Sages Restaurant

served with toasted ciabatta bread

served with toasted pita bread

prawns sautéed in white wine, garlic and piled high

fresh clams sautéed with garlic and white wine

fresh sliced roma tomatoes and fresh mozzarella, with balsamic vinegar, olive oil, oregano and fresh basil

tossed with mushrooms, fresh roma tomatoes in a light vinaigrette

english cucumbers, calamata olives, red onion, roma tomatoes in olive oil, fresh lemon juice, oregano and feta cheese

baby mixed greens with dried cran-raisins, candied pecans and gorgonzola cheese, tossed in extra virgin olive oil and balsamic

romaine, croutons and shaved parmesan in bart’s own dressing

stuffed with spinach and goat cheese, topped with sweet marsala mushroom sauce

a blend of salmon, clams, scallops and prawns in a light tomato broth with garlic, white wine and basil. served with ciabatta toast

fresh and pan seared with lemon, white wine and capers

medallions pan seared with sage, red onion and green apple in a creamy marsala sauce

breast of chicken, fresh basil, italian parsley, dill and fresh lemon

midwest tender cut, topped with port and peppercorn sauce

breast of chicken smothered in a rich gorgonzola sauce and crimini mushrooms

stuffed with fresh caramelized pears, herbs and gorgonzola in a cream sauce with candied walnuts

angel hair pasta with garlic prawns, roma tomatoes, marinara, fresh basil and olive oil

penne, calamata olives, roma and sundried tomatoes, artichoke hearts, shitake mushrooms and capers in white wine garlic sauce and topped with feta cheese

penne, shitakes, sundried tomatoes sautéed with garlic and basil in our popular pink sauce topped with grilled chicken breast

mini dumplings from scratch, made from yukon potatoes served with italian sausage and basil in our pink sauce

linguini with fresh manila clams, garlic and white wine

stuffed with ricotta in our pink sauce with sun-dried tomatoes

in a cream sauce with smoked salmon, red onion, basil, garlic and capers