{appetizers} {lunch} {dinner} {lite fare} {desserts}

12 Pages·2015·2.2 MB·English

{ a pp e t i z e r s }
{ l u n c h }
{ d i n ne r }
{ l i t e f a r e }
{ d e s s e r t s }
{ r ef r e s h m e nt s}
{ fr o m t h e b a r}
{ b ru n c h }
{ c o f f e e b ar }
{ a p pe t i z er s }
{or g a n i c TODAY'S SOUPS 5
s o u p s & House-made organic soups
s t a r t e r s } Add a piece of cornbread for $2
BUFFALO BITES 9
Battered and baked cauliflower tossed in a spicy buffalo sauce and
served with celery and dill ranch dressing.
Try this as an entrée salad for $14
TOMATO-FENNE L FLATBREAD 12
Our house-made grilled flatbread topped with tomato-fennel confit,
creamy cashew, cheese, garlic spread, fennel and fresh basil. Finished
with basil oil and flake salt.
(Soy free)
SAGE'S FAMOUS ARTICHOKE SPINACH DIP 12
A warm crock of creamy artichoke-spinach dip with melted ‘Parmesan’
served with toasted crostini.
(Gluten-free option available; soy free)
ULTIMATE NACH OS 13
Vegetable chili, house-made nacho 'cheese,' tomato salsa, fresh
guacamole, pickled jalapeños, scallions and 'sour cream,' served with
blue corn tortilla chips.
(Gluten free; soy-free option available)
CHIPOTLE 'CHIC KEN' QUESADILLA 13
A toasted chili tortilla stuffed with chipotle-roasted Gardein 'chicken',
diced green chiles, roasted corn, grilled red onions and melted Daiya
'cheese.' Drizzled with scallion 'sour cream' and served with lime and
cilantro.
. . . . . . . . . .
{or g a n i c CAESAR sid e 8
s a l a d s } Crisp romaine lettuce and garlic cro utons tossed with a zesty Caesar entrée 12
dressing.
(Soy free; gluten-free option available)

GREEK SALAD side 9
Romaine lettuce, black lentils, cucumber, pickled onions, c rumbled tofu feta, and entrée 14
diced tomatoes, tossed with red pepper flakes and a traditional Greek dressing.
(Gluten free; soy-free option available; can be prepared without salt, oil and sugar)
AVOCADO PINK PEPPERCORN entrée 14
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado. Sprinkled
with sweet and salty sunflower seeds and drizzled with a creamy lemon-pink
peppercorn dressing.
(Gluten and soy free)
CHOPPED entrée 14
Roasted corn, black beans, tomato, roasted 'chicken,' avocado and red onion atop
fresh mixed greens with a chipotle-balsamic vinaigrette.
(Gluten- and soy-free options available)
Add to any salad: Grilled or blackened 'chicken' 4
Buffalo cauliflower 4
Avocado half 4
The entire menu is plant-based.
Please inform your server of all allergies and we will gladly accommodate you.
Great Sage is not a nut-free or gluten-free facility.
{ l u n c h }
{ o r g a n i c SPICY TOFU STIR FRY 14
e n t r é e s } Steamed rice noodles, purple cabbage, bean sprouts, spicy tofu crumble,
cilantro and scallions stir fried in tamari, sesame oil and sweet rice wine.
Topped with oven-roasted baby bok choy and sesame seeds.
(Gluten free)
AVOCADO-KALE HASH 14
A savory scramble of Lacinato kale, marinated tofu, red onion, garlic, leek and
roasted potato. Finished with avocado, crispy coconut bacon,
shaved watermelon radish and a drizzle of chipotle aioli.
(Gluten free; soy-free option available)
PESTO PRIMAVERA 14
Rigatoni tossed in a fresh basil and green pea pesto, with summer squash,
roasted grape tomatoes, grilled red onions and pan-roasted corn.
Complemented by a classic Kalamata olive tapenade.
(Soy free, gluten-free option available)
. . . . . . . . . .
