DINNER MENU
TO START
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BAKED EPI BAGUETTE 6
house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
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soup du jour 18
COLD
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SAGE HILL GARDEN GREENS 19
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
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Local Beet & Arugula Salad 24
kale, goat cheese, walnut, balsamic (vg*/gf*/n*)
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bluefin tuna tiradito* 28
cucumber, serrano, lime, cilantro, chili-garlic crunch (Gf)
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wagyu Beef tartare* 29.5
traditional accompaniments, yukon gold chips (gf)
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Black Pearl Caviar* 60/115
buckwheat blini, chive crème; 1/2 or 1 oz (gf )
hOT
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House Made Ricotta Agnolotti 22.5
kojinut squash, maple, sage brown butter, delicata crisp (v*)
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Salt Spring Island Mussels 24
riesling maître d’ butter, toasted baguette crumb (gf*)
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Red Top Pork Belly 25.5
lemongrass, coffee shoyu, seared sticky rice (gf /p)
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Roman Artichokes 28
lemon aioli, extra virgin olive oil, pecorino, sea salt (gf/vg*) 29
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Caviar Tater Tots* 32.5
russet potato, chive, chantilly, caviar (vg*/gf )
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Spanish Octopus 33.5
n’duja, dino kale, confit potato, nicoise olives, garlic, extra virgin olive oil, baguette (gf*)
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Maine Lobster Fritters 35
blue crab, braised leeks, spiced yuzu aioli
TO FOLLOW
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Thrice Cooked Garnet Yams 34
vegan bordelaise, braised leek & truffle parcel, tahini dressing, crispy lion’s mane (vg/gf
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Green Asparagus & Mascarpone Risotto 35.5
basil, pinenuts, radish glacé, lemon (v/gf )
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Maple Leaf Farm Duck Breast 42.5
port wine gastrique, Barhi Dates, turnip glacé, yukon gold mousseline (gf)
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king Salmon “Wellington” 44.5
foraged mushroom duxelles, asparagus, béarnaise
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10 Oz Braised Short Ribs 45.5
claret reduction, bone marrow, mediterranean parsley salad, duck fat pommes rissolee (gf*)
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Duroc Pork Chop 47.5
sauce charcutière, sauerkraut, ham hock, juniper berry (gf/p)
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Rack of Lamb Provençal 49.5
white bean, eggplant, tomato, calabrian pepper gremolata, pistachio, lamb bacon (gf*/n*)
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Georges Bank Scallops 52.5
celery root, apple, amarosa fingerling, truffle vinaigrette, hazelnut (gf/n*)
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Chilean Sea Bass 59.5
white pullman crust, caper brown butter, carrot vichy, fingerling potato
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Butter Poached Maine Lobster 79.5
lobster cognac sauce, crispy polenta, endive, sprouting cauliflower, black truffle
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Prime Beef Selections
served with bordelaise, gratin croustillant, scallion cream
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......... 8 oz Tenderloin 69.5
w/ added gorgonzola crust + 7.5
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......... 12 oz Ribeye 79.5
maître d’ butter
SIDES
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Mister A’s Truffle Fries 12
parmesan, rosemary garlic aioli (vg*)
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Pommes Aligote 12
yukon gold potato purée, comté cheese (v/gf )
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Sage Hill Carrots 13
carrot top pesto (vg*/gf )
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Crispy Brussels Sprouts 16.5
Bacon Lardon, maple Apple Cider Dressing (vg*/gf/P*)
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MUSHROOM PERSILLADE 17.5
Garlic Butter, Parsley (vg*/gf)
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CARBONARA MAC & CHEESE 25
bacon lardon, local farm egg, pecorino
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 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.
