Sage Room

81 Pope Ave Ste 13, Hilton Head Island, SC 29928

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Crab Cake

topped with a parmesan crab au gratin over roasted bell pepper and sweet corn cream

Snow Pea Martini

sauteed snow peas with a pineapple soy reduction

Spicy Beef Spring Roll

over a Maytag slaw with a sweet chili thai sauce

Tuna Tataki

pepper seared, over ancho aioli with Asian cucumber salad

Panko Crusted Tofu

over an Asian cucumber salad

Three Onion Soup

garlic crouton, and smoked provolone with a caramelized onion and goat cheese crustini

Potato & Leek Soup

with jumbo lump crab

Butternut Squash Soup

garnished with sour cream and scallions

Sage Room Salad

spring mix, feta cheese, pickled onions, wonton croutons, with an herb vinaigrette

Caesar Salad

with herb croutons and white anchovies

Roasted Beet Salad

over micro greens, with a goat cheese crouton and citrus truffle vinaigrette

House Filet

8 oz. prime filet mignon, rosemary shrimp, smashed potatoes, and haricot vert, over a roasted tomato burgundy sauce

Reserve Ribeye

22 oz. ribeye with bleu cheese potato augratin, and haricot vert

Sage Room Benedict

filet mignon, poached egg, smashed potatoes, bearnaise sauce

Braised Beef Short Rib

smashed potatoes, vegetables, truffled barbecue drizzle

Almond Crusted Tuna

with haricot vert and rice, over a hoisin sauce with ancho aioli

Colorado Lamb

roasted rack with boursin grits and wild mushroom demi

Roasted Pork Tenderloin

rosemary cabbage, smashed potatoes, bleu cheese cream sauce

Roasted Chicken

free range chicken breast over curry tomato chutney, and basmati rice

Champagne Poached Scallops

over sauteed spinach and parmesan risotto cake

CoCo Mahi

crusted with coconut, over a honey chipotle cream, with an avocado pico de gallo

Shrimp and Pasta

sauteed shrimp tossed with angel hair, basil & garlic over a roasted tomato sauce

Butternut Squash Napoleon

roasted squash with sauteed mushrooms, spinach, and tomato finished with a red pepper coulis


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