Sage Restaurant reopens on Octobert 14 with autumnal flavors alongside comprehensive CDC-led procedures. The new fall menu from Executive Chef Christopher Covelli will showcase globally-inspired autumn flavors as well as some exciting new developments coming in the very near future. Sage’s latest menu represents the downtown Sarasota restaurant’s ongoing commitment to exploring seasonal ingredients through an international lens, with an increasing emphasis on sustainable sourcing. Fall flavors like root vegetables, pumpkin and yucca shine in dishes inspired by the cuisines of Italy, China, Mexico, India and more. “Fall is an exciting time for root vegetables. It's actually that time of year where the colors match the flavors and you can taste them when you see them,” says Chef Covelli. Featured items include spicy pumpkin soup, duck consommé, a salt-roasted beet steak, foie gras Asian-style dumplings, as well as Sage’s popular and ever-evolving Thai bouillabaisse. The bar team is also contributing to the fall menu craft cocktails made with seasonal flavors like a Fig Sherry Cobbler using brûléed mission figs and a gin-forward Neptune’s Revenge with spirulina-infused gomme syrup. 

“Our main focus has always been the health and safety of our guests and our staff,” says Sage owner Sharon Carole. “After careful deliberation, we feel confident that we can safely reopen and provide the exceptional service and dining experience that our guests have come to expect.”

Photo courtesy of Sage SRQ