Reservations Call: 619-239-1377

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

DINNER MENU

Mister A’s will be closed all day on Tuesday, December 4th to host private event. We will re-open Wednesday, December 5th for lunch service at 11:00 am.

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

Cold

Farmer’s Market Tender Greens (V*/GF)
Baby Vegetables, Champagne Vinaigrette

Baja “Mission” Oysters* (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

Iberico Ham, Burrata (GF*)
Bloomsdale Spinach, Saba Reduction, Orange, Hen Of The Woods

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

 

Hot

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

To Follow

Sea

Pan Seared Ora King Salmon (GF)
Sorrel Béarnaise, Yukon Potato Brittle, Baby Beets

Fricassee
Local Swordfish, Caribbean Shrimp, Saltspring Mussels, Wild Squid, Lemon Emulsion

Baja Striped Bass (GF)
Butternut Squash Risotto, Black Currant, Almond, Kumquats

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

+ Surf & Turf
Inquire With Server

Land

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

Salmon Creek Farm Natural Pork Chop (GF)
Rosemary Polenta, Pork Belly, Roasted Carrots

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

Grand Island Prime Beef Duo (GF)
Prime Beef Filet Medallions, 72hr Short Rib, Chimichurri

Prime Beef Filet Chateaubriand (GF)
Sauce Au Poivre Vert, Potato Marcais, Truffle Créme

 

Surf & Turf: Inquire With Server MP

Additions


Truffled Fries (V*/GF)
Parmigiano Reggiano

Brussels Sprouts (V/GF)
Duck Crackling, Onion

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