There's Red Sage, the Grill, which is downstairs, and Red Sage, the Border Café, upstairs: two different chefs and two menus, but the same decor, which conjures up a whimsical Wild West fantasy. Downstairs, the main dining room is a warren of cozy, candlelit alcoves under a curved ponderosa-log-beamed ceiling. The menu dares you to try something different, like the elk loin topped with dried fruit mostarda, but also offers tamer dishes, such as fresh Casco Bay cod on garlicky polenta. You should like things spicy, for Red Sage is famous for entrees like the roasted red chile pecan-crusted chicken. I prefer and highly recommend the more casual Border Café and its inexpensive light fare, especially the sweetish State of the Union chili, which features red beans and bits of bacon; the salmon tacos, for which the salmon has been marinated and grilled; and the hickory-grilled chicken quesadillas. The margaritas are superb.