Absinthe Brasserie & Bar
398 Hayes Street, San Francisco CA 94102Located in Hayes Valley, Absinthe Brasserie & Bar combines elements of fine French dining with the laid back atmosphere of a Parisian café. Absinthe recalls an earlier time when food and spirits were homemade and without preservatives, and when one could dine on a fine meal without worrying about all the etiquette. The name itself brings to mind nostalgia of a time long past, but certainly not forgotten. The pressed tin ceilings and copper table tops shine amidst the traditional French design and are an ideal setting for the restaurant’s American-inspired French and Northern Italian cuisine.
Reservations
Business Info
- Address: 398 Hayes Street, San Francisco CA 94102
- Cross Street: Gough Street
- Location: San Francisco | Hayes Valley
- Cuisine: American | French | Italian |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Brunch | Lunch | Dinner |
- Parking: Street | Valet Parking |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
- Corkage Fee: N/A
- Website: http://www.absinthe.com
- Phone: (415) 551-1590
- Features: None,
- Occasion: None,
Business Hours
Reservations Available
- Monday
- Tuesday
- 11:30 AM - 11:45 PM
- Wednesday
- 11:30 AM - 11:45 PM
- Thursday
- 11:30 AM - 2:00 AM
- 11:30 AM - 11:45 PM
- Friday
- 11:30 AM - 2:00 AM
- 11:30 PM - 11:45 PM
- Saturday
- 11:00 AM - 3:00 PM
- 3:00 PM - 11:45 PM
- 11:00 AM - 2:00 AM
- Sunday
- 11:00 AM - 3:00 PM
- 3:00 PM - 10:00 PM
Menus
Valentine's Day 2011 Menu
$58.00
Add $39 for Sommelier’s wine pairings
FIRST
- DUET OF SANTA BARBARA SPOT PRAWNS 0.00
- ceviché; citrus salad, sea beans, marinated fennel bisque; roasted almonds, shellfish butte
SECOND
- MEYER RANCH FILET OF BEEF 0.00
- seared foie gras, potato galette, port wine-dried cherry sauce
- PANKO-CRUSTED BIG EYE TUNA 0.00
- black olive remoulade, roasted parsnips, pea shoots
THIRD
- WHITE CHOCOLATE MOUSSE 0.00
- hibiscus, rose
Raw Bar
Oysters
- Beau Soleil 3.00
- New Brunswick
- Stingray 3.00
- Virginia
- Marin Miyagi 3.00
- Tomales Bay
- Olympia 3.00
- Washington
- Rappahanock River 3.00
- Virginia
- Oyster shooter 4.50
- Chef's choice oyster and spicy Bloody Mary sauce. with vodka add 2.25
Shellfish
- Local Dungeness crab 0.00
- $16/$30. melted butter, lemon
- Sautéed Dungeness crab 0.00
- $18/$32. persillade and aioli
Caviar
- Osetra caviar 0.00
- sieved egg, crème fraîche, scallions, toast points 1/2 ounce - $38 1 oounce - $75
Bar Menu
Oysters
Cheeses
Everything Else
- Spicy-fried chickpeas 3.75
- French fries 6.00
- with Dijon mustard, thyme-infused malt vinegar, rouille
- Warm marinated mixed olives 4.75
- citrus, toasted garlic and cinnamon
- French onion soup gratinée 4.50
- Butter lettuces, shaved radish, cucumber, cider vinaigrette 10.00
- Tsar Nicoulai smoked sturgeon 15.00
- fennel pollen, caper crème fraîche, pickled onions, crostini
- Dried apricot & sage country pâté, 12.00
- Dijon mustard, watercress, cornichons, crostini
- 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
- House made hot dog 12.00
- Guinness mustard, chili ketchup, sauerkraut, with yogurt-dill potato chips
- Absinthe hamburger 12.50
- Estancia ground beef, aïoli, baby lettuces, red onion, with house-made pickles
Cheese Menu
Cheese Selections Single cheese 8. Selection of three cheeses 22. Selection of five cheeses 38. Tasting of all cheeses 95.
Blue Cheese
- La Peral, candied kumquats 0.00
- (Asturias, Spain) – Cow's milk, creamy, buttery, savory finish
- Blu del Moncenisio, Il Caratello aged balsamico 0.00
- (Piemonte, Italy) – Raw milk, creamy blue, sweet finish, balanced complexity
Goat's Milk Cheeses
- Coupole, cherry chutney 0.00
- (Websterville, Vermont) – Dense, creamy, rich, mild goat's milk flavor
- Cabra al Romero, white anchovies 0.00
- (Murcia, Spain) – Semi firm, rosemary coated, creamy, smooth, herbaceous
- Tomme Chevre Aydius, rose petal jam 0.00
- (Pyrenees, France) – Raw milk, lightly fruity, tangy and milky with a smoky finish
Sheep's Milk Cheeses
- Hope Farm Tomme de Brebis, marinated olives 0.00
- (East Charleston, Vermont)- Raw milk, rich buttery flavor, smooth texture
- La Serena, membrillo 0.00
- (Extremedura, Spain) – Raw milk, renneted with cardoons, herbaceous
- Pecorino Ginepro, roasted peppers 0.00
- (Romagna, Italy) – Semi-hard, bathed in balsamic vinegar & juniper, salty, sweet
Cow's Milk Cheeses
- Dom Villas, fig cake 0.00
- (Minho, Portugal) – Semi soft, washed in red pepper & olive oil, mild flavor
- Fleur de Lis, red grapes 0.00
- (Gonzales, Louisiana)- Triple cream, bloomy rind, milky, rich
- Époisses, sliced apples 0.00
- (Côte-d'Or, France) – Pungent, washed rind, creamy, full flavored
Mixed Milk Cheeses
- La Tur, medjool dates 0.00
- (Piemonte, Italy) – Cow, goat & sheep's milk, creamy, earthy, rich mouth feel
- Rosso Di Langa, marcona almonds 0.00
- (Piemonte, Italy) –Cow and sheep's milk, creamy, washed rind, colored with annatto seed