"Bricked Chicken"
~Spring 2009
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Sage Student Bistro
runs concurrent with the academic calendar and class schedule.
"Cooking from the Market" Summer Dinner Series
8/16 - Local Bar-B-Cue 2pm
$12
9/5 - Gourmet Dinner 7pm
$25
This fall:
Monday through Thursday
6:00pm - 8:30pm
We Accept:
visa, mastercard and discover
Other Links:
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Sage at the Market is supported by the Village Pointe Farmers Market
(student manager's only)
Sample-Spring Quarter 2009
updated 5/1/2009
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Starters
Spinach Salad
Roasted Pepper & Goat Cheese Terrine
Tobacco Onions
Warm Bacon Vinaigrette
Oven Dried Grapes
five
Sausage Griddlecake
Aged Sausage
Pickled Onion
Pommeray Mustard
Fig Compote
five
Clams Casino
Lemon - Tabasco Spritz
nine
Tres Frites
Russet
Yukon
Sweet
Malt Vinegar Reductions
Mayonnaise
Sea Salt
four
Charcuterie
Artisan Cheeses
Assorted Meats
Accoutrement
ten |
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EntrEes
Bricked Chicken
Roasted Root Vegetables
Sauteed Pea tendrils
Onion Tart
fourteen
Imperial Waygu Skirt Steak
Pommes Puree
Sauteed Spinach
Maytag - Black Pepper Butter
Bordelaise
eighteen
Grilled Shrimp Salad
Curred Olives
Green Beans
Tomato Confit
Local Greens
Boursin Crouton
Charred Shallot Vinaigrette
sixteen
Red Wattle Pork
Heirloom Bean & Stone Fruit Salad
Creamy Grits
Sauce Supplementare
sixteen
Grilled Lamb Chops
Lamb Meatballs and Celery Stew
Celeriac Puree
Mustard Broth
seventeen
Olive Oil Poached Salmon
Saffron Potatoes a la Parisian
Braised Cabbage
Bearnaise Mousseline
sixteen
Pan Roasted Duck Breast
Mustard Spaetzle
Roasted Brussel Sprouts
Aronia Berry Glace
seventeen |
Four Person Entire Menu Sampling
$155
Sample Student Dinner Menus
$24
Spring Quarter
Each week, two students in the fine dining classes will be assigned three proteins. Along with a few other parameters, the students will then be turned loose to craft and cajole their raw ingredients into a coherent four course menu.
Reservations Appreciated Prices and Items are subject to change at any time.
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