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- Brunch served Saturdays and Sundays -


FRENCH ONION SOUP GRATINÉE cup or bowl 4.5/8.5
BABY ROMAINE creamy black-peppercorn dressing, 11. Vella jack frico, white anchovies
BUTTER LETTUCES shaved radish, cucumber, 10. cider vinaigrette

 
WALNUT COFFEE CAKE 3.
FRUIT SCONE house-made preserves 3.5
CINNAMON STICKY BUN 3.5
HOUSE-MADE GRANOLA whole milk, yogurt 7.
DEVILED EGGS smoked salmon, black tobiko caviar 16.
SOFT-BOILED EGG sage croutons, sea salt 4.5
SEASONAL FRUIT PLATE vanilla bean crème fraîche 6.75
SMOKED SALMON pickled onion & cucumber, 14.5 chive crème fraîche, crostini
OATMEAL brown sugar, steamed milk, dried apricot 6.5

 
WARM BISCUITS buttermilk-sausage gravy, sage, 13. fried eggs, grits
TWO EGGS ANY STYLE potatoes, toast, 11.5 house-made fennel sausage, ham, or bacon
BANANA-BLUEBERRY SOUFFLÉ PANCAKES maple syrup, 13. whipped cream
WILD-MUSHROOM OMELET caramelized onions, 15. gruyère, truffle butter, fresh herbs
FRIED GREEN TOMATOES wilted chard, poached eggs, 15. tasso ham hollandaise
RICOTTA-STUFFED FRENCH TOAST berry compote, 13. powdered sugar
BREAKFAST SANDWICH fried duck egg, Raclette, 14. andouille sausage, griddled brioche
DUCK CONFIT HASH red peppers, onions, potatoes, 15. mizuna salad, poached eggs

 
DUNGENESS CRAB-SALAD SANDWICH 16. pickles, butter lettuce, aïoli add Benton's bacon 2.
CROQUE MONSIEUR 11.5 Black Forest ham, gruyère, Dijon mustard, toasted levain add an egg 1.
GRILLED MARINATED-VEGETABLE SANDWICH 12.5 eggplant, red onion, red pepper, zucchini, goat cheese, olive spread
CHICKEN SANDWICH avocado, bacon, herb aïoli, 14. baby romaine, red onion
SUMMER SQUASH & CORN FLATBREAD shaved onion, 16. sheep's milk mozzarella, roasted garlic, lime, cilantro
GRILLED FLAT IRON STEAK FRITES 22. red-wine butter, mixed green salad
ABSINTHE HAMBURGER Marin Sun Farms ground beef, 12.5 aïoli, red onion, lettuce, house-made pickles Add smoked gouda, sautéed mushrooms, gruyère, 1.5 ea. spicy caramelized onions, a fried egg, or gorgonzola

 
FRENCH FRIES 6. Dijon mustard, thyme-infused malt vinegar, rouille
BREAKFAST MEATS Benton's bacon, 5. ea. house-made fennel sausage, or smoked ham
BRUNCH POTATOES onion jam, herbs de Provence 5.
ANSON MILLS STONE-GROUND GRITS melted cheese 5.
GRILLED TOAST house-made preserves, sweet butter 2.75
Jamie Lauren, Executive Chef
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BLUE CHEESES
GREVENBROECKER candied kumquats
Raw cow's milk, creamy, buttery, assertive (Hamont-Achel, Belgium)
COLSTON BASSETT STILTON aged balsamic
Cow, earthy, moist, minerally, fruity (Nottinghamshire, England)
GOAT'S-MILK CHEESES
SUNLIGHT dried figs
Raw milk, washed rind, semi-firm, rich flavor
(Longmont, Colorado)
SAINTE MAURE yuzu marmalade
Tangy, unpasteurized, slightly creamy (Touraine, France)
TOME DE CHÈVRE apricot marmalade
Washed in white wine, earthy, sweet (La Rochelle, France)
SHEEP'S-MILK CHEESES
OSSAU IRATY fig cake
Firm, grassy, mild, sweet, raw milk (Pyrenées, France)
PÉRAIL DE BREBIS mostarda di fruta
Buttery, soft, natural rind, mild flavor (Rouergue, France)
COW'S-MILK CHEESES
TALEGGIO honeycomb
Creamy, washed rind, fruity tang, earthy (Piemonte, Italy)
CHAOURCE red grapes
Double cream, sweet, slightly salty, smooth (Champagne, France)
LE WAVREUMONT sliced apples
Creamy, washed rind, complex aroma
(Liège, Belgium)
MIXED MILK CHEESES
LA TUR medjool dates
Cow-goat-sheep, creamy, earthy, rich mouth-feel (Piemonte, Italy)
AGOUR marinated olives
Goat-sheep, semi-firm, smooth, mild (Pyrenees, France)
CASTELBELBO marcona almonds
Cow-goat-sheep, light, earthy, mushroom notes (Piemonte, Italy)

