Aperitif Menu
Our Aperitif Menu is available Sunday – Thursday from 4:00 pm – 6:30 pm
The Bar Pre-Fixe Menu is available Friday & Saturday from 5:00 pm – 6:30 pm
(At the bar & lounge only)
Reservations not required (first come, first served)
one per guest please
Sunday roast $65
– featured entrée & glass of côtes du rhône red wine –
12 OZ PRIME RIB
baked potato, scallion cream, carrot glacé
Maine Lobster Monday $30
– served with cocktail or alesmith .394 pale ale –
A’s lobster grilled cheese
cave-aged cheddar mornay, salt & vinegar chips
Tuesday Toast $20/$25
– duo or trio of A’s classics –
CAESAR SALAD, TRUFFLE FRIES & CLASSIC MARTINI
little gem, white anchovy, parmigiano reggiano
add caviar fries +20
Tuesday Toast pours Big Josh Vodka, and a dollar from every bottle
helps service, gig and self-employed workers facing terminal illness.
Wagyu Wednesday $25
– burger with vanilla milkshake or alesmith .394 pale ale –
add booze to your shake +7.5
WAGYU BURGER
caramelized onion, applewood smoked bacon, raclette cheese, house-made bun
Cluckin' Bubbles Thursday $28
~ served with a glass of champagne or figueroa mountain agua santa mexican lager ~
triple-dipped Jidori Fried Chicken
trio of sauces, farmer’s market crudité, kennebec fries
RED VELVET CAKE +8
cream cheese icing
add caviar crème fraîche +20
upgrade to a half bottle of champagne or rosé +35
After
TIRAMISU MINI $5
marsala, mascarpone mousse, biscuit
Friday & Saturday Bar Pre-Fixe $67.5
The Bar Pre-Fixe Menu is available Friday & Saturday from 5:00 pm – 6:30 pm
(At the bar & lounge only)
AMUSE:
– aperitif mini cocktail –
TO START
– choice of –
SOUP DU JOUR
chef’s selection
CAESAR SALAD
parmesan tuile (v)
TO FOLLOW
– choice of –
BRAISED SHORT RIB
claret reduction, bone marrow, duck fat pommes rissolée (gf*)
SALMON WELLINGTON
foraged mushroom duxelles, asparagus, béarnaise
FARMER’S MARKET RISOTTO
local corn, braised leeks,nova grape tomato,
basil, pecorino, crispy alba mushroom (vg*/gf )
option to add wine pairing +15
DESSERT
– choice of –
BAKED ALASKA
apple pie, cinnamon ice cream, toasted swiss meringue (gf)
BUTTERSCOTCH BUDINO
white chocolate whip, rye gingersnap cookie (gf*)
– we kindly decline substitutions –
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.