{ o r g a n i c PULLED BBQ JACKFRUIT STACK SANDWICH 14
w r a p s & Shredded jackfruit stewed in our house-made BBQ sauce, stacked on a
s a n d w i c h e s } toasted ciabatta roll with lettuce, tomato, Dijon coleslaw and house-made
onion rings. Served with sweet potato chips and horseradish aioli.
(Gluten-free option available)
HEARTS OF PALM 'CRAB CAKE' SANDWICH 14
House-made hearts of palm 'crab cake' with sliced tomato and shredded lettuce,
topped with caper-scallion remoulade and local micro greens. Served on a
ciabatta roll with creamy Dijon coleslaw.
(Soy free; gluten-free option available)
REUBEN 14
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.
(Gluten-free option available)
SUMMER VEGETABLE WRAP 14
Roasted portabella and red pepper, grilled onion and romaine lettuce with Kalamata
olive tapenade rolled in a toasted spinach wrap. Served with creamy Dijon coleslaw.
(Gluten- and soy-free options available)
. . . . . . . . . .
{ o r g a n i c Dijon coleslaw 4
s i d e s } Seasonal vegetable 4
Cornbread (1 or 2 pieces) 2 or 4
Gluten-free cornbread (1 or 2 pieces) 2 or 4
Baked mac & 'cheese' 5
Petite house salad with Greek dressing 5
The entire menu is plant-based.
A gratuity of 18% will be added to parties of six or more.
{ d i n n e r }
{ o r g a n i c SUMMER CRISP 18
e n t r é e s } Braised spinach, leek confit, roasted artichokes, green pea pesto and
cashew cheese rolled in crisp phyllo, served over sautéed mushrooms
and roasted potatoes in a white wine 'butter' sauce.
Wine recommendation: Walnut Block Sauvignon Blanc

GOBI MANCHURIAN 18
Lightly battered cauliflower florets accented with chiles, cumin and ginger,
served with stewed black lentils and a green pea-coconut jasmine rice pilaf.
Garnished with crispy onions and an herbed chile sauce drizzle.
(Soy free; gluten-free option available)
Wine recommendation: Quattro Mani Montepulciano D'abruzzo
HEARTS OF PALM 'CRAB CAKE' 18
House-made hearts of palm 'crab cake' served over a roasted vegetable
succotash of green peas, red peppers, potatoes, corn and caramelized onions.
Finished with a caper-scallion remoulade.
(Gluten and soy free)
Beer recommendation: Loose Cannon IPA
SPICY TOFU STIR FRY 18
Steamed rice noodles, purple cabbage, bean sprouts, spicy tofu crumble,
cilantro and scallions stir fried in tamari, sesame oil and sweet rice wine.
Topped with oven-roasted baby bok choy and sesame seeds.
(Gluten free)
Beer recommendation: Omission Pale Ale
PESTO GNOCCHI PRIMAVERA 18
Toasted house-made potato gnocchi tossed in a fresh basil and green pea pesto,
with summer squash, roasted grape tomatoes, grilled red onion and pan-roasted corn.
Complemented with a classic Kalamata olive tapenade.
(Soy free)
Wine recommendation: Lone Birch Harvest Blend
ADULT MAC & 'CHEESE' 18
Baked casserole 'au gratin' with rigatoni, sun-dried tomato, pepperoncini,
cannellini beans, cauliflower, spinach and white truffle in a creamy Mornay sauce.
(Gluten- and soy-free options available)
Beer recommendation: Pinkus Pilsner
PULLED BBQ JACKFRUIT STACK SANDWICH 18
Shredded jackfruit stewed in our house-made BBQ sauce, stacked on a
toasted ciabatta roll with lettuce, tomato, Dijon coleslaw and house-made
onion rings. Served with salt and vinegar oven fries and horseradish aioli.
Beer recommendation: Pinkus Hefe-Weizen
. . . . . . . . . .
{ o r g a n i c Salt and vinegar oven fries 5
s i d e s } Seasonal vegetable 4
Cornbread (1 or 2 pieces) 2 or 4
Gluten-free cornbread (1 or 2 pieces) 2 or 4
The entire menu is plant-based.
