Tuesday, December 5, 2017

JOY TO EVERYONE THIS HOLIDAY SEASON!

MUST CALL 512-268-1617 TO REDEEM THIS SPECIAL!
                      


Wednesday, November 29, 2017

GIVE JOY + GET THE DEAL!


Sage Hill gift cards are a great way to say Happy Holidays and can be used towards a stay at the Inn or in the Sage Hill Garden Spa. And this season why not treat yourself?! Purchase a $250 gift card you'll receive a $25 gift card or a $500 gift card and receive a $100 gift card!
  
Call 512.268.1617 to order and to book your stay this holiday season!

See you soon!

Monday, November 20, 2017

SNOW DAYS FOR THE GIRLS


Book between December 1, 2017 and January 31, 2017 for a party of 4+ and receive 10% off the 3-bedroom Ranch House plus 10% off spa packages and complimentary chocolate covered strawberries and Champagne! Grab your gals and come visit!

Thursday, November 16, 2017

SAGE HILL INN + SPA WELCOMES CHEF CROCKETT


Sage Hill is excited to announce the arrival of Executive Chef Benjamin Crockett. 
Crockett now leads the kitchen team, bringing with him his culinary prowess, scratch cooking artistry, restaurant management and Sage Hill's first ala carte menu.
Crockett’s knowledge of preparing seafood and beef grew under the tutelage of some of Texas’ best restaurants including, Charlie Palmer Steakhouse in Dallas, Ghost Water Creek Ranch in Del Rio and Annie’s CafĂ© in Austin. His seafood talents and whimsical presentation skills became even more refined at Wolf Gang Puck 360 in Dallas, Texas and Imperia Sushi Bar in Austin, Texas.
This November Crockett debuts Sage Hill’s first ala carte menu, highlighting winter’s favorite proteins, the season’s best farm-to-table ingredients from Sage Hill’s very own garden, and holiday inspired desserts. Plan your visit soon to Sage Hill, say hello to Chef Crockett and enjoy a memorable dining experience.

Friday, November 10, 2017

Sage Hill Debuts Chef Crockett's Ala Carte Menu



This November Crockett debuts Sage Hill’s first ala carte menu, highlighting winter’s favorite proteins, the season’s best farm-to-table ingredients from Sage Hill’s very own garden, and holiday inspired desserts. Plan your visit soon to Sage Hill, say hello to Chef Crockett and enjoy a memorable dining experience.


November 2017

Appetizers
Leek Soup with Shoe String Potatoes and Fried Herbs
Crab Cakes with Frisse Slaw and Citrus Aioli
 Ceasar with Capers Croutons and Katsuo
Arugula with Watermelon Radish Goat Cheese Red Onion Cucumber and Ponzu

Sides
Wild Mushroom Rissotto 
Charred Brussel Sprouts 
Fingerling Potatoes with Lardon and Herb
Roasted Roots and Bulbs

Mains
Filet Migon with Tare
Duck Breast with Huckleberry Gastrique
Crispy Snapper with Kosho and Lemon Puree

Desserts
Cream Brulee
Trio of Sorbet
Chocolate Budino with Pecan Toffee Crunch
Chocolate Almond Tort