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Absinthe

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Brasserie & Bar
  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French
  • 398 Hayes St, San Francisco 94102
  • (At Gough St)
  • google maps Subway Directions

Day Menu

Available Until 5pm

Oysters $3

Beau Soleil new brunswick   
Hood Canal washington   
Kumamoto point reyes   
Malpeque prince edward island   
Marin Miyagi tomales bay   
Above Served With Szechuan Peppercorn Mignonette

Shellfish

Local Dungeness Crab melted butter, lemon  16.00 30.00
Sautéed Dungeness Crab persillade and aïoli  18.00 32.00

Tsar Nicoulai Caviar Farm Raised

½ Ounce $38 / 1 Ounce $75.

Osetra Caviar sieved egg, crème fraîche, scallions, toast points   

Snacks

Spicy-fried Chickpeas    3.75
Warm Marinated Mixed Olives citrus, toasted garlic, cinnamon   4.75
Pommes Frites served with dijon mustard, thyme-infused malt vinegar and rouille   6.00

Smaller Plates

French Onion Soup Gratinée   4.50 8.50
Red Beet Purée roasted fennel & garlic crème, beet chips  4.50 8.50
Scallop & Clam Chowder smoked bacon, potatoes   9.50
Baby Romaine creamy black-peppercorn dressing, vella jack frico, white anchovies   11.00
Butter Lettuces shaved radish, cucumber, cider vinaigrette   10.00
Country Pâté dijon mustard, cornichons, watercress, crostini   12.00
Escargots In Shell garlic herb butter, crusty bread   15.00
Green Garlic Flatbread fava leaves, house made ricotta, ricotta salata, lemon oil   16.00
Tsar Nicoulai Smoked Sturgeon fennel pollen, caper crème fraiche, pickled onions & crostini   15.00

Sandwiches

Croque Monsieur black forest ham, gruyère, dijon mustard, toasted levain, mixed greens   11.50
add an egg   1.00
Pork Confit wilted braising greens, salsa verde, grilled onions, potato chips   12.00
Grilled Marinated Vegetables eggplant, onion, red pepper, zucchini, cypress grove goat cheese, olive spread   12.50
House Made Hot Dog guinness mustard, chili ketchup, sauerkraut, yogurt-dill potato chips   12.00
Dungeness Crab Salad pickles, hothouse tomatoes, butter lettuce   16.00
add benton's bacon for   2.00
Absinthe Hamburger estancia ground beef, aïoli, baby lettuces, red onion, with house-made pickles   12.50
Add Smoked Gouda, Sautéed Mushrooms, Gruyère Cheese, Spicy Caramelized Onions, A Fried Egg, Or Gorgonzola For $1.50 Each

Larger Plates

Antipasti Plate cured meats by fra'mani, la quercia & zoe's, pickled vegetables, olives, roasted peppers, crostini   20.00
Grilled Idaho Trout garbanzo beans, salametto piccante, wilted chard, herb oil, grilled lemon   26.00
Tagliarini la quercia pancetta, baby clams, fish fumet, white wine, lemon thyme (not available after 3pm)   20.00
Grilled Chicken Niçoise Salad watercress, soft-cooked egg, blue lake beans, shallot-dijon vinaigrette, fingerling potatoes, anchovies   18.00
Pan-roasted Prince Edward Island Mussels white wine garlic sauce, fries, aïoli   16.00
Grilled Hereford Ribeye Steak Frites red wine butter   28.00

