Dinner

Raw Bar

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

Seafood Cevicheavocado, cherry tomato, melon, yuca chips15.

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

Tsar Nicoulai White Sturgeon Caviar1 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 Goat Cheesebasil, wild mushroom conserva, crostini17.

Snacks

Spicy Fried Chickpeasberbere spice, parsley5.

French Friessmoky tomato ketchup, sweet-onion aïoli7.

Marinated Mixed Olivesfennel, chilis, orange, oregano5.

Duck Rillettesdried-fruit mostarda, pickled onion, crostini13.

Caviar Canapéssmoked sturgeon, hard-cooked egg, potato cake28.

Appetizers

Sweet Yellow Corn Soupbrown butter-brioche croutons, micro opal basil, basil oil7. / 12.

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

Coke Farm Baby Greensred wine-poached pear, currants, feta, port wine vinaigrette, almonds, brioche crisp14.

Roasted Beet Saladhoney-yogurt, grapes, rosemary crackers, Fourme D’ Ambert, walnuts, chicories15.

PEI Musselsbacon, serrano chili, charred tomato-white wine broth, grilled crostini16.

Seared Foie Grasroasted pears, hazelnuts, medjool date jus, toasted brioche24.

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

Fettuccini PastaCalabrian chilis, cherry tomatoes, squash blossoms, brown butter, ricotta salata, basil oil23.

Grilled Spanish Octopuslemon-chickpea puree, almond-romesco, grilled broccoli, chicory salad29.

Rock Cod Meunierefingerling potatoes, local asparagus, trumpet mushrooms, tarragon oil30.

Potato-Crusted SalmonLittle Gem lettuce salad, green & yellow wax beans, fennel, hard-boiled egg, Niçoise olives29.

Moroccan-Spiced Lamb T-Bone Chopsroasted yam purée, English peas, roasted carrots, mint-cilantro relish34.

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 olive oil-whipped potatoes, Bloomsdale spinach, worcestershire 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, breadcrumbs9.

Grilled AsparagusMaltaise sauce, fines herbes8.

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, created by executive chef Adam Keough and executive pastry chef Stephanie Kimura, 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.