Dinner Menu

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

To Start

Baked Epi Baguette 6.5

house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
Soup Du Jour 18.5

Olive Oil Focaccia “Pan Con Tomate” 21

sauce vierge, house made ricotta, basil pesto (v)

Cold

Sage Hill Garden Greens 19.5

avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf)
Mister A’s Caesar Salad 21.5

little gem, white anchovy, parmesan tuile (gf)
Heirloom Tomato Salad 26

red wine vinaigrette, roasted eggplant, burrata, basil, toasted quinoa (vg*/gf*)

Yellowfin Tuna Crudo* 30.5

late harvest watermelon aguachile, jimmy nardello peppers, lemon aioli, avocado, cilantro, chile oil (gf*)
Wagyu Beef Tartare* 32.5

traditional accompaniments, yukon gold chips (gf)
Blue Crab Cocktail* 35

heirloom zucchini, reed avocado, crispy caper, bottarga, dragon fruit coulis, levain (gf*)
Sterling California Oscietra Caviar* 65/120

buckwheat blini, chive crème; 1/2 or 1 oz (gf)

Hot

Red Top Pork Belly 25.5

lemongrass, coffee shoyu, seared sticky rice (gf/p)
Acorn Squash Agnolotti 26

sage brown butter, humboldt fog goat cheese, toasted almonds, frisée, lemon (v/n*)
Salt Spring Island Mussels 26.5

riesling maître d’ butter, toasted baguette crumb (gf*)

Caviar Tater Tots* 37.5

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

To Follow

J.R. Organics Zucchini Skewer 36.5

sweet bell pepper “farcie,” forbidden rice, persian cucumber tzatziki, hazelnut dukkah (vg/gf/n*)
Farmer’s Market Risotto 38

local corn, braised leeks, nova grape tomato, basil, pecorino, crispy alba mushroom (vg*/gf)
Maple Leaf Farm Duck Breast 44.5

blackberry port reduction, red cabbage, potato mousseline, whole grain mustard (gf)
King Salmon “Wellington” 47.5

foraged mushroom duxelles, asparagus, béarnaise
10 oz Braised Short Ribs 48.5

bone marrow, mediterranean parsley salad, duck fat pommes rissolée, claret reduction (gf*)
Duroc Pork Chop 48.5

sauerkraut, ham hock, juniper berry, sauce charcutière (gf/p)

Roasted Lamb Rack 49.5

white bean ragout, sun-dried tomato, crispy eggplant, purple mustard, garlic thyme jus (gf)
Georges Bank Scallops 54.5

chanterelle mushroom, english pea, onion glacé, champagne butter, brioche crouton (gf*)
Alaskan Halibut Provençale 59

herb sabayon, confit fennel, marble yukon gold, heirloom tomato (gf)
Butter Poached Maine Lobster Cacio E Pepe 79.5

house made linguine, burgundy black truffle, pecorino
Brandt Farm Prime Beef Selections

served with bordelaise, gratin croustillant, scallion cream
......... 8 oz Tenderloin 69.5

(gf) + gorgonzola crust 8
......... 12 oz Ribeye 79.5

maître d’ butter (gf*)
......... Surf & Turf mp

inquire with server

Sides

Mister A’s Truffle Fries 15

parmesan, rosemary garlic aioli (vg*/gf*)
Pommes Aligot 15

yukon gold potato purée, comté cheese (v/gf)
Sweet Baby Carrot Medley 18.5

basil pesto, chili crisp oil (vg*/gf)

Mushroom Persillade 18.5

garlic butter, parsley (vg*/gf)
Fried Fairytale Eggplant 19.5

caponata style sun-dried tomato gremolata (vg/gf)
Carbonara Mac & Cheese 26.5

bacon lardon, farm egg, pecorino (v*/p*)

Executive Chef Stephane Voitzwinkler | Chef de Cuisine Kenneth Helm

* 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 covered 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.
Items and prices subject to change.