Libations

Ginger Rogers gin, fresh mint, ginger syrup and lemon 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   9.00
Sazerac rye whisky, a dash of peychaud bitters & a touch of sugar. shaken & served in a cocktail glass rinsed with absinthe. lemon twist. a classic absinthe cocktail from famous new orleans drinks (1940), by stanley clisby arthur   9.00
Martinez plymouth gin, dolon dry vermouth, a splash of maraschino liqueur, and a dash of orange bitters. stirred and 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.   10.00
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).   10.00
Perfect Pear vodka, pear brandy, lime juice, sugar and a splash of orange juice. shaken & served up in a cocktail glass with a sugared rim.   9.00
Casino gin, lemon juice, maraschino liqueur, & orange bitters. shaken & served up in a cocktail glass with a brandied cherry. a recipe from the how and when (1938) by g. f. marco   9.00
Sidecar brandy, lemon juice, cointreau, and 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.   9.00
‘Uptown' Manhattan house select sazerac rye, carpano antica formula, a dash of orange bitters & angostura bitters. served up with brandied cherries and a twist of orange. this is our version of one of the all time great cocktails.   10.00
Mujer Verde hendrick's gin (a scottish gin infused with rose petals and cucumber) fresh lemon-lime juice, simple syrup and a dash of green and yellow chartreuse. served up with a lime twist. this recipe was resurrected by our bartender d mexican from his hometown in guadalajara.   11.00
Brazil 66 a whole lime muddled in sugar then topped with cachaça, cointreau, and fresh orange juice. served over ice with an orange twist. a variation of the classic brazilian drink the caipirinha created by owen dunn.   11.00
Citron Lemonade ketel one citron, ginger syrup, fresh lemon-lime juice, ginger ale and a topping of cranberry juice. this cocktail is a variation of our non-alcoholic beverage “the absinthe lemonade” created by marcovaldo dionysos. a great drink made all the better when someone came up with the bright idea of putting a shot of booze in it.   11.00
Dry County Cocktail george dickel no. 12 whiskey, dolin dry vermouth, ginger syrup, and lemon bitters. stirred and 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.   11.00
Daedalus jameson whiskey, a whisper of ginger syrup and a touch of orange bitters. shaken and 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 and needed a healthy elixir for his pains. brought to these shores by the man.   9.00
Galapagos pisco, kaffir lime leaf muddled in pepper syrup, lemon-lime juice, and a splash of grapefruit juice. served up with sunken brandied cherries. a xanadoozle creation named in honor of kurt vonnegut's modern classic of the same name.   9.00
21 Hayes damrak gin muddled with cucumber, a healthy splash of pimm's no.1, lemon-lime and simple syrup shaken and served up with a fresh cucumber slice. concocted by dr. schwartz to provide relief to those arriving at our door by way of san francisco's municipal railway.   11.00
El Presidente barbancourt 3-star rum, sweet vermouth, and a dash of peychaud bitters. served up with an orange twist. inspired by guillermo, the head bartender at the ritz carlton, santiago, chile.   11.00
Old Havana goslings dark rum, fresh lemon-lime juice, simple syrup, a splash of orange juice and a touch of orange bitters. inspired by the havana cocktail taken from the savoy cocktail book by harry craddock, 1930.   9.00
Bronx ‘bomber' bombay sapphire, sweet & dry vermouth, lemon-lime, simple syrup, and fresh orange juice. served up with a twist of lemon. a variation of the bronx cocktail from old waldorf-astoria bar book by albert stevens crockett, 1935.   9.00
Sleepy Head brandy, mint, orange, ginger syrup a splash of fresh lemon-lime. served over ice topped with ginger ale and a slice of orange. we found this sleeper in the standard bartenders guide by patrick gavin duffy, 1938   9.00
French '75 gin, fresh lemon and lime juice and sugar. served over ice in a pilsner glass topped with champagne brandied cherries and a lemon twist. the name of this old favorite refers to a piece of artillery used in world war I. this recipe comes from life in the trenches by harold sanders, 1919.   10.00
Bob-Tailed Nag michter's straight rye whiskey, cocchi barolo chinato, and mint bitters served up with a twist of lemon. this derby inspired cocktail is juanathan's homage to the intricate relationship between whiskey and horses.   11.00
Darb Cocktail gin, apricot liqueur, dry vermouth, and 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.   10.00

 

Dinner Menu

Spicy-fried Chickpeas    3.75
French Fries with dijon mustard, thyme-infused malt vinegar, rouille   6.00
Warm Marinated Mixed Olives citrus, toasted garlic and cinnamon   4.75

Soups

French Onion Gratinée   4.50 8.50
Scallop & Clam Chowder smoked bacon, potatoes   9.50
Red Beet Purée roasted fennel & garlic crème, beet chips  4.50 8.50

Salads

Mixed Cresses fried marcona almonds, medjool dates, banyuls vinaigrette, roasted pepper oil, shaved sheep's milk cheese   12.00
Baby Romaine creamy black peppercorn dressing, vella jack frico, white anchovies   11.00
Frisée baby leeks vinaigrette, house-smoked bacon, fried duck egg, fines herbs, caviar   14.00

Share Plates

Escargots In Shell garlic herb butter, crusty bread   15.00
Kampachi Crudo kaffir lime & lemongrass oil, pickled chiles, micro cilantro   16.00
Dried Apricot & Sage Country Pâté house made mustard, watercress, cornichons, crostini   12.00
Asparagus burrata, roasted peppers, charred onion vinaigrette, wild arugula, speck   16.00
Liberty Farms Duck Confit mixed chicories, spiced pear   18.00
Green Garlic Flatbread fava leaves, house-made ricotta, ricotta salata   16.00
Antipasti Plate cured meats by fra'mani, zoe's & la quercia, olives, pickled vegetables, crostini   20.00
Roasted Salt & Pepper Oysters jalapeno, garlic, cilantro, crispy shallots   14.00

