Sage Room Prices in Stateline, NV 89449
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Sauteed Frogs' Legs Provencale |
Served with fresh tomatoes, onions, garlic, basil, kalamata olives and white wine
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| Escargot |
Half dozen baked with herbs and garlic butter
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| Oysters Rockefeller |
Half dozen fresh oysters topped with creamed spinach and hollandaise
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| Crab, Artichoke and Cheese Gratinee |
A hot and spicy blend of king crab, artichoke, parmesan and cream cheeses. Served with toasted garlic rusks
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| Prawns Scampi Style |
Prawns sauteed in butter, lemon, parsley, garlic and white wine
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| Maryland Lump Crab Cake |
Blue crab with pepper slaw, chipotle vinaigrette, and bistro aioli
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| King Crab or Prawn Cocktail |
Served with lemon and cocktail sauce
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| Oysters On The Half Shell |
Half dozen freshly shucked, with cocktail sauce and fresh horseradish
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| Soups and Salads |
| Lobster Bisque |
Signature sage room soup with lobster, scallions
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| Onion Soup Gratinee |
Traditional recipe, baked in a crock with crouton and gruyere cheese
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| Tableside Mesclun Green Salad |
With croutons, dry blue cheese, kalamata olives, tomatoes. Add shrimp
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| Iceberg Wedge |
Crisp iceberg lettuce with bleu cheese dressing. Add bacon or tobacco onions
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| Caesar Salad |
A sage room favorite with garlic and anchovy prepared table-side. Add chicken
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| Spinach Salad |
A sage room specialty, sweet and spicy warm bacon dressing and hard boiled egg
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| Steak House |
| All entrees served with fresh vegetables |
| Sage Steak |
New york steak with poblano peppers, onions, red wine sauce, gorgonzola cheese, shallot mashed potatoes
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| Filet of Beef Wellington |
Center cut tenderloin with pate in puff pastry with sauce perigourdine vegetable bouquetiere, duchess potato
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| Chateaubriand |
Bouquetiere for two. roasted center cut beef tenderloin carved at your table duchess potato and sauce bearnaise
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| Roast Prime Rib or Beef |
Slow roasted with au jus creamy horseradish and baked potato. 12 oz., 16 oz.
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| T-Bone Steak |
A well trimmed 20 oz. thick cut with maitre d butter, baked potato
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| New York Steak (12 oz.) |
With maitre d butter, baked potato
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| Filet Mignon |
Center cut served with sauce bearnaise or classic peppercorn style baked potato. 8 oz., 10 oz.
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| Filet Mignon and Lobster |
12 oz.Tenderloin and 6oz. Lobster tail bearnaise sauce, drawn butter baked potato
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| Veal Scallopini |
Thinly sliced with mushrooms, tomatoes, demi-glace and romano cheese fettuccini alfredo
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| Cold Water Lobster Tail |
Twin 6 oz tails broiled to perfection and served with drawn butter, lemon and baked potato
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| Chicken Picata |
Boneless breast with butter, lemon, garlic, capers, fettuccini alfredo
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| Roasted Rack of Lamb Persille |
21 oz australian rack, seasoned with fresh herbs, dijon with shallot potatoes
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| Steak Diane |
Filet mignon flambeed tableside, brandy, mushrooms, tomatoes, garlic, rice pilaf
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| Rib Eye Steak |
16 oz. with onion rings and baked potato
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| 16 oz. Prime Grade New York Steak |
Pt. reyes blue cheese with caramelized sweet onions, shallot mashed potato
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| Filet Mignon and Gulf Prawns |
8 oz Filet mignon with 3 BBQ seasoned prawns baked potato
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| Sage Room Prawns |
Six peppercorn dusted prawns, lemon zest, artichoke hearts, asparagus tips and mushrooms risotto.
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| Seared Antelope Tenderloin |
8 oz. tenderloin 5 peppercorn dusted, with roasted jalapeno blackberry demi-glace garlic mashed potato
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| Fresh Daily Seafood |
Chef's choice with fresh vegetables
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| Side Orders |
| Steamed Asparagus or Spinach |
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| Sauteed Mushrooms |
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| Onion Rings |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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