Sage

Sage serves contemporary American cuisine spiced with global influences in a sophisticated, yet comfortable atmosphere. Critically-acclaimed Chef Shawn McClain combines farm-to-table produce, artisanal meats and sustainable seafood with an emphasis on simple, clean flavors and seasonal ingredients. Mirroring the chef's commitment to seasonality, cutting-edge mixologists infuse the fresh fruit purees, boutique liquors and home-made bitters into daily cocktail offerings.

Signature Dishes

Starters:

• Vancouver Island Kusshi Oysters
  - Piquillo Pepper and Tobasco Sorbet/Aged-Tequila Mignonette
• Foie Gras Custard 'Brûlée'
  - Moro Blood Orange/Toasted Cocoa Nibs/Salted Brioche
• Roasted Sweetbreads
  - Glazed Bacon/Creamy White Polenta/Marinated Chanterelles
• Butternut Squash and Heirloom Apple Soup
  - Pancetta/Crispy Cranberry-Walnut Bread/Point Reyes Blue Cheese
• Charred Baby Octopus Caponata
  - Rosa Bianca Eggplant/Golden Raisins/Rocket Lettuce

Vegetarian Options:

• Hawaiian Hearts Of Palm Salad
  - Heirloom Apples/Crispy Potato Roesti/Horseradish
    Cream/Red Onion Jam
• Slow-Poached Organic Farm Egg
  - Smoked Potato/Shaved Black Winter Truffles/Toasted
    Country Bread
• Bellwether Farm Sheep’s Milk Ricotta Gnocchi
  - Cinnamon-Roasted Heirloom Squash/Riesling
    Reduction/Preserved Lemon

Main Courses

• Roasted Day Boat Scallops
  - Braised Oxtail/Wild Mushrooms/Salted Caramel Reduction
• Grilled Pacific Cobia
  - Butter Clam Chowder/Heirloom Marble Potatoes/Shaved
    Iberico Ham
• James Ranch Lamb Loin
  - Winter Legumes/Crispy Lamb Rillette/Dried Grapes/Quince
• Belgian Ale-Braised Short Ribs
  - Winter Greens/Preserved Orange/Fondant Potatoes

Chef Bio

Chef Shawn McClain

Chef Shawn McClain built his reputation for innovative flavor juxtapositions through an impressive string of Chicagoland success stories and a full plate of national accolades. The seafood-centric menu of his first restaurant, Spring, drew immediate raves upon opening in 2001, earning a coveted James Beard Foundation Best New Restaurant nomination as well as catapulting McClain to national recognition with Esquire magazine’s Chef of the Year title. In 2004, he flexed his culinary muscle with the vegetable-focused Green Zebra, followed a year later by Custom House, a modern steakhouse interpretation.

In 2006, McClain was recognized by the James Beard Foundation as Best Chef Midwest. McClain has been featured in a multitude of publications including The New York Times, Food & Wine magazine and Bon Apétit, as well as appearances on NBC's Today Show, PBS' Cooking with Ming Tsai and the Food Network.