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Sage Bistro - French Restaurant, Bellmore NY
Julio Velasquez, Chef
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French Onion Soup With croutons and melted cheese
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7.00 |
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Sage Bistro Salad Mixed greens with plum tomatoes, feta cheese, artichoke hearts, and roasted pignoli nuts in a basil balsamic vinaigrette
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8.00 |
| Salade Frisée aux Lardons
Frisée lettuce served with a poached
egg and crispy bacon |
7.00 |
| Chef's Salad Asparagus, frisée, roasted pear, candied walnuts, and figs stuffed with stilton blue cheese in a sherry vinaigrette |
8.00 |
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Simple Salad Mixed greens with house vinaigrette |
6.00 |
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Traditional Caesar Salad Romaine lettuce in a creamy Caesar dressing served with croutons
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7.00 |
| Baked Goat Cheese Strudel Served with cranberry, pear chutney, and port wine reduction |
9.00 |
| Mushroom Goat Cheese Tart Served with baby arugula salad in a balsamic vinaigrette |
8.00 |
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Escargots a la Bourguignonne Snails with garlic herb butter sauce
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9.00 |
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Frog Legs Meunière Sautéed in a lemon caper butter sauce
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9.00 |
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Grilled Calamari Salad Over baby arugula, roasted peppers, and chick peas
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8.00 |
| Traditional Steak Tartare
Served with toast and frisée lettuce
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9.00/15.00 |
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Crab Meat Salad With avocado, cucumber, and cilantro lime vinaigrette |
12.00 |
| Risotto of the Day |
11.00/19.00 |
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Mussels Provençale
With garlic, tomato and basil sauce
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9.00 |
Mussels Marinière
With garlic, parsley and white wine broth
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9.00 |
Mussels a la Crème
de Vermouth
With shallots, mushrooms, and leeks in a Vermouth cream
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9.00 |
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Oysters
On the half shell (1/2 dozen)
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9.00 |
Little Neck Clams
On the half shell (1/2 dozen)
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7.00 |
Plateaux de Fruits de Mer
Clams, oysters, shrimps, mussels, scallops, and calamari salad
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21.00 |
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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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Ravioli of the Day
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15.00 |
Penne Pasta Salad
With grilled chicken, olives, artichokes, and tomatoes in basil pesto |
14.00 |
Fettucini aux Fruit de Mer
With shrimps, calamari, clams and mussels in a tomato sea food broth |
18.00 |
All sandwiches are served with French Fries and greens |
Sirloin Burger
With cheese |
10.00
11.00 |
Grilled Chicken
With caramelized onions and melted cheese, served on a baguette
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9.00 |
| Lobster Club Sandwich |
16.00 |
Grilled Hanger Steak
Sliced with mushrooms and gruyère cheese
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13.00 |
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Steak Frites Grilled Steak with French Fries and herbed butter |
23.00 |
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Roasted Filet Mignon au poivre Served with haricots verts, potato gratin, and green pepper corn sauce |
28.00 |
Coq au vin Chicken cooked in red wine with bacon, mushrooms, and pearl onions served with mashed potatoes and vegetables
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17.00 |
| Braised Lamb Shank In
a sweet marsala au jus served over vegetable risotto |
19.00 |
| New Zealand Rack of Lamb Pistachio nut crusted served with blue cheese, mushroom and potato tart, and sautéed spinach |
26.00 |
| Duck Breast and Leg Confit With wild rice, walnut bread pudding, braised cabbage, and cranberry pear chutney |
19.00 |
| Sole MeuniÈre Filet of sole in a lemon caper butter sauce served with julienne vegetables and potatoes |
18.00 |
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Trout Almandine Filet of trout in a lemon almond butter sauce served with mashed potatoes and string beans |
18.00 |
| Fricassee of Sea Scallops and Shrimp
With leeks, oyster mushrooms, and potatoes in
a truffle cream sauce |
19.00 |
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Hazelnut crusted Salmon Filet With apple parsnip pure, sautéed spinach and horseradish sauce |
18.00 |
| Seared Pork Chop Paillard Over caramelized onions topped with baby arugula and white bean salad in a lemon herb vinaigrette
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17.00 |
| Monkfish
Sautéed with shrimp, potato gnocchi, asparagus, and sweet peppers in a fennel saffron broth |
21.00 |
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Plates for Two |
Poulet Roti Whole roasted
chicken served with roasted potatoes, seasonal vegetables, and a lemon
rosemary au jus |
29.00 |
Cote de Boeuf
Grilled prime rib served with frites, seasonal vegetables, and a mushroom red wine sauce
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49.00 |
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Monday - Filet of Tilapia
Papillote
Baked in parchment paper with lemon white wine broth 17.00
Tuesday - Duck a l’orange
Crispy half duck served with orange sauce, vegetables, and wild rice 18.00
Wednesday - Paella
Saffron rice with mixed seafood, chorizo, and green peas 19.00
Thursday - Butter Poached Lobster
With sweet corn, asparagus, and tomato concasse 23.00
Friday - Bouillabaisse
Mixed seafood with potatoes and fennel in a saffron seafood broth
22.00
Saturday - Braised Short Ribs
Braised in red wine and served with mashed potatoes and vegetables 21.00
Sunday - Veal Blanquette
Veal stew with porcini mushrooms, carrots, and peas served over fresh pasta
18.00 |
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