Blue Sage Vegetarian Grille > Blue Sage Vegetarian Grille MenuVegetarian | Southampton Main Menu
Of avocado, red lentils, roasted corn, fresh basil, ginger; coco malanga dipping chips
Smoked red pepper hummus, fava lemon hummus, falafel with tahini, mini polenta "panzanella" salad, garlic oil flatbreads.
Tostone style; "parfait" of mango-papaya relish, wasabi crema, sesame black bean hummus.
Four mini brioche buns, gold and chiogga "burgerettes", dry aged goat Cheese, pickled cabbage, onion jam, green goddess mascarpone.
Blue corn tortilla chips with smokey adobo black beans, roasted corn, grilled red peppers, oven dried grape tomatoes, cilantro and creamy roasted onion goat-monchego queso.
In scallion oil with chargrilled red onions; maple pecans, gorgonzola and spring mix in maple mustard, beet chips.
Fava lemon hummus topped oil-cured plum tomatoes, crispy polenta croutons, pistachios, French feta, baby spinach in maple mustard.
Avocado, edamame, roasted corn and baby spinach in vidalia-poppy seed vinaigrette; topped with Maytag blue and plantain chips, surrounded grilled red onion and toy box tomatoes.
Roasted root vegetables and shallot confit in carrot demi: arugula with crunchy julienne pears, gold beets, marcona almonds and grapes in caramelized pear vinaigrette, fresh burratta cheese.
Spring mix in maple mustard or chile lime, pepitas, sunflower seeds, sundried berries, oil-cured grape tomatoes.
Gridded with monterey jack, grilled asparagus and tomato-almond romesco; black bean salsa, ancho crema, field greens.
Three crunchy white corn tacos, peanuts avocado and tomato in special Asian sauce; citrus-beet arugula salad.
Pressed crusty baguette, chickpea fritter, artichoke-oil cured tomato tapenade, slow roasted shallots, pea leaves in chervil-sherry vinegar oil. Served with citrus-beet aruaula salad.
Metropolitan whole grain, yellow tomato and avocado, crispy Asiago "bacon," pea leaves, crumbled Maytag, green Tabasco aioli, Served with house root chip mix.
Whole wheat tortilla, crispy falafel fritters, cucumber yogurt, tomato relish, grilled onions, grilled red peppers and smoked red pepper hummus.Served with baby greens in chile lime vinaigrette.
Roasted garlic portobello brochette, pine nuts, Japanese white yam mash, grilled avocado with edamame succotash, velvet corn.
Red lentils, butternuts squash and leeks in pasilla chile-coconut house curry. Served with spicy tandoori tomato chutney, mango papaya relish, and savory corn fritters.
Green apple pumpkin risotto with an herb mascarpone center, oyster and shiitake mushrooms, ancho- marsala broth, aged dry goat cheese.
Three masa-potato empanadas with roasted red peppers-pumpkin seed pesto fillings atop pickled giant white beans, gazpacho sauce, heirloom tomato-avacado salad.
Two salads- exotic French lentil tabouleh with sweet roast corn, cucumber, pistachios and fresh burratta cheese; and roasted carrot, parsnip, and baby gold beet salad in seville orange vinaigrette with grilled asparagus, cipollini onions, and pea leaves.
Brochettes of cipollini onions and baby bliss potatoes in sticky orange balsamic glace, peanut sauce, sesame salt. Served with chilled black rice noodle salad.
Blackberry compote, meyer lemon mascarpone, buttermilk streusel, graham cracker crust, vanilla gelato.
Light lemon ganache, marcona almond crunch.
Layers of passion fruit curd, ruby red grapefruit, mousseline, ritz cracker crunch.
Chocolate buttercream, bruleed bananas, Hazelnut toffee tuille, chopped hazelnut topping.
Mini - tier vanilla cake with lime curd, dulce de leche, sprinkled with lime dusted milk crumbs. Quenelles of pineapple and coconut sorbet.
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