Sage Culinary Volume I

The debut album.

Below is Sage's current dining menu, the dishes he cooks for private dining and multicourse experiences. Weekly meal preps and catering menus are designed per booking. Either way, every menu is a conversation.

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Sage Culinary Volume I menu cover with smoke rising over a black pot.

Preface

If a restaurant is a studio, then this menu is our debut album. It is the result of late nights, endless revisions, and the relentless pursuit of a sound that is distinctly our own. We didn't just want to cook; we wanted to compose.

We approached these dishes as a study in contrast and connection. You will taste the dialogue between the rugged smoke of the American West and the delicate precision of the Japanese kitchen. You will find the comfort of Italian tradition electrified by Thai spice, and French technique finding new life in the heat of Seoul.

This collection represents who we are right now. It is a gallery of our influences and an expression of our love for the craft. We have set the stage in black and white so that the food, the art itself, can speak in full color.

Thank you for listening.

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Fusion Pastas

Thai Pesto Pasta

A complex fusion of East and West. Rigatoni tossed in an aromatic Thai basil pesto, spiked with numbing Sichuan peppercorns, peanut powder, and parmesan. Sautéed with grilled onions, garlic, and shallots, and topped with a grilled lemongrass chicken filet.

Tomato Orecchiette

Artisan pasta shells tossed in a rich creamy tomato sauce with smoked beef sausage and sundried tomatoes. Finished with melted asiago, crispy fried onions, microgreens, and a spicy chili oil drizzle. Served with a signature lollipop chicken drumette.

Seoul-Paris Risotto

A bold collision of Korean heat and French technique. Rice simmered in a rich gochujang and parmesan cream sauce. Topped with king oyster mushrooms and zucchini. Finished with tart green apple, jalapeno, and chili crisp for complex depth.

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Plates

Root Vegetable Salad

A study in earth tones and textures. Roasted Hawaiian purple and Korean sweet potatoes paired with tender kestrel beets and crisp red radish. Anchored by a golden sweet potato croquette and finished with fried onions and microgreens.

Hot Honey Harissa Carrots

Sweet and spicy organic carrots roasted with a hot harissa honey glaze. Plated over a cooling, rich blend of whipped feta and mascarpone cheese. Finished with fresh dill.

Beef Wellington Wonton

The classic reimagined. Seared beef tenderloin brushed with sharp mustard, wrapped in savory mushroom duxelles and prosciutto, then fried in a crisp wonton shell. Plated over smooth truffle mashed potatoes with a rich demi-glace.

Lox Funnel Cake

High-low fusion. Crispy golden funnel cake topped with a rich garlic chive cream cheese and ribbons of black pepper smoked salmon. Finished with shaved red onion and crispy fried capers for a savory crunch.

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Premium Steaks

Choice of NY Strip, Wagyu Ribeye, or A5 Dry-Aged. Sourced and treated like the centerpiece they are.

The Peppercorn Cut

Encased in a heavy, scorched crust of toasted and ground coffee, black peppercorns, and herbs. Reverse-seared in cast iron to a spicy, architectural exterior that yields to a perfectly tender, butter-basted center. Finished with a velvet reduction of Cognac, Dijon, and heavy cream, a silk-like sauce designed to balance the aggressive heat of the pepper with a deep, savory elegance.

Obsidian Crust Steak

Rubbed in a dark, earthy blend of fermented black garlic and espresso dust. Pan-seared for a caramelized crust and finished with a melting dollop of rich miso brown butter.

Miso Butter Tallow Steak

Hard-seared in rendered Wagyu tallow. Basted continuously with white miso brown butter and finished with a generous spoon of golden crispy garlic chips and a light shoyu reduction.

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Desserts

The Foster Crisp

A textural reinvention. Cinnamon-sugar monkey bread, pulled and deep-fried to a caramelized crisp. Paired with brown butter pan-fried bananas and finished with a unique smoked black cardamom and dark rum syrup.

Miso Brown Butter Brioche

A study in contrast. Slow-fermented brioche dough rolled with a savory blend of white miso, brown butter, and Saigon cinnamon. Fried to a golden crisp and dipped in a rich vanilla bean mascarpone glaze.

Black Sesame Yuzu Cupcake

Nutty, dark black sesame chiffon cake filled with a sharp, bright yuzu citrus curd. Topped with a bamboo charcoal-infused buttercream and finished with a flake of edible gold.

Truffled Prosciutto Crepe

A visually striking savory crepe. Jet-black charcoal batter filled with melted triple cream brie, savory prosciutto, and sweet fig jam. Finished with fresh arugula, crushed pistachios, and a drizzle of white truffle honey.

Service formats

Four ways to eat at Sage Culinary.

The Volume I dishes above are the dining vocabulary. Below is how Sage delivers them.

Weekly Meal Preps

Smoked, seared, balanced.

Rotating weekly menus built for athletes, busy professionals, and households who want food that actually tastes like a chef cooked it. Portion-controlled, macro-conscious, never boring.

Party: 1 to 8 plates per week
Lead time: Order by Sunday for the week

Reserve this week

Private Dining

Fine dining in your home.

Multicourse tastings prepared in your kitchen. Sage brings the smoker, the knives, the technique. You bring the table. Smokehouse and umami-forward menus, tailored to dietary needs.

Party: 2 to 12 guests
Lead time: Two weeks notice

Plan a dinner

Catering

Birthdays, weddings, corporate.

Full-volume catering with the same standards as the dining room. Stations, family-style, plated. Smoked brisket next to chawanmushi, if that is the night you want.

Party: 20 to 300 guests
Lead time: Two to four weeks

Get a quote

Multicourse Experience

Date nights and milestones.

A multicourse evening designed for the occasion. Whether the budget is intimate or expansive, the experience is choreographed end to end: amuse, savory courses, a smoked centerpiece, a dessert that lands.

Party: 2 to 20 guests
Lead time: Two to four weeks

Design an evening

Booking inquiries

Let's design the next plate together.

Tell Sage what you have in mind. Date, guests, dietary needs, the rough budget. You'll hear back within two business days.

Start an inquiry Read the menu first