Sage in Sarasota: Covelli's Inspired Global Cuisine

Located in an historic landmark building that once housed the Sarasota Times, Sage has become one of Sarasota's premier dining destinations since opening in 2019 by Florida restauranteur Sharon Carole and executive-chef Christopher Covelli, whose culinary specialties span the globe, bringing authenticity to every dish. By highlighting bold, bright flavours that stand out in the warm weather, the team at Sage is able to emphasize the freshness of seasonally sourced vegetables and local produce. The restaurant's most popular dishes include Covelli's aromatic Indian Lamb Tikka Masala served with Basmati Rice, Grilled Tomahawk Pork Chop with Mexican Sweet Corn and Habanero Jelly, and their famous Thai Bouillabaisse with lobster, cod, shrimp and scallop bathed in a rich coconut curry sauce, a dish that sits on the throne as a guest favourite ever since Chef Covelli first created the restaurant's dining menu. Sage's culinary creativity also extends to their homemade craft cocktails which we enjoyed before having a lovely dinner in the upstairs dining room. As a Wine Spectator Award of Excellence recipient, Sage also offers an extensive wine list. Good food, good wine, and gloriously sunny Sarasota. What's not to love?

Located in an historic landmark building that once housed the Sarasota Times, 

Sage is one of Sarasota's premier dining destinations

Sage cocktail menu at the ground floor bar

The amazing bar selection for Sage's sensational craft cocktails 

'French 75' made with Castle & Key Roots of Ruin Gin, Maple, Lemon and Prosecco

'Rendered Speechless' cocktail made with La Luna Black Label Mezcal, 

Green Chartreuse, Grapefruit, Lime, Green Pepper Tincture, and Buzz Button Electric Dust

Sage interior with multi-storey dining room and main floor cocktail bar

Sage's Winter menu

Amuse-Bouche on housemade potato crisp

Served in iconic cobalt blue bottles, Saratoga Sparkling Spring Water 

was founded in 1872 and comes from a spring fed lake in Vermont 

Vermentino

Chianti

Stuffed Tortelloni in Brown Butter Sauce with prosciutto, 

Truffle Pecorino and Parmesan 

Carrot Ginger Soup with Wasabi Crème Fraîche

Grilled Tomahawk Pork Chop al Pastor with Mexican Street Corn 

and Pineapple Corn Slaw 

Thai Bouillabaisse with Coconut Curry Sauce with Lobster, Shrimp, 

Scallop, Cod and Forbidden Rice

Executive-chef Christopher Covelli

sagesrq.com

Thai Bouillabaisse with Black Rice

Serves 6

Recipe courtesy of chef Christopher Covelli

2 tbsp olive oil

1 garlic clove, minced

1 tbsp fresh ginger, minced

1/2 tbsp lemongrass stalk thinly sliced

1/4 cup red onion, minced

1/2 each red, yellow and orange bell pepper, thinly sliced

1 cup vegetable stock

3 cups coconut milk

1/4 cup Mirin rice wine

1/4 tsp sambal 

Pinch of saffron

6 Lobster Tails, pre-poached, shelled

6 large scallops

6 large shrimp

18 oz cod, skin off and cut in 3 oz portions

3 tbsp Red Thai curry paste

2 tbsp fresh basil leaves, cut into slivers

Microgreeens, to garnish

Place the oil in a large sauce pot on medium heat, add garlic, ginger and lemon grass and heat for 2 minutes. Add the red onion, peppers and cook half way, remove and reserve.

Keep the pot on the burner and start to sear the cod, scallops and shrimp. Once they are nicely seared, remove and set aside. Add the vegetable stock and deglaze the pan.

Then add all the reserved vegetables and stir to combine with the deglazed liquid, then add the coconut milk, red curry paste, rice wine, sambal, pinch of saffron, and bring to a simmer. Add the cod, lobster, scallops and shrimp let cook for 5 minutes or to a desired finish. Garnish with fresh basil, a few microgreens, and serve over black rice.