Reservations Call: 619-239-1377

On Friday, October 12th Mister A’s will be closed for dinner to host a private event.


We will be closed for dinner service on Thursday, September 20th for a private event. We will also not be offering cocktail hour or the bar menu. Lunch service will be available from 11:30am-1:00pm.

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

Organic Wedge Of Baby Lettuce, Crispy Pancetta* (GF)
Pickled Red Onion, Roquefort Dressing

Baja “Mission” Oysters (V*/GF)
Half Dozen; Champagne Mignonette, Lemon

Hamachi Crudo (GF)
Ginger / Apple / Buckwheat-Cilantro Salsa Verde

Hand Cut Prime Beef Tartare* (GF*)
Classic Preparation, Soft Egg Yolk, Crostini

Secolo Acorn-Fed Prosciutto, Black Figs (GF*)
Goat Cheese Espuma, Pecans, Baby Arugula

Siberian Sturgeon Caviar “Black Pearl”*
Classic Accompaniments, Blinis, Toast Points



Saltspring Island Black Mussels Provençale
Garlic, Shallots, Fresh Herb Butter

Smoked Scallops, Roasted Bone Marrow (GF*)
Pickled Grapes, House Made Brioche

Maine Lobster Strudel
Phyllo Dough, 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, House Made Brioche

To Follow


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

Striped Baja Seabass (GF)
Peas, Asparagus, Tarragon-Mustard Sauce, Potato Hash

Georges Bank Scallops (GF)
Sunchoke, Charred Endives, Sweet Potatoes, Verjus

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


Gonestraw Farms Chicken, Paillard & Confit Leg (GF)
Lemon-Caper Butter, Claret Reduction

Snakeriver Farm Pork Chop (GF)
Rosemary Polenta, Pork Belly, Roasted Organic Carrots

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

Cedar River Farm Beef Duo (GF)
Prime Beef Filet Medallions, 72Hr Short Rib, Chimichurri

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


Surf & Turf: Inquire With Server MP


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
Sous Chef

John Brockway
Executive Pastry Chef

Stephanie Barroso
Asst. Sous Chef

Christopher Osborne
Chef de Cuisine

Miguel Cardenas
Chef de Partie



(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