BAR MENU

(Bar menu is not available on Prix Fixe Menu Holidays)

Chips & Dip 15

artichoke, basil, potato chips, sea salt (v/gf )
Olive Medley 14

citrus, thyme, local olive oil; served warm (vg/gf )
sweet pepper hummus 16

local crudité, chickpea red bell pepper, lemon, garlic, flatbread (vg*/gf*)
Mister A’s Truffle Fries 12

parmesan, Rosemary Garlic Aioli (vg*)
Roman Artichokes 28

lemon aioli, extra virgin olive oil, sea salt (gf/vg*)
caviar tater tots* 32.5

russet potato, chive, chantilly, caviar (gf)
Local Bluefin Tuna Tiradito* 28

cucumber, serrano, lime, cilantro, chili crisp oil (gf )

Wagyu Beef Tartare* 29.5

traditional accompaniments, yukon gold chips (gf)
Mediterranean Spiced Lamb Meatballs 24.5

fennel tzatziki, heirloom tomato, flatbread
Salt Spring Island Mussels 24

Spring Island Mussels riesling maître d’ butter, toasted baguette crumb (gf*)
Spanish Octopus 33.5

n’duja, dino kale, confit potato, niçoise olives, garlic, extra virgin olive oil, baguette (gf*)
PRIME BEEF FRENCH DIP 27.5

au jus, cave-aged cheddar, horseradish aioli, ciabatta
MAINE LOBSTER GRILLED CHEESE 33.5

Brioche, spicy mornay, cave-aged cheddar, Kennebec Fries

Artisanal Cheese Plate 28.5

chef's selection (v/gf*/n*)

Executive Chef Stephane Voitzwinkler

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 20% service charge will be added to groups of 7 or more.