Dinner

Raw Bar

Oysterschef's selection, changes frequently(ea) $4.50

Oyster Shooterbloody mary sauce5; with vodka, add 2.25

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

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 Raclette Cheesemarble potatoes, cornichons, basil oil, crostini18.

Snacks

Spicy Fried Chickpeasberbere spice, parsley6.

French Friessmoky tomato ketchup, sweet-onion aïoli8.

Marinated Mixed Olivesfennel, chilis, orange, oregano6.

Griddled Country Patestone fruit mostarda, toast16.

Appetizers

Vegan Celery Root & Green Apple Soupapplewood-smoked almonds, apple relish8/14.

Farmer's Market SaladMP

Hearts Of Romainewarm levain croutons, Caesar dressing9/15.

Little Gem Lettuceshaved radish, cucumber, fines herbs, red-wine vinaigrette13.

Wild Aruglua & Apple SaladAlfieri apples, plumped raisin, sunflower seed, pecorino, golden balsamic, sumac16.

Oxtail Terrinebone marrow, brioche toast, caper gremolata, horseradish crema18.

Absinthe Classics

French Onion Soup Gratinee8/14.

Soft Garlic PretzelsVermont cheddar Mornay12.

Steak Tartareviolet mustard, green apple, red onion, cornichons, quail egg yolk, crostini20.

Coq Au Vinred Burgundy-braised Mary's chicken, bacon, root vegetables, mushrooms32.

Entrees

Campanelle with Pork Jowlsroasted oyster mushrooms, Savoy spinach26.

Potato-Crusted Ora King SalmonLittle Gem lettuce salad, kohlrabi, fennel, hard-boiled egg, Niçoise olives32.

Belgian MusselsHenhouse Red Rye Saison, celery, leeks, grilled baguette24.

Charred Octopus Arrabiatachickpeas, Castelvetrano olives, fennel32.

Bristol Bay Dayboat ScallopsAnson Mills polenta, Tokyo turnip, snap peas, sauce Nantua38.

Absinthe HamburgerPiedmontese beef chuck & brisket, aïoli, lettuce, red onion, french fries, house-made pickles20. / cheddar, gruyère, gorgonzola, sautéed mushrooms, spicy onions, pickled chilis, bacon, fried egg, 2 ea.

Market Selection Of Beefall served with potato purée, baby carrots, spring onions, béarnaise7 oz. grilled bistro filet 35. / 12 oz. boneless grilled rib-eye steak 70.

Sides

Potato Puréechives9.

MushroomsCalabrian chilis, shallots, white wine, lemon9.

Baked Mac 'n' CheeseVermont cheddar, breadcrumbs12.

Grilled Broccoliniparmesan-breadcrumbs, anchovy vinaigrette9.

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.