Weekend Brunch Menu
(Saturdays Will Feature Live Jazz Music & New Orleans Cuisine Inspired Specials)
Cocktails
-
A’S MIMOSA 14 GLS / 55 BTl
Choice Of: Orange Juice, Hibiscus, Blood Orange, Passion Fruit
-
BANANAS FOSTER MILK PUNCH 18.5
Cinnamon Infused Rum, Banana, Vanilla Orgeat, Half & Half
-
CREOLE BLOODY MARY 18.5
Pickled Okra, Green Bean, & Olive
-
TANG, THAT'S GOOD! 18.5
Irish Whiskey, Vanilla-Infused Vodka, Licor 43, Cream, Tang
Share
-
European Style Pastries 26
-
Duo of Gluten Free Pastries (gf) 12.5
-
Sweet Pepper Hummus 16
local crudité, chickpea, red bell pepper, lemon, garlic, flatbread (vg*/gf*) 16
-
bluefin tuna tiradito* 26.5
cucumber, serrano, lime, cilantro, chili-garlic crunch (Gf)
-
Jumbo Shrimp Cocktail* 30.5
house made cocktail sauce, avocado (gf )
-
Wagyu Beef Tartare* 29.5
Traditional accompaniments, yukon gold chips (gf )
Greens
-
Sage Hill Garden Greens 19.5
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
-
Mister A’s Caesar Salad 19.5
little gem, parmesan tuile, white anchovy (gf)
-
Local Heirloom Tomatoes 26
burrata, basil, eggplant, garlic oil (vg*/gf*) 26
Eggs
-
Fines Herbes Omelette 22.5
white cheddar, roasted potato (v/gf* ) (add seasonal mushrooms +7.5)
-
The American 23.5
pork belly, uncured bacon, house made sausage, local farm egg (gf */p)
-
Cauliflower Tikka Masala, House Flatbread 24.5
basmati rice, poached eggs, chickpea, coconut milk, spiced greek yogurt, cilantro (vg*)
-
Croque Madame Sandwich 24.5
parisian ham, béchamel, levain, fried egg (p)
-
Local Farm Eggs Mushroom Benedict 26.5
Grilled Forest Mushroom on sourdough, goat cheese, basil hollandaise (v) 26.5
-
Local Farm Eggs Lobster Benedict 35
Butter Poached Lobster on croissant, spinach, trout roe, old bay hollandaise
Hot
-
House Ground Prime Burger* 29.5
Raclette, bacon, a’s sauce, grilled onion, truffle fries (p) (add fried egg +3)
-
Fried Chicken & Buttermilk Waffle 29.5
honey butter, chili crisp oil, bread & butter pickles, sunnyside up egg
-
Cajun-Style Shrimp and Heirloom Grits 29.5
crispy prosciutto, chili thread, white cheddar (gf*/p)
-
King Salmon “Wellington” 37.5
foraged mushroom duxelles, aspiration, béarnaise
-
Prime Steak & Local Eggs “Au Poivre” 46
breakfast potato, tomato vierge, baby kale (gf)
Sweets
-
Butterscotch Budino 17.5
brûléed orange, cinnamon sugar brioche crouton (gf*)
-
Dark Chocolate Mousse 17.5
praline crunch, raspberry coulis, chantilly, macaron (gf/n*)
-
Affogato al Caffe 18.5
vanilla ice cream, espresso, biscotti (gf)
-
Apple Pie A La Mode Baked Alaska 20.5
apple pie bites, vanilla ice cream, cinnamon meringue (gf )
-
Sticky Toffee Pudding Cheesecake 20.5
new york cheesecake, sticky toffee pudding (gf )
Additions
-
Rosemary Potatoes (GF) 12.5
-
APPLEWOOD SMOKED Bacon (GF/p) 14.5
-
Mister A’s TRUFFLE Fries 13.5
-
Seasonal Fruit (gf) 20
-
CARBONARA MAC & CHEESE 25
bacon lardon, farm egg, pecorino (v*/p*)
Executive Chef Stephane Voitzwinkler
* Item served raw or undercooked or may contain undercooked ingredients. Please let your server know of any dietary restrictions or allergies before ordering.
v = vegetarian | v* = vegetarian upon request | vg= vegan item | vg* = vegan upon request | gf = gluten free item | gf* = gluten free upon request | n = contains nuts | p = contains pork
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 healthcare to our full-time employees. Thank you for supporting our efforts.
A 21% service charge will be added to groups of 7 or more.
