Dinner at Wild Sage

Contemporary Cuisine, Classically Prepared

The Wild Sage Restaurant at the Rusty Parrot Lodge & Spa is Jackson’s only restaurant to receive the prestigious AAA Four Diamond designation.

The 6 table, 26-seat Wild Sage offers exceptional regional cuisine as well as fresh seafood. Dinner is served in full view of our exhibition-style kitchen in the Rusty Parrot Lodge’s gathering room (complete with river rock fireplace). Wild Sage has recently been featured on the Food Network, in the New York Times, Elle Décor, the Chicago Sun Times, Cowboys and Indians magazine, and USA Today.

~ APPETIZERS ~

SOUP OF THE DAY
Your Server Will Describe Tonight’s Selection   10

PAN SEARED DAY BOAT SCALLOPS
Kurobuta Pork “Kakuni”, Edamame Succotash,
Ginger-Soy Butter  15

COUNTRY FRIED BOBWHITE QUAIL BREAST
Southern Mustard BBQ, Vermont Cheddar Grits,
Wild Boar Lardon and Spinach Salad, Jicama-Poblano “Slaw”  16

RAS- EL- HANOUT CRUSTED LAMB LOIN
Quinoa and Mint Tabouleh, Fava Bean Croquette,
Pomegranate Molasses, Baba Ganoush  14

CANDIED JALAPENO AND ROASTED CORN CRAB CAKE
Alligator Pear Relish, Grilled Chayote Remoulade,
Pasilla Chile Oil  15

~ SALADS ~

VINE RIPENED TOMATO AND FRESH MOZZERELLA NAPOLEON
Extra Virgin Olive Oil, Fresh Basil, Grains of Paradise,
Verjus Rouge Gelée   14

ORGANIC BABY GREENS
Organic Radishes, Ruby Red Grapefruit, Marcona Almonds, Vela-Jack Cheese,  Twelve Year-Old Balsamic, Roasted Shallot Vinaigrette  13

WATERCRESS AND GRANNY SMITH APPLE SALAD
Cobrales Blue Cheese, Candied Walnuts, Shaved Fennel,
White Balsamic and Mustard Vinaigrette 12

~ ENTREES ~

HERB MARINATED BISON RIB-EYE
Caramelized Onion and Oyster Mushroom Ragout,
Crème Fraiche Whipped Potatoes, Sautéed Summer Squash and Carrots   44

Suggested Glass Pairing: 2005 ehlers estate cabernet

RED CURRY AND KAFFIR LIME BOUILLABAISSE
Sugar Cane Skewered Day Boat Scallops, Wild Gulf Shrimp, Lump Blue Crab,
Baby Broccoli, Dragon Carrots, Pineapple, Jasmine Rice  42

Suggested Glass Pairing: 2005 Caymus Conundrum

MONTANA LEGEND BEEF TENDERLOIN
Timbale of Summer Vegetables, White Truffle Pommes Frites,
Tomato Horseradish Gastrique  52

Suggested Glass Pairing: 2005 Ehlers “1886” Cabernet

TAMARI BACON STUNG BERKSHIRE PORK TENDERLOIN
Spicy Basil Haricot Vert, Sake Potato Parisienne,
Jaggery-Pineapple Chutney, Apricot-Shallot Glaze  40

Suggested Glass Pairing: 2006 Le Clos du Caillou Cotes du Rhone

MAPLE LEAF DUCK TWO WAYS
Schezuan Peppercorn Dusted Duck Breast,
Sweet Soy Laquered Duck Leg Confit, Asian Vegetable Slaw,
Steamed Bamboo Rice, Fermented Black Bean Vinaigrette  38

Suggested Glass Pairing: 2006 Arlaud Bourgogne Rouge “ Roncevie”