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Sage Bistro - French Restaurant, Bellmore NY
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French Onion Soup With croutons and melted cheese
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5.00 |
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Sage Bistro Salad Mixed greens with plum tomatoes, feta cheese, artichoke hearts, and roasted pignoli nut in a basil balsamic vinaigrette
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7.00 |
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Salade Frisé Aux Lardons Frissee lettuce served with poached egg and crispy bacon
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6.00 |
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Salade Niçoise Mixed greens with tuna, olives, boiled potatoes, eggs, string beans, peppers and onions in a light vinaigrette
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8.00 |
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Traditional Caesar Salad Romaine lettuce in a creamy Caesar dressing served with croutons
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7.00 |
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Goat Cheese Baked in Phyllo Dough Served with baby arugula, a pear and cranberry chutney and a port wine reduction
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8.00 |
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Gruyère Cheese and Caramelized Onion Tart Made with olives and tomatoes, served with croutons
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9.00 |
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Escargots a la Bourguignonne Snails with garlic herb butter sauce
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6.00 |
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Traditional Steak Tartare Served wtih toast and frisée
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8.00 |
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Crispy Fried Calamari Served with two sauces, spicy tomato and tartar
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7.00 |
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Crab Cake Served withvegetable slaw and sauce tartare
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12.00 |
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Mussels Provençale
With garlic, tomato and basil sauce
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7.00 |
Mussels Marinière
With garlic, parsley and white wine broth
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7.00 |
Mussels a la Crème de Pernod
With shallots, peppers and Pernod cream
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7.00 |
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Oysters
On the half shell (1/2 dozen)
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8.00 |
Little Neck Clams
On the half shell (1/2 dozen)
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7.00 |
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Shrimp Cocktail
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9.00 |
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Seafood Salad
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11.00 |
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Homemade Ravioli of the Day
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15.00 |
Penne au Gratin
Baked penne pasta with ham and peas in a light cream sauce
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12.00 |
Fettucini Fruit de Mer
Sautéed clams, mussels, shrimp and calamari with a garlic, tomato and basil broth
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17.00 |
All sandwiches are served with French Fries and greens |
Sirloin Burger
with cheese
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8.00
9.00 |
Grilled Chicken
With carmelized onions and melted cheese, served on a baguette
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8.00 |
Croque Monsieur
Ham and cheese on toasted white bread
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7.00 |
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Steak Frites Grilled Steak with French Fries and herbed butter
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21.00 |
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Steak au Poivre Vert Pan roasted steak with fresh green peppercorn sauce served with potato gratin and string beans
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22.00 |
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Chicken Breast Sautéed in a chardonnay, pearl onion, mushroom and pancetta sauce, served with spinach and mashed potatoes
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16.00 |
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Braised Lamb Shank In a sweet marsala au jus, roasted potatoes and asparagus
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17.00 |
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Grilled Domestic Lamb Chops Served with a rosemary au jus served over vegetable risotto
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24.00 |
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Duck Breast and Leg Confit Accompanied by a cranberry sage sauce and mushroom gratin
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19.00 |
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Sole Meunière Filet of Sole in a lemon caper butter sauce served with potatoes and julienne vegetables
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16.00 |
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Monk Fish Sautéed in a shrimp saffron broth, accompanied by oven roasted tomatoes, fennel and potato gnocchi
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18.00 |
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Hazelnut Crusted Salmon Filet With an apple and celery root puree and horseradish sauce
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17.00 |
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Poulet Roti Roasted chicken for two served with roasted potatoes and vegetables
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28.00 |
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Monday - Paella
Saffron rice with seafood and chorizo 18.00
Tuesday - Duck a l'Orange
Crispy half duck served with orange sauce, vegetables and wild rice 17.00
Wednesday - Trout Papillote
Filets of trout with tomatoes, capers, lemon and herb chive oil baked in parchment paper 16.00
Thursday - Coq au Vin
Chicken cooked in red wine served with mashed potatoes 16.00
Friday - Bouillabaisse
Mixed seafood with potatoes and fellel in a seafood broth 21.00
Saturday - Braised Short Ribs
In a sage au jus served wtih a cerery root and potato puree 21.00
Sunday - Boeuf Bourguignon
With carrots, mushrooms, pearl onions and bacon in burgundy sauce 16.00
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