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SPICY FRIED CHICKPEAS%D%7
3.75%D%7
%D%7
FRENCH FRIES Dijon mustard, aioli, thyme-infused malt vinegar %D%7
6.%D%7
%D%7
WARM MARINATED OLIVES citrus, toasted garlic, cinnamon%D%7
4.75%D%7
%D%7

 
FRENCH ONION SOUP GRATINÉE%D%7
4.5/8.5%D%7
%D%7
SCALLOP-&-CLAM CHOWDER smoked bacon, potatoes%D%7
9.5%D%7
%D%7
SWEET YELLOW BRENTWOOD CORN SOUP chanterelles, sweet 100 tomatoes, basil%D%7
6/10. %D%7
%D%7
HEIRLOOM TOMATOES cucumber, shallots, herbed-bread crumbs, arugula, citrus-crème fraiche%D%7
14.%D%7
%D%7
BABY ROMAINE creamy black-peppercorn dressing, Vella jack frico, white anchovies%D%7
11.%D%7
%D%7
MELON SALAD crispy prosciutto, arugula, oregano, Persian fetta, banyuls vinaigrette%D%7
14.%D%7
%D%7
FRISÉE baby leeks, lemon vinaigrette, house-smoked bacon, fried duck egg, fines herbes, caviar%D%7
14.%D%7
%D%7

 
ESCARGOTS IN SHELL garlic-herb butter, crusty bread%D%7
15.%D%7
%D%7
PAN ROASTED MUSSELS & CLAMS dried chorizo, basil, gigande beans, white wine, lemon agrumato%D%7
18.%D%7
%D%7
HAMACHI CRUDO English pea purée, tobiko, Meyer lemon, Maldon salt, chive blossoms%D%7
17.%D%7
%D%7
DRIED APRICOT & SAGE COUNTRY PÂTÉ house-made mustard, cornichons, crostini%D%7
12.%D%7
%D%7
LAMB & PORK MEATBALLS piquillo peppers, ras al hanout, cucumber yogurt salad, smoked paprika oil%D%7
15.%D%7
%D%7
SUMMER SQUASH & BASIL FLATBREAD shaved Vidalia onion, house-made ricotta, roasted garlic, tomatoes, capers%D%7
16.%D%7
%D%7
ANTIPASTI PLATE cured meats by Fra'Mani, Zoe's, La Quercia; olives, pickled vegetables, crostini%D%7
20.%D%7
%D%7

 
GOAT CHEESE & LEEK PIEROGIES wild mushroom ragout, spinach, truffle butter%D%7
27.%D%7
%D%7
ROASTED FULTON VALLEY CHICKEN frisee, arugula, pulled-garlic croutons, Moroccan black olives, pole beans, fingerling potatoes%D%7
26.%D%7
%D%7
PAN-SEARED SCALLOPS cauliflower purée, broccoli di cicco grain mustard spätzle, mustard oil%D%7
30.%D%7
%D%7
GRILLED BLUENOSE BASS piperade, pancetta, chickpeas, garlic, mussels, oregano, pine nuts%D%7
30.%D%7
%D%7
LIBERTY FARMS DUCK CONFIT Tokyo white turnips, black mission figs, fava leaves, creamy grits, sage-honey %D%7
22.%D%7
%D%7
GRILLED SKIRT STEAK FRITES red-wine butter, mixed greens%D%7
22.%D%7
%D%7
BRAISED BEEF CHEEKS smoked baby root vegetables, braised greens, caramelized onion soubise, crispy Vidalia onion rings%D%7
28.%D%7
%D%7
ABSINTHE HAMBURGER Marin Sun Farms ground beef, aïoli, baby lettuces, red onion, house-made pickles%D%7
12.5%D%7
%D%7
Add smoked gouda, sautéed mushrooms, gruyere, fried egg, spicy caramelized onions, gorgonzola or heirloom tomato%D%7
1.5 ea.%D%7
%D%7


 

 

BLUE CHEESES
GREVENBROECKER candied kumquats
Raw cow's milk, creamy, buttery, assertive (Hamont-Achel, Belgium)
COLSTON BASSETT STILTON aged balsamic
Cow's milk, 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 three cheeses 22.
Selection of five cheeses 38.
Tasting of all cheeses 72.
Each of the above served with its condiment & house-made walnut bread

