Your question has been sent.
Expect an answer!
Sage Bistro in Bellmore
Overview
Cuisine
- French
- European
Features
- Reservations
- Seating
- Waitstaff
- Serves Alcohol
- Full Bar
- Takeout
- Parking Available
- Wheelchair Accessible
Good for
- Families witd children
- Romantic
Restaurant Hours
Monday
12:00 pm
Tuesday
5:00 pm
Thursday
12:00 pm
Friday
5:00 pm
Sunday
12:00 pm
Menu
pasta
crepes
salads
entrees
mussels
red wine
omelettes
les moules
sandwiches
white wine
les entrees
les classiques
plates for two
sparkling wine
appetizers & salads
julio velasquez, chef
le bar – cold seafood
charcuterie & cheese board
wines by the bottle
pasta
ravioli or risotto of the day
market
fresh fettuccini & lobster
with tomato concasse, asparagus in a creamy lobster sauce
27.00
penne pasta
sauteed with diced filet mignon & leeks in porcini mushroom sauce
23.00
cavatelli
with sweet sausage & vegetable ratatouille
19.00
crepes
all crêpes are served with salad
chicken, spinach and goat cheese
12.00
diced filet mignon with mushrooms and gruyere cheese
13.00
shrimp, asparagus and leeks
13.00
salads
sage bistro salad
mixed greens with blue cheese, candied walnuts, beets, apples and string beans in a champagne vinaigrette
10.00
with grilled chicken
+5.00with grilled shrimp
+8.00
traditional caesar salad
in a creamy caesar dressing served with croutons
9.00
with grilled chicken
+5.00with grilled shrimp
+8.00
chef salad
melted brie on toast, over baby arugula, fresh pears, & roasted figs in a balsamic vinaigrette
11.00
with grilled chicken
+5.00with grilled shrimp
+8.00
grilled octopus
over baby arugula, tomatoes, red onions, & chick peas in a lemon herb vinaigrette
14.00
with grilled chicken
+5.00with grilled shrimp
+8.00
cold seafood salad
shrimp, lobster, calamari, and scallops over mesclun greens in a citrus olive oil dressing
17.00
entrees
steak frites
Grilled sirloin steak with French fries and herb butter
26.00
grilled salmon filet
with sautéed spinach and white wine lemon caper sauce
22.00
grilled chicken and vegetable plate
bell peppers, zucchini, & squash topped with melted goat cheese
15.00
penne pasta
with diced filet mignon & leeks in a porcini mushroom sauce
19.00
filet of sole meunière
julienne vegetables, mashed potatoes, lemon caper sauce
21.00
mussels
The entrée served with French fries
mussels provençale
with garlic, tomato, and basil sauce. app
10.00
mussels marinière
with garlic, parsley, and white wine broth. entrée
15.00
mussels of the day
red wine
sidewise - languedoc, france
34
primarius -oregon, united states
38
louis latour, cote de nuits-villages -burgundy, france
40
eleven, andrew murray –santa maria valley, california
46
sancerre, domaine gerard millet - loire valley, france
48
rodney strong -sonoma county, california
60
santenay, domaine mestre- burgundy, france
70
sonoma cutrer -sonoma county, california
65
gevrey chambertin, frederic esmonin-burgundy, france
105
red rock reserve -modesto,california
34
santa rita reserva - maipo valley, chile
35
raymond, r collection, lot no. 3-st. helena, california
36
chateau baugier-montagne saint-emilion, france
45
chateau hyot-castillon cotes de bordeaux, france
48
chateau tour saint-andre-lalande de pomerol, france
55
chateau berliquet-saint-emilion-france
75
stag’s leap wine cellars-napa valley, california
95
cotes du rhone, les moirets-rhone, france
34
petite sirah, lot 96 –sonoma, california
34
calvet thunevin - cuvee constance-roussillon village, france
35
petite sirah, mettler family vineyards -lodi, california
44
vacqueyras, domaine de chantegut -rhone, france
50
gigondas, domaine du grand montmirail-rhone, france
65
chateauneuf-du-pape, clos de l’oratoire-rhone, france
80
leese-fitch - california
34
deloach vineyards- california
34
navarro correas, coleccion privada -mendoza, argentina
34
lion’s lair, family reserve(cabernet/shiraz)-south africa
35
aquinnas - napa valley, california
46
chateau la grave-medoc, france
48
chateau la croix de pez, st. estephe-bordeaux, france
49
la tour prignac, medoc- bordeaux, france
52
esprit de chevalier, pessac – bordeaux, france
62
le baron de brane, margaux – bordeaux, france
75
joseph phelps-napa valley, california
110