Dinner Plates

Wild-mushroom Farro Risotto caramelized onions, bloomsdale spinach, shaved queso ibores   24.00
Pancetta-&-herb Stuffed Mary's Chicken brussels sprouts, fingerling potatoes, lacinato kale, roasted shallot sauce   28.00
Pan Seared Local Halibut sunchoke purée, pea leaves, baby carrots, sugar snap peas, sorrel & lemon thyme fumet   29.00
Grilled Whole Trout garbanzo beans, salametto piccante, wilted chard, grilled lemon, herb oil   26.00
Slow Cooked Pork Confit yellow corn, house made bacon, fava beans, mint, sweet corn sauce   26.00
Saffron & Cinnamon Braised Lamb Shank israeli couscous, oil-cured black olives, fava greens, meyer-lemon gremolata   28.00
Grilled Hereford Ribeye smoked fingerling potatoes, braising greens, morel mushroom sauce   32.00
Absinthe Hamburger estancia ground beef, aïoli, baby lettuces, red onion, with house-made pickles   12.50
Add Smoked Gouda, Sautéed Mushrooms, Gruyère Cheese, Spicy Caramelized Onions, A Fried Egg, Or Gorgonzola For $1.50 Each

 

Brunch Menu

Soups & Salads

French Onion Soup Gratinée   4.50 8.50
Baby Green & Red Romaine creamy black peppercorn dressing, vella jack frico, white anchovies   10.75
Butter Lettuces shaved radish, persian cucumber, cider vinaigrette   10.00

Small Plates

Fruit Scone house-made preserves   3.50
Cinnamon Sticky Bun    3.50
House-made Granola whole milk, yogurt   7.00
Deviled Eggs smoked trout, osetra caviar   16.00
Seasonal Fruit Plate vanilla bean crème fraîche   6.75
Soft-boiled Egg with sage croutons and sea salt   4.50
Smoked Sturgeon fennel pollen, caper crème fraîche, pickled onions and crostini   15.00
Oatmeal brown sugar, steamed milk and dried apricots   6.50

Brunch Specialties

Warm Biscuits buttermilk-sausage gravy, sage, fried eggs, grits   13.00
Two Eggs Any Style potatoes, toast, house-made fennel sausage, ham or bacon   11.50
Banana-blueberry Soufflé Pancakes maple syrup, whipped cream   13.00
Wild Mushroom Omelet caramelized onions, gruyère cheese, fresh herbs   
Griddled Corn Cakes wilted chard, poached eggs, tasso ham hollandaise   15.00
Ricotta Stuffed French Toast brown sugar apples, powdered sugar   13.00
Breakfast Sandwich fried duck egg, raclette, andouille sausage, griddled brioche   14.00
Duck Confit Hash red peppers, onions, potatoes, arugula salad poached eggs   15.00

Sandwiches & Large Plates

Croque Monsieur smoked ham, gruyere, dijon mustard, toasted levain   11.50
add an egg add   1.00
Grilled Marinated Vegetable Sandwich eggplant, onion, red pepper, zucchini, goat cheese, olive spread   12.50
Green Garlic Flatbread fava leaves, house made ricotta, ricotta salata, lemon oil   16.00
Grilled Hereford Ribeye Steak Frites mustard glaze, pistou butter   28.00
Absinthe Hamburger estancia ground beef with aioli, red onion, lettuce, house-made pickles   12.50
Add Smoked Gouda, Sautéed Mushrooms, Gruyere Cheese, Spicy Caramelized Onions, A Fried Egg Or Gorgonzola For $1.50 Each

Side Plates

Pommes Frites served with dijon, thyme-infused malt vinegar and rouille   6.00
Breakfast Meats benton's bacon, house-made fennel sausage, or smoked ham  each 5.00
Rosemary Roasted Potatoes    5.00
Anson Mills Stone Ground Grits melted cheese   5.00
Grilled Toast house-made preserves and sweet butter   2.75

 

Bar Menu

Oysters $3

Beau Soleil, New Brunswick    
Marin Miyagi, Tomales Bay    
Olympia, Washington    
Rappahanock River, Virginia    
Stingray, Virginia    
Above Served With Szechuan Peppercorn Mignonette

Bar Menu

Spicy-fried Chickpeas    3.75
French Fries with dijon mustard, thyme-infused malt vinegar, rouille   6.00
Warm Marinated Mixed Olives citrus, toasted garlic and cinnamon   4.75
French Onion Soup Gratinée   4.50 8.50
Butter Lettuces shaved radish, cucumber, cider vinaigrette   10.00
Tsar Nicoulai Smoked Sturgeon fennel pollen, caper crème fraîche, pickled onions, crostini   15.00
Dried Apricot & Sage Country Pâté dijon mustard, watercress, cornichons, crostini   12.00
Green Garlic Flatbread fava leaves, house made ricotta, ricotta salata, lemon oil   16.00
Croque Monsieur black forest ham, gruyère, dijon mustard, toasted levain   11.50
add an egg   1.00
House Made Hot Dog guinness mustard, chili ketchup, sauerkraut, with yogurt-dill potato chips   12.00
Absinthe Hamburger estancia ground beef, aïoli, baby lettuces, red onion, with house-made pickles   12.50
Add Smoked Gouda, Sautéed Mushrooms, Gruyere Cheese, Spicy Caramelized Onions, A Fried Egg Or Gorgonzola For 1.50 Each

