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Sage Tasting Menu...Grand

capeanne Jul 11, 2007 07:17 PM

No reservation...sat at the bar..had 5 course tasting ..I can comment on my choices ( 2 choices each course) although DH was more than satisifed as he did opposite choices except course #!. Here it is..
Course#1: heirloom tomato salad with frisee and blue cheese..tender ripe tomatoes with very tangy blue cheese, very lightly dressed..perfect portion and exploding flavors
Course #2 : duck and spinach canneloni . sitting on buerre blanc .covered with diced chives ..small portion but just enough to enjoy the combination. Pasta not too thick and seasonings grand
Course #3: tuna picatta. perfectly seared served with teeny tiny potatoes, diced tomatoes, capers and artichoke . just terrific
Course #4; pan seared medallions of veal served with potato fritter and pickled veggies. Pickled veggies aren't my thing but the rest was wonderful. Blushing pink veal and savory cheese in the fritter
Course# 5 : chocolate semi freddo...I was bursting but ate every bite. Home and really not too full..just right
Believe it is $65 pp without pairing . A deal. Bar service was most accomodating.Noted ala carte menu has fewer pasta choices than when we first went...but we were very happy campers. Highly recommend

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    Blumie RE: capeanne Jul 12, 2007 05:30 AM

    Thanks for the post. I'm going for the first time at the new location next Tuesday (it's my birthday!). I'm definitely gonna order the tasting menu!

    1. iheartveggies RE: capeanne Jul 12, 2007 10:49 AM

      I'm a pescetarian, and your descriptions still made me just about die from longing. This was the first place I tried to reserve for restaurant week and there were absolutely NO reservations available on OpenTable! I'm wondering if a call would make a difference.

      1 Reply
      1. re: iheartveggies
        lissy RE: iheartveggies Jul 12, 2007 12:09 PM

        I find that you can call and get a reservation sometimes even when opentable doesn't have them. I think they may only give so many slots to opentable.

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