Absinthe

Absinthe
Absinthe

Absinthe

398 Hayes St- At Gough St
San Francisco, CA 94102

415 551-1590


Lunch Menu
Absinthe cannot be responsible for personal belongings. A gratuity of l8% is automatically added for parties of 6 or more. We reserve the right to refuse admission or service to anyone. Absinthe accepts cash, MasterCard, Visa, Discover, Diner's Club, and American Express.
Cheese $6
Per Selection
Epoisses   with Fuji Apple (Burgundy, France) soft ripened, strong flavored cow's-milk cheese washed with Marc
Lingot De Quercy   with marinated Olives (Pyrenees, SW France) Semi soft goat's-milk cheese with flavors of rosemary and thyme.
Bleu De Basque   with Bosc Pear (Basque, France) Semi firm sheepïs-milk blue cheese with rich complex flavors and good salt. Melts in the mouth.
Abbaye De Belloc   with Fig Compote (Pyrenees, France) Raw, semi-firm sheep's-milk cheese with rich fruity flavor
4 Year Aged Gouda   with Membrillo (Gouda, Holland) hard, crumbled-textured cow's milk cheese with caramel flavors and crystallized salt.
Tasting Menu $25. A Platter of Each of The Above Cheeses with Seasonal Accompaniments
Starters
Ricotta dumplings   with sautéed rock shrimp and fava bean puree.
 12.50
Caesar Salad   (with grilled chicken breast add $5)
 9.50
Mixed green salad   with haricot verts, toasted walnuts, and marinated olives.
 9.75
French Onion Soup Gratinée  
 7.25
Chicken liver pate   with toast points and cornichon.
 8.25
Oysters Au Naturel   ¼ dozen oysters on the half shell, chef's choice (all Kumamoto oysters add $2)
 14.00
Oyster Shooter   Chef's choice of oyster and spicy Bloody Mary sauce (with vodka add $2.25)
 4.00
Local Ohlone Smoked Salmon   with cucumber, fried capers, and pernod-dill cream
 13.25
Calamari en escabèche   Calamari marinated with white wine, red onion, red bell peppers, picholine olives, and fresh herbs.
 9.75
Main
Special of The Day  
Seared Ahi Tuna   with grilled radicchio, confit potatoes, yellow wax beans, and fresh herbs with coriander vinaigrette
 25.00
Coq Au Vin   Burgundian red-wine-braised free range chicken with field mushrooms, pearl onions, and bacon
 20.00
Grilled Portobello Burger   with marinated red peppers, aioli, red onions, and romaine lettuce on a fresh herb bun served with potato chips
 12.00
Lemon Chicken Milanese Sandwich   with tartar sauce served with potato chips
 12.50
Absinthe Hamburger   with Niman Ranch ground-beef, a¥oli, romaine lettuce, and red onions on a fresh herb bun (with Gruyère add $1, with mushroom and garlic add $1, with Gorgonzola and spicy onions add $2, with fried egg and spicy onions add $2)
 10.50
Steak Frites   grilled rib-eye steak with French fries and mesclun greens (with Niman Ranch rib-eye add $8)
 22.00
Sides
Sautéed Spinach   with preserved lemon, garlic, and chili flake
 7.00
French Fries   with choice of a¥oli, mustard, malt vinegar or ketchup
 5.00
Picholine and Amfissa Olives   marinated with fresh thyme and orange
 4.25
Spicy Fried Chickpeas  
 3.50
Grilled Portobello Mushroom   with balsamic vinegar and persillade
 6.50
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Dinner Menu
Caviar
Served with chopped egg, green onion, crme fraÓche, and toast points.
Caviar   Tsar Nicolai farm-raised Osetra caviar.
(1/2 Ounce) 38.00 (One Ounce) 75.00
Oysters
Prices Per Oyster. Served with rosé champagne mignonette and walnut bread.
Beausoleil   New Brunswick.
 3.00
Drakes Bay   California
 2.50
Fanny Bay   British Columbia
 2.50
Kumamoto - Humboldt Bay   Humboldt Bay
 3.00
Marin Miyagi   Tomales Bay
 2.50
