Sage Bistro

French Restaurant$$$$

South Bellmore, Bellmore

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Sage Bistro

7.5^/10

ratings

7 Photos

Dinner Menu 8

Dinner Menu

Appetizers

French Onion Soup

8.00

With croutons and melted cheese

Salade Frisee Aux Lardons

8.00

Frisee lettuce served with a poached egg and crispy bacon

Brie Cheese Dip

9.00

Served with fresh apple and bread toast

Baked Duck Strudel

10.00

Served with vegetable slaw, plum barbeque sauce

Escargots a La Bourguignonne

10.00

Snails with garlic herb butter sauce

Grilled Shrimp Salad

12.00

Over avocado, heats of palm and cucumbers in a citrus vinaigrette

Seafood Cakes

10.00

With fennel and carrot slaw in a sauce tartar

Grilled Flat Bread of the Day

9.00

Sage Bistro Salad

10.00

Mixed greens with goat cheese, candied walnut, beets, endive and hearts of palm in a raspberry vinaigrette

Persil Salad

9.00

Baby arugula with cucumber, artichok, hearts, white beans and truffle parmesan cheese in a lemon herb vinaigrette

Traditional Caesar Salad

9.00

Romaine lettuce in a caesar dressing served with croutons

Mushroom Goat Cheese Tart

9.00

Served with baby arugula salad in a balsamic vinaigrette

Pistachio Nut Crusted Sea Scallops

13.00

Served with apple parsnip puree sauteed spinach and horseradish beet sauce

Traditional Steak Tartare

17.00

Served with toast and frisee lettuce

Crab Beignets

12.00

With mango and cucumber slaw, in a ginger lime aioli

Salmon and Zucchini Pancakes

7.00

Pastas

Ravioli of the Day

18.00

Penne Au Gratin

16.00

With grilled chicken, ham, green peas, and leeks in a light cream sauce

Fresh Fettucini

21.00

With spinach, shrimp and roasted tomatoes, in a sage truffle broth

Risotto of the Day

19.00

Sandwiches

All Sandwiches Are Served With French Fries And Greens

Sirloin Burger

13.00

With cheese

Grilled Chicken Wrap

12.00

With avocado, cucumber and dill yogurt on whole wheat tortilla

Grilled Hanger Steak

15.00

Sliced with mushrooms and gruyere cheese

Grilled Chicken Sandwich

11.00

Entrees

Steak Frites

24.00

Grilled steak with french fries and herbed butter

Chicken Breast

19.00

In a morel mushroom sauce served mustard speatzle and julienne vegetables

New Zealand Rack of Lamb

29.00

Pistachio nut crusted served with blue cheese potato tart, and sauteed spinach

Roasted Monkfish Loin

25.00

Mashed potatoes, sauteed spinach and orange sweet marsala sauce

Filet of Sole Normande

21.00

Sauteed with mushrooms, shrimp and shallot white wine broth served with asparagus, mashed potatoes

Pork Chop

21.00

Stuffed with caramelized onions, gruyere cheese served with sweet potato puree, string beans and calvados sauce

Filet Mignon Au Poivre Vert

27.00

Served with sauteed string beans and potato gratin and green pepper corn sauce

Braised Lamb Shank

23.00

In a rosemary au jus served over vegetable risotto

Duck Breast

24.00

With mushroom, foie gras and duck confit tower and truffle herb au jus

Herb Crusted Bronzini

24.00

With basmati rice and snow peas and citrus sauce

Hazelnut Crusted Salmon Filet

21.00

With apple parsnip puree, sauteed spinach, and horseradish sauce

Trout Meuniere

19.00

Filets of trout sauteed in lemon caper sauce served with julienne vegetables and boiled potatoes

Plates for Two

Poulet Roti

34.00

Whole roasted chicken served with roasted potatoes, seasonal vegetables, and a lemon garlic au jus

Bistro Steak

41.00

Grilled hanger steak served with fries, seasonal vegetables, and a shallot red win sauce

Le Bar Cold Seafood

Oysters

11.00

On the half shell (1/2 dozen)

Plateaux De Fruits De Mer

21.00

Clams, oysters, shrimps, mussels, scallops, and calamari salad

Seafood Salad

13.00

Shrimp, scallops, calamari, and mussels in a citrus vinaigrette over mixed greens

Little Neck Clams

9.00

On the half shell (1/2 dozen)

Shrimp Cocktail

11.00

Daily Specials

Monday - Daily Fish Papillote

19.00

Filet of red snapper baked in parchment paper sauce with tomatoes, olives and caper

Wednesday - Coq Au Vin

18.00

Chicken cooked in red wine with bacon, mushrooms, and pearl onions served with mashed potatoes and vegetables

Friday - Bouillabaisse

25.00

Mixed seafood clams, mussels, scallops, shrimp and potatoes in a saffron fennel broth

Sunday - Baeuf Bourguignon

18.00

Beef stew in a red wine sauce with mushrooms, carrots, and pearl onions served with mashed potatoes

Tuesday - Duck a L Orange

23.00

Crispy roasted half duck served with basmati rice, vegetables and orange sauce

Thursday - Paella

23.00

Saffron rice with mixed sea food and chorizo

Saturday - Braised Short Ribs

25.00

Served with mashed potatoes and vegetables

Dessert

Warm Pecan Tart

6.00

With vanilla ice cream and cinnamon maple syrup

Creme Brulee

6.00

Creamy vanilla custard with a caramelized sugar top

Gateau Au Chocolat

7.00

Hot chocolate cake served with vanilla ice cream

Mousse Au Chocolat

6.00

Dark chocolate mousse toppes with fresh whipped cream

Cheese Plate

9.00

Selection of cheese served with fruits, nuts and bread toasts

Profiteroles

5.00

Cream puffs filled with vanilla ice cream, topped with hot chocolate sauce

Warm Apple Tart

6.00

Accompanied by caralmel sauce and vanilla ice cream

Crepes Suzette

5.00

In a grand marnier sauce served with vanilla ice cream

Napoleon

6.00

Of fresh fruits and mascarpone cream

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