Single cheese 8. Selection of five cheeses 36.
Selection of three cheeses 22. Tasting of all cheeses 92.
Each of the above served with its condiment & house-made walnut bread
ÌHAMPAGNE COCKTAILS
DEVIL'S DUE 10. Sous-vide strawberry syrup, Chartreuse, & Champagne
BUCK'S FIZZ 9. Fresh orange juice, Monin grenadine, & Champagne
SEELBACH COCKTAIL 10. Bourbon, curaçao, Peychauds, & Angostura bitters, topped with Champagne & an orange twist
BELLINI 9. White peach purée & Champagne
FAME 11. St. Germain elderflower spirit, Aperol aperitivo, lemon juice & prosecco
DEATH IN THE AFTERNOON 10. Pernod Absinthe & Champagne

BLOODIES 9. each
BLOODY MARY Vodka, house-made bloody mary mix, & a splash of lemon juice
DANISH MARY Chilled Akvavit, house-made bloody mary mix, & a splash of lemon juice
RED SNAPPER Gin, house-made bloody mary mix, & a splash of lemon juice

SELECTED COCKTAILS
GINGER ROGERS Broker's Gin, fresh mint, ginger syrup, & lime juice topped with ginger ale. Served on the rocks in a tall glass with a squeeze of lime. An adaptation of the ‘Favorite Cocktail' from Drinks (1914), by Jacques Straub. 9.
SAZERAC Rye whisky, a dash of Peychaud's bitters, & a touch of sugar. Stirred & served in a coupe glass rinsed with Pernod Absinthe with a lemon twist. A classic Absinthe cocktail from Famous New Orleans Drinks (1940), by Stanley Clisby Arthur. 9.
MARTINEZ Broker's Gin, Dolin dry vermouth, a splash of maraschino liqueur, & a dash of orange bitters. Stirred & served up with an olive and a twist. Our nod to the Professor Jerry Thomas' turn-of-the-century cocktail, which many argue is the forefather of the Martini. 9.
LA FLORIDA DAIQUIRI Rum, maraschino liqueur, lime juice, sugar, & a splash of grapefruit juice. Shaken & served up in a cocktail glass with a lime squeeze. A classic Hemingway-style Daiquiri. Our recipe is adapted from Trader Vic's Bartender's Guide (1947). 10.
PERFECT PEAR Vodka, pear brandy, lemon juice, sugar, & a splash of orange juice. Shaken & served up in a cocktail glass with a sugared rim. 9.
CASINO Gin, lemon juice, maraschino liqueur, & orange bitters. Shaken & served in a cocktail glass with a brandied cherry. A recipe from The How and When (1938) by G. F. Marco. 9.
SIDECAR Brandy, lemon juice, curaçao, & a dash of orange bitters. Shaken & served up in a cocktail glass with a sugared rim. Our version of this classic is based on a recipe from Swallows (1930), by “Cocktail Bill” Boothby. 9.
‘UPTOWN' MANHATTAN House-Select Sazerac Rye, Carpano ‘Antica Formula' sweet vermouth, & a dash each of orange bitters & Angostura bitters. Served up with brandied cherries & an orange twist. This is our version of one of the all time great cocktails. 10.
MUJER VERDE Hendrick's Gin, lemon-lime juice, simple syrup, & a dash each of Green & Yellow Chartreuse. Shaken & served up with a lime twist. This recipe was resurrected by our bartender “D Mexican” from his hometown, Guadalajara. 11.
FOOL'S GOLD Benesin Organic Mezcal, Verveine Velay Jaune, Small Hands Orgeat, & lemon juice. Shaken & served up with a dash of apricot bitters. This combination of lost treasures showcases the beloved spirit of Oaxaca. 11.
NOUVEAU CARRÈ Milagro Añejo Tequila, Benedictine, brandy, Lillet Blanc, & Peychaud's bitters. Stirred & served up with a lemon twist. This sophisticated sipper is an adaptation of the classic New Orleans cocktail the ‘Vieux Carrè.' 11.
PEPPERMILL COCKTAIL Martin Miller's Gin, basil muddled in pepper syrup, lemon juice, & pepper tincture. This spicy refresher is ceremoniously garnished with a spanked basil leaf...BAD BASIL! 11.
