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 14
citrus, thyme, local olive oil; served warm (vg/gf )
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sweet pepper hummus 16
local crudité, chickpea, red bell pepper, lemon, garlic, flatbread (vg*/gf*)
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Mister A’s Truffle Fries 13.5
parmesan, Rosemary Garlic Aioli (vg*)
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Local Fig Flatbread 28.5
caramelized onion, goat cheese, arugula, shaved prosciutto, farmer’s market figs (v*/p*)
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caviar tater tots* 32.5
russet potato, chive, chantilly, caviar (vg*/gf)
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Bluefin Tuna Tiradito* 28
cucumber, serrano, lime, cilantro, chili crisp oil (gf )
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Wagyu Beef Tartare* 29.5
traditional accompaniments, yukon gold chips (gf)
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Mediterranean Spiced Lamb Meatballs 24.5
fennel tzatziki, heirloom tomato, flatbread
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Salt Spring Island Mussels 24
riesling maître d’ butter, toasted baguette crumb (gf*) 24
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Octopus “Escargot Style” 32
braised spanish octopus, sage hill purple cauliflower agrodolce, garlic butter, house focaccia
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Golden Beet Carpaccio 24
pickled baby red beets, roquefort, verjus, levain toast, walnut (v/ vg*/gf*) 24
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PRIME BEEF FRENCH DIP 27.5
au jus, cave-aged cheddar, horseradish aioli, ciabatta
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Artisanal Cheese Plate 28.5
chef's selection (v/gf*/n*)
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Tiramisu Mini 6
marsala, mascarpone mousse, biscuit (gf )
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Ice Cream Sandwich 10
blondie, roasted strawberry ice cream (gf)
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.