 

Cheese Selections

Single Cheese $8 / Selection Of Three Cheeses $22 / Selection Of Five Cheeses $38 / Tasting Of All Cheeses $95

Blue Cheeses

Bleu D'auvergne, Candied Kumquats (auvergne, france) cow's milk, creamy, strong finish, moist texture   
Grevenbroecker, Il Caratello Aged Balsamico hamont-achel, belgium cow's milk, creamy, grassy sweetness, earthy spice   

Goat's Milk Cheeses

Valencay, Cherry Chutney (loire valley, france) ash covered, smooth & dense, citrus undertones   
Cabra Al Romero, White Anchovies (murcia, spain) semi firm, rosemary coated, creamy, smooth, herbaceous   
Tome Ailine Des Vignes, Rose Petal Jam (surgeres, france) raw milk, washed in white wine, semi-firm, slightly sweet   

Sheep's Milk Cheeses

Vermont Shepherd, Marinated Olives (putney, vermont)- semi-firm, sweet, rich & earthy with hints of clover & thyme   
La Serena, Membrillo (extremedura, spain) raw milk, renneted with cardoons, herbaceous, creamy   
Pecorino Pepato, Roasted Peppers (sicily, italy) slightly firm, supple texture, studded with black peppercorns   

Cow's Milk Cheeses

Dom Villas, Fig Cake minho, portugal) semi soft, washed in red pepper & olive oil, mild flavor   
Pierre Robert, Red Grapes (seine-et-marne, france)- triple cream, bloomy rind, sweet, buttery, smooth   
Époisses, Sliced Apples (côte-d'or, france) pungent, washed rind, creamy, full flavored   

Mixed Milk Cheeses

La Tur, Medjool Dates (piemonte, italy) cow, goat & sheep's milk, creamy, earthy, rich mouth feel   
Rosso Di Langa, Marcona Almonds (piemonte, italy) cow & sheep's milk, creamy, washed rind, colored with annatto seed   

 

Raw Bar

Oysters $3

Beau Soleil, New Brunswick    
Stingray, Virginia    
Marin Miyagi, Tomales Bay    
Olympia, Washington    
Rappahanock River, Virginia    
Above Served With Szechuan Peppercorn Mignonette

Shellfish

Local Dungeness Crab melted butter, lemon  16.00 30.00
Sautéed Dungeness Crab persillade and aioli  18.00 32.00

Oyster Shooter

Chef's Choice Oyster And Spicy Bloody Mary Sauce    4.50
with vodka add   2.25

Tsar Nicoulai Caviar

Farm Raised

Osetra Caviar sieved egg, crème fraîche, scallions, toast points (1/2 ounce) 38.00(1 ounce) 75.00

 

Sparkling, Champagne 1/2 glass   
Prosecco drusian, valdobbiadene, italy n.v.  4.25 8.50
Brut Rose jansz, tasmania, australia n.v.  5.75 11.50
Brut henriot, brut souverain, champagne, france n.v  9.00 18.00

 

Desserts

Scharffen Berger Chocolate Pot De Crème crème chantilly   9.00
lagavulin distiller's edition 1991 (pedro ximinez finish)   20.00
Buttermilk Panna Cotta meyer lemon gelée, huckleberry compote, lemon thyme tuile   9.00
andré andrieux, muscat de beaumes de venise, rhone 2007   8.00
Warm Chocolate-banana Tart salted caramel sauce, malted banana ice cream, macadamia brittle   9.00
bodegas toro albalá, pedro ximenez sherry, spain 1979   16.00
Strawberry Sorbet almond-black pepper florentine   8.00
calera, mt.harlan, late harvest viognier 2006   14.00
Olive Oil Cake candied rhubarb, lemon yogurt, chartreuse   9.00
royal tokaji company, aszú, 5 puttonyos, hungary 2003   12.00
Cookie Plate lemon shortbread sandwich cookies, cashew caramel bars, chocolate madeleine   6.00

Tea Selection $4.75

From Mighty Leaf Tea Company

Black Teas    
Green Teas    
Leaves Of Provence Hoji-Cha    
English Breakfast herbal infusions   
Himalayan Peak Darjeeling no caffeine   
Earl Grey Chamomile Citron    
Organic Verbena Mint    
Earl Grey Decaffeinated Ginger Twist    
Celebration    
Bombay Chai    
Absinthe
398 Hayes St
At Gough St
(415) 551-1590
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