LUNCH MENU

To START

BAKED EPI BAGUETTE 6

house whipped french butter, olive & herb oil, sea salt (vg*/gf*)
SAGE HILL GARDEN GREENS 19

avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
MISTER A's CAESAR SALAD 19.5

little gem, parmesan tuile, white anchovy (gf)
Local Beet & Arugula Salad 24

kale, goat cheese, walnut, basalmic (vg*/gf*/n*)
SALT SPRING ISLAND MUSSELS 24

riesling maître d’ butter, toasted baguette crumb (gf*)
+add to any salad: chicken 16, salmon 18, tiger shrimp 23.5, steak 25

red top pork belly 25.5

lemongrass, coffee shoyu, seared sticky rice (gf/p)
local blue fin tuna tiradito* 26.5

cucumber, serrano, lime, cilantro, chili-garlic crunch (Gf)
Roman Artichokes 28

lemon aioli, extra virgin olive oil, pecorino, sea salt (gf/vg*)
Wagyu Beef Tartare* 28.5

traditional accompaniments, yukon gold chips (gf)
Jumbo Shrimp Cocktail* 30.5

house made cocktail sauce, avocado (gf )
Spanish Octopus 33.5

n’duja, dino kale, confit potato, niçoise olives, garlic, extra virgin olive oil, baguette (gf*)
MAINE LOBSTER SALAD 35.5

Hawaiian Hearts Of Palm, Citrus, Fennel, Lemon Aioli, Verjus (Gf)

To Follow

Cauliflower Tikka Masala, House Flatbread 23.5

basmati rice, chickpea, coconut milk, spiced greek yogurt, cilantro (vg*) + Add chicken 10
Mister A’s Fish & Chips 25.5

beer battered alaskan cod, remoulade sauce, kennebec fries
Prime Beef 7 oz. Burger 27.5

Raclette, grilled onion, bacon, a’s sauce (p) + add gorgonzola crust 6.5
PRIME BEEF FRENCH DIP 27.5

Caramelized Onion, Au Jus, Cave-Aged Cheddar, Ciabatta, Kennebec Fries
Local Farm Medley 34

stuffed bell pepper, fall vegetables, quinoa, avocado, feta, mustard vinaigrette (vg/gf )

Maine Lobster Strudel 35

lobster cognac sauce, forest mushroom, sage hill greens
King Salmon “Wellington” 36.5

foraged mushroom duxelles, aspiration, béarnaise
Confit Maple Leaf Duck 37.5

port wine gastrique, caramelized fig, turnip glacé, yukon gold mousseline (gf)
Georges Bank Scallops 39.5

celery root, apple, amarosa fingerling, truffle vinaigrette, hazelnut (gf/n*)
Prime Steak Frites 45

sauce au poivre, spinach, kennebec truffle fries (gf )

SIDES

Mister A’s Truffle Fries 12

parmesan, rosemary garlic aioli (vg*)
Sage Hill Carrots 13

carrot top pesto (vg*/gf )

Crispy Brussels Sprouts 16.5

lardon, maple apple cider dressing (vg*/gf/p*)
Mister A’s Mac & Cheese 25

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 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.