Dinner Menu
(Dinner menu is not available on Prix Fixe Menu Holidays)
To Start
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BAKED EPI BAGUETTE 6.5
house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
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Olive Oil Focaccia “Pan Con Tomate” 21
sauce vierge, house made ricotta, basil pesto (v) 21
Cold
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SAGE HILL GARDEN GREENS 19.5
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
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Mister A’s Caesar Salad 21.5
little gem, white anchovy, parmesan tuile (gf )
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Hidden Rose Apple “Caprese” Salad 24
burrata, toasted cashew, golden balsamic honey basil vinaigrette (vg*/gf/n*)
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bluefin tuna crudo 29.5
sundried tomato gremolata, haricot vert, dehydrated olives, potato, quail egg (gf )
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wagyu Beef tartare* 32.5
traditional accompaniments, yukon gold chips (gf)
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Sterling California Oscietra Caviar* 65/120
buckwheat blini, chive crème; 1/2 or 1 oz (gf )
Hot
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Soup Du Jour 18.5
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Red Top Pork Belly 25.5
lemongrass, coffee shoyu, seared sticky rice (gf /p)
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Salt Spring Island Mussels 26.5
riesling maître d’ butter, toasted baguette crumb (gf*)
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Parisian Gnocchi 29.5
european chanterelles, pecorino, sweet carrot, root vegetable chips & tops (v)
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Octopus “Escargot Style” 33.5
braised spanish octopus, sage hill purple cauliflower agrodolce, garlic butter, house focaccia
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Caviar Tater Tots* 37.5
russet potato, chive, chantilly, caviar (vg*/gf )
To Follow
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Stone Ground Rosemary Polenta 36.5
spicy lentils, broccolini, bartlett pear, alba mushroom, black garlic aioli (vg/gf )
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Winter Squash Risotto 37.5
roasted butternut, mascarpone cheese, sage, crispy delicata, parmesan (vg*/gf )
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Maple Leaf Farm Duck Breast 44.5
blackberry port reduction, red cabbage, potato mousseline, whole grain mustard (gf )
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king Salmon “Wellington” 47.5
foraged mushroom duxelles, asparagus, béarnaise
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10 Oz Braised Short Ribs 48.5
claret reduction, bone marrow, mediterranean parsley salad, duck fat pommes rissolee (gf*)
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Duroc Pork Chop 48.5
sauce charcutière, sauerkraut, ham hock, juniper berry (gf/p)
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Roasted Lamb Loin 49.5
local farm ratatouille, pommes dauphine, garlic thyme jus (gf*)
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Alaskan black cod Provençale 54
wild rock shrimp, confit fennel, marble yukon gold, herb sabayon (gf)
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Georges Bank Scallops 54.5
honeynut squash, savoy spinach, pomegranate, pink peppercorn beurre blanc (gf )
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Butter Poached Maine Lobster Cacio E Pepe 79.5
house made linguine, burgundy black truffle, pecorino
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Prime Beef Selections
served with bordelaise, gratin croustillant, scallion cream
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......... 8 oz Tenderloin 69.5
w/ added gorgonzola crust + 8
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......... 12 oz Ribeye 79.5
maître d’ butter
Sides
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Mister A’s Truffle Fries 15
parmesan, rosemary garlic aioli (vg*/Gf*)
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Pommes Aligote 15
yukon gold potato purée, comté cheese (v/gf )
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Sage Hill Carrots 17.5
carrot top pesto (vg*/gf )
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Crispy Brussels Sprouts 18.5
Bacon Lardon, maple Apple Cider Dressing (vg*/gf*/P*)
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MUSHROOM PERSILLADE 18.5
Garlic Butter, Parsley (vg*/gf)
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CARBONARA MAC & CHEESE 26.5
bacon lardon, farm egg, pecorino (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 healthcare to our full-time employees. Thank you for supporting our efforts.
A 21% service charge will be added to groups of 7 or more.
Items and prices subject to change.