A gratuity of 18% will be added to parties of six or more.
{ l i t e f a r e }
{ o r g a n i c TODAY'S SOUPS 5
s o u p s & House-made organic soups
s t a r t e r s } Add a piece of cornbread for $2
BUFFALO BITES 9
Battered and baked cauliflower tossed in a spicy buffalo sauce and
served with celery and dill-ranch dressing.
Try this as an entrée salad for $14
TOMATO-FENNEL FLATBREAD 12
Our house-made grilled flatbread topped with tomato-fennel confit, creamy cashew
cheese, garlic spread, fennel and fresh basil. Finished with basil oil and flake salt.
(Soy free)
SAGE'S FAMOUS ARTICHOKE SPINACH DIP 12
A warm crock of creamy artichoke spinach dip with melted 'Parmesan,'
accompanied by toasted crostini.
(Soy free; gluten-free option available)
ULTIMATE NACHOS 13
Vegetable chili, house-made nacho 'cheese,' tomato salsa, fresh guacamole,
pickled jalapeños, scallions and 'sour cream,' served with blue corn
tortilla chips. (Gluten free; soy-free option available)
CHIPOTLE 'CHICKEN' QUESADILLA 13
A toasted chili tortilla stuffed with chipotle-roasted Gardein 'chicken,'
diced green chiles, roasted corn, grilled red onions and melted Daiya 'cheese.'
Drizzled with scallion 'sour cream' and served with lime and cilantro.
. . . . . . . . . .
{ o r g a n i c CAESAR side 8
s a l a d s } Crisp romaine lettuce and garlic croutons tossed with a zesty Caesar dressing. entrée 12
(Soy free; gluten-free option available)
GREEK SALAD side 9
Romaine lettuce, black lentils, cucumber, pickled onions, crumbled tofu feta, entrée 14
and diced tomatoes, tossed with red pepper flakes and a traditional Greek dressing.
(Gluten free; soy-free option available; can be be prepared without salt, oil and sugar)
AVOCADO PINK PEPPERCORN entrée 14
Fresh Bibb lettuce with watermelon radish, warmed beets and avocado.
Sprinkled with sweet and salty sunflower seeds and drizzled with a creamy
lemon-pink peppercorn dressing. (Gluten and soy free)
CHOPPED entrée 14
Roasted corn, black beans, tomato, roasted 'chicken,' avocado and red onion
atop fresh mixed greens with a chipotle-balsamic vinaigrette.
(Gluten- and soy-free options available)
Add to any salad: Grilled or blackened 'chicken' 4
Buffalo cauliflower 4
Avocado half 4
. . . . . . . . . .
{ o r g a n i c REUBEN 14
e n t r é e s } 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. (Gluten-free option available)
SUMMER VEGETABLE WRAP 14
Roasted portabella and red pepper, grilled onion and romaine lettuce with Kalamata
olive tapenade rolled in a toasted spinach wrap. Served with creamy Dijon coleslaw.
(Gluten- and soy-free options available)
HEARTS OF PALM 'CRAB CAKE' SANDWICH 14
House-made hearts of palm 'crab cake' with sliced tomato and shredded lettuce,
topped with caper-scallion remoulade and local micro greens.
Served on a ciabatta roll with creamy Dijon coleslaw. (Soy free; Gluten-free option available)
The entire menu is plant-based.
Great Sage is not a nut-free or gluten-free facility.
