tomatoes deglazed with brand and a touch of crème served atop catch of the day served with rice and vegetable of the day

please choose one of these fantastic sauces from the following: white wine sauce, cream garlic sauce, saffron, blue cheese or provencal tomato sauce served with fries

pan seared u10 scallops served on a bed of parsnips puree with sweet pepper coulis and broccoli

a seafood stew from marseille, prepared with a variety of lobster, fresh fish and shellfish in a saffron white wine sauce

spinach, shallots & sambuca