Wild Sage American Bistro - Spokane Restaurant

In case you missed it, Wild Sage Bistro will be closed 09/02/24 in observance of Labor Day.

Did you know?
- The Holiday was founded to recognize the American Labor Movement.
- The first Labor Day was celebrated the first Monday of September in New York City, 1882.
- The first nationally celebrated Labor Day wouldn’t occur until September, 1894.

“..The Spring Harvest Salad was one of the best salads I’ve ever eaten: amazingly fresh, flavorful, and creative.” - Google Reviewer

Reserve now and join us for a meal to remember.
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Summer fresh sheet items

- 𝑻𝒓𝒆𝒔 𝒍𝒆𝒄𝒉𝒆𝒔 𝒄𝒂𝒌𝒆
- 𝑪𝒐𝒑𝒑𝒆𝒓 𝑹𝒊𝒗𝒆𝒓 𝑺𝒐𝒄𝒌𝒆𝒚𝒆 𝑺𝒂𝒍𝒎𝒐𝒏 𝒘𝒊𝒕𝒉 𝑴𝒐𝒓𝒆𝒍 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔
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Managing Partner Garth Hicks and Executive Chef Elijah Crume are mentor/coaches for this team

The taste of victory: North Central students head to national culinary contest Four North Central High School students qualified in March to compete in the National ProStart Invitational in Baltimore. Similar to TV cooking-show pressure, they and about 400 competitors from high schools across the country will make a three-course meal in 60 minutes using only two butane burners...

We will be extending our hours for Mother’s Day May 12 .
Opening @ 2pm

Wild Sage has a fresh look. Come check it out!

Prosciutto & burrata appetizer
Okanogan peaches, basil, stone ground mustard gastrique, arugula, spiced almond

Check out this gorgeous new special this week!

Duck Breast
Pan seared and served medium
Shallot & thyme orange glaze, fried Yukon potatoes, pistachio, goat cheese, braised summer beets and hibiscus

Fresh Sea Scallops

newest featured entree fresh pan seared scallops with avocado & coriander beurre blanc, poblano corn salsa, smoked tomato vinaigrette, polenta

Cocktail Update!

A refreshing new addition to the cocktail menu perfect for summer! Crafted by

Caramelized pineapple margarita Reposado, Strega, sweet chili lime rim

Hope everyone is ready for the weekend! Reminder we will be closed Tuesday July 4th and will resume regular hours the 5th. In the meantime, check out our delicious featured dessert! 🍋🫐

Lemon & Chamomile Bar with vanilla meringue, blueberry compote, and almond crumble.

Wild Sage will be closed today, Sunday January 22 for a Crew Appreciation Party
We apologize for any inconvenience.

Cider Braised Pork Shank

Snake River Farms 12 oz braised pork shank, with creamy rosemary polenta, seasonal vegetables, finished with a spiced cider veal demi and topped with fried parsnips.

Last-Minute Holiday Gift Idea 🎁

A Wild Sage Bistro gift card is the perfect gift!

E-cards are available! Please visit our website to purchase online.

Chef Elijah will be supporting Ari Nordhagen at her "Spokane Cookbook" book signing tomorrow, Friday Dec. 16th at the Wonder Building from 1:00pm - 4:00pm. Books can be purchased at Auntie's Bookstore.

Chef Elijah's culinary artistry is featured on the cover and inside.

Sweet Chili Glazed Tofu

Pan seared small planet tofu, seasonal vegetable stir fry, wild rice blend, and toasted sesame seeds.

Pistachio Citrus Éclair

House made pâté à choux, citrus & pistachio filling, raspberry panna cotta pistachio crumble, chocolate drizzle, and mixed berry coulis.

‼️ POSITION AVAILABLE ‼️

Hiring Morning Pastry Chef

Please contact Chef Elijah [email protected] or call
509-456-7575

Tuna Tataki

Togarashi seared ahi, yuzu ponzu, avocado wasabi crema, cucumber, garlic chips, and green onion.

Saffron Risotto

Arborio rice, cherry tomato relish, fresh herb pesto, fried beets, parmigiano reggiano, and seasonal vegetables.

* Add sautéed prawns $10

Grilled Peaches & Burrata

Prosciutto, fresh burrata cheese, grain mustard gastrique, almonds, arugula and grilled peaches.

Yukon Taquitos ✨

Yukon gold potato, white cheddar, avocado, salted cabbage and a chile lime sauce.

Sautéed Shrimp

For our shrimp fettuccine entree: with
parmesan garlic cream, asparagus, seasonal mushrooms, cherry tomato, pecorino romano, and grilled sourdough.

Join us for L***y Libations or booze-free handcrafted drinks! 🍸🍹

Chef Elijah with: Copper River Sockeye Salmon & Morels

Copper River Salmon, skin on, seared crispy, wild rice blend, grilled local asparagus, blanched rainbow carrots, with a leek scape soubise, English Pea pesto, dressed with micro pea vines, heirloom tomatoes, hakurei turnips, watermelon radishes and fried Washington morels.

Local Washington Morel Mushrooms

These elusive mushrooms are only grown in the wild. Each spring, foragers (aka mushroom hunters) hit the wilderness to harvest these decadent mushroom.

They have a meaty texture, unlike the more slimy texture of other mushroom varieties.

Clementine Cake

Almond flour clementine pound cake, vanilla mascarpone mousse, clementine & mixed berry couils, orange chip, and fresh berries.