Happy New Years Eve' 2015
Five – Course Menu
Pepperonata Stuffed Portobello Mushroom
Seared mix bell peppers, roasted garlic, spices, tomato sauce and topped over Portobello Mushroom finished in the oven with melted mozzarella cheese and garnished with pesto Sauce.
Corn Roasted Bell Pepper Cheese Dip With Polenta Baked Fries
Seared roasted garlic, mix bell peppers and corn baked with melted mozzarella cheese, pepper jack and cheddar cheese.
Creamy Roasted Garlic Tomato Soup garnished with Pesto Sauce
Traditional Caesar Salad
Baby Spinach with Warm Honey Balsamic Reduction
Baby spinach tossed with candied pecans, dried cranberries and warm honey balsamic reduction. Garnished with feta cheese.
Pan – Roasted Duck Breast with Dried Cranberries and Ruby Wine Sauce
Seared Duck breast with dried cranberries and reduced with Ruby wine. Served with wild mushroom risotto and steamed blue lake beans.
Black Daniel Black Pepper Pork Loin
Slow roasted pork loin crusted in black peppers and spices tossed with Pan own Au jus and Black Daniel Whisky. Served with roasted rainbow fingerling roast potatoes and blue lake beans.
New York Steak with Jalapeno Lime Soy Sauce
Grilled and topped with rainbow fingerling roast potatoes and steamed baby bock Choy
$55.00 / Tax & Gratuity
UP Graded Main Course
Surf & Turf
Grilled New York steak and lobster tail with roasted rainbow fingerling roast potatoes and blue lake beans.
Tournedo Filet Mignon with Dried Porcini Mushroom and Pearl Onions
Grilled filet mignon wrapped with smoked bacon and served with Horseradish mashed potatoes and Blue Lake Beans.
$65.00 / Tax & Gratuity
Jacobs Fine Dining
Blue Sage together with Jacobs Fine Dining show a mixture of the formal and casual with a touch of urban a different style.
Our goal is to offer you two different menus and two styles in one place without losing its own atmosphere.
The Blue Sage cuisine is a set of California style without losing a mixture of flavors Mexican, Italian, French,
and Oriental cuisine with a touch of urban spices.