Dinner

Raw Bar

Oysterschef's selection, changes frequently(ea) $3.5

Salmon Tartarepickled ramps, crème fraîche, everything cracker, puffed quinoa15.

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.

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 aïoli7.

Marinated Mixed Olivesfennel, chilis, orange, oregano5.

Duck Rillettesbeer mustard, port-balsamic pickled cherries, crostini14.

Warm Mimolette GougeresParisian ham and leek salad, heirloom-melon15.

Appetizers

SWEET CORN VELOUTÉ EN CROUT mushroom duxelle, roasted morel mushrooms15

Hearts Of Romainegarlic croutons, parmesan, Caesar dressing9. / 13.

Baby Greensstrawberries, pickled rhubarb, goat-feta, strawberry balsamic vinaigrette14.

STONE FRUIT AND BAYONNE HAMBurrata cheese, spiced almond, mâche18.

Seared Day-Boat Scallopsenglish-pea purée, basil, shaved asparagus, red radish, pickled sea-beans, hazelnuts18.

PORK AND FOIE GRAS PÂTÉ CAMPAGNEroasted cherries, pistachios, shaved vegetable salad, pickled mustard seed dressing17.

Absinthe Classics

French Onion Soup Gratinee7. / 11.5

Soft Garlic PretzelsVermont cheddar Mornay11.

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

RIGATONI PASTAmorel mushrooms, English peas, asparagus, marsala, cream, grana and pecorino cheese24.

“TERRE ET MER” - LAND AND SEAromesco sauce, charred romanesco, butterbeans, confit fingerling potatoes, cilantro mojogrilled octopus and Toulouse sausage, summer shelling-beans, padron peppers, sauce verte33.

Sauteed Local Rock Codratatouille, summer vegetable nage, pickled summer squashes31.

Potato-Crusted SalmonLittle Gem lettuce salad, kohlrabi, fennel, hard-boiled egg, Niçoise olives29.

NIMAN RANCH PORK OSSO BUCCOroasted porcini mushrooms, braised kohlrabi, Armagnac and prune braising jus, hazelnuts30.

Absinthe HamburgerPiedmontese beef chuck & brisket, aïoli, lettuce, red onion, french fries, house-made pickles18 add cheddar, gruyère, gorgonzola, sautéed mushrooms, spicy onions, pickled chilis 1.75 ea. add bacon, fried egg 2. ea.

Market Selection Of Beefall served with potato purée, bloomsdale spinach, garlic chips, black garlic jus7 oz. Grilled shoulder bistro filet 29. / 10 oz. Grilled rib-eye steak 38.

Sides

Potato Pureechives, olive oil8.

MushroomsCalabrian chilis, shallots, white wine, lemon8.

Baked Mac 'n' CheeseVermont cheddar, breadcrumbs10.

Grilled Broccoliniparmesan-breadcrumbs, lemon8.

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 Adam Keough, 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.