Blue Sage Grille!

www.bluesagegrille.com

Green Curry BBQ Summer Rolls*
Not-fried rice paper roll encases baby spinach, Thai barbeque glazed vegetables, smoked red onion, fresh ginger & basil. Served with soy syrup, dipping oils, side of jicama slaw. 8.25

Smoked Red Pepper Hummus Sampler*
Smoked red pepper hummus with chive infused olive oil, falafel topped with tomato almond romesco & pistachio topped baba ghanoush. Served with toasted rosemary focaccia slivers. 9.50

Quesa Havana~
Griddled whole wheat tortilla encases adobo black beans, cilantro, fresh mango and jack cheese. Served with avocado-roasted corn salsa & baby greens in chile lime vinaigrette. 13.75

Wild Blue Focaccia~
Saute of portobellos, oyster & shitake mushrooms, smoked tomato salsa, grilled onion, Tuscan white bean spread & gorgozola cheese blend stuffed inside a beautiful artisan baked focaccia round. Served with spring mix in maple mustard vinaigrette. 10.95

Falafel Wrap~
Griddled whole wheat wrap encases crispy falafel fritters, cucumber-yogurt dressed jicama slaw, chargrilled green curry barbecue red onions, roasted red peppers. Served with baby greens in chile lime vinaigrette. 12.95

Sonoma Sampler~
Exotic tabouleh grain salad of black beluga lentils & black berry barley, roasted sweet corn, grilled zucchini & pepper-topped with grilled pita hummus, guacamole & sesame eggplant.
Goat or Feta cheese upon request. 14.95

Hazelnut Toffee Basket*
Filled with rich chocolate buttercream mousse, caramlized bananas & toasted hazelnuts

Everything was really delicious and I was totally impressed with the dessert, especially!  It was a creamy, rich mousse with the glazed bananas and the syrupy-nut thingy that’s like a tasty cookie cracker or something. 

I do hope that Blue Sage chooses, in the future, to make all breads vegan.  A bread that was on our table contained honey and it would be very simple and a step in a more peaceful direction for the restaurantn to choose agave nectar or other liquid sweeteners if they want to sugar-up the bread!