◈ Homepage — http://www.absinthe.com/Skip to Content
MENU
ABOUT
RESERVATIONS
EVENTS
ABOUT US
Absinthe Brasserie & Bar is located in San Francisco's vibrant and charming Hayes Valley neighborhood, and is among the city’s beloved longest-running dining institutions. It features a creative menu of French brasserie fare, along with an inspired selection of classic cocktails. With lively, informal décor that evokes turn-of-the-century France, Absinthe’s warm, convivial atmosphere has romanced locals and visitors alike since its founding in 1998.
VISIT US
398 Hayes St at Gough, San Francisco, CA
HOURS
Wednesday to Friday 11:30 am to 10 pm
Saturday 11am to 10pm
Sunday 11am to 9 pm
Closed Monday & Tuesday
HOURS
Wednesday to Friday
11:30am — 10pm
Saturday
11:00am — 10:00pm
Sunday
11am — 9pm
Make a Reservation
STAY IN THE LOOP
Sign Up
VISIT
398 Hayes St at Gough
San Francisco, CA
CONTACT
415-551-1590
[email protected]
[email protected]
[email protected]
◈ Interior Pages — 4 pages crawledMenu 1 — Absinthe Brasserie & Bar 0 Skip to Content MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS MENUS BRUNCH LUNCH DINNER DESSERT BEVERAGES WINE LIST Served Saturday and Sunday from 11 am to 2:30 pm FRUITS DE MER TSAR NICOULAI CAVIAR Yukon Gold Potato Blinis, Crème Fraîche, Sieved Egg, Chives 1 ounce ~ Reserve 110 1 ounce ~ Estate 90 $ 5 each OYSTER SELECTION Mignonette, Lemon $ 5 each A/Q - East Coast A/Q - West Coast $ 15 CHILLED MUSSELS A L'ESCABECHE Espelette, Mirepoix, Crispy Potatoes $ 15 PATISSERIE $ 16 SELECTION OF MINI BREAKFAST PASTRIES Whipped Butter & House-Made Preserves $ 16 PLATS PREMIERS $ 15 OYSTERS ROCKEFELLER Steamboat Oysters, Spinach, Fines Herbs, Hollandaise, Panko $ 15 $ 18 SOUPE À L'OIGNON Rich Beef Stock, Croutons, Gruyere & Emmental Cheese Gratinèe $ 18 $ 17 SPRING PEA SOUP Mint Labneh, Meyer Lemon Confit $ 17 $ 32 DUNGENESS CRAB SALAD Citrus, Avocado Mousse, Butter Lettuce, Creme Fraiche, Tarragon, Lemon Vinaigrette $ 32 $ 12 MIXED GREENS SALAD Mustard Vinaigrette, Fines Herbs, Flowers $ 12 $ 18 LOCAL SQUID SALAD Butter Beans, Pickled Peppers, Rosemary, Frisee, Sherry Vinaigrette $ 18 $ 16 WARM BELLWETHER FARMS CRESCENZA TARTINE Pine Nuts, Honey, Thyme, Sweet Batard $ 16 PLATS PRINCIPAUX $ 19 QUICHE LORRAINE Bacon, Leek, Gruyère, Mixed Greens Salad $ 19 $ 19 QUICHE VEGETARIENNE Seasonal Vegetables & Cheese, Mixed Greens Salad $ 19 $ 18 STRAWBERRY-BASIL FRENCH TOAST Strawberry Coulis, Basil Oil, Chantilly Cream $ 18 $ 24 *add vanilla ice cream $ 24 $ 23 EGGS BENEDICT FLORENTINE Immersion-Circulated Eggs, Pain De Mie Toast, Spinach, Smoked Ham, Crispy Duck Fat Potatoes $ 23 $ 21 SALADE LYONNAISE Duck Confit, Soft-Cooked Egg, Mushrooms, Frisee, Warm Bacon Vinaigrette $ 21 $ 37 PETRALE SOLE MEUNIERE Capers, Butter, Lemon, Turmeric, Yukon Gold Potato Purée, Potato Allumette, Crispy Sage $ 37 $ 27 ABSINTHE BLACK TRUFFLE CHEESEBURGER Pt. Reyes Tomatruffle Cheese, Aioli, Onion Ring, Grilled Onions, Chicories, Pommes Frites $ 27 $ 49 STEAK FRITES 