DINNER MENU
TO START
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BAKED EPI BAGUETTE 5
house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
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soup du jour 18.5
COLD
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SAGE HILL GARDEN GREENS 19
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
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WINTER CITRUS SALAD 23
Honeyed Burrata, Arugula, Sunflower Seeds, Golden Balsamic (Vg*/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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Black Pearl Caviar* 57.5/110
buckwheat blini, chive crème; 1/2 or 1 oz (gf )
hOT
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Fines Herbes Arancini 18.5
winter truffle, goat cheese, black garlic aioli (v)
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WIld & Tame Mushroom RAVIOLI 19.5
mascarpone, port wine mushroom espuma, parmesan (v)
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Salt Spring Island Mussels 24
riesling maître d’ butter, toasted baguette crumb (gf*)
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MAINE LOBSTER STRUDEL 32.5
Lobster Cognac Sauce, Forest Mushroom, Sage Hill Greens
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red top pork belly 24.5
lemongrass, coffee shoyu, seared sticky rice (gf/p)
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Caviar Tater Tots* 28.5
russet potato, chive, chantilly, caviar (vg*/gf )
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Plancha Grilled Blue Prawns 29
cucumber yogurt, espelette, charred shishito, grilled flatbread (gf*)
TO FOLLOW
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lion's mane mushroom "au poivre" 33.5
brandy peppercorn sauce, twice baked potato, chive (vg/gf)
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Butternut squash Risotto 34.5
charred leek, butternut squash purée, sunchoke, toasted pine nut (vg*/gf /n)
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Maple Leaf Farm Duck Breast 40
huckleberry gastrique, Forbidden Rice, orange supreme, mint, carrot purée (gf)
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king Salmon “Wellington” 44.5
foraged mushroom duxelles, asparagus, béarnaise
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Duroc Pork Chop 45.5
sauce charcutière, sauerkraut, ham hock, juniper berry (gf/p)
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Rack of Lamb Provençal 47.5
white bean, eggplant, tomato, calabrian pepper gremolata, pistachio, lamb bacon (gf*/n)
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Georges Bank Scallops 49.5
celery root, apple, amarosa fingerling, truffle vinaigrette, hazelnut (gf/n*)
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potato crusted local white sea baSs 39
fennel, leek, fingerling potato, black trumpet mushroom (Gf)
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butter poached maine lobster cacio e pepe 75
house made tagliatelle, black truffle, Pecorino
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Prime Beef Selections
served with bordelaise, duck fat pommes rissolée, rosemary (gf)
... 10 oz braised short rib, Roasted Butternut Squash, Pomegranate, Parsnip Chip 44.5
... 8 oz tenderloin 65 + gorgonzola crust 6.5
... 12 oz ribeye, Maitre d'butter 79.5
SIDES
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Mister A’s Truffle Fries 12
parmesan, rosemary garlic aioli (vg*/gf )
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Crispy Brussels Sprouts 14.5
Lardon, maple Apple Cider Dressing (vg*/gf/P)
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Sage Hill Carrots 13.5
carrot top pesto (vg*/gf )
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Pomme Aligote 13.5
yukon gold potato purée, comté cheese (gf )
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MUSHROOM PERSILLADE 15
Garlic Butter, Parsley (vg*/gf)
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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:
v = vegetarian | 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.
A 20% service charge will be added to groups of 7 or more.
Items and prices subject to change