Lunch Menu
To Start
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Soup Du Jour 16.5
chef ’s selection
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BAKED EPI BAGUETTE 6.5
house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
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SAGE HILL GARDEN GREENS 19.5
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
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Olive Oil Focaccia “Pan Con Tomate” 21
sauce vierge, house made ricotta, basil pesto (v)
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MISTER A's CAESAR SALAD 21.5
little gem, parmesan tuile, white anchovy (gf)
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Golden Beet Carpaccio 25.5
pickled baby red beets, roquefort, verjus, levain toast, walnut (vg*/gf*/n*)
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RED TOP PORK BELLY 25.5
lemongrass, coffee shoyu, seared sticky rice (gf/p)
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SALT SPRING ISLAND MUSSELS 26.5
riesling maître d’ butter, toasted baguette crumb (gf*)
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BLUEFIN TUNA CRUDO* 29.5
sundried tomato gremolata, haricot vert, dehydrated olives, potato, quail egg (gf )
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Chef’s Selection of Oysters* 29.5
half dozen; champagne, red verjus mignonette (gf)v
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Jumbo Shrimp Cocktail* 31.5
house made cocktail sauce, avocado (gf )
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Wagyu Beef Tartare* 32.5
traditional accompaniments, yukon gold chips (gf)
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Maine Lobster Salad 36.5
hawaiian hearts of palm, citrus, fennel, lemon aioli, verjus (gf)
+ Add to any salad: chicken 16, salmon 18, tiger shrimp 20, steak 25
To Follow
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Cauliflower Tikka Masala, House Flatbread 26
basmati rice, chickpea, coconut milk, spiced greek yogurt, cilantro (vg*/gf*) + Add chicken 10.5
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PRIME BEEF FRENCH DIP 28.5
Caramelized Onion, Au Jus, Cave-Aged Cheddar, Ciabatta, Kennebec Fries
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Prime Beef 7 oz. Burger 29.5
Raclette, grilled onion, bacon, a’s sauce (p) + add gorgonzola crust 6.5
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Stone Ground Rosemary Polenta 36.5
spicy lentils, broccolini, bartlett pear, alba mushroom, black garlic aioli (vg/gf )
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Wild Oregon Coast Sole Almondine 37.5
almond brown butter, haricot verts Provençale (gf/n*)
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MARY'S ROASTED CHICKEN 38
roasted garlic thyme jus, house made spaetzle (gf*)
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King Salmon “Wellington” 39.5
foraged mushroom duxelles, aspiration, béarnaise
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Georges Bank Scallops 41
honeynut squash, savoy spinach, onion confit, pink peppercorn beurre blanc (gf)
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Prime Steak Frites 47
sauce au poivre, spinach, kennebec truffle fries (gf )
Sides
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Mister A’s Truffle Fries 15
parmesan, rosemary garlic aioli (vg*/gf*)
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SAGE HILL CARROTS 17.5
carrot top pesto (vg*/gf )
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Crispy Brussels Sprouts 18
Bacon lardon, maple apple cider dressing (vg*/gf*/p*)
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CARBONARA MAC & CHEESE 26.5
bacon lardon, farm egg, pecorino (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 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.
