Reservations Call: 619-239-1377

DINNER MENU

On Tuesday, August 14th Mister A’s will be closed all day for a private event.

Please Note A 4% Surcharge Will Be Added To All Checks;
For Questions, Inquire With A Manager

Mp Denotes Market Price /(V) Denotes Vegetarian Dish
18% Gratuity Will Be Added To Parties Of Eight Or More
Please let your server know of any and all dietary restrictions before you order

Our Mission

At Mister A’s, our chefs believe in sourcing only the highest quality local, sustainable and organic ingredients, whenever possible, from known farms and purveyors. We search around the county – and sometimes around the world – to serve you only the best and freshest ingredients possible.

 

To Start

 

Farmer’s Market Tender Greens (V/GF)

Baby Vegetables, Champagne Vinaigrette

Wedge Of Baby Lettuce, Crispy Pancetta*

Heirloom Tomatoes, Roquefort Dressing

California Blue Fin Tuna Tiradito* (GF)

Taro Chip, Avocado, Persian Cucumber

Hand Cut Prime Beef Tartare* (GF*)

Classic Preparation, Crostini

Charentais Melon, Prosciutto Di Parma (GF)

Goat Cheese Espuma, Pecans

Siberian Sturgeon Caviar “Black Pearl”*

Classic Accompaniments, Blinis, Toast Points

Heirloom Tomatoes, Burrata (V*/GF)

Petite Basil, Balsamic, Parmesan Tuile

Black Mussels Provençale

Garlic, Shallots, Fresh Herb Butter

Roasted Bone Marrow, Smoked Scallops

Pickled Grapes, House Made Brioche

Maine Lobster Strudel

Forest Mushrooms, Cognac Lobster Sauce

Plancha Grilled Octopus, Romesco Sauce (GF)

Chorizo, Cilantro, Confit Potatoes

Hudson Valley Foie Gras Duo (GF*)

Pan Seared & Crème Brûlée

To Follow

Seafood

Traditional Seafood Paella (GF)
Saffron Rice, Shellfish, Chorizo

Skull Island Giant Tiger Shrimp
Tarragon Fumet, Toasted Quinoa

Pan Seared Ora King Salmon (GF*)
Riesling Chervil Sauce, Tomato Farcie

Georges Bank Scallops, Chanterelles (GF)
White Corn, Huitlacoche, Buttermilk Pavé

Pan Roasted Alaskan Halibut (GF)
Chino’s Pea Medley, Parmesan Risotto

Meat & Fowl

Snakeriver Farm Pork Chop (GF)
Rosemary Polenta, Pork Belly

Roasted Mary’s Farm California Duck (GF*)
Orange-peppercorn Sauce, Roasted Vegetables

Cedar River Farm Beef Duo (GF)
Prime Beef Medallions, Short Rib, Chimichurri

Strauss Farm Veal Osso Buco (GF)
Zucchini Squash Ribbon, English Pea Salsa Verde

Grand Island Prime Angus Beef Filet (GF)
Cabernet Reduction, Pomme Fondante

 

Surf & Turf: Inquire With Server MP

Additions


Truffled Fries (V*/GF)
Parmigiano Reggiano

Brussels Sprouts (V/GF)
Duck Crackling, Onion

Roasted Asparagus (V*/GF)
Egg Mimosa, Chervil

Mr. A’s Mac and Cheese
Black Truffles, Pancetta

 


 

Stephane Voitzwinkler
Executive Chef

Serafin Garcia
Assistant Sous Chef

Amy Simpson
Executive Pastry Chef

Kim Tran
Pastry Sous Chef

Sean McCart
Chef de Cuisine

 

 
 

(V) Denotes Vegan / (V*) Vegan Upon Request
(GF) Denotes Gluten Free / (GF*) Gluten Free Upon Request
*Water Served Upon Request Only*

Item served raw or undercooked or may contain raw or undercooked ingredients

Please let your server know of any and all dietary restrictions or allergies before you order

Please Restrict Cell Phone Use To The Lobby

Please note that dinner reservations can only be accommodated if you plan to dine off the regular menu. All reservations for drinks and appetizers are available at the bar and the patio on a first come first serve basis.

Artwork By Marie Najera

 

* Menus are subject to change