Weekend Brunch Menu

Cocktails

A’S MIMOSA 14.5 GLS / 55 BTL

Choice Of: Orange Juice, Hibiscus, Blood Orange, Passion Fruit
BANANAS FOSTER MILK PUNCH 19

Cinnamon Infused Rum, Banana, Vanilla Orgeat, Half & Half
CREOLE BLOODY MARY 19

pickled okra & cherry pepper, olive
TANG, THAT'S GOOD! 19

Irish Whiskey, Vanilla-Infused Vodka, Licor 43, Cream, Tang

European Style Pastries 27.5
Duo of Gluten Free Pastries (gf) 13.5
House Focaccia, Smoked Salmon 24.5

herb cream cheese, avocado, radish (vg*)
Yellowfin Tuna Crudo* 30.5

late harvest watermelon aguachile, jimmy nardello peppers, lemon aioli, avocado, cilantro, chile oil (gf*)
Charcuterie 29

prosciutto, coppa, soppressata, mortadella, pickled vegetables, house breads (gf*/p/n*) (add Chef's selection of cheeses +10)
Jumbo Shrimp Cocktail* 31.5

house made cocktail sauce, avocado (gf)

Greens

Sage Hill Garden Greens 19.5

avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf)
Watermelon Salad 21.5

feta, pistachios, cucumber, shishito, mint (vg*/gf/n*)

Eggs

Fines Herbes Omelette 23

white cheddar, roasted potato (v/gf*) (add seasonal mushroom +8)
The American 24.5

pork belly, uncured bacon, house made sausage, local farm egg (gf*/p)
Cauliflower Tikka Masala, House Flatbread 26

basmati rice, poached eggs, chickpea, coconut milk, spiced greek yogurt, cilantro (vg*/gf*)
Croque Madame Sandwich 25.5

parisian ham, béchamel, levain, fried egg (p*)
Local Farm Eggs French Dip Benedict 28.5

on artisan roll, prime ribeye, fines herbes hollandaise, crispy onion, arugula
Local Farm Eggs Butter Poached Lobster Benedict 37.5

croissant, spinach, trout roe, old bay hollandaise

Hot

Crème Brûlée French Toast 25

house brioche, maple mascarpone mousse, farmers market berries, granola (n*)
House Ground Prime Burger* 29.5

raclette, bacon, A’s sauce, grilled onion, truffle fries (p*) (add fried egg +3.5)
Fried Chicken & Buttermilk Waffle 31

honey butter, chili crisp oil, bread & butter pickles, sunnyside up egg
Cajun-Style Shrimp and Heirloom Grits 32.5

crispy prosciutto, chili thread, white cheddar (gf/p*)
King Salmon “Wellington” 39.5

foraged mushroom duxelles, aspiration, béarnaise
Prime Steak & Local Eggs “Au Poivre” 47.5

breakfast potato, tomato vierge, sage hill mixed greens (gf)

Sweets

Maple Pumpkin Pot de Crème 21

mascarpone, pepita brittle (gf)
Affogato al Caffe 19

vanilla ice cream, espresso, biscotti (gf)
Dark Chocolate Ganache 21

chocolate sablé, miso cassis caramel, salted caramel ganache, fleur de sel (gf)
Baked Alaska 21

apple pie, cinnamon ice cream, toasted swiss meringue (gf)
Dragon Fruit & Coconut Tapioca 18

date, cashew and dark chocolate bark, toasted coconut (gf/vg/n*)

Additions

Rosemary Potatoes (gf) 13.5
Applewood Smoked Bacon (gf/p) 15.5
Mister A’s Truffle Fries (vg*/gf*) 15

Seasonal Fruit (vg/gf) 22.5
Carbonara Mac & Cheese (v*/p*) 26.5

bacon lardon, farm egg, pecorino

Executive Chef Stephane Voitzwinkler
Executive Pastry Chef Amy Simpson
Chef de Cuisine Kenneth Helm

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.

A 21% service charge will be added to groups of 7 or more.