Sage

Sage

Aria hotel, 

Las Vegas, NV 

Chef Shawn McClain

farm-to-table menu

Amuse bouche: tomato water, melon and plum sauce

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Homemade salted butter from Australia with edible flower

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Vancouver island kushi oysters (piquillo pepper and tobasco sorbet/aged tequila mignonette)

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Slow poached farm egg 

smoked potato/black truffle/toasted country bread

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Foie Gras Brulee (strawberry compote/toasted cocoa nib/toasted brioche)

much anticipated! 

it's like a shaved foie gras torchon - rich and creamy

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Roasted Veal Sweetbreads

glazed bacon/creamy white polenta and chocolate trumpet mushrooms

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Veal cheeks

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Food: ★★★★☆

Service: ★★★★☆

Ambiance: ★★★★☆

Presentation: ★★★★☆