Bar Menu
(Bar menu is not available on Prix Fixe Menu Holidays)
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Chips & Dip 15
Caramelized Onion, thyme, potato chips, sea salt (v/gf )
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Olive Medley 15
citrus, thyme, local olive oil; served warm (vg/gf )
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sweet pepper hummus 16.5
local crudité, chickpea, red bell pepper, lemon, garlic, flatbread (vg*/gf*)
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Mister A’s Truffle Fries 15
parmesan, Rosemary Garlic Aioli (vg*/gf*)
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Olive Oil Focaccia “Pan Con Tomate” 21
sauce vierge, house made ricotta, basil pesto (v)
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caviar tater tots* 37.5
russet potato, chive, chantilly, caviar (vg*/gf)
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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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Salt Spring Island Mussels 26.5
riesling maître d’ butter, toasted baguette crumb (gf*)
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Charcuterie 29
prosciutto, coppa, soppressata, mortadella, pickled vegetables, house breads (gf*,p,n*)
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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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Local Citrus Salad 24
bibb lettuce, burrata, toasted cashew, golden balsamic honey basil vinaigrette (vg*/gf/n*)
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PRIME BEEF FRENCH DIP 28.5
au jus, cave-aged cheddar, horseradish aioli, ciabatta
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Artisanal Cheese Plate 29.5
chef's selection (v/gf*/n*)
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Meyer Lemon Tiramisu Mini 6.5
lemon mascarpone mousse, lemon curd, raspberry coulis (gf) (gf) 6.5
Executive Chef Stephane Voitzwinkler
* Item served raw or undercooked or may contain undercooked ingredients: 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 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.
