Dinner

Raw Bar

Oysterschef's selection, changes frequently(ea) $4.00

Oyster Shooterbloody mary sauce4.5; with vodka, add 2.25

Tsar Nicoulai White Sturgeon Caviar1 oz Estate, 50 / 1 oz Select, 58. / 1 oz Reserve, 68.

Cevicheprawn, octopus, salmon, avocado mousse, Yuca chips17.

Cheeses

A selection of five artisanal cheeses, each served with house-made walnut bread. (ea) $9. Selection of three - $25, All five -$39

Baked Vermont Artisan Racelette Cheesemarble potatoes, cornichons, basil oil, crostini17.

Snacks

Spicy Fried Chickpeasberbere spice, parsley5.

French Friessmoky tomato ketchup, sweet-onion aïoli8.

Marinated Mixed Olivesfennel, chilis, orange, oregano5.

Duck Rillettesbeer mustard, cherry compote, crostini15.

Appetizers

Sweet Yellow Corn Soupbrioche crouton, basil-cream8/14

Hearts Of Romainefrice de parmesan croutons, Caesar dressing9. / 14.

Baby Greensrhubarb, Swanton strawberry, pecan, ricotta salata Montella14.

Roasted Beet Saladhoney yogurt, walnut, grapes, chicory, -8 vinaigrette17.

Duck Liver Moussecreamy Cognac poached duck liver, flash roasted strawberry, toast18.

Absinthe Classics

French Onion Soup Gratinee7. / 11.5

Soft Garlic PretzelsVermont cheddar Mornay12.

Steak Tartareviolet mustard, green apple, red onion, cornichons, quail egg yolk, crostini17.

Coq Au Vinred Burgundy-braised Mary's chicken, bacon, root vegetables, mushrooms29.

Entrees

Black Truffle Cavatellimorel mushroom, fava bean, fava leaf, sage26.

Grilled Octopuscorn pudding, black olive jus, sunchoke, ramp30.

Potato-Crusted SalmonLittle Gem lettuce salad, kohlrabi, fennel, hard-boiled egg, Niçoise olives30.

Liberty Farms Duck Breastpotato pave, artichoke confit, verjus-leek vinaigrette36.

Absinthe HamburgerPiedmontese beef chuck & brisket, aïoli, lettuce, red onion, french fries, house-made pickles19.50 / cheddar, gruyère, gorgonzola, sautéed mushrooms, spicy onions, pickled chilis, heirloom tomato 1.75 ea, add bacon, fried egg, 2 ea.

Market Selection Of Beefall served with potato purée, baby carrots, spring onions, bone marrow béarnaise7 oz. Grilled bistro filet 33. / 10 oz. Grilled rib-eye steak 40.

Sides

Potato Pureechives, olive oil8.

MushroomsCalabrian chilis, shallots, white wine, lemon8.

Baked Mac 'n' CheeseVermont cheddar, breadcrumbs12.

Grilled Broccoliniparmesan-breadcrumbs, anchovy vinaigrette8.

Event Inquiry Form

Absinthe Private Dining, located adjacent to Absinthe Brasserie & Bar, functions as a completely private dining room, with its own entrance, bar, and restroom.

The menus at Absinthe Private Dining offer classic and contemporary San Francisco brasserie fare for brunch, lunch, and dinner. The private dining menus reflect those in the main dining room at Absinthe, and change frequently, allowing variety and seasonal freshness.

Absinthe Private Dining is available for business meetings, wedding events, cocktail receptions, birthdays, showers, wine dinners, pre- or post-performance dinners, and holiday parties.

If interested in hosting an event at Absinthe Private Dining please fill out and submit an Event Inquiry Form, or contact our Director of Events Kat Womer directly at: kat@absinthegroup.com or 415-551-1453.

Weddings

Absinthe Private Dining provides an intimate and elegant setting for wedding receptions up to 45 guests.

Absinthe Private Dining is a completely separate room, with its own entrance from Hayes Street, and a private restroom, coat closet, and bar. The room is richly decorated with hand-painted murals, fresh-cut flowers, plush upholstered furniture, and mohair curtains. Natural light pours in the front windows, and is reflected in the sparkle of a pre-1906 earthquake mirror.

The Private Dining menus are created by Absinthe Executive Chef Ryan McIlwraith, and change frequently, to provide seasonal freshness. Cocktails and desserts may be customized for your special day, and we can assist you with menu design, floral arrangements and other details to make your wedding reception an extraordinary occasion.