text: Friday night, last minute birthday dinner reservation for a group of 9?  In San Francisco, that would be a near impossible task to accomplish, but Sage was happy to accommodate us! #winning\n\nTo start:\nWe were briefly introduced to the bar before getting seated.  After ordering a round of waters (too hungry to consume alcohol!) and getting acquainted with the menu, our dining experience began with a selection of sourdough bread and bacon bread with herb butter and sea salt.  I love bread and I simply couldn't get enough of these.  Although the bacon bread was a little on the oily side for me and the sourdough was a less sour than the SF variety, I had few complaints once I paired everything with the herb butter and salt.  The server even came around for a second time to offer additional rolls right before our food arrived!  +1 star for sure.\n\nNext, we received a complementary amuse-bouche and that was an absolute delight.  The server was soft spoken when introducing the appetizer, however, so I cannot recall exactly what we had. The flavors were subtle and worked well with the cream and sweet fruits. \n\nMain courses:\nChef Shawn McClain's masterful menu includes a number of rich, indulgent, high value items.  Think oysters, sweetbreads, steaks, truffles, scallops, bone marrow...if any of these items make your mouth water, head on over.  Unfortunately, if you're vegetarian, the selection is far less accessible, although items can be modified (and prices adjusted) to accommodate dietary needs.  It was difficult to settle on just one dish, but I could never resist a good duck dish. :)\n\nI ordered the duck breast with persimmon puree, spiced rillette, and roasted cauliflower.  The duck is sourced from Grimaud farms, and the meat is noticeably leaner than other duck varieties that I've had.  i appreciated the slightly crispy skin and the sweet-salty contrast of the persimmon-duck.  Excellent flavor, hearty portion, and beautifully prepared!\n\nA few other notables: the gnocchi was the dish of the night (4 of us ordered it) and it stands out as a well-executed dish.  The braised wagyu short rib was solid too -- excellent job on the braising. \n\nOverall\n- Everyone was pleased and satiated with the quality of their meal.\n- The food is rich and you will leave feeling full.\n- Aside from the soft spoken servers, service was pretty solid and the dining experience was efficient and well paced, allowing us to move on to our evening activities quickly.\n- Dessert options were primarily cream or ice cream based (and no birthday specials).  Again, too rich!