BRUNCH MENU
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European Style Pastries 26 or Seasonal Donuts 19.5
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Duo of gluten free pastries (gf) 12.5
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Duo of Pastries & Donuts 35
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biscuits & gravy (p) 18
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Reblochon Potato "gratin" 23
Caramelized Onion, Lemon Chive Cream (Gf*)
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local blue fin tuna tiradito* 26.5
cucumber, serrano, lime, cilantro, chili-garlic crunch (Gf)
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wagyu beef tartare* 28.5
traditional accompaniments, yukon gold chips (gf)
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plancha grilled blue prawns 29
cucumber yogurt, espelette, charred shishito, Grilled flatbread (gf*)
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Chef ’s Daily Selection of Oysters* (gf ) MP
verjus, champagne mignonette
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Jumbo Shrimp Cocktail* 30.5
house made cocktail sauce, avocado (gf )
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MAINE LOBSTER STRUDEL 32.5
Lobster Cognac Sauce, Forest Mushroom, Greens
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Sage Hill Garden Greens 19.5
avocado, cucumber, scallion, crouton, cider mustard dressing (vg*/gf )
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Little Gem Caesar Salad 19.5
parmesan tuile (vg*/gf*)
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WINTER CITRUS SALAD 23
Honeyed Burrata, Arugula, Sunflower Seeds, Golden Balsamic (Vg*/Gf)
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Fines Herbes Omelette 21.5
white cheddar, roasted potato (v/gf* ) (add seasonal mushrooms +7.5)
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HOUSE MADE KHACHAPURI 23.5
Whipped Feta, Mozzerella, Poached Egg, Fines Herbes Hollandaise (v) + Prosciutto 9
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The American 22.5
pork belly, uncured bacon, house made sausage, local farm egg (gf */p)
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Croque Madame Sandwich 23.5
parisian ham, béchamel, levain, fried egg (p)
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house made ENGLISH MUFFIN BENEDICT 27
crab, short rib, or smoked salmon, house hollandaise, poached egg (v*/gf*)
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Hand Ground Prime Burger* 28.5
Raclette, bacon, a’s sauce, grilled onion, truffle fries (p) (add fried egg +3)
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Fried chicken sandwich 28.5
pickle, slaw, spicy aioli, chili-crisp fried egg
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Cajun-Style Shrimp and Heirloom Grits 28.5
crispy prosciutto, chili thread, white cheddar (gf*/p)
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A's BREAKFAST SANDWICH 28.5
english muffin, fried egg, bacon, pork belly, avocado, white cheddar, spicy aioli, breakfast potatoes (p)
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Potato crusted sea bass 36.5
artichoke barigoule, kalamata olive, lemon, basil (gf)
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prime Steak & LOCAL Eggs 39.5
chimichurri, rosemary potato, foccacia crostini, heirloom tomato relish (gf*)
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CREME BRULEE FRENCH TOAST 19.5
Local Citrus Segments
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Pineapple Upside Down Cake 17.5
Vanilla Ice Cream (GF)
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Baklava Cheesecake 17.5
graham cracker crust, sour cream cheesecake, pistachio baklava (n)
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Affogato al Caffe 17.5
vanilla ice cream, espresso, biscotti (gf)
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Baked Alaska 20.5
brown butter blondie, vanilla ice cream, dulce de leche swirl, toasted swiss meringue (gf)
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Rosemary Potatoes (GF) 10.5
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APPLEWOOD SMOKED Bacon (GF/p) 11.5
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Mister A’s TRUFFLE Fries (gf) 12
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Seasonal Fruit (gf) 18.5
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Mister A’s Mac & Cheese 23.5
Pancetta, Black Truffle (V*/P*)
Executive Chef Stephane Voitzwinkler
* Item served raw or undercooked or may contain undercooked ingredients. Please let your server know of any dietary restrictions or allergies before ordering.
v = vegetarian | v* = vegetarian upon request | vg= vegan item | vg* = vegan upon request | gf = gluten free item | gf* = gluten free upon request | n = contains nuts | p = contains pork
Please let your server know of any dietary restrictions or allergies before ordering.
A 4% surcharge is added by the restaurant to help offer competitive wages and covered healthcare to our full-time employees.
Thank you for supporting our efforts.
An 20% service charge will be added to groups of 7 or more.