SAGE GRILLE

Type of Cuisine: Mediterranean

6800 Governors West, NW
Huntsville, Alabama 35806

256-428-5424
http://www.westinhuntsville.com/sage-grille

Directions

Enjoy breakfast, lunch and dinner in a relaxing and contemporary atmosphere at our Huntsville restaurant. Our 4-Star culinary team creates fresh and tasty breakfast treats for 1 or for 50. Lunch is a wonderful time to host your business client for a discreet and upscale meeting. Wow out of town guests or treat a special someone to an amazing 3 course culinary sensation over dinner or just stop by for fabulous dessert and a nightcap. And don't forget about happier hour at The Sage Grille Bar...meet and mingle with Huntsville visitors from around the world and hometown locals whenever your business day ends.

Sage Grille is honored as the 2010 Taste of Huntsville Winner. Over the past 3 years, Sage Grille has won numerous local awards for our culinary creations. 


$15.00 Lunch

 

 


 

SMOKEY ANCHO-CHILI CHICKEN SALAD

 

CHILI MARINATED GRILLED CHICKEN WITH DICED HIERLOOM TOMATOES, AVOCADO AND SCALLION HEARTS TOSSED IN A CILANTRO LIME AIOLI AND SERVED ON A BED OF ARTISAN LETTUCES WITH SLICED FRUITS AND BERRIES

 

OR

 

MUFFULETTA 

  

LOCALLY RAISED, SMOKED PORK PRODUCTS FROM EVA, ALABAMA ARE COMBINED WITH PROVOLONE CHEESE, OLIVE SALAD AND HIERLOOM TOMATOES, SERVED ON A GRILLED HOUSE MADE MUFFULETTA STYLE SEEDED BUN

BASIL WATERMELON SALAD SERVED ON THE SIDE


 

TOASTED TORTE

 

DARK CHOCOLATE CAKE LAYERED WITH PEANUT BUTTER MOUSSE, FROSTED WITH CHOCOLATE MOUSSE AND ENROBED WITH CHOCOLATE GLAZE TOPPED WITH TOASTED HOUSE MADE MARSHMALLOW GARNISHED WITH CANDIED PEANUTS AND TUILE COOKIE 

 

OR

 

FROZEN STRAWBERRY SHORT CAKE

 

GINGER VANILLA BEAN CAKE COVERED WITH HOUSE MADE BUTTERMILK ICE CREAM SERVED WITH STRAWBERRY COMPOTE AND GARNISHED WITH FRESH WHIPPED CREAM AND FRESH BERRIES

 


$30.00 Dinner

 

JICAMA AND BLOOD ORANGE SALAD WITH MINT

 

EXTRA VIRGIN OLIVE OIL AND BALSAMIC REDUCTION

 

OR

 

CHILLED LOCALLY GROWN FRESH PEACH SOUP

 

MINT AND VANILLA CRÈME FRAICHE

 

OR

 

TOASTED CUMIN AND BLACK BEAN HUMMUS

 

SERVED WITH ROASTED GARLIC HERB PITA POINTS AND CHIPOTLE SOUR CREAM

 


 

SRIRACHIA-LIME RUBBED FILET MIGNON

 

TOPPED WITH GREEN CHILI DEMI GLACE AND SERVED WITH ROASTED GARLIC- ROSEMARY FINGERLING POTATOES AND A SOUTHWESTERN EDAMAME ROASTED-CORN SUCCOTASH

 

OR

 

SMOKED FILLET OF SALMON

 

GRILLED AND SERVED ON A NEST OF SPAGHETTI SQUASH, LOCALLY GROWN ZUCCHINI, YELLOW SQUASH, AND RED PEPPERS

 

OR

 

HERB AND CHEESE STUFFED CHICKEN

 

SERVED ON GRILLED ZUCCHINI AND TOMATO ROUNDS WITH HUMBLE HEART GOAT CHEESE, AND POLENTA CAKES WITH FRESH GRATED PARMESAN

 


 

TOASTED TORTE

 

DARK CHOCOLATE CAKE LAYERED WITH PEANUT BUTTER MOUSSE, FROSTED WITH CHOCOLATE MOUSSE AND ENROBED WITH CHOCOLATE GLAZE TOPPED WITH TOASTED HOUSE MADE MARSHMALLOW GARNISHED WITH CANDIED PEANUTS AND TUILE COOKIE 

 

OR

 

FROZEN STRAWBERRY SHORT CAKE

 

GINGER VANILLA BEAN CAKE COVERED WITH HOUSE MADE BUTTERMILK ICE CREAM SERVED WITH STRAWBERRY COMPOTE AND GARNISHED WITH FRESH WHIPPED CREAM AND FRESH BERRIES