Weekend Brunch Menu
(Saturdays Will Feature Live Jazz Music & New Orleans Cuisine Inspired Specials)
Cocktails
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A’S MIMOSA 14.5 GLS / 55 BTl
Choice Of: Orange Juice, Hibiscus, Blood Orange, Passion Fruit
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BANANAS FOSTER MILK PUNCH 19
Cinnamon Infused Rum, Banana, Vanilla Orgeat, Half & Half
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CREOLE BLOODY MARY 19
pickled okra & cherry pepper, olive
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TANG, THAT'S GOOD! 19
Irish Whiskey, Vanilla-Infused Vodka, Licor 43, Cream, Tang
Share
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European Style Pastries 27.5
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Duo of Gluten Free Pastries (gf) 13.5
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House Focaccia, Smoked Salmon 24.5
herb cream cheese, avocado, radish (vg*)
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Bluefin Tuna Crudo* 29.5
sundried tomato gremolata, haricot vert, dehydrated olives, potato, quail egg (gf )
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Chef’s Selection of Oysters* 29.5
half dozen; champagne, red verjus mignonette (gf )
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Charcuterie 29
prosciutto, coppa, soppressata, mortadella, pickled vegetables, house breads (gf*/p/n*) (add chef ’s selection of cheeses +10)
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Jumbo Shrimp Cocktail* 31.5
house made cocktail sauce, avocado (gf )
Greens
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Sage Hill Garden Greens 19.5
avocado, cucumber, scallion, crouton, cider mustard dressing (vg/gf )
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Stonefruit & Baby Arugula 21.5
burrata, golden balsamic, basil, pistachio (vg*/gf/n*)
Eggs
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Fines Herbes Omelette 23
white cheddar, roasted potato (v/gf* ) (add seasonal mushrooms +8)
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The American 24.5
pork belly, uncured bacon, house made sausage, local farm egg (gf */p)*
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Cauliflower Tikka Masala, House Flatbread 26
basmati rice, poached eggs, chickpea, coconut milk, spiced greek yogurt, cilantro (vg*/gf*)
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Croque Madame Sandwich 25.5
parisian ham, béchamel, levain, fried egg (p*)
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Local Farm Eggs French Dip Benedict 28.5
on artisan roll, prime ribeye, fines herbes hollandaise, crispy onion, arugula
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Local Farm Eggs Butter Poached Lobster Benedict 37.5
croissant, spinach, trout roe, old bay hollandaise
Hot
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Crème Brûlée French Toast 25
house brioche, mascarpone mousse, farmers market berries, granola (n*)
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HOUSE GROUND PRIME BURGER* 29.5
Raclette, bacon, a’s sauce, grilled onion, truffle fries (p) (add fried egg +3.5)
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Fried Chicken & Buttermilk Waffle 31
honey butter, chili crisp oil, bread & butter pickles, sunnyside up egg
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Cajun-Style Shrimp and Heirloom Grits 32.5
crispy prosciutto, chili thread, white cheddar (gf*/p*)
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King Salmon “Wellington” 39.5
foraged mushroom duxelles, aspiration, béarnaise
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Prime Steak & Local Eggs “Au Poivre” 47.5
breakfast potato, tomato vierge, Sage Hill Mixed greens (gf)
Sweets
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Peaches and Cream Napoleon 18
caramelized puff pastry, farmers market peaches, pastry cream, chantilly
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Affogato al Caffe 19
vanilla ice cream, espresso, biscotti (gf )
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Chocolate Peanut Butter Mousse 21
chocolate mousse, peanut butter praline crunch (gf/n)
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Strawberry Shortcake Baked Alaska 21
roasted strawberry ice cream, shortcake blondie, toasted swiss meringue (gf )
Additions
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Rosemary Potatoes (GF) 13.5
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APPLEWOOD SMOKED Bacon (GF/p) 15.5
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Mister A’s TRUFFLE Fries (vg*/gf*) 15
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Seasonal Fruit (gf) 22.5
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CARBONARA MAC & CHEESE (v*/P* 26.5
bacon lardon, farm egg, pecorino
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.
