Sage Tapas & Wine Bar Nelson Bc

Ahi tuna and cucumber tossed in a soy-ginger marinade with sesame seeds and green onions. Served in artisan lettuce, with sriracha slaw. Topped with pickled ginger, cilantro and rice crisp

Charred artisan romaine lettuce, topped with house-made dressing, shaved Grana Padano and crispy capers. Served with seared maple pork belly, garlic herb crostini and lemon

Cold smoked Coho salmon pinwheels stuffed with lemon dill cream cheese. Artisan lettuce, red peppers, shaved carrots, cherry tomatoes and cucumber tossed in Green Goddess dressing. Garnished with candied lemon zest, crispy capers, pickled shallots and fresh dill

Honey rosemary coated wheel of brie. Served with whole roasted garlic, grapes, fig jam, spicy pecans, apple slices and cherry tomatoes. Side of house-made crackers

Two kinds of locally cured meats from `Chez Totoche and two Canadian cheeses. Served with chutney, maple mustard and olive tapenade. Accompanied with dried fruit, assorted pickled vegetables, spicy pecans, apple slices and cherry tomatoes. Side of house-made crackers and focaccia

Prepared Osso-Bucco style, braised in a red wine broth. Served with roasted garlic mash potatoes, Lamb Jus and seasonal vegetables

House-made pasta stuffed with roasted butternut squash and ricotta filling. Topped with local mushrooms, zucchini noodles, cherry tomatoes, pecans, and Grana Padano. Served over arugula with carbonara-style sauce and garlic focaccia

Gently rendered duck breast with rosemary-infused honey glaze. Served over heritage grain pilaf, with seasonal vegetables

Fire-roasted tomato seafood stew, seasoned with saffron and smoked paprika. Chorizo and fennel play off the halibut, mussels, prawns and squid. Served with garlic focaccia

Ten ounce Angus Reserve Striploin, served with roasted garlic mashed potatoes. Sauteed Shiitake mushrooms, Chimichurri sauce and seasonal vegetables

Coconut Chai creme brulee, gingersnap

Warm date cake with lace cookie and vanilla popsicles

Served with candied pecans, caramel and creme Anglaise

Vanilla cheesecake served with blueberry compote