LUNCH MENU

To START
  • BAKED EPI BAGUETTE 5

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

  • SAGE HILL GARDEN GREENS 19

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

  • MISTER A's CAESAR SALAD 19

    parmesan tuile (gf*)

  • WINTER CITRUS SALAD 23

    honeyed burrata, arugula, sunflower seeds, golden balsamic (vg*/gf)

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

  • Salt Spring Island Mussels 24

    riesling maître d’ butter, toasted baguette crumb

  • red top pork belly 24.5

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

  • 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)

  • Jumbo Shrimp Cocktail* 29.5

    house made cocktail sauce, avocado (gf )

  • MAINE LOBSTER SALAD 32.5

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

To Follow
  • Prime Beef 7 oz. Burger 27.5

    Raclette, grilled onion, bacon, a’s sauce (p) add gorgonzola crust 6.5

  • PRIME BEEF FRENCH DIP 26.5

    Caramelized Onion, Au Jus, Cave-Aged Cheddar, Ciabatta, Kennebec Fries

  • plancha grilled blue prawns 29

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

  • Lion's mane mushroom "au poivre" 33.5

    Brandy Peppercorn Sauce, Twice Baked Potato, Chive (Vg/Gf)

  • king Salmon “Wellington” 34

    foraged mushroom duxelles, broccolini, béarnaise

  • MAINE LOBSTER STRUDEL 32.5

    Lobster Cognac Sauce, Forest Mushroom, Sage Hill Greens

  • Confit Maple Leaf Duck 35.5

    huckleberry gastrique, Forbidden Rice, orange supreme, mint, carrot purée (gf)

  • potato crusted sea bass 36

    artichoke barigoule, kalamata olive, lemon, basil (gf )

  • Georges Bank Scallops 37

    Shoyu Reduction, Kabocha Squash, Hidden Rose Apple, Fennel (Gf)

  • Prime STEAK frites 40.5

    kennebec fries, garden salad (gf*)

SIDES
  • Mister A’s Truffle Fries 12

    parmesan, rosemary garlic aioli (vg*/gf )

  • Crispy Brussels Sprouts 14.5

    lardon, maple apple cider dressing (gf/p)

  • sage hill carrots 13.5

    carrot top pesto (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