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HOMEMADE FOCCACIA
14
Focaccia topped with peppers, jalapenos and olives.
Served with balsamic vinegar and olive oil.
Pairs perfectly with Sauvignon Blanc and Pinot Noir
GLORY BOWL
18
Marinated king tofu, toasted almonds, dried cranberries, toasted sunflower seeds,
spinach, shredded beets, and carrots, topped with feta cheese
Served on brown rice with tahini dressing.
Add Prawns 7 | Chicken 7
Pairs perfectly with Gewürztraminer and Pinot Noir
SAGE’S SIGNATURE CEASAR SALAD
22
Grilled artisan romaine lettuce, homemade Caesar dressing, grated Grana Padano
Parmesan, and crispy fried capers. Topped with Canadian maple glazed pork belly and
garlic-herb baguette crostini
Pairs perfectly with Sauvignon Blanc and Pinot Noir.
RAVIOLO AL’UOVO
14.95
Raviolo with ricotta, goat and cream cheese mixed with spinach and herbs, lightly fried
in butter. The egg yolk adds a creamy luscious creamy balance to the freshness of
three cheeses and the spinach.
Pairs perfectly with Chardonnay and Sauvignon Blanc.
FALAFEL PITA POCKETS
20
Homemade falafel tucked into pita pockets topped with pickled vegetable salad served
with hummus and Tzatziki.
Pairs perfectly with Sauvignon Blanc and Cabernet Franc.
BEEF ROULADEN
22
Bacon, spinach, cheddar, and mozzarella rolled in a thinly sliced tenderized beef
topped with demi-glaze sauce.
Pairs perfectly Chardonnay and a Merlot.
STEAMED MUSSELS
27 1/2
P.E.I. mussels steamed to perfection in a white wine and garlic sauce topped with
cherry tomatoes and a touch of parsley
Pairs perfectly Alberino and Chardonnay.
BAKED GARLIC AND BRIE
28 1/2
Warmed Castello Brie with roasted garlic, pickled Chilean red grapes, roasted cherry
tomatoes, fig jam, sliced apple, dried cranberries, spicy pecans, and assorted crackers
Sub Gluten Free Crackers 3.50
Pairs perfectly Chenin Blanc and Merlot.
BOCCONCINI SKEWERS
16
Bocconcini, Cherry tomatoes and fresh basil on a skewer topped with balsamic reduction.
Add a bed of crostini 4
Sub Gluten Free Crackers 3.50
Pairs perfectly with Chenin Blanc and Sauvignon Blanc.
CHARCUTERIE BOARD
35
Created by our culinary team with two selections cured meats and three types of
cheeses. Accompanied with our pickled vegetable selection, dried fruit, spicy beans,
roasted cherry tomatoes, apricot chutney, maple mustard, olive tapenade and assorted crackers.
Sub Gluten Free Crackers 3.50
Pairs perfectly Pinot Gris and Merlot.
MAINS
AISAN TOFU STIR FRY
21
Seasonal vegetables cooked in a Asian inspired sweet and sour sauce topped with
deep fried tofu. Comes with Spaghetti.
Add Prawns 7 | Chicken 7
Pairs perfectly with Sauvignon Blanc and Pinot Noir.
MIXED VEGETABLE CURRY
23
Mixed seasonal vegetables sautéed with a rich and creamy butter curry sauce and
basmati rice on a hot skillet with a side of pita bread.
Pairs perfectly with Riesling, Sauvignon Blanc, and Rose.
AGLIO OLIO
23
Perfect al dente pasta tossed with garlic infused olive oil, fresh herbs and cherry
tomatoes topped with freshly grated Grana Padano.
Add Prawns 7
Pairs perfectly with Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Noir
SEAFOOD RISOTTO
30
Rich and creamy arborio rice cooked to al dente and sauteed with herbs, diced Prawns,
Pacific Cod and PEI mussels.
Pairs perfectly with Alberino and Sauvignon Blanc
CANADIAN WILD LAKE TROUT
34
Pan seared Canadian Trout cooked to perfection, served with garlic mashed potatoes,
summer seasonal vegetables topped with lemon butter herb sauce.
Pairs perfectly with Chenin Blanc, Chardonnay, Sauvignon, Riesling, and Pinot Noir.
LAMB SHANK
38
Slow cooked, fall of the bone Lamb shank served with garlic mashed potatoes and
summer seasonal vegetables.
Pairs perfectly with Syrah and Cabernet Sauvignon.
FILET MIGNON
47
6-ounce filet mignon served with garlic truffle mashed potatoes and roasted seasonal vegetables.
Pairs perfectly with Cabernet Sauvignon, Cassini Godfather, and Heritage.
FILET OSCAR
53
6-ounce Bacon wrapped filet tenderloin topped with crab meat and Bearnaise sauce,
served with garlic truffle mashed potatoes and roasted seasonal vegetables.
Pairs perfectly with Pinot Noir and Chardonnay.
DESSERTS
Please refer to our daily chalkboard as all our desserts are made fresh in house
by our pastry team and change frequently
Menu created by our talented head of the kitchen Rahul Joshi
Please notify your server of any allergies and heat preference
All prices are subject to applicable taxes