stag’s leap artemis-napa valley, california
130
cakebread-napa valley, california
150
donte robino-malbec – mendoza, argentina
30
chateau de pizay-gamay-beaujolais, france
30
straccali chianti-sangiovese-tuscany, italy
34
ernst & co-pinotage-south africa
38
cline-red zinfandel-lodi, california
34
sauvion, chinon-cabernet franc-loire valley, france
36
marques de riscal-tempranillo-rioja, spain
46
chateau st.didier-parnac-malbec-south bordeaux, france
47
castello banfi, rosso di montalcino-sangiovese-tuscany, italy
48
bertani villa arvedi, armarone-veneto-italy
90
col d’orcia, brunello di montalcino-sangiovese-italy
95
omelettes
all omelettes are served with salad
classic omelette
with cheese and fresh herbs
11.00
chef’s omelette
with goat cheese, mushrooms, and spinach
12.00
sage bistro omelette
with gruyère cheese, caramelized onions, olives, and tomatoes
12.00
les moules
mussels provençale
with garlic, tomato and basil sauce
app.
10.00entree w/fries
18.00
mussels marinière
with garlic, parsley and white wine broth
app.
10.00entree w/fries
18.00
mussels of the day
app.
10.00entree w/fries
18.00sandwiches
All sandwiches are served with French fries and salad greens
sirloin burger
10.00
with cheese
11.00
grilled chicken
with caramelized onions and melted cheese on a baguette
12.00
grilled chicken wrap
avocado, cucumber, and dill yogurt, wrapped in a tortilla
13.00
grilled hanger steak
with sautéed mushrooms and cheese on a baguette
14.00
filet mignon sliders
with mushrooms, onions, & gruyere cheese
18.00
white wine
chateau chaubinet-bordeaux, france
30
domaine fournier -loire valley, france
32
domaine de la chaise-touraine-france
34
chateau marjosse- entre- deux-mers, france
35
oyster bay –marlborough, new zealand
38
chateau lafite “reserve speciale”-bordeaux, france
42
sancerre “la craie”, maison de la colline -loire valley, france
46
joseph phelps- napa valley, california
49
pouilly fume- pierre chainier -loire valley, france
55
stag’s leap- napa valley, california
75
deloach vineyards- russian river, california
29
domaine de l’olivier -pays d’oc, languedoc, france
32
oyster bay- marlborough, new zealand
36
macon-villages, bouchard aine et fils -burgundy, france
38
irony, small lot reserve – monterey county, california
46
sonoma cutrer “russian river ranches” -sonoma, california
48
la pierrelee, chablis-burgundy, france
55
pouilly fuisse, manoir de la bressandiere-burgundy, france
70
cakebread -napa valley, california
90
meursault “vielles vignes”, roux -burgundy, france
105
puligny-montrachet, sylvain loichet-burgundy, france
125
muscadet – melon de bourgogne - loire valley, france
29
vouvray – chenin blanc - loire valley, france
30
pinot grigio, placido-veneto, italy
34
riesling, bex -mosel, germany
30
chateau vignelaure “la source” (rose)-cote aux d’aix en provence
34
picpoul de pinet, aura –cote aux du languedoc, france
34
pinot grigio “velante”, bertani -veneto, italy
38
cotes du rhone blanc “belleruche”, chapoutier -rhone, france
37
pinot blanc “les princes abbes”, alsace, france
38
pinot grigio, santa margherita -alto adige-italy
47
les entrees
steak frites
Grilled sirloin steak with French fries and herb butter
29.00
grilled marinated hanger steak
Served with sauteed string beans and potato Gratin, green peppercorn sauce
26.00
chicken breast
stuffed with artichokes, spinach & goat cheese, mashed potatoes, truffle cream sauce
23.00
braised lamb shank
in a rosemary au jus over vegetable risotto
27.00
new zealand rack of lamb
pistachio nut crusted served with blue cheese potato tart and sauteed spinach
34.00
crispy seared duck breast
wild rice and dried fruits strudel, sauteed napa cabbage, apricot truffle glaze
28.00
fricassee of scallops & shrimp
sauteed leeks, mushrooms and roasted butternut squash in a truffle cream sauce
29.00
pignoli nut crusted bronzino filets
basmati rice and asparagus in a saffron citrus sauce
27.00
veal & prosciutto
stuffed with fontina cheese, caramelized onions & raisins served with soft polenta and sauteed escarole, mushroom marsala sauce
26.00
hazelnut crusted salmon filet
with apple parsnip puree and sauteed spinach, horseradish sauce
25.00
roasted pork chop