{ d e s s e r t s }
{ d e s s e r t s } 8
SAGE'S FAMOUS CARROT CAKE
Our perfectly spiced carrot cake topped with 'cream cheese'
frosting and chopped walnuts (Gluten free)
DECADENT BROWNIE A' LA MODE
A warm, rich brownie topped with vanilla ice 'cream', hot fudge,
peanut butter sauce and coconut whip (Nut-free option available)
BROWN SUGAR-CINNAMON PEACH PIE
Warm, cinnamon roasted peaches in a house-made pie crust
topped with salted caramel, coconut whip and powdered sugar
Add a scoop of vanilla ice 'cream' (soy or coconut) $2
SIN TRES LECHES
Moist vanilla cake soaked in our three 'milk' blend
topped with fresh strawberries and strawberry sauce (contains cashews)
CHOCOLATE LAVA CAKE
Velvety chocolate cake with a molten, hot chocolate truffle center
and topped with vanilla ice 'cream' and hot fudge
PETITE SALTED CARAMEL PUDDING 3
With coconut whip and coconut caramel (Gluten free)
{ i c e 'c r e a m' } 4
Vanilla ice 'cream' (soy or coconut)
Add our house-made hot fudge $1 (Nut free)
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{ l a c o l o m b e c o f f e e s
& h o u s e m a d e c h a i }
COFFEE organic, direct trade 3
LATTE, Double ESPRESSO, CHAI 4
FLAVORED LATTE:
Mocha, Vanilla, Hazelnut or Caramel 4.5
{ l o o s e l e a f t e a s }
GREEN, BLACK, HERBAL and YERBA MATE
Small Pot 4
{ o r g a n i c s p e c i a l t y d r i n k s }
CHOCOLATE MINT COOKIE SHAKE 7
ROOT BEER FLOAT 7
ESPRESSOTINI Van Gogh espresso vodka, Kahlua and Bailey's almande 10
LIMONCELLO from Bloomery SweetShine - zestfully delicious digestif 5
Ask about our variety of cocktails, smoothies and iced coffee drinks.
{ r e f r es h m e nt s }
{ s o d a s a n d RAW Coconut Water - HARMLESS HARVEST 4
w a t e r s } Kombucha: Lemon Ginger Raspberry - REED'S 5
Root Beer or Diet Root Beer - VIRGIL'S 3
Ginger Ale with unfiltered ginger - BRUCE COST 3
Sparkling Juice: Pomegranate or Peach - IZZE 3
Natural Mineral Water: Sparkling or Still - SARATOGA 3
{ o r g a n i c POMEGRANATE GREEN or ICED BLACK TEA fresh brewed 3
i c e d t e a s } MANGO MATE - Yerba Mate over ice with mango juice 4
{ o r g a n i c SUPER GREEN LIVE JUICE kale, apple, carrot, lemon, ginger and cucumber 6
j u i c e s } White Grape, Orange, Apple, Cranberry or Lemonade 3
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{ o r g a n i c GREEN MACHINE 7
s m o o t h i e s , Peaches, mango juice, banana and spirulina
s h a k e s a n d
f l o a t s } PINEAPPLE KALE
Pineapple, kale and ginger
SUNRISE
Strawberries, mangos and white grape juice (Add rum $3)
BLACK BEAUTY
Blackberries and strawberries with blueberry and white grape juice and coconut yogurt
MAPLE SQUIRREL
Maple, banana and walnuts
FUNKY MONKEY SUPERSMOOTHIE
Raw cacao, almond milk, banana and agave (Add espresso shot $1)

MATCHA MILKSHAKE
Coconut ice cream, banana and matcha powder topped with coconut whip
CHOCOLATE CHERRY
Cherries, chocolate chips and coconut ice cream topped with coconut whip
Add to any smoothie: Hemp hearts or spirulina $.50, kale or matcha $1
ROOT BEER FLOAT - VIRGIL'S 7
CHOCOLATE MINT COOKIE SHAKE
CHAI TEA FLOAT or SHAKE
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{ l a c o l o m b e COFFEE organic & direct trade Regular or Decaf 3
c o f f e e s } ESPRESSO, DOUBLE ESPRESSO 2, 3
LATTE with steamed milk 4
FLAVORED LATTE - mocha, vanilla, hazelnut or caramel 4.5
SPECIALTY LATTE - cinnamon bun, chocolate hazelnut or mud pie mocha 5
{ o r g a n i c GREEN - Dancing Leaves 4
h o t t e a s } BLACK - Assam Breakfast, Earl Greyer or Vanilla Almond
YERBA MATE or HERBAL - Chamomile Lemon, Natural Hibiscus or Mint Fields
Brewed in individual cast-iron pot. Served with a ceramic Greenbridge Pottery cup.
