BAR MENU
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Classic Bar Nuts
almond, cashew, pistachio, pecan, walnut, fines herbes (vg/gf/n)
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Chips & Dip
spring onion cream with trout roe (gf)
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Mister A’s Truffle Fries
parmesan, herbs (vg*/gf)
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Olive Medley
citrus, rosemary, temecula olive oil; served warm (vg*/gf)
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KING OYSTER MUSHROOM FRITTO
fines herbes, pecorino, black garlic aioli (vg*/gf )
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Salt Spring Island Mussels
riesling maître d’ butter, toasted baguette crumb 20
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Baked French Alps Reblochon Tartiflette
confit fingerling potatoes, caramelized onion, proscuitto di parma, levain toast (gf*)
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Maine Lobster Pot Pie
lobster, scallop, asparagus, mushroom, puff pastry shell (gf*)
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Hiramasa Crudo
blood orange fresca, serrano, avocado, taro chip (gf)
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Wagyu Beef Steak Tartare
celery root crudité, pickled red onion, levain crostini (gf*)
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Mini French Dips
prime rib jus, white cheddar, horseradish whipped cream, baguette
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Black Pearl Caviat
buckwheat blini, chive crème; 1/2 or 1 oz (gf )
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Snicker Bar Mousse
peanut butter crunch, milk chocolate mousse, nougat, salted caramel (gf)
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Artisanal Cheese Plate
chef's selection (v/gf*/n)
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
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 covered healthcare to our full-time employees.
Thank you for supporting our efforts.
An 18% service charge will be added to groups of 8 or more.
