DINNER MENU

TO START

  • BAKED EPI BAGUETTE 5

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

  • soup du jour 18.5

COLD

  • SAGE HILL GARDEN GREENS 19

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

  • CITRUS SALAD 23

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

  • Black Pearl Caviar* 57.5/110

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

hOT

  • Fines Herbes Arancini 18.5

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

  • English Spring Pea RAVIOLI 19.5

    crispy duck prosciutto, ricotta, lemon, mint, pea shoots, spring pea parmesan emulsion (v*)

  • Salt Spring Island Mussels 24

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

  • MAINE LOBSTER STRUDEL 32.5

    Lobster Cognac Sauce, Forest Mushroom, Sage Hill Greens

  • red top pork belly 24.5

    lemongrass, coffee shoyu, seared sticky rice (gf/p)

  • Caviar Tater Tots* 28.5

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

  • Plancha Grilled Blue Prawns 29

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

TO FOLLOW

  • lion's mane mushroom "au poivre" 33.5

    brandy peppercorn sauce, twice baked potato, chive (vg/gf)

  • Local Tomato & California Goat Cheese Risotto 34.5

    tomato vierge, garlic scape basil pesto, pine nut, crispy eggplant (vg*/gf /n*)

  • Maple Leaf Farm Duck Breast 40

    huckleberry gastrique, harissa chickpea, sprouting cauliflower, sweet carrot purée (gf )

  • king Salmon “Wellington” 44.5

    foraged mushroom duxelles, asparagus, béarnaise

  • 10 Oz Braised Short Ribs 44.5

    claret reduction, bone marrow, mediterranean parsley salad, duck fat pommes rissolee (gf*)

  • Duroc Pork Chop 45.5

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

  • Rack of Lamb Provençal 47.5

    white bean, eggplant, tomato, calabrian pepper gremolata, pistachio, lamb bacon (gf*/n)

  • Georges Bank Scallops 49.5

    celery root, apple, amarosa fingerling, truffle vinaigrette, hazelnut (gf/n*)

  • wild caught alaskan halibut 51

    fennel, leek, fingerling potato, Chanterelle mushroom (Gf)

  • butter poached maine lobster cacio e pepe 75

    house made tagliatelle, black truffle, Pecorino

  • Prime Beef Selections

    served with bordelaise, gratin croustillant, scallion cream ......... 8 oz Tenderloin 65 + gorgonzola crust 6.5 ......... 12 oz Ribeye, maître d’ butter 79.5

SIDES

  • Mister A’s Truffle Fries 12

    parmesan, rosemary garlic aioli (vg*/gf )

  • Sage Hill Carrots 13.5

    carrot top pesto (vg*/gf )

  • Crispy Brussels Sprouts 14.5

    Lardon, maple Apple Cider Dressing (vg*/gf/P)

  • Pomme Aligote 13.5

    yukon gold potato purée, comté cheese (gf )

  • MUSHROOM PERSILLADE 15

    Garlic Butter, Parsley (vg*/gf)

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

Items and prices subject to change