Absinthe Brasserie & Bar : Menu

TCHO CHOCOLATE POT DE CRÈME 9.
Crème chantilly
Lagavulin Distiller's Edition 1991 (Pedro Ximénez finish) 20.
JASMINE RICE PUDDING 9.
Hazelnut chocolate wafer, coriander compressed nectarines, Thai tea ganache
Haut-Mayne, Sauternes, France 2007 16.
BUCKWHEAT & SARSAPARILLA CREPE 9.
Almond ice cream, plums
Marcel Weiss, “Fahrenheit 19,” Ice Wine, Austria, grüner veltliner 2005 13.5
CHOCOLATE BERRY TART 9.
Licorice root cream, raspberry sorbet,
Lustau, Dulce Moscatel Sherry, Spain, solera 9.
COOKIE PLATE 6.
Strawberry pâte de fruit, cookies 'n' cream marshmallows, Garam Masala blondies, chocolate chip espresso cookies
Les Clos de Paulilles, Banyuls, France, grenache 2006 10.
STRAWBERRY SORBET 8.
Red wine jello, cocoa philo crisp
Elvio Tintero, “Sori Gramela,” Moscato d'Asti, Italy 2008 7.5

ABSINTHE BRASSERIE & BAR
398 HAYES AT GOUGH, SAN FRANCISCO 94102
415.551.1590 talk@absinthe.com

Luis Villavelazquez, Pastry Chef

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)
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)
MIXED MILK CHEESES
AGOUR marinated olives
Goat-sheep, semi-firm, smooth, mild (Pyrenées, France)
ROBIOLA BOSINA marcona almonds
Cow-sheep, smooth, well-balanced, mellow sweetness (Piemonte, Italy)
Single cheese 8. Selection of five cheeses 38.
Selection of three cheeses 22. Tasting of all cheeses 72.
Each of the above served with its condiment & house-made walnut bread

DESSERT & DIGESTIF COCKTAILS
FREIA 12. Lemorton Calvados, Velvet Falernum, & champagne served in a flute with a candied lemon twist
SABER 12. Appleton Reserve Rum, Lustau Moscatel Sherry, & Dolin Blanc Vermouth served up with a lemon twist
CAFÉ PARAISO 9. Montecristo 12-yr. Rum, Velvet Falernum, orange bitters, & coffee, served with cream & orange zest
INTOSATO NOCE 11. Plymouth Gin, Lustau Palo Cortado Sherry, Cynar, & orange bitters, stirred & served up with a flamed orange
LOST & FOUND 12. Los Danzantes Reposado Mezcal, Amaro Averna, & grapefruit bitters, served up with orange peel
DESSERT WINES
ANDRÉ ANDRIEUX 8. Muscat de Beaumes de Venise, Rhone, France 2007
HAUT-MAYNE 16. Sauternes, France 2008
PELLEGRINO 7. Passito di Pantelleria, Italy, moscato 2006
ELVIO TINTERO 7.5 Moscato d'Asti “Sori Gramela,” Italy 2008
ROYAL TOKAJI COMPANY 12. “Red Label,” 5 Puttonyos, Hungary, tokay 2005
MARCEL WEISS 13.5
“Fahrenheit 19,” Ice Wine, Austria, gruner veltliner 2005
LES CLOS DE PAULILLES Banyuls, France 10. grenache 2006
PORT, SHERRY, & MADEIRA
QUINTA DO NOVAL, Black, Ruby Port n.v. 8.5
QUINTA DO NOVAL, LBV, Ruby Port 2003 9.
SMITH WOODHOUSE 10-year Tawny Port 10.
SMITH WOODHOUSE 20-year Tawny Port 18.
LUSTAU, Dulce, Moscatel Sherry, Spain, solera 9.
BODEGAS TORO ALBALÁ 16. Pedro Ximénez Sherry, Spain 1979
BLANDY'S, Malmsey, 10-year-old Madeira 10.
COSSART GORDON 12. Bual, 15-year-old Madeira

- Please note that all menus change daily -

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July 17 2010 02:42:39 GMT