CITRON LEMONADE Hangar One Buddha's-Hand Vodka, ginger syrup, lemon juice, ginger ale, & a splash of cranberry juice. This cocktail is a variation of our non-alcoholic beverage “Absinthe Lemonade” created by Marcovaldo Dionysos. A great drink made better when someone came up with the bright idea of putting a shot of booze in it. 11.
DRY-COUNTY COCKTAIL George Dickel No. 12 Whiskey, Dolin Dry Vermouth, ginger syrup, & lemon bitters. Stirred & served up with a lemon twist. The name of this cocktail is a reference to the fact that distilleries exist where laws prohibit the sale of such hooch. 11.
DAEDALUS Jameson Irish Whiskey, ginger syrup, & a touch of orange bitters. Stirred & served up with an orange twist. A recipe created by Uncle Jack Kelleher of the Gravedigger's Bar, Dublin, after he got hit by an early morning Guinness truck & needed a healthy elixir for his pains. Brought to these shores by The Man. 9.
GALÁPAGOS Kaffir-lime leaf muddled in pepper syrup, Alto del Carmen Pisco, lemon-lime juice, & a splash of grapefruit juice. Shaken & served up with sunken brandied cherries. This is a Xanadoozle creation, named in honor of Kurt Vonnegut's eponymous modern classic. 9.
21 HAYES Damrak Gin muddled with cucumber, a healthy splash of Pimm's No.1, lemon juice, & simple syrup. Shaken & served up with a cucumber slice & a house-pickled onion. Concocted by Dr. Schwartz to provide relief to those arriving at our door by way of San Francisco's Municipal Railway. 11.
EL PRESIDENTE Barbancourt 3-star rum, sweet vermouth, & a dash of Peychaud's bitters. Stirred & served up with an orange twist. Inspired by Guillermo, head bartender at the Ritz Carlton, Santiago, Chile. 11.
OLD HAVANA Goslings dark rum, lime juice, simple syrup, a splash of orange juice, & a dash of orange bitters. Inspired by “The Havana Cocktail”, taken from the The Savoy Cocktail Book (1930), by Harry Craddock. 9.
BRONX ‘BOMBER' Bombay Sapphire, sweet & dry vermouth, lemon juice, simple syrup, & a splash of orange juice. Shaken & served up, with a twist of lemon. A variation of the Bronx Cocktail from the Old Waldorf-Astoria Bar Book (1935), by Albert Stevens Crockett. 9.
LONGBOARD Hangar One Chipotle Vodka, Tanqueray Rangpur, lime juice, & ginger syrup, topped with Moscato d'Asti. This spicy ginger bracer awakens the senses like a quick dip at Ocean Beach. 11.
FRENCH '75 Gin, lemon juice, and simple syrup. Served over ice in a pilsner glass, topped with Champagne, & garnished with brandied cherries & a lemon twist. The name of this old favorite refers to a piece of artillery used in World War I. The recipe comes from Life in the Trenches (1919), by Harold Sanders. 10.
WONDERLUST Bols Genever, pineapple gum, Crème de Violette, lemon juice & a dash of Absinthe. Shaken & served up with twist of lemon. A laundry list of once forgotten ingredients, this cocktail is a testament that the classic cocktail revolution is at hand. 11.
DARB COCKTAIL Gin, Apricot Liqueur, dry vermouth, & a touch of lemon juice. Shaken & served up in a cocktail glass with a lemon twist. A recipe adapted from The Savoy Cocktail Book (1930), by Harry Craddock. 10.

JUICES AND NON-ALCOHOLIC
ABSINTHE LEMONADE Freshly squeezed lemon juice, 3.5 ginger syrup, & cranberry juice, topped with ginger ale
CITRON PRESSÉ Freshly squeezed lemon juice, 4. served with simple syrup & water
FRESH-SQUEEZED ORANGE OR GRAPEFRUIT JUICE 5.


- Please note that all menus change daily -

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        March 14 2011 16:09:01 CDT