Sage Restaurant at the McCloud Hotel
Relaxed fine dining with historic ambience and Mission décor for elevated American fare with California, French and Mediterranean flair. The imaginative menu changes with the season to include vegetables and herbs from our own garden in addition to grass-fed beef, eco-sustainable fish, vegetarian, gluten-free and vegan options, many of which are organic and sourced locally from small growers and farmers through our local CSA (Community Sourced Agriculture). The extensive wine list has been hand selected to compliment the cuisine. Sage dining room is located off of the hotel lobby. Outdoor dining under a pergola-covered terrace overlooking the gardens during the summer months or when weather permits. Sage Restaurant is available for private events and catering. Open to the public year round Wednesday through Sunday evenings with seating’s from 5:30 to 8 PM. Walk-ins welcome. Dining space is limited, so reservations are encouraged, especially in the summer.
Hours: 5:30pm to 8pm, Wednesday through Sunday evenings year round.
Crab Cake – Our secret recipe of Lump Crabmeat, Scallops and Julienned Sweet Potato with a Lemon-Garlic Aioli
Mussels – Steamed with Butter, Garlic and White Wine, served with Toasted French Baguette
Spinach Salad – Spinach, Blue Cheese, Dried Cranberries and Walnuts with a Vinaigrette Dressing
Wild Rocket Salad – Organic Wild Arugula tossed with Extra Virgin Olive Oil and Blackberry Ginger Balsamic Vinegar topped with freshly shaved Parmesan Reggiano.
Tomato Soup – Homemade – rich and creamy with a Pastry Crust
Garden Salad – Local Greens with Vegetables and House Dressing
Soup Du Jour
Filet Mignon – An 8oz Fillet Pan Roasted with an infusion of Butter, Thyme and Garlic served with Garlic Mashed Potato
Mt Lassen Steelhead Trout – Fresh caught local Trout baked in a light Dijon Mustard, Dill and Caper Sauce.
Shaker Pot Roast – Beef Shoulder simmered for hours in homemade Veal Stock, topped with our own Cranberry Sauce and served with a Gorgonzola-Potato Cake
Salmon- Atlantic Salmon Seared on a Bed of French Lentils
Chicken Pot Pie – Chunks of Chicken with Potatoes, Peas and Root Vegetables in a Light Chicken Broth with Herbs de Provence
Butternut Squash Ravioli – In a Fresh Sage Parmesan Cream Sauce topped with a Sautéed Mushroom Medley
All Entrees include Homemade Rosemary and French Bread and Seasonal Vegetables (where appropriate)
Molten Chocolate Lava Cake
Pavlova with Lemon Curd, Whipped Cream and Blueberries (gluten-free)
Triple Chocolate Mousse with Chocolate Shavings
Raspberry-Rhubarb Pie. A la mode optional
Vanilla Bean Ice Cream with your choice of…Fresh Berries (in season), Chocolate Syrup or Bacon Crumbles and Real Maple Syrup
Seasonal Fruit Pies and Cobblers