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 citrus Salad 24

    red verjus tarragon vinaigrette, whipped honey burrata, shaved fennel, pistachios (vg*/gf/n*)

  • SALT SPRING ISLAND MUSSELS 24

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

  • 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)

+ Add to any salad: chicken 16, salmon 18, tiger shrimp 23.5, steak 25

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

  • Winter Vegetable Bourguignon 34

    matsutake mushroom, heirloom lentils, crispy panisse, pearl onion glacé, banyuls (vg/gf )

  • King Salmon “Wellington” 36.5

    foraged mushroom duxelles, aspiration, béarnaise

  • Confit Maple Leaf Duck 37.5

    port wine gastrique, barhi dates, 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

    Bacon lardon, maple apple cider dressing (vg*/gf/p*)

  • 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.