Oyster Shooter   Chef's choice of oyster and spicy Bloody Mary sauce.
 4.00
    with vodka add.
 2.25
Soups & Salads
French Onion Soup Gratinée  
 7.25
Roasted Tomato Soup   with Parmesan croutons.
 7.25
Caesar Salad  
 9.50
Spinach Salad   with cherry tomatoes, red onions, basil, pine nuts, and French feta cheese.
 9.75
Sides
Sautéed Spinach   with preserved lemon, garlic, and chili flake.
 7.00
Grilled Portobello Mushroom   with balsamic vinegar and persillade.
 6.50
French Fries   with choice of a¥oli, mustard, malt vinegar, or ketchup.
 5.00
Small
Local Ohlone Smoked Salmon   with cucumber, fried capers, and pernod cream .
 13.25
Chilled Dungeness Crab   with white truffle-scented butter and pickled sea beans Sauteed Dungeness crab. (with persillade and aioli add $2.)
Half 15.00 Whole 28.00
Picholine and Amfissa Olives   marinated with fresh thyme and orange.
 4.25
Camembert and Black-truffle Butter   (Served warm) with toasted walnuts.
 6.75
Chicken-liver Päté   with toast points and cornichon.
 8.25
Ricotta Dumplings   with sautéed snow- pea leaves, red corn, and baked ricotta cheese.
 12.00
Heirloom-tomato Salad   with buffala mozzarella cheese, red onion, basil, and anchovy.
 14.00
Main
Squid-ink Risotto   with sweet 100's tomatoes and basil.
 17.00
Salade Niùoise   seared ahi tuna, heirloom tomatoes, green beans and fingerling potatoes with anchovy, capers, and fresh herbs.
 26.00
Coq Au Vin   Burgundian red-wine-braised free-range chicken with field mushrooms, pearl onions, and bacon.
 24.00
Pan-roasted Quail   with sauteed fresh-herb gnocchi and summer vegetables.
 19.00
Sautéed Skate Wing   with confit fennel and tapenade sauce.
 24.00
Confit of Duck Leg   with fresh cranberry-bean salad and charred tomato crostini.
 24.00
Grilled Rib-eye Steak   with Eryngii mushrooms, Romano bean ragout, and french fries. (with Niman Ranch rib-eye add $9)
 29.00
-
Brunch Menu
Brunch served Saturdays and Sundays
Please note that all menus change daily.
Caviar
Caviar   Served with chopped egg, green onion, crème fraÓche, and toast points Tsar Nicolai farm-raised Osetra caviar.
(1/2 Ounce) 38.00 (One Ounce) 75.00
Small
Scone   with preserves
 3.50
Cinnamon Sticky Bun  
 2.50
Seasonal Fruit Plate  
 6.75
House made Granola and Fresh Fruit   with whole milk and yogurt
 6.75
Oatmeal   served with brown sugar, steamed milk, and dried apricots
 5.75
Warm Creamy Polenta   with mascarpone, Vermont pure maple syrup, banana and toasted walnuts
Sm 3.25 Lg 6.25
Soft Boiled Egg   with sage croutons and sea salt
 4.50
Local Ohlone Smoked Salmon   with cucumber, fried capers, and pernod-dill cream
 13.25
Oysters Au Naturel   ¼ dozen oysters on the half shell, chef's choice (All Kumamoto oysters add $2)
 14.00
Oyster Shooter   Chef's choice of oyster and spicy Bloody Mary sauce with vodka add 2.25.
 4.00
Steamed and Chilled Dungeness Crab   with white-truffle-scented butter and house-pickled sea beans half crab A.Q whole crab A.Q
Sandwiches
Grilled Eggplant Sandwich   with couturier goat cheese, and roasted bell-pepper on focaccia and served with mixed greens and house-made potato chips
 9.75
Croque Monsieur   toasted Niman Ranch smoked ham and Gruyère cheese on levain bread
 10.50
Croque Madame   with over easy egg
 11.50
Absinthe Hamburger   with Niman Ranch ground-beef, a¥oli, romaine lettuce, and red onions on a fresh herb bun. (with Gruyère add $1, with sautéed mushrooms and garlic add $1, with fried egg and spicy onions add $2, with Gorgonzola and spicy onions add $2)
 10.50
Soup & Salads
French Onion Soup Gratinée  
 7.25
Caesar Salad   (with grilled chicken breast add $5.00)
