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What I like most about his dishes is that they're elegant and comforting at the same time. When eating them, you can tell that Jusman has a great grasp of his fundamentals. His dishes are clearly steeped in tradition, but they've also been deftly updated by this young, talented chef.
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Chubby Hubby, August 2006 |
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Menu Degustation
6 courses @ $118++
Our Menu Degustation is now available daily and features items
that are not on our current a la carte menu. Please call +65 6333 8726
or drop us an email at sage@sagerestaurants.com.sg for more information.
Executive Set Lunch Menu
3 courses @ $38++
4 courses @ $45++
Lunch is now served from Wednesday to Friday. Our Executive Set Lunch Menu
consists of your selection of items from a list of new dishes and
familiar
A La Carte favourites. Please call +65 6333 8726 or drop us an email at
sage@sagerestaurants.com.sg for more information.
A La Carte Menu
Sautéed duck foie gras on a fig, pecan and honey tart topped with
poached pear puree and chocolate gastrique
30
Wagyu beef carpaccio with confit of egg yolk and horseradish cream,
Arugula salad and Parmigiano Reggiano
30
A risotto with Burgundy escargot and tiger prawn bits flambéed with pastis,
parmesan crusted poached egg and parsley veloute
appetizer @ 25 entrée @ 35
Seared Hokkaido scallop with caramelized pork belly on celeriac mousseline,
celery bubbles and celery root remoulade
25
Baby romaine lettuce tossed in an anchovy dressing with shavings
of Parmigiano Reggiano, bacon bits and herb croutons
15
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Maine lobster and tomato bisque with ravioli of lobster and basil mousse topped
with sweet garlic puree and sun-dried tomatoes
20
Cappuccino of wild mushrooms with truffle infused scrambled eggs,
asparagus and morel cream
18
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Spaghetti aglio olio with crab meat and grilled tiger prawns,
Arugula leaves and shavings of Parmigiano Reggiano
28
Ragout of braised wild boar tossed with spaghetti and whole grain mustard
topped with Arugula leaves and shavings of Parmigiano Reggiano
28
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Duck leg confit on a Savoy cabbage parcel stuffed
with a fricassee of field mushrooms
and foie gras, potato puree and Pommery mustard jus
38
Fillet of cod topped with prawn and cognac butter on salt cod brandade,
caramelized lemon confit and bouillabaisse jus
42
Slow cooked 300 days grain fed Black Angus beef cheek topped with
onion confit and foie gras mousse, potato gratin and a veal jus
42
Grilled grain fed lamb loin with ratatouille and
cassoulet of slow cooked lamb shoulder with
summer beans and lardons gratinated with Parmigiano Reggiano
42
Charcoal-grilled 300 days grain fed Black Angus ribeye
with confit of Spanish red onions,
potato mousseline with asparagus and natural jus
95
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Farm French cheeses with condiments
15
Chocolate fondant with crème Anglaise
fresh raspberries vanilla bean ice-cream
16
Chocolate soufflé with Amaretto ice cream
and vanilla bean custard
16
Bailey’s crème caramel with Kahlúa-coffee ice-cream,
compote of Morello cherries and Grand Marnier caramel
12
Glazed dark chocolate mousse filled with white chocolate ganache,
crunchy chocolate pearls and nougat chips with verjus – raspberry sorbet
12
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All prices are subject to 10% service charge and 7% GST
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