Mister A's dress code is strictly enforced. View Dress Code Here.

DINNER MENU

To share
  • BAKED EPI BAGUETTE

    house whipped french and onion-rosemary butters, sea salt (vg*/gf*)

  • CHIPS & DIP

    spring onion cream with trout roe (vg*/gf)

  • KING OYSTER MUSHROOM FRITTO

    fine herbs, pecorino, black garlic aioli (vg*/gf )

To START
To Follow
  • Chickpea Panisse

    chino’s eggplant, oven dried tomato, shishito relish, tzatziki (vg*/gf )

  • Artichoke & chanterelle Mushroom Risotto

    green onion, pecorino, toasted pinenut (vg*/gf/ n)

  • Maple Leaf Farm Duck Breast

    huckleberry gastrique, couscous, orange supreme, mint, chickpea (gf)

  • Wild Caught Salmon “Wellington”

    foraged mushroom duxelle, black kale, bearnaise

  • Duroc Pork Chop

    sauce charcuterie, sauerkraut, ham hock, juniper berry (gf)

SIDES
  • Mister A’s Truffle Fries

    parmesan, rosemary garlic aioli (vg*/gf )

  • Crispy Brussels Sprouts

    feta, pomegranate, champagne vinaigrette (vg*/ gf )

  • Sage Hill Carrots

    carrot top pesto (vg*/gf )

  • Pommes Aligot

    yukon gold potato puree, comté cheese (gf )

  • Sprouting Cauliflower

    tahini, orange, currant (vg/gf)

  • Mister A’s Mac & Cheese

    pancetta, black truffle (v*)

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 
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. 
An 18% service charge will be added to groups of 7 or more.