stuffed with pignoli nuts, sausages and broccoli rabe served with apple bread pudding in a calvados sauce
24.00
pan roasted boneless trout
stuffed with crab meat served with vegetable gratin in a roasted pepper coulis
24.00
les classiques
paella
with shrimp, calamari, mussels, clams & chorizo served over saffron rice
24.00
duck a l’ orange
crispy roasted half duck served with basmati rice and seasonal vegetables in a orange sauce
27.00
coq au vin
chicken cooked in red wine with bacon, mushrooms, and pearl onions served with mashed potatoes and vegetables
22.00
sole meuniere
filet of sole sauteed in a lemon caper sauce served with mashed potatoes and julienne vegetables
23.00
bouillabaisse
mixed seafood clams, mussels, scallops, shrimp and potatoes in a saffron fennel broth
27.00
filet mignon wellington
served with sauteed mushrooms and leeks in a green peppercorn sauce
32.00
baeuf bourguignon
beef stew in a red wine au jus with mushrooms, carrots served with mashed potatoes
23.00
plates for two
poulet roti
whole roasted chicken served with roasted potatoes and seasonal vegetables in a lemon garlic au jus
38.00
bistro steak
Grilled hanger steak served with seasonal vegetables and French fries in a shallot red wine sauce
46.00
sparkling wine
paul de coste, rose-provence, france
38
prosecco-valdobbiadene, italy
40
veuve clicquot, yellow label (375ml)-champagne, france
45
veuve clicquot, yellow label-champagne, france
90
moet chandon, white star-champagne, france
90
appetizers & salads
french onion soup
with croutons and melted cheese
10.00
sage bistro salad
mixed greens, roquefort cheese, candied walnuts, red beets and string beans in a raspberry vinaigrette
12.00
salade frisee aux lardons
frisee lettuce served with a poached egg and crispy bacon
9.00
chef salad
brie on toast over baby arugula, fresh pear and roasted figs in a balsamic vinaigrette
11.00
fig & camembert cheese fondue
with croutons & apples
12.00
traditional caesar salad
romaine lettuce in a caesar dressing served with croutons
10.00
asian style duck tacos
with vegetable slaw and spicy plum barbeque sauce
11.00
mushroom goat cheese tart
garnished with baby arugula salad in a balsamic vinaigrette
11.00
escargots a la bourguignon
snails with garlic herb butter sauce
12.00
pistachio crusted sea scallops
apple parsnip puree, spinach in a horseradish & red beet sauce
15.00
buffalo style fried calamari
served with blue cheese dip
13.00
traditional steak tartare
served with toast and frisee lettuce
appetizer
11.00entree - served with French fries
17.00
seafood cakes
with fennel and carrot slaw with tartar sauce
10.00
lump crab meat tower
with avocados, hearts of palm and cucumber in a citrus dressing
15.00
grilled octopus
with tomatoes, red onions and chick peas
15.00
julio velasquez, chef
profiteroles
cream puffs filled with vanilla ice cream topped with hot chocolate sauce
7.00
crème brulée
creamy vanilla custard with caramelized sugar top
8.00
crêpes suzette
in a grand marnier sauce served with vanilla ice cream
7.00
gateau au chocolat
hot chocolate cake served with vanilla ice cream
8.00
warm apple tart
with caramel sauce and hazelnut ice cream
8.00
mousse au chocolat
dark chocolate mousse with fresh whipped cream and berries
8.00
warm pecan tart
served with cinnamon ice cream and maple drizzle
8.00
napoleon
of fresh fruits and mascarpone cream
8.00
apple bread pudding
with cinnamon ice cream and caramel sauce
7.00
le bar – cold seafood
oysters
on the half shell (1/2 dozen)
13.00
little neck clams
on the half shell (1/2 dozen)
10.00
plateaux de fruits de mer
clams and oysters on the half shell with shrimp , lobster, scallops & calamari salad
23.00
shrimp cocktail
13.00
seafood salad
shrimp, lobster, scallops, calamari & over mixed greens in a citrus vinaigrette
17.00
charcuterie & cheese board
(mix and match)
duck prosciutto
5 for
128 for
18
foie gras terrin
5 for
128 for
18
duck rillette
5 for
128 for
18
chorizo
5 for
128 for
18
camembert
5 for
128 for
18
goat
5 for
128 for
18
english huntsman
5 for
128 for
18
truffle picorino
5 for
128 for
18
asiago
5 for
128 for
18
manchengo
5 for
128 for
18Review
Sage Bistro
SK
Steven Kung
google
11.21.2024
4/5
Service was great, decor was nice. Food was fresh and tasty.
