join us as we get back to our supper club roots…
Our Wednesday-Saturday offerings are as follows :
House Tasting Menu : $65 : appetizer, Chef’s choice course, dessert
Chef’s Tasting Menu : $85 : small bite, appetizer, farm course, ranch course, dessert
Sommelier Wine Pairings : $25
Add-On Specialty Cuts : $ Market
Sip of Bubbles (non-alcoholic spritz available) : complimentary with both menus!
Our story
Sage In Bloom began as a locally-sourced pop-up dinner of 30 seats. After over two dozen editions, we grew relationships with our local farmers and ranchers as co-hosts. We shared unique dishes of peak-season fare. We turned our guests into family. This is the tradition we want to continue.
These dinner menus will be offered as an introduction and respectful homage to our neighboring ranchers, farmers, gardeners, bakers, family importers, and other culinary craftsfolk.
Join us in our home at Sage In Bloom and come ready for more than just a meal.
A glimpse at our Menu Pantry for Wednesday 22nd-Saturday 25th
This week’s bread basket includes Ehrichson’s Bakery focaccia and maitre d’hotel butter.
We are getting in at least 4 heirloom squash from Knievil Farms and Aliff Acres and that will be involved in our dishes.
We will be featuring a homemade ricotta infused with dried satsuma.
Depending on the evening,our main courses will either be a V3 Ranch lamb loin or cut of rib roast. They will be served with scarlet rice pilaf and most likely a Syrah buerre rouge. The ‘dorper cross’ lamb breed we will be serving is considered to have a mild flavored meat perfect for those who normally do not enjoy lamb as a dish.
Dessert for this week has not been decided yet but we are playing a lot with Chilton peaches.
More to come and please arrive with an adventurous appetite!
Not a fan of the main protein? Sage In Bloom will always have a secondary option of a local pan-roasted chicken breast or at times a heritage pork chop as a substitution. At times only one will be available. Please make this request with your reservation.