Absinthe

Name: Absinthe
Address: 398 Hayes St., 94102, CA, 94102
Telephone: 415-551-1590

398 Hayes St., San Francisco, CA 94102, US

• Tuesday: 11:30AM-12:00PM •Wednesday: 11:30AM-12:00PM •Thursday: 11:30AM-12:00PM •Friday: 11:30AM-12:00PM •Saturday: 11:00AM-12:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: French (Brasserie), Mediterranean, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch

Caviar

Tsar Nicolai farm-raised Osetra caviar

Small

Scone with preserves

Cinnamon slicky bun

Seasonal fruit plate

House made granola and fresh fruit

with whole milk and yogurt

Oatmeal

served with brown sugar, steamed milk, and dried apricots

Warm creamy polenta

with mascarpone, Vermont pure, maple syrup, banana and toasted walnuts

Soft boiled egg

with sage croutons and sea salt

Local Ohlone smoked salmon

with cucumber, fried capers, and pernod-dill cream

Oysters au naturel

½ dozen oysters on the half shell, chef's choice

Steamed and chilled Dungeness crab

with white-truffle-scented butter and house-pickled sea beans

Sandwiches

Grilled eggplant sandwich

with couturier goat cheese, and roasted bell-pepper on focaccia and served with mixed greens and house-made potatoes

Croque Monsieur

toasted Niman Ranch smoked ham and Gruyére cheese on levain bread

Croque Madame

with over easy egg

Absinthe hamburger

with Niman Ranch ground-beef, aioli, romaine lettuce, and red onions on a fresh herb bun

Soup & Salads

French onion soup gratinée

Caesar salad

Arugula salad

with Bosc pear, Roquefort cheese, and toasted almonds

Brunch Specialties

Two eggs cooked any style

with rosemary-roasted potatoes and house-made link sausage, apple-wood-smoked bacon, or grilled Portobello mushrooms

Scrambled eggs

With oyster mushrooms and asparagus

Fried eggs

with Dungeness crab cake and sauce remoulade, and mixed green

Absinthe corned-beef hash

with poached eggs

Banana-blueberry-soufflé pancakes

with maple syrup and whipped cream

French toast

with orange-ricotta filling, apple and dried fruit compote, and maple syrup

Grill

Grilled wild King salmon

with marinated beets and watercress cream sauce

Steak frites

grilled rib-eye steak with French fries and mesclun greens

Sides

Grilled levain bread

with house-made preserves

Niman Ranch apple-wood-smoked Bacon

Link of the day

Rosemary-roasted potatoes

French fries

with choice of aioli, mustard, malt vinegar or ketchup

Sautéed spinach

with preserved lemon, garlic, and chili flake

Cafe Menu

Oysters

Eld Inlet - Washington

Panny Bay - British Columbia

Hama Hama - Washington

Hood Canal - Washington

Kumamoto - Humboldt Bay

Malpeque - Prince Edward Island

Pearl Point - Oregon

Quilcene - Washington

Skookum - Washington

Tatamagouche - Nova Scotia

Oyster Shooter

Chef's choice of oyster and spicy Bloody Mary sauce

Caviar

Tsar Nicolai farm-raised Osetra caviar

Soups & Salads

French onion soup gratinée

Salad of the day

Caesar Salad

Sandwiches

Croque Monsieur

toasted Niman Ranch smoked ham and Gruyère cheese on toasted levain bread

Croque Madame with over easy egg

Absinthe hamburger

with Niman Ranch ground-beef, aioli, romaine lettuce, and red onions on a fresh herb bun

Small

Local Ohione smoked salmon

with fried capers, créme fraiche, and grilled levain toast points

Pickled anchovies and Manchego cheese

with roasted red peppers and arbequina olives

Steamed and chilled Dungeness crab

with white-truffle scented butter and house-pickled-sea beans half crab

Picholine and amfissa olives

marinated with fresh thyme and orange

Camembert and black-truffle butter

(Served warm) with toasted walnuts

Rabbit rillettes

with levain toast points and pickled figs

Main

Coq au Vin

Burgundian red-wine-braised chicken with field mushrooms, pearl onions, and bacon

Grilled fish of the day

Steak frites

Grilled rib-eye steak with French fries and mesclun greens

Sides

Sautéed spinach

with preserved lemon, garlic, and chili flake

Grilled portobello mushroom

with balsamic vinegar and persillade

French fries

with choice of aïoli, mustard, malt vinegar, or ketchup

DINNER MENU

Hors D'oeuvres

Comombert and black truffle butter

(served warm with toasted walnuts)

Shrimp raviolis, flageolets velouté, Italian olive oil

Goat Cheese Tarte

(nicoise olives, basil pesto)

Onions Soup Gratiné

(gruyere cheese)

Classic Caesar salad

Beef terrine, campagne toasted bread, condiments

Dungeness crab, green peas ragout, natural jus

The Raw Bar

Local Ohlone smoked salmon, with cucumber, fried capers, pernod cream

Caviar, Tsar Nicoulai farmed-raised osetra caviar

(served with chopped egg, green onions, créme fraiche points)

Oysters

BeauSoleil

New Brunswich Oyster Shooter

Fanny Bay - British Columbia

Chef's choice of oyster with spicy

Hood Canal - Washington

Bloody Mary Sauce

Kumamoto - Humboldt Bay

Pearl Point - Oregon

Desserts

Apple Tarte tatin

with vanilla ice cream

Steamed Meyer-lemon pudding

with huckleberry compote

Lavender Créme Brûlée

with shortbread cookies

Scharffen Berger Chocolate Pot de Crème

with crème chantilly

Sorbet Trio

Tangelo, strawberry, and rhubarb sorbets with almond cookies

Cookie and Confectionery Plate

Raspberry-mango pâte de fruit, candied citrus, crispy hazelnut chocolate, coconut macaroon, pistachio-almond nougat, strawberries and almond blueberry cookie

COLD SEAFOOD BAR

Oysters on the half shell

Tatamagouche (Nova Scotia)

Malpeque (Canada)

Fanny Bay (British Columbia)

Blue Point (New York)

Hama Hama (Washington)

Hood Canal (Washington)

Ouilcene (Washington)

Hog Island (California)

Mann Atlantic (California)

Kumamoto (Humbolt Bay)

Oyster Shooter

with chef's choice of oysters and spicy Bloody Mary sauce

Tsar Nicoulai-farm-raised-osetra caviar à la Russe

Served with chopped egg, green onion, crème fraiche, and toast points

Local Ohlone smoked salmon

with fried capers, crème fraîche, and grilled levain toast points

Pickled anchovies

with roasted red peppers, manchego cheese, and arbequina olives

Steamed and chilled Dungeness crab

Served with white-truffle-scented butter and house-pickled sea beans

Cheeses

Epoisses with Fuji apple

(Burgundy, France) - Soft ripened, strong flavored cow's-milk cheese washed with Marc

Lingot du Quercy with marinated olives

(Pyrenees, France) - Semi-soft goat's-milk cheese with flavors of rosemary and thyme

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!

Abbaye de Balloc with fig compots

(Pyrenees, France) - Raw semi firm sheep's milk cheese with rich fruity flavor

4 year aged Gouda with membrillo

(Gouda, Holland) - Hard, crumbly-textured cow's milk cheese with caramel flavors and crystalized salt