Sage Bistro
KG
Kira Grange
google
09.22.2018
4/5
this place has changed names, must make reservations, food it good, will work with you for gluten free diet. Cozy for date night.
Sage Bistro
JS
Joan Sheridan
google
07.02.2018
5/5
We have been going here a couple times every year (formerly Sage Bistro) and never disappointed. French onion soup and Risotto were on point, Steak was cooked perfectly and the presentation was excellent. My husband had the Coq au Vin and it was better than the last time..
Sage Bistro
SA
Simon Aronshtien
google
06.08.2018
1/5
I walked in with my wife today. We were 30 minutes early for our reservation. We spoke with the guy in the front. We asked if he could accomodate us a little earlier. He was dismissive of us and didnt even look at me when he spoke. Will never go here again. Horrible manners
Sage Bistro
TS
Thomas Shim
google
05.26.2018
5/5
Awesome salmon, steak, & risotto. Pricey, but as usual, you get what you pay for. As for the one-star review here, consider the source: 9 reviews, 7 one-star. Tough audience!
Sage Bistro
JQ
James Quigley
google
04.25.2018
4/5
Very nice place great food little pricy
Sage Bistro
ED
Erik DeGeorge
google
02.26.2018
2/5
"We would have been better off going to a diner."I stopped in here for lunch today. Previously, this was Sage Bistro, a place I'd been several times, and always had a good meal. Sage Bisro was also connected to other, similar restaurants, all of the same solid quality.Everything pointed to a similar experience: The decor, the menu, and the service (and the prices). But then the food came, and...it was bad. Like, shockingly mediocre, beyond any reason of expectation. The adjectives bland, soggy, and dry most cone to mind, especially BLAND. If was left truly surprised, and wondering how this had happened.It really a shame. As I mentioned, there are similar-style restaurants on the island which, last I checked, were still lovely. How did this go so wrong? I'm willing to believe dinner time, non-restautant week might offer something better, but can only go by what I was served. I will not be back.
Sage Bistro
charon
google
02.14.2018
5/5
Food was excellent. Fig and Camembert fondue was so delish! French onion soup was cheesy and Rich - excellent. Duck was just good .
Sage Bistro
FP
Frances Perrella
google
06.26.2017
3/5
Went last night for restaurant week,worst dinner we have had in years!! They tried to pass off white bass or swai for filet of sole! The gravy was heavy you could taste the flour! The mashed potatoes were pasty ,horrible!! Dessert ,Key lime cheesecake was frozen from restaurant depot!! Everyone in our group had many problems with their meals!!
Sage Bistro
gh
gladys hay
google
04.18.2017
1/5
Very disappointed the food was very pricey and it wasn’t even great my duck was so dry I had to order extra sauce, my husband ordered the rack of lamb for 36 dollars I was expecting something decent; it was just a disappointment all around I would have excused it if one of our meals was good but they both weren’t so sad !!! Just wasted a night out which now with a baby are hard to come by.
Sage Bistro
KW
Kerry Wilkie
google
08.18.2016
2/5
Been there a few times. Started out at 5 stars. Moved to two stars fast. Too long of a wait for food and they can't cook a steak right. Waitstaff excellent. Kitchen needs to get it together.