Bertrand at Mister A's
2550 Fifth Avenue
San Diego, CA, 92103, USA
Phone:  619-239-1377
Fax: 619-239-1379      
Website: www.bertrandatmisteras.com
Email: asrestaurant@aol.com
Cuisine: French, Mediterranean
Executive Chef: Stephanie Voitzwinkler
Proprietor: Bertrand Hug
Private Party Contact: Penny Payton (619) 239-1377
Hours of Operation: Lunch: Monday - Friday, 11:30am - 2:30pm.
Dinner
: Monday - Friday, 5:30pm - 9:30pm
Saturday - Sunday, 5:000pm - 9:30pm.

Bertrand at Mister A's menu offers a Modern American Cuisine with French and Mediterranean influences. The award winning chef takes great pride in offering a fresh and tantalizing menu that complements the stunning panoramic views outside of the dining room. Although the menu changes with the season, you can rest assured that your impression will not.

You're just a few quick minutes from downtown San Diego; take the elevator to the top floor, you won't believe your eyes! Huge jetliners sweep past at eye level, like nowhere else. Our beautiful city's skyline, San Diego Bay, Balboa Park, our world famous Zoo, Coronado, Point Loma; why settle for just an ocean view when you can see the entire city from one vantage point. And there's nowhere else you can see a view like this both inside and outside. Our outdoor balcony wraps around three entire sides of the building.

Once thought of as a place for just special occasions where jackets were required, now enjoy casual elegance among friends at any time. Our staff will welcome you like family.

 
Born in rural southwest France, Bertrand studied economics at the University of Toulouse. After college, his studies took him to America where he made his way to the west coast, always deriving income by waiting tables in French restaurants.

In 1984, finally on his own, Bertrand bought the property he coveted for years: Mille Fleurs, in Rancho Santa Fe. Taking on the challenges of offering elegant European cuisine to a relaxed city such as San Diego, his commitment and belief in utmost freshness and quality, soon made Mille Fleurs San Diego's premier restaurant. Mille Fleurs has attracted national attention & awards (being named top 25 in America by Food & Wine magazine), helping to bring San Diego's dining scene to the forefront.


"Find a “beautiful, sweeping view of the city” and “divine” New American food and chances are “you won’t forget” this “classy” 12th floor eatery in Bankers Hill just north of Downtown that attracts “beautiful people who like to be seen”; yes, it’s “expensive, but worth it” and boasts both an “accommodating” staff (“I haven’t been waited on like this since my wedding day”) and a “premier host” in owner Bertrand Hug, the surname appropriate for the vibe felt here."
~Zagat Survey



Dinner Menu



 

DINNER APPETIZERS


TRADITIONAL LOBSTER BISQUE - $12.00
lobster chantilly and cauliflower florets

SEASONAL SOUP, CREATED DAILY - $11.00

GARDEN SALAD WITH WINTER VEGETABLES - $12.00
champagne vinaigrette

TEMPURA OF SEASONAL FARMER MARKET
VEGETABLES - $13.50
served with a duo of dipping sauces

MACARONI AND CHEESE, A'S STYLE - $13.00
comte cheese, emince of black truffles and white truffle oil

BABY ARUGULA SALAD AND SHROPSHIRE ENGLISH BLUE CHEESE - $13.00
pear julienne and sherry vinaigrette

FRESH OYSTERS ON THE HALF SHELL- $15.00
chef’s daily selection, homemade cocktail sauce ½ dozen

TRIO OF TARTARES - $16.00
ahi tuna, blue crab lump and hamachi

SAUTEED BLACK TIGER PRAWNS SALAD - $16.00
avocado, papaya and lemon dressing

ESCARGOTS "A LA BOURGUIGNONNE" - $15.50
fresh herbs and garlic butter, garden salad side

MAINE LOBSTER STRUDEL - $19.00
fresh lobster and assorted mushrooms in filo dough with cognac lobster sauce

HUDSON VALLEY FOIE GRAS DUO - $25.00
foie gras terrine “blt” and sautéed on golden delicious apples

PETROSSIAN CAVIAR - MARKET PRICE
and traditional condiments 1oz


MAIN COURSES


VEGETABLE OFFERING TRIO - $26.00
chick pea and fava bean “galettes”, taboule, eggplant caviar tortellini, vegan tomato coulis

FROM THE OCEANS
MEDITTERANEAN STYLE BOUILLABAISSE - $28.00
local fish and shellfish in saffron broth, tomato garlic aioli

DUO OF PAN SEARED WILD KING SALMON - $31.00
vegetable ravioli and broccoli puree

SAUTEED -LINE CAUGHT- LOCAL SEA BASS - $34.50
fresh porcini mushrooms, orzo pasta, sauce “choron”

PAN SEARED AHI “SASHIMI GRADE” - $37.00
sea beans provencale, sauce vierge and “pommes nouvelles”

HAWAIIAN SWORDFISH STEAK "SOUS VIDE" - $37.00
braised baby artichokes and confit tomatoes

PAN SEARED DIVER SCALLOPS AND TEMPURA STYLE “SLIPPER” LOBSTER - $39.50
black truffle butter and lobster risotto


FROM THE LAND


MAPLE LEAF FARM DUCK DUO - $29.50
roasted breast, green peppercorn sauce, confit duck leg, pinot noir sauce

TRILOGY OF BRAISED MEATS - $31.00
veal, prime beef and pork with truffled spaetzle

OVEN ROASTED FRESH RACK OF LAMB- $36.00
rosemary jus, bell pepper pipperade and pomme dauphine

PAN SEARED KOBE FLAT IRON STEAK - $36.50
sauce bearnaise, potatoes anna with fresh thyme

GRILLED PRIME ANGUS BEEF TENDERLOIN- $ 39.50
morel mushroom cream sauce, asparagus, gratin dauphinois




Menu revised March 28, 2007
Menu subject to change
 



 



Go to Bertrand at Mister A's website

 

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