10oz. Prime New York Strip Loin, Green Peppercorn Butter, Bordelaise Sauce $ 49 GARNITURES $ 12 POMMES FRITES Aioli, Ketchup $ 12 $ 18 BEEF TALLOW POMMES FRITES Aioli, Ketchup $ 18 $ 3 WARM ACME ROLL Whipped Butter with Sea Salt $ 3 $ 18 GRILLED SPRING ASPARAGUS Soft Cooked Egg, Green Goddess Sauce, Meyer Lemon Confit $ 18 $ 12 ROASTED YUKON GOLD POTATOES Beef Tallow $ 12 $ 12 FRUIT PLATE Seasonal Selection of Fruit $ 12 Served Wednesday through Friday from 11:30 am to 2:30 pm FRUITS DE MER $ 5 each OYSTER SELECTION Mignonette, Lemon $ 5 each A/Q -East Coast A/Q - West Coast $ 15 CHILLED MUSSELS A L'ESCABECHE Espelette, Mirepoix, Crispy Potatoes $ 15 TSAR NICOULAI CAVIAR Yukon Gold Potato Blinis, Crème Fraîche, Sieved Egg, Chives 1 ounce ~ Reserve 110 1 ounce ~ Estate 90 PLATS PREMIERS $ 18 SOUPE À L'OIGNON Rich Beef Stock, Croutons, Gruyere & Emmental Cheese Gratinèe $ 18 $ 17 SPRING PEA SOUP Mint Labneh, Meyer Lemon Confit $ 17 $ 12 MIXED GREENS SALAD Mustard Vinaigrette, Fines Herbs, Flowers $ 12 $ 18 LOCAL SQUID SALAD Butter Beans, Pickled Peppers, Rosemary, Frisee, Sherry Vinaigrette $ 18 $ 18 GRILLED DELTA ASPARAGUS Soft Cooked Egg, Green Goddess Sauce, Meyer Lemon Confit $ 18 $ 15 SNAP & SNOW PEAS Nicoise Olives, Dijonnaise, Fennel $ 15 PLATS PRINCIPAUX $ 22 SLOW COOKED SALMON & ROASTED BEET SALADE Shaved Fennel, Frisee, Horseradish Creme, Mustard Vinaigrette $ 22 $ 32 DUNGENESS CRAB SALAD Citrus, Avocado Mousse, Butter Lettuce, Creme Fraiche, Tarragon, Lemon Vinaigrette $ 32 $ 26 HOUSE-MADE TAGLIATELLE Wild Mushrooms, Caramelized Fennel, Toy Box Tomatoes, Mushroom Cream $ 26 $ 24 BRAISED BEEF SANDWICH Gruyere, Dijon, Pickled Onion, Spinach, Pain au Levain $ 24 $ 28 DUCK CONFIT Beluga Lentil Ragout, Fava Beans, Bacon, Arugula $ 28 $ 27 ABSINTHE BLACK TRUFFLE CHEESEBURGER Pt. Reyes Tomatruffle Cheese, Aioli, Onion Ring, Grilled Onions, Chicories, Pommes Frites $ 27 $ 32 STEAK FRITES 8oz Bavette, Green Peppercorn Butter, Bordelaise Sauce $ 32 GARNITURES $ 12 POMMES FRITES Aioli, Ketchup $ 12 $ 18 BEEF TALLOW POMMES FRITES Aioli, Ketchup $ 18 $ 3 WARM ACME ROLL Whipped Butter with Sea Salt $ 3 $ 12 YUKON GOLD POTATO PUREE Gruyère Gratinèe $ 12 SNACKS $ 10 HOUSE-MADE CHEESE PUFFS Gougeres Stuffed with Goat Cheese & Chives $ 10 $ 10 BASQUE "FISH & CHIPS" Marinated White Anchovies, House-Made Chips, Garlic Aioli, Pimenton de la Vera $ 10 $ 10 BIRDS OF A FEATHER Duck Confit, Chicken Liver Mousse, Pickled Hen of the Woods Mushrooms, Crostini $ 10 $ 10 EGGS & TOAST Salmon Roe, Sieved Egg, Avocado, Pain de Mie, Espelette, Pine Nuts $ 10 FRUITS DE MER TSAR NICOULAI CAVIAR Yukon Gold Potato Blinis, Crème Fraîche, Sieved Egg, Chives 1 ounce ~ Reserve 110 1 ounce ~ Estate 90 $ 5 each OYSTER SELECTION Mignonette, Lemon $ 5 each A/Q - East Coast A/Q - West Coast $ 22 MARINATED LOCAL SQUID Cherry Tomatoes, Capers, Olives, Radish, Pink Peppercorn, Basil $ 22 $ 17 CHILLED MARINATED CLAMS Creme Fraiche, Celery, Smoked Ham, Puff Pastry, Lemon $ 17 $ 15 CHILLED MUSSELS A