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Sage Bistro in Vancouver
Overview
Restaurant Hours
Monday
11:30 am
Wednesday
11:30 am
Friday
11:30 am
Sunday
11:30 am
Menu
Wine List
British Columbia
Peller Estate Family Series Pinot Blanc, Kelowna
Glass
6.50Bottle
30.00
Sandhill King Family Vineyard Pinot Gris, Kelowna
Glass
7.50Bottle
38.00
Blue Mountain Chardonnay, Okanagan Falls
Glass
9.00Bottle
40.00
Cassiny Sauvignon Blanc, Kelowna
Glass
9.50Bottle
42.00
Mission Hill Five Vineyard, Sauvignon Blanc, Kelowna
Bottle
36.00
Blue Mountain Pinot Blanc, Okanagan Falls
Bottle
38.00
Mission Hill Five Vineyard Pinot Gris, Kelowna
Bottle
36.00
Blue Mountain Reserve Pinot Gris, Okanagan Falls
Bottle
45.00
Burrowing Owl Pinot Gris, Oliver
Bottle
50.00
Blue Mountain Pinot Gris, Okanagan Falls
Bottle
42.00
Red Rooster Chardonnay, Penticton
Bottle
38.00
Blue Mountain Reserve Chardonnay, Okanagan Falls
Bottle
45.00
Cru Wanderlust Blend, Organic, Okanagan and Similkameen Valleys
Bottle
39.00
Kalala Harmony White, Organic, West Kelowna
Bottle
36.00
International
Kim Crawford Sauvignon Blanc, Marlborough New Zealand
Bottle
46.00
Dog Point Sauvignon Blanc, Marlborough New Zealand
Bottle
52.00
British Columbia
Peller Estate Family Series Merlot, Kelowna
Glass
6.50Bottle
30.00
Sandhill Vanessa Vineyard Cabernet Merlot, Kelowna
Glass
9.00Bottle
42.00
Blue Mountain Pinot Noir, Okanagan Falls
Glass
11.50Bottle
48.00
Red Rooster Merlot, Penticton
Bottle
40.00
Township 7 Merlot, Penticton
Bottle
48.00
Township 7 Cabernet Sauvignon, Penticton
Bottle
48.00
Mission Hill Five Vineyard Cabernet Merlot, Kelowna
Bottle
36.00
Red Rooster Cabernet Merlot, Penticton
Bottle
40.00
Copper Moon Shiraz, Kelowna
Bottle
31.00
Peller Estate, Reserve Syrah, Kelowna
Bottle
46.00
Cassiny Pinot Noir, Kelowna
Bottle
48.00
Burrowing Owl Pinot Noir, Oliver
Bottle
58.00
Blue Mountain Reserve Pinot Noir, Okanagan Falls
Bottle
60.00
Kalala Harmony Red, Organic, Okanagan and Similkameen Valleys
Bottle
38.00
Cru Traveller, Organic, Okanagan and Similkameen Valleys
Bottle
39.00
International
Verona Shiraz, Spain
Glass
7.50Bottle
32.00
Castillo Almansa Bodega Tempranillo blend, Spain
Bottle
31.00
Verona Tempranillo Cabernet, Spain
Bottle
32.00
Ravenswood Zinfandel, Lodi, California
Bottle
48.00
Wynns Coonawarra Estate Shiraz, Australia
Bottle
42.00
Sparkling
Blue Mountain Brut, Okanagan Falls
Bottle
48.00
Veuve du Vernay Blanc de Blancs
Bottle
36.00Large Plates
Daily soup
7.00
Winter Greens, Candied Pecans, Crumbled Goat Cheese, Pear Cider Vinaigrette
9.00
Walnuts, Honey Crisp Apples, Poached Chicken Breast, Stilton Vinaigrette
13.00
Braised Kale, Caramelized Onions, Roast Garlic, Aged Cheddar Cheese, Puff Pastry, Red Pepper Coulis
15.00
Pan-Roasted Cod, Toragashi Spiced, Tomato-Onion Jam, Saffron Rice, Assorted Vegetables
17.00
Baked Sole Filet, Crab Fine Herb Cream filled, Winter Vegetables
18.00
Grilled Double Rack Pork Chop, Jack Daniels Jus, Braised Red Cabbage, Spätzle
19.00
Caribbean Spiced Roast Strip Loin, Cabernet-Bell Pepper Sauce, Pommes Frites, Black Truffle Aioli
20.00
Wild Mushroom Ravioli, Black Truffle Cream
17.50
Small Plates
Suggested portion: combination of small plates and side plates, or “tapas” style small plates to share
Air-dried Cache Creek Beef, Poached Bosc Pear, Mustard Greens, Roasted Beets, White Balsamic Vinaigrette
8.00
Candied Salmon, Mixed Grains, Oven-dried Roma Tomatoes, Oyster Mushrooms, Shallots, Citrus Oil
7.50
Grapefruit Segments, Thai Basil, Clementine and Blood Orange Segments, Frisée, Anise Seed Vinaigrette
9.00
Poached Coho Salmon, Blood Orange-Yuzu Butter Reduction, Saffron Rice
7.00
Grilled Ahi Tuna, Tapenade Cream, Artichokes, Angel Hair Pasta
12.50
Braised Lamb Shoulder, Barolo Glace, Root Vegetables
9.50
Confit of Duck and Turkey, Braised Corona Beans, Aromatic Vegetables
6.50
Roast Pork Tenderloin, Dried Fruit Farce, Boar Bacon Jus
7.50
Frites and Aioli, Black Truffle Aioli
7.00
Small Side Plates
Must be in combination with small or large plate
Side greens
4.00
Side soup
4.00
Saffron Rice
4.00
Spätzle Noodles
4.00
Root Vegetable Purée
4.00
Braised Red Cabbage
4.00
Angel Hair and Artichoke Pasta
4.00
Braised Corona Beans
4.00
Steamed Vegetables
4.00
Artisan Bread, Compound Butter and Duck Liver Mousse, Kirsch Macerated Cherries
4.00
Chef’s Combination Specials
Selected by chef, no alternatives
Chef’s selection of two small plates and one side plate
18.00
Chef’s selection of two small plates and two side plates
20.00