BAR MENU

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

  • Chips & Dip 14

    caramelized onion, sage hill spinach, potato chips, sea salt (v/gf)

  • Olive Medley 13

    citrus, rosemary, temecula olive oil; served warm (vg*/gf)

  • ROASTED BUTTERNUT SQUASH hummus 14

    Local crudité, Flatbread (vg*/gf*)

  • Mister A’s Truffle Fries 12

    parmesan, Rosemary Garlic Aioli (vg*/gf)

  • fines herbes arancini 18.5

    winter truffle, goat cheese, black garlic aioli (v)

  • caviar tater tots* 28.5

    russet potato, chive, chantilly, caviar (vg*/gf)

  • Salt Spring Island Mussels 24

    riesling maître d’ butter, toasted baguette crumb

  • local blue fin tuna tiradito* 26.5

    cucumber, serrano, lime, cilantro, chili-garlic crunch (Gf)

  • Wagyu Beef Tartare* 28.5

    traditional accompaniments, yukon gold chips (gf)

  • reblochon potato "gratin" 23

    caramelized onion, lemon chive cream (gf*)

  • Plancha Grilled Blue Prawns 29

    cucumber yogurt, espelette, charred shishito, house flatbread (gf*)

  • PRIME BEEF FRENCH DIP 26.5

    Caramelized Onion, Au Jus, Horseradish Aioli, Ciabatta

  • MAINE LOBSTER GRILLED CHEESE 32.5

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

  • Artisanal Cheese Plate 26

    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 | 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 covered 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.