L'ESCABECHE Espelette, Mirepoix, Crispy Potatoes $ 15 $ 88 TRIO OF BIVALVES Grand Selection of Oysters on the Half Shell, Mussels a l'Escabeche, & Marinated Clams $ 88 PLATS PREMIERS $ 18 SOUPE À L'OIGNON Rich Beef Stock, Croutons, Gruyere & Emmental Cheese Gratinèe $ 18 $ 17 SPRING PEA SOUP Mint Labneh, Meyer Lemon Confit $ 17 $ 32 DUNGENESS CRAB SALAD Citrus, Avocado Mousse, Butter Lettuce, Creme Fraiche, Tarragon, Lemon Vinaigrette $ 32 $ 12 MIXED GREENS SALAD Mustard Vinaigrette, Fines Herbs, Flowers $ 12 $ 21 SALADE LYONNAISE Duck Confit, Soft-Cooked Egg, Mushrooms, Frisee, Warm Bacon Vinaigrette $ 21 $ 28 ESCARGOTS DE BOURGOGNE Puff Pastry, Fiddlehead Ferns, Parsley, Green Garlic, Absinthe $ 28 $ 28 YELLOWFIN TUNA CARPACCIO 'A LA NICOISE' Crispy Potatoes, Nicoise Olives, Tomato, Sieved Egg, Sea Beans, Fines Herbs $ 28 $ 25 NIMAN RANCH BEEF TARTARE Pickled Mushrooms, Quail Egg Yolk, Chile Oil, Gaufrettes $ 25 $ 18 GRILLED SPRING ASPARAGUS Soft Cooked Egg, Green Goddess Sauce, Meyer Lemon Confit $ 18 HOUSE-MADE PASTA $ 28 GREEN GARLIC-CRESCENZA AGNOLOTTI Fava Beans, Wild Mushrooms, Mushroom Cream, Pecorino Romano $ 28 $ 27 PARISIAN GNOCCHI Cipollini Confit, Sweet Onion Broth, Crispy Shallots, Asparagus, Peas, Bellwether Ricotta, Parmigiano Reggiano $ 27 PLATS PRINCIPAUX $ 37 PETRALE SOLE MEUNIERE Capers, Butter, Lemon, Turmeric, Yukon Gold Potato Purée, Potato Allumette, Crispy Sage $ 37 $ 48 PAN SEARED WILD KING SALMON Asparagus, Snap Peas, Butter Beans, Wild Ramps, Sweet Onion Sauce $ 48 $ 42 PAN ROASTED DUCK BREAST Beluga Lentils, Pomegranate Gastrique, Mirepoix, Burgundy and Ruby Port Wine Sauce $ 42 $ 27 ABSINTHE BLACK TRUFFLE CHEESEBURGER Pt. Reyes Tomatruffle Cheese, Aioli, Onion Ring, Grilled Onions, Chicories, Pommes Frites $ 27 $ 45 BRAISED AKAUSHI BEEF BOURGUIGNON Carrot Puree, Shaved Celery, Crispy Sweetbreads, Red Wine Sauce $ 45 $ 49 STEAK FRITES 10oz. Prime New York Strip Loin, Green Peppercorn Butter, Bordelaise Sauce $ 49 GARNITURES $ 12 POMMES FRITES Aioli, Ketchup $ 12 $ 18 BEEF TALLOW POMMES FRITES Aioli, Ketchup $ 18 $ 3 WARM ACME ROLL Whipped Butter with Sea Salt $ 3 $ 12 YUKON GOLD POTATO PURÉE Gruyère Gratinèe $ 12 FROMAGE $ 14 CYPRESS GROVE TRUFFLE TREMOR Roasted Beets, Fennel, Balsamic $ 14 $ 14 VALLEY FORD "GRAZIN' GIRL" GORGONZOLA Medjool Dates, Celery, Walnuts $ 14 $ 15 COWGIRL CREAMERY RED HAWK Red-Onion Jam $ 15 $ 16 WARM BELLWETHER FARMS CRESCENZA Mushroom Duxelles $ 16 DESSERTS $ 15 EARL GREY PANNA COTTA Blood Orange, Tuile $ 15 $ 15 MEYER LEMON TART Rose Water Meringue $ 15 $ 15 RHUBARB UPSIDE-DOWN CAKE Tarragon Anglaise, Strawberries $ 15 $ 15 CHOCOLATE POT DE CRÈME Vanilla Chantilly, Sea Salt $ 15 $ 8 ICE CREAM & SORBET BY THE SCOOP $ 8 Ice Cream: Vanilla, Blueberry Cheesecake Sorbet: Lemonade, Passionfruit cocoa nib HIGH-PROOF TREATS $ 22 TROU NORMAND Passionfruit Cocoa Nib Sorbet, Calvados $ 22 $ Absinthe Brasserie & Bar 0 Skip to Content MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide) Slide 4 Slide 4 