Five – Course Menu
Tulip Tomatoes with Pesto Infusion
Shrimp Strawberry Margarita Cocktail
Roasted Bell Pepper Tomatoes Soup
Strawberry Spring Mix Salad
Spring mix tossed with strawberries, mandarin’s oranges, almonds and ginger strawberry dressing.
Raspberries Baby Spinach Salad
Baby Spinach tossed with mandarin’s oranges, walnuts, raspberries and balsamic reduction.
Lemon Grass Raspberry Slow Roasted Salmon
Served with goma steamed rice and steamed bay bock Choy
Ginger Raspberry Reduction Pan Roasted Duck Breast
Pan – roasted Duck breast garnished with ginger raspberry reduction served
with Chives steamed rice and baby bock Choy
Mojito Dry - Rubbed Slow Roasted Prime Rib
Served with Horseradish mashed potatoes and Blue Lake Beans.
Napoleon Roasted Veggies
Eggplant, roasted bell pepper, Zucchini, fresh mozzarella and garnished
with Infusion Pesto
$55.00 / Tax & Gratuity
Up Graded Main Course
Crusted Black Pepper Filet Mignon with Red Wine Reduction
Served mashed potatoes potatoes and blue lake beans.
Mojito Shrimp New York Steak
Grilled New York Steak topped with Sautéed Shrimp seared with mojito sauce and
served with 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.