 9.50
Mixed Green Salad   with green beans, toasted walnuts, and marinated niùoise olives.
 9.75
Brunch Specialties
Two Eggs Cooked Any Style   with rosemary-roasted potatoes and house-made link sausage, apple-wood-smoked bacon, or grilled Portobello mushroom
 9.75
Fried Eggs   with Dungeness crab cake and sauce remoulade, and mixed green
 14.00
Fresh Herb Omelet   with crispy bacon and Montbriac cheese.
 12.50
Absinthe Corned-beef Hash   with poached eggs
 12.00
Banana-blueberry-soufflé Pancakes   with maple syrup and whipped cream
 9.75
French Toast   with orange-ricotta filling, apple and dried fruit compote, and maple syrup
 9.75
Grill
Seared ahi tuna   with yellow wax beans, grilled radicchio, and fresh herbs with coriander vinaigrette.
 25.00
Steak Frites   grilled rib-eye steak with French fries and mesclun greens (with Niman Ranch rib-eye add $8)
 22.00
Sides
Grilled Levain Bread   with house-made preserves
 2.75
Niman Ranch Apple-wood-smoked Bacon   Bacon
 5.00
Link of The Day  
 3.00
Rosemary-roasted Potatoes  
 5.00
French Fries   with choice of a¥oli, mustard, malt vinegar or ketchup
 5.00
Sautéed Spinach   with preserved lemon, garlic, and chili flake
 7.00
-
Bar Menu
Please note that all menus change daily.
Oysters
Priced Per Oyster. Served with Rosé Champagne Mignonette and Walnut Bread.
Eld Inlet   Washington
 2.25
Fanny Bay   British Columbia
 2.25
Hama Hama   Washington
 2.25
Hood Canal   Washington
 2.25
Kumamoto   Humboldt Bay
 3.00
Malpeque   Prince Edward Island
 3.00
Pearl Point   Oregon
 2.25
Quilcene   Washington
 2.25
Skookum   Washington
 2.25
Tatamagouche   Nova Scotia
 3.25
Oyster Shooter   Chef's choice of oyster and spicy Bloody Mary sauce (with vodka add $2.25)
 3.75
Caviar
Served with Chopped Egg, Green Onion, crme FraÓche, and Toast Points.
Caviar   Tsar Nicolai farm-raised Osetra caviar.
(1/2 Ounce) 35.00 (One Ounce) 70.00
Soups & Salads
French Onion Soup Gratinée  
 6.75
Salad of The Day  
Caesar Salad   (with grilled chicken breast add $5.00)
 9.50
Sandwiches
Croque Monsieur   toasted Niman Ranch smoked ham and Gruyère cheese on toasted levain bread (Croque Madame with over easy egg $11)
 10.00
Absinthe Hamburger   with Niman Ranch ground-beef, a¥oli, romaine lettuce, and red onions on a fresh herb bun (with Gruyère add $1, with sautéed mushrooms and garlic add $1, with Gorgonzola and spicy onions add $2, with fried egg and spicy onions add $2)
 10.50
Small
Local Ohlone Smoked Salmon   with fried capers, crème fraÓche, and grilled levain toast points
 12.75
Pickled Anchovies and Manchego Cheese   with roasted red peppers and arbequina olives
 9.25
Steamed and Chilled Dungeness Crab   with white-truffle scented butter and house-pickled-sea beans
(Half Crab) 15.00 (Whole Crab) 30.00
Picholine and Amfissa Olives   marinated with fresh thyme and orange
 4.25
Camembert and Black-truffle Butter   (Served warm) with toasted walnuts
 6.75
Rabbit Rillettes   with levain toast points and pickled figs
 7.25
Main
Coq Au Vin   Burgundian red-wine-braised chicken with field mushrooms, pearl onions, and bacon
 20.00
Grilled Fish of The Day  
Steak Frites   Grilled rib-eye steak with French fries and mesclun greens with Niman Ranch rib-eye add $8.00
 20.00
Sides
Sautéed Spinach   with preserved lemon, garlic, and chili flake
 7.00
Grilled Portobello Mushroom   with balsamic vinegar and persillade
 6.50
French Fries   with choice of a¥oli, mustard, malt vinegar, or ketchup
 5.00
-
Desserts
Nougat Glacé   with lemon curd and strawberry coulis. Grande Maison Monbazillac, France 2000 2.5 oz glass $11.
