BRUNCH MENU

SHARE
  • European Style Pastries 26 or Seasonal Donuts 19.5
  • Duo of gluten free pastries (gf) 12.5
  • Duo of Pastries & Donuts 35
  • biscuits & gravy (p) 18
  • Reblochon Potato "gratin" 23

    Caramelized Onion, Lemon Chive Cream (Gf*)

  • 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)

  • plancha grilled blue prawns 29

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

  • Jumbo Shrimp Cocktail* 30.5

    house made cocktail sauce, avocado (gf )

  • MAINE LOBSTER STRUDEL 32.5

    Lobster Cognac Sauce, Forest Mushroom, Greens

GREENS
  • Sage Hill Garden Greens 19.5

    avocado, cucumber, scallion, crouton, cider mustard dressing (vg*/gf )

  • Little Gem Caesar Salad 19.5

    parmesan tuile (vg*/gf*)

  • WINTER CITRUS SALAD 23

    Honeyed Burrata, Arugula, Sunflower Seeds, Golden Balsamic (Vg*/Gf)

EGGS
  • Fines Herbes Omelette 21.5

    white cheddar, roasted potato (v/gf ) (add seasonal mushrooms +7.5)

  • HOUSE MADE KHACHAPURI 23.5

    Whipped Feta, Mozzerella, Poached Egg, Fines Herbes Hollandaise (v/gf*) + Prosciutto 9

  • The American 22.5

    pork belly, uncured bacon, house made sausage, local farm egg (gf */p)

  • Croque Madame Sandwich 23.5

    parisian ham, béchamel, levain, fried egg (p)

  • house made ENGLISH MUFFIN BENEDICT 27

    crab, short rib, or smoked salmon, house hollandaise, poached egg

HOT
  • Hand Ground Prime Burger* 28.5

    Raclette, bacon, a’s sauce, grilled onion, truffle fries (p) (add fried egg +3)

  • Cajun-Style Shrimp and Heirloom Grits 28.5

    crispy prosciutto, chili thread, white cheddar (gf*/p)

  • Fried chicken sandwich 28.5

    pickle, slaw, spicy aioli, chili-crisp fried egg

  • prime Steak & LOCAL Eggs 39.5

    chimichurri, rosemary potato, foccacia crostini, heirloom tomato relish (gf*)

  • Potato crusted sea bass 36.5

    artichoke barigoule, kalamata olive, lemon, basil (gf)

  • A's BREAKFAST SANDWICH 28.5

    english muffin, fried egg, bacon, pork belly, avocado, white cheddar, spicy aioli, breakfast potatoes (p)

SWEETS
  • Dominique's chocolate CAKE 17.5

    valrhona 72% dark chocolate mousse, fresh raspberries, crème fraîche chocolate icing, ganache (GF)

  • Baklava Cheesecake 17.5

    graham cracker crust, sour cream cheesecake, pistachio baklava (n)

  • CREME BRULEE FRENCH TOAST 19.5

    Local Citrus Segments

  • Affogato al Caffe 17.5

    vanilla ice cream, espresso, biscotti (gf)

  • Baked Alaska 20.5

    brown butter blondie, vanilla ice cream, dulce de leche swirl, toasted swiss meringue (gf)

ADDITIONS
  • Rosemary Potatoes 10.5
  • APPLEWOOD SMOKED Bacon (p) 11.5
  • Mister A’s TRUFFLE Fries (gf) 12
  • Seasonal Fruit (v/gf) 18.5
  • Mister A’s Mac & Cheese 23.5

    Pancetta, Black Truffle (V*/P)​

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