GOLDEN MILK LATTE - Immune boosting turmeric tea blend steamed with milk 4
MATCHA LATTE - Antioxidant rich, powdered green tea leaves steamed with milk
MATE LATTE - Yerba Mate with steamed milk
CHAI LATTE - Sweetened black or rooibos chai steamed with milk
{ h o t HOT CHOCOLATE 4
c h o c o l a t e } Organic house-made chocolate blend with steamed milk and coconut whip
{ m i l k o p t i o n s } soy, almond or coconut
{ b e e r & c o c k t a i l s }
{ b e e r s } LOOSE CANNON IPA, Baltimore, MD 12oz 8
OMISSION LAGER or PALE ALE, Portland, OR (gluten free) 12oz 8
DOGFISH HEAD INDIAN BROWN ALE, Milton, DE 12oz 8
DOGFISH HEAD INDIAN 90 MINUTE, Milton, DE 12oz 9
SAM SMITH ORGANIC CHOCOLATE STOUT, England 12oz 9
PINKUS PILSNER and HEFE-WEIZEN PINTS, Germany (organic) 16.9oz 11
DRAFTS pint 7
Seasonal choice of two drafts on tap pitcher 24
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{ c o c k t a i l s } BLACKBERRY & CHARRED ORANGE OLD FASHIONED 10
Bulliet bourbon, angostura bitters and house-made blackberry simple syrup
CAIPIRINHA
Cachaça, raw organic cane sugar, lime and mint
CUCUMBER-BASIL GIMLET
Green Mountain gin, house-made simple syrup, cucumber, basil and lime
CLASSIC MARGARITA
IXA tequila, Fruit Lab orange liqueur, agave and fresh lime juice
MOSCOW MULE
Prairie vodka, fresh lime juice and house-made ginger syrup topped with club soda
STRAWBERRY MOJITO
Crusoe rum with strawberries, mint, lime, house-made simple syrup and bitters
BAILEY'S ESPRESSOTINI
Bailey's almande liqueur, Van Gogh double espresso vodka and Kahlua
NEGRONI
Green Mountain gin, Luxardo bitter and sweet vermouth
SANGRIA
A blend of crisp white wines, berries and citrus
BLOODY MARY or BLOODY MARIA
Sage's fiery blend of hearty tomato juice and spices with either Prairie vodka
or IXA tequila loaded with lime, celery, olives and a pickle
Try our classic gin or vodka Martini, Gin & Tonic, Cosmopolitan or Screwdriver
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{ m o c k t a i l s } VIRGIN MARY 7
Sage's fiery blend of hearty tomato juice and spices loaded with lime, celery,
olives and a pickle
ROSEMARY LEMONADE
Muddled lemon, rosemary and mint with house-made simple syrup and cherry juice
GINGER-ADE
Fresh lemon, house-made ginger syrup, mint and club soda
{ w i n e }
{ w h i t e s } FREY SULFITE-FREE WHITE BLEND (organic) bottle 32
Redwood Valley, CA. Chenin Blanc and Chardonnay blend with ripe melon and pear
MENHIR SALENTO NOVEMENTI BIANCO, 2015 bottle 36
Puglia, Italy. Refreshing blend with hints of jasmine and grapefruit glass 9
SNOQUALMIE RIESLING, 2013 (organic) bottle 36
Columbia Valley, WA. Crisp apples, peaches and apricot glass 9
BONTERRA CHARDONNAY, 2015 (organic grapes) bottle 40
Mendocino County, CA. Butterscotch, apple and pear glass 10
PERLAGE PINOT GRIGIO, 2015 (organic) bottle 40
Italy. Light and crisp with citrus fruits glass 10
WALNUT BLOCK SAUVIGNON BLANC, 2016 (organic) bottle 44
Marlborough, New Zealand. Aromas of stone fruit, ripe citrus and guava glass 11
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{ s p a r k l i n g } SANTA JULIA BRUT ROSÉ (organic) bottle 32
Mendoza, Argentina. Lively with a subtle presence of fresh red fruits glass 8
LA JARA PROSECCO (organic) bottle 32
Veneto, Italy. Dry sparkler with delicate apple glass 8