 7.50
Dark Chocolate "Lover"   Chocolate, tropical green tea mousse and strawberry coulis With crème fraÓche sherbet. Candella Bellum ïEl Remate', Mourvedre de Dulce, Monastrell, Spain 2.5 oz glass $9.
 7.50
Selection of Pots De Crème   Chocolate, vanilla, caramel. Montecristo 12yr Rum, Guatemala 2 oz shot $10.
 9.50
Sorbet Trio   Pineapple coconut, strawberry, and melon sorbets with almond cookies Franz Karl Schmitt, Riesling Kabinett, Niersteiner Oelberg, Rheinhessen, Germany 2002 3 oz glass $4.50
 7.25
Poppy Seed White Chocolate Parfait   White chocolate poppy seed mousse with figs marinated in cassis puree Grande Maison Monbazillac, France 2000 2.5 oz glass $11
 7.50
Ome-made "Murielle" Tart and Cake of The Day  
 7.00
Cookie and Confectionery Plate   Strawberry päte de fruit , passion fruit chocolate, crispy hazelnut chocolate, coconut macaroon, pistachio-almond nougat, raspberry financier, and French pistachio macaron
 9.00
Oyster Bar
Oysters on the half shell. Priced per Oyster
Tatamagouche (nova Scotia)  
 3.25
Malpeque (canada)  
 3.00
Fanny Bay (british Columbia)  
 2.25
Blue Point (new York)  
 3.25
Hama Hama (washington)  
 2.25
Hood Canal (washington)  
 2.25
Quilcene ( Washington )  
 2.25
Hog Island (california)  
 3.00
Marin Atlantic (california)  
 3.00
Kumamoto ( Humbolt Bay )   Served with rosé Champagne mignonette and walnut bread.
 3.00
Oyster Shooter   with chef's choice of oysters and spicy Bloody Mary sauce
each 3.75 (add each vodka) 6.00
Tsar Nicoulai-farm-raised-osetra Caviar À La Russe   Served with chopped egg, green onion, crème fraÓche, and toast points
(per 1/2 ounce) 34.00 (per ounce) 64.00
    with Henri Abelé Champagne Brut, Reims, France n.v
 15.00
    with chilled Stoli vodka
(per glass) 5.75
Local Ohlone Smoked Salmon   with fried capers, crème fraÓche, and grilled levain toast points
 12.75
Pickled Anchovies   with roasted red peppers, manchego cheese, and arbequina olives
 9.25
Steamed and Chilled Dungeness Crab   Served with white-truffle-scented butter and house-pickled sea beans
half 15.00 whole 30.00
Please note that all menus change daily.
Cheese Menu $6
Per Cheese Selection. Recommended Wine Pairings Are Priced Per 2 Oz Glass
Epoisses with Fuji Apple   (Burgundy, France) - Soft ripened, strong flavored cow's-milk cheese washed with Marc McKinlay Pinot Noir, Willamette Valley, Oregon 2004 3 oz glass $4.75
Lingot Du Quercy with marinated Olives   (Pyrenees, France) - Semi-soft goat's-milk cheese with flavors of rosemary and thyme. Domaine Fouassier Sancerre Blanc, "Les Chailloux", Loire Valley, France 2004 3 oz glass $4.5
Bleu De Basque with Bosc Pear   (Basque, France) Semi firm sheep's-milk blue cheese with rich complex flavors and good salt Melts in the mouth! Chateau Beauséjour Montagne, Saint-Emilion, France 2003 3 oz glass $5.
Abbaye De Belloc with Fig Compote   (Pyrenees, France) - Raw semi-firm sheep's milk cheese with rich fruity flavor Domaine Des Rochelles Cabernet d'Anjou Rosé, France 2004 3 oz glass $3.75
4 Year Aged Gouda with Membrillo   Gouda, Holland) - Hard, crumbly-textured cow's milk cheese with caramel flavors and crystallized salt Chimay Triple White Ale, Abbey de Scourmont, Belgium 5 oz glass $3.
Tasting menu: $25 per person. each of the above cheeses with seasonal accompaniments
Cross Streets:
At Gough St
Hours:
Tue-Thu: 11:30am-12am Fri: 11:30am-12am (bar to 2am) Sat: 11am-12am (bar to 2am) Sun: 11am-10:30pm (bar to 12am)
Neighborhood:
Haight, Castro, Noe Valley
Phone:
415-255-2385

Location(s)

Absinthe
398 Hayes St
San Francisco, CA, 94102
United States