Sage Restaurant at the McCloud Hotel
Relaxed fine dining for elevated American comfort fare. The imaginative menu infuses California, French and Mediterranean influences and changes with the season. Dishes include vegetables and herbs from the hotel garden in addition to locally sourced grass-fed beef, eco-sustainable fish, vegetarian, gluten-free and vegan options, many of which are organic and direct from small growers and farmers. The extensive wine list has been hand selected to compliment the cuisine. The romantic Sage dining room is located off of the hotel lobby. Arts and Crafts Mission Style framed prints by Chico artist Dave Simcox adorn the walls. 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: 5:30-8P.M. 7 nights, Memorial Day – Labor Day and Wednesday – Sunday evenings throughout the rest of the year.
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.
Watermelon Radish & Apple Salad – Topped with dollops of creamy goat cheese and drizzled with local Mount Shasta honey.
Tomato Soup – Homemade – rich and creamy with a Pastry Crust + add gourmet three cheese grilled on brioche
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
Braised Lamb Shank – With petite French peas, parsnips, larden’s & mint
Beef Bourguignon – Simmered in a burgundy wine sauce with carrots & asparagus tips over garlic mash topped with gremolata
Atlantic Salmon- Seared and served with organic sauteed spinach on a bed of lemon farro.
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
Vegan Special of the Day
All Entrees include Rustic French Bread and Seasonal Vegetables (where appropriate)
Molten Chocolate Lava Cake
Triple Chocolate Mousse with Chocolate Shavings
Lemon Berry Mascarpone Cake
Apple Pie a la mode
Mango Basil Lime Sorbet
Vanilla Bean Ice Cream with your choice of…Fresh Berries (in season), Chocolate Syrup or Bacon Crumbles and Real Maple Syrup