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{ r e d s } FREY SULFITE-FREE RED BLEND (organic) bottle 32
Redwood Valley, CA. Zinfandel and Syrah. Light, fruity and slightly smoky
SANTA JULIA CABERNET SAUVIGNON, 2016 (organic grapes) bottle 32
Mendoza, Argentina. Bold and robust with berry and floral undertones glass 8
TIAMO BARBERA, 2015 (organic) bottle 36
Lombardy Region, Italy. Soft on the palate with notes of spiced blackberries glass 9
LONE BIRCH HARVEST BLEND, 2015 (organic) bottle 36
Yakima Valley, WA. Dark cherry, spice and toasted oak glass 9
ZUCCARDI MALBEC SERIES A, 2015 (organic grapes) bottle 36
Uco Valley, Argentina. Full bodied with rich black cherries and chocolate glass 9
QUATTRO MANI MONTEPULCIANO D'ABRUZZO, 2015 (organic grapes) bottle 40
Italy. Full, soft and round with cherries, blackberries and earthiness glass10
CARMEL ROAD PINOT NOIR, 2014 (organic) bottle 44
Monterey, CA. Brightly fragrant, berry-spiced wine with a velvety finish glass 11
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{ c i d e r } J.K.'S SCRUMPY HARD CIDER, Michigan (organic) 22oz 16
Join us every Thursday evening for 1/2 price wine bottles and live music!!
{ b r u n c h }
{ o r g a n i c BLOODY MARY or BLOODY MARIA 10
c o c k t a i l s } MIMOSA 10
SCREWDRIVER 10
LA ROSETTE organic rosé champagne and Thatcher's elderflower liqueur 10
. . . . . . . . . .
{ o r g a n i c DECADENT CINNAMON ROLL 9
b r u n c h } One giant, mouthwatering cinnamon bun with a 'cream cheese' glaze.
BLUEBERRY PANCAKES 12
Dusted with powdered sugar and accompanied by a dollop of coconut whip.
BREAKFAST SANDWICH 13
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
Follow Your Heart VeganEgg, stuffed with seasoned potatoes, caramelized onion, spinach
and Field Roast 'sausage' and topped with cheese sauce.
Served with a side salad. (Gluten- and soy-free options available)
HEARTS OF PALM 'CRAB CAKE' SANDWICH 14
House-made hearts of palm 'crab cake' with sliced tomato and lettuce,
topped with caper-scallion remoulade and local micro-greens. Served on a
ciabatta roll with creamy Dijon coleslaw. (Soy free: gluten-free option available)
CHIPOTLE 'CHICKEN' BURRITO 13
A toasted chili tortilla stuffed with chipotle-roasted Gardein 'chicken,' rice,
diced green chiles, roasted corn, grilled red onions and melted Daiya 'cheese.'
Drizzled with scallion 'sour cream' and served with lime and cilantro.
AVOCADO-KALE HASH 14
A savory scramble of Lacinato kale, marinated tofu, red onion, garlic, leek and
roasted potato. Finished with avocado, crispy coconut 'bacon,'
shaved watermelon radish and a drizzle of chipotle aioli.
(Gluten free; soy-free option available)
'LOX' PLATTER 12
Hickory cured carrot slivers on top of toasted English muffins.
Served with 'cream cheese,' sliced onion, capers and everything seasoning.
(Gluten-free option available)
Add Avocado $4

SUMMER VEGETABLE WRAP 14
Roasted portabella and red pepper, grilled onion and romaine lettuce with Kalamata
olive tapenade rolled in a toasted spinach wrap. Served with creamy Dijon coleslaw.
(Gluten- and soy-free options available)
. . . . . . . . . .
{ o r g a n i c Whole wheat toast with jam 2 Seasonal vegetable 4
s i d e s } English muffin 2 Field Roast apple-sage 'sausage' 3
Cornbread (Gluten-free option available) 2 Yukon gold wedges 4
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