Main Courses

21 Day Dry Aged Rib Eye Steak - €24.50
Balsamic Caramelized Pearl Onions, Aubergine and Fig Caviar, Peppercorn Courvoisier Sauce


 Fillet Steak     €28                                                                                                                                          Celeriac and Cumin Puree, Confit Onion, Mushroom Ketchup, Blue Cheese Cream or Peppercorn Courvoisier Sauce

 Friendly Farmer Free Range Chicken     €19                                                                                            Marinated in Yogurt with Sundried Tomato and Basil, Spinach, Cashew and Parma Ham Stuffing, Calvados Wild Mushroom 


Roasted West Coast Monkfish  €23.90
Pork Belly, Butter Beans, Chorizo and Orange

Achill Island Pan Fried Cod   €19
Sun Dried Tomato and Lemon Giant Cous Cous,Curly Kale, Lobster Veloute

 Duo of Mayo Lamb  €23                                                                                                                            Marinated Rump and Hawkshaw's Cutlet of Mayo Lamb, Red Pepper and Walnut Relish, Mushroom, Pea and Cumin Ragout

Duo of Roast Quail and Guinea Fowl 24.50                                                                                                         Quail Wellington, Chestnut and Carrowholly Cheese Guinea Fowl, Beetroot Pearl Barley Risotto 


Hand Made Duck Egg Fettuccine - €17.95
Smoked Salmon, Octopus, Marinated  Prawns, Garlic, Cognac, Tomato Cream

Seafood Linguine - €18.90
Garlic, Chilli, White Wine, Fresh Fish, Shellfish, Lobster Bisque

Surf and Turf   €21                                                                                                                                               Mark Walshe's Slow Cooked Pork Belly, Kelly's Black Pudding Gnocchi, Scallops, Red Wine Jus

Sage is using only the best local suppliers  100% Irish Beef, Lamb and Fish.

Please talk to us if you have any allergies or food intolerances.

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