All menus and pricing subject to change • Group Dining Department: groupdining@aria.comPhone 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

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Chef Shawn McClain

Shawn McClain has a knack for balancing innovative concepts with tradition and sensibility. His spirited, creative American menu takes the seasons as its departure point, tapping the freshness of California’s fertile environment to produce elevated flavor combinations with Mediterranean undercurrents.

McClain first broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times. He left to open spring in 2001, which served as his homage to seafood and was nominated for the James Beard Foundation’s Best New Restaurant Award. McClain was named Esquire magazine’s Chef of the Year.

By 2004, McClain opened Green Zebra, lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. McClain eventually found his way to the bright lights of Las Vegas. At Sage in ARIA Resort & Casino, he changed focus once more with a New American menu built on the irresistible freshness of California’s local harvests.

REFINED, CONTEMPORARY AMERICAN CUISINE WITH AN EMPHASIS ON SEASONAL MEAT, SEAFOOD AND VEGETABLES

GENERAL INFORMATIONChef/Partner Shawn McClain

Executive Chef Richard Camarota

Seating Capacity 112 main dining room seats 49 lounge seats 55-seat private area

“The James Beard Award winner brings his distinctive style to a spirited New American menu laced with strong Mediterranean flavors.”

- Andrea Kahn Los Angeles Times

Las Vegas Travel Guide    

All menus and pricing subject to change • Group Dining Department: groupdining@aria.comPhone 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

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RESTAURANT INFOSage is James Beard Foundation Award-winning Chef Shawn McClain’s first venture outside of Chicago. Introducing his distinctive style to ARIA, Chef McClain combines farm-to-table produce, artisanal meat and sustainable seafood with an emphasis on simple, clean flavors and seasonal ingredients. Sage’s award-winning cocktail program visits America’s classic libations and rewrites them with a contemporary edge through natural ingredients and limited-production boutique liquors. The 112-seat dining room and 49-seat lounge display a seductive and comfortable elegance. Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes Chef McClain’s culinary sensibility with a refined, modern aesthetic brimming with character and whimsy. Hand-painted murals by Paulin Pâris offer reinterpretations of famous early modernist paintings.Ever raising the bar, Sage combines a brilliant culinary team, an ideal location near ARIA’s main entrance and a sophisticated design into a knockout experience that carries comfort to a new level of chic.

SIGNATURE DISHESFoie Gras Crème BrûléeBellwether Farms Sheep Milk Ricotta GnocchiRoasted Maine Day Boat ScallopsBelgian Ale-Braised Short Ribs

All menus and pricing subject to change • Group Dining Department: groupdining@aria.comPhone 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

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MENU A $90 PER PERSON

FIRST COURSEHEIRLOOM CARROT SALADFeta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette

Or

ENGLISH PEA SOUPSmoked Carrot, Confit Onion, Bacon

SECOND COURSEWILD MUSHROOM RISOTTOParmesan Cheese, Black Truffle

Or

SHELTON’S FARM CHICKEN BREASTSunchoke, Chantelle, Sauce Vin Jaune

Or

SNAKE RIVER FARMS KOBE FLAT IRON STEAKSmoked Potato Purée, Glazed Heirloom Carrots

THIRD COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry

Or

CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo

MENU B $100 PER PERSON

FIRST COURSEHAMACHI CRUDO SALADSmoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing

Or

HEIRLOOM CARROT SALADFeta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette

Or

WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate

SECOND COURSEWILD MUSHROOM RISOTTO Parmesan Cheese, Black Truffle

Or

ENGLISH PEA SOUPSmoked Carrot, Confit Onion, Bacon

THIRD COURSEMAINE DAY BOAT SCALLOPSBraised Oxtail, Wild Mushrooms, Salted Caramel Reduction

Or

BRAISED VEAL CHEEKSPickled Veg, Herb Spaetzle, Paprika Jus

Or

SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée, Glazed Heirloom Carrots

FOURTH COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry

Or

CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo

Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.

Vegetarian meals can be prepared with advance notice.

All menus and pricing subject to change • Group Dining Department: groupdining@aria.comPhone 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

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MENU C $120 PER PERSON

FIRST COURSEHAMACHI CRUDO SALADSmoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing

Or

WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate

Or

FOIE GRAS CRÈME BRÛLÉE Shaved Torchon, Cocoa Nibs, Salted Brioche

SECOND COURSEWILD MUSHROOM RISOTTOParmesan Cheese, Black Truffle

Or

ROASTED DAY BOAT SCALLOPSBraised Oxtail, Wild Mushrooms, Salted Caramel Reduction

THIRD COURSEBRAISED VEAL CHEEKSPickled Veg, Herb Spaetzle, Paprika Jus

Or

SNAKE RIVER FARMS PRIME NY STRIPBeef Marrow, La Ratte Potatoes, Glazed Maitake Mushrooms

Or

FRESH FISH SELECTION

FOURTH COURSEBAKED ALASKAPistachio, Vanilla Lavender Parfait, Tayberry

Or

CHOCOLATE POT DE CRÈMEGuinness Chocolate Cake, White Chocolate Cream, Oreo

Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice.

CANAPÉ MENU

CHOICE OF THREE – $28 PER HALF HOUR PER PERSONCHOICE OF FIVE – $38 PER HALF HOUR PER PERSON

VEGETARIAN

Hazelnut Profiteroles | Brown Butter Fromage Blanc

Wild Mushroom Conserva | Soft Herbs | Taleggio Cheese

Crispy Creamy Potato | Brie | Marcona Almonds

Roasted Beet | Goat Cheese | Honey Vinaigrette

Blue Cheese and Fig Crostini | Aged Balsamic | Candied Walnuts

Saffron Arancini | Mozzarella | Parmesan Espuma

SEAFOOD

Vancouver Island Kusshi Oyster | Piquillo Pepper and Tabasco Sorbet

Dungeness Crab Salad | Avocado Purée | Crème Fraîche

Yellowtail Crudo | Smoked Coconut | Soy Ginger Vinaigrette

Ahi Tuna Tartare | Lemon Purée | Macadamia Nut

Chilled Maine Lobster | Calamansi Citrus | Sunchoke

Poached Gulf Shrimp | Green Chickpea Purée | Blood Orange

MEAT

Foie Gras Crème Brûlée | Citrus | Brioche

Crispy Pork Belly | Creamy Polenta | Grilled King Trumpet Mushroom

Oxtail Crostini | Pickled Red Onion | Parsley

Wagyu Beef Tartare | Crushed Caper Aïoli | Olive Oil Toast

Braised Veal Cheek | Paprika Jus | Crème Fraîche

Grilled Wagyu Flat Iron Steak | Broccoli Purée | Sesame Vinaigrette