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At The Veranda: The Veranda Coffee bar is open from 6:30 AM - 11:30 AM daily. Afternoon Tea is served Saturdays and Sundays from 12:30 PM - 3:30 PM. Reservations are required for Afternoon Tea.
Sushi and Raw Bar is served from 4:30 PM - 6:30 PM on Saturdays and Sunday. Tea and Sushi will be served 7 days a week starting June 30th. The Veranda Tapas and Edible Cocktails are available daily from 2:00 PM - 9:00 PM. Cocktails, including martinis, are prepared table-side and are
available from Noon until closing. Children under the age of
13 are not allowed in The Veranda after 8:00 PM. Dress
is Resort Casual. Please call for availability.
Click To Talk with a
reservations agent now!
Available 9 AM - 5 PM daily.
Have a specific question for us? Email our office: reserve@thesagamore.com and we will get back to you within 24-48 hours of receipt of your email. |
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| Overlooking the lake,
enjoy Afternoon Tea, sushi and snacks on our glass-enclosed
porch while listening to live entertainment and enjoying
your favorite beverage. Reservations are required
for Afternoon Tea. |
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Selection of finger sandwiches, scones with Devonshire
cream and fruit preserves, an assortment of tea pastries
and choice of Harney tea. Champagne cocktails also available
to complement your menu selections. Reservations are required.
Jumbo Shrimp Cocktail with Traditional Cocktail Sauce, Crab Cocktail with Yasu Aioli, and Black and Blue Tuna Cocktail with five spiced tuna.
Oysters on the half shell, fresh clams on the half shell,
jumbo mexican white shrimp cocktail, crab claws, steamed main lobster tail, diver scallops, vegetarian roll. Hawaiian sushi roll, spicy tuna roll, California roll, Sagamore roll, Philly roll and traditional accompaniments of wasabi, shoyu
soy and pickled ginger.
Cold - Serrano, Pequillo Peppers, Marinated Olives and Spices Almonds, Eggplant Brandade. Hot - Cabrales Cheese Crostini, Sherry and Garlic Shrimp Scampi, Mussels Steamed in Smoked Paprika and White wine, Fried Calamari, Sauteed Wild Mushrooms, Seared Chorizo Sausage.
Executive Chef Ken Lingle
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