%1 COCKTAILS
FAME St. Germain elderflower spirit, Aperol Aperitif, & lemon juice. Shaken & poured over prosecco with a lemon twist. Mr.Yturria's first addition to our list had its debut on New Year's Eve 2009 and is already on top. 11.
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.
FRENCH '75 Gin, lemon juice, & 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.
MARTINEZ Broker's gin, Dolin dry vermouth, a splash of maraschino liqueur, & a dash of orange bitters. Stirred & served up with an olive & a twist. Our nod to the Professor Jerry Thomas' turn-of-the-century cocktail, which many argue is the forefather of the Martini 10.
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 and 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.
FIONA SWIZZLE Partida blanco tequila, fresh cherries, basil & lemon juice. Shaken & served on the rocks in a tall glass with a fresh cherry. Tall, sweet, & beautiful like the gal it is named after. 10.
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.
MUJER VERDE Hendrick's Gin, 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.
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.
WONDERLUST Bols Genever, Small Hand Foods Pineapple Gum, Crème de Violette, lemon juice, & a dash of Absinthe. Shaken & served up with a twist of lemon. A laundry list of once forgotten ingredients, this cocktail is a testament that the classic cocktail revolution is at hand. 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.
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.
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.
LA FLORIDA DAIQUIRI Rum, maraschino liqueur, lime juice, simple syrup, & 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.
EL SANCHO Don Amado plata mezcal, cucumber, cilantro, & lemon juice. Shaken & strained over ice & served with a lemon twist. Cool and strong, but don't worry this one won't steal your wife away. 10.
SACRED HEART La Pinta pomegranate-infused tequila, absinthe, limoncello, & a splash of lemon juice. Shaken & served up with a twist of lemon. A modern elixir that harkens the strange & wonderful feelings that both tequila & the “green fairy” conjure. 11.
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.
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.
‘UPTOWN' MANHATTAN Russell's Reserve 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.
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.
SWEENEY Jameson Irish Whiskey, nocino walnut liqueur, & quince saba. Shaken and served up with an orange peel. A nod to our long time server, too many of these and you'll be singing Irish folk tunes. 11.
SLEEPY HEAD Brandy, mint, orange, ginger syrup, & a splash of lemon juice. Shaken & served over ice, & topped with ginger beer. We found this sleeper in The Standard Bartender's Guide (1938), by Patrick Gavin Duffy. 9.
%1 WINES BY THE GLASS
SPARKLING/CHAMPAGNE %D%7
½ GLASS%D%7
GLASS%D%7
BOTTLE%D%7
%D%7
PROSECCO Drusian, Valdobbiadene, Veneto, Italy n.v.%D%7
4.25%D%7
8.5%D%7
34.%D%7
%D%7
BRUT ROSÉ OF PINOT NOIR Domaine Allimant Laugner, Cremant d' Alsace, France n.v.%D%7
6.%D%7
12.%D%7
44.%D%7
%D%7
BRUT Agrapart & Fils, Les 7 Crus, Blanc de Blancs, Avize, Champagne, France n.v.%D%7
9.25%D%7
18.5%D%7
70.%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
WHITES%D%7
%D%7
%D%7
%D%7
%D%7
MELON DE BOURGOGNE Domaine de la Pepière, Muscadet Sèvre et Maine,“Sur-lie” Loire Valley, France 2008%D%7
4.%D%7
8.%D%7
31.%D%7
%D%7
SAUVIGNON BLANC Daulny, Sancerre, Loire Valley, France 2009%D%7
5.5%D%7
11.%D%7
42.%D%7
%D%7
GRÜNER VELTLINER Neumayer, Engelberg, Traisental Austria 2008%D%7
5.25%D%7
10.5%D%7
42.%D%7
%D%7
PINOT GRIGIO, SAUVIGNON, CHARDONNAY & FRIULANO Zuani, Collio, Italy 2008%D%7
6.%D%7
12.%D%7
48.%D%7
%D%7
CHARDONNAY Vincent Girardin, 1er Cru, Les Cloux, Rully, Burgundy 2005%D%7
7.25%D%7
14.5%D%7
58.%D%7
%D%7
CHARDONNAY Mt. Eden Vineyards, Saratoga Cuvée, Santa Cruz Mtns. CA 2007%D%7
6.5%D%7
13.%D%7
51.%D%7
%D%7
CHENIN BLANC Clos de la Briderie, Clos de Volagré, Montlouis sur Loire, Loire Valley, France 2008%D%7
4.75%D%7
9.5%D%7
38.%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
ROSÉ%D%7
%D%7
%D%7
%D%7
%D%7
GRENACHE, SYRAH & MOURVÈDRE L'Hortus, Coteaux du Languedoc 2009%D%7
4.%D%7
8.%D%7
30.%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
%D%7
REDS%D%7
%D%7
%D%7
%D%7
%D%7
PINOT NOIR Domaine d'Ardhuy, “Les Combottes,” Côte de Beaune Villages, Burgundy, France 2007%D%7
6.%D%7
12.%D%7
48.%D%7
%D%7
PINOT NOIR Freeman, Russian River, CA 2007%D%7
6.75%D%7
13.5%D%7
54.%D%7
%D%7
GRENACHE, SYRAH & CINSAULT Domaine des Tours, Vaucluse, Rhone, France 2007%D%7
4.75%D%7
9.5%D%7
36.%D%7
%D%7
TEMPRANILLO Maurodos, Prima, Toro, Spain 2007%D%7
6.%D%7
12.%D%7
47.%D%7
%D%7
CABERNET FRANC Domaine de Pallus, Les Pensées de Pallus, Chinon, Loire Valley, France 2007%D%7
6.%D%7
12.%D%7
48.%D%7
%D%7
CABERNET SAUVIGNON Broadside, Margarita Vineyard, Paso Robles, CA 2008%D%7
5.25%D%7
10.5%D%7
42.%D%7
%D%7
SYRAH Broc Cellars, Dry Stack Vineyard, Bennett Valley, CA 2006 %D%7
6.5%D%7
13.%D%7
52.%D%7
%D%7
ZINFANDEL Unti, Dry Creek Valley, CA 2007%D%7
6.25%D%7
12.5%D%7
50.%D%7
%D%7



- Please note that all menus change daily -

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        March 14 2011 16:09:04 CDT