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 )

Salt Spring Island Mussels

riesling maître d’ butter, toasted baguette crumb
Wagyu Beef Steak Tartare

celery root crudité, pickled red onion, levain crostini (gf*)

To START

SOUP du jour
SAGE HILL GARDEN GREENS

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

california goat cheese, glazed pepita, arugula, dill (vg*/gf )
HOUSE MADE SPAETZLE, BONE MARROW

fines herbes, garlic bread crumb

Winter Citrus Salad

medley of local farm citrus, fennel, maple burrata, pecan (v/gf/n)
Red Top Pork Belly

lemongrass, coffee-maple shoyu, seared sticky rice (gf )
maine lobster pot pie

lobster, scallop, asparagus, mushroom, puff pastry shell (gf*)
House Made spaetzle, bone marrow

fines herbes, garlic bread crumb

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)

Rack of Lamb

sugar snap pea, mint gremolata, onion petals (gf)
Mediterranean Bass

langoustine cognac sauce, braised leek yukon gold, crispy fennel (gf)
Georges Bank Scallops

sweet potato agnolotti, sage brown butter, lemon, caper, mortadella, pecorino (gf*/n)
Black Truffle & Maine Lobster “Cacio e Pepe”

house made tagliatelle (gf*)
Prime Beef Selections

served with bordelaise, duck fat pommes rissolee, rosemary (gf)
... 10 oz Braised Short Rib, Vegetable Jardiniere
... 8 oz Tenderloin + gorgonzola crust
... 12 oz Australian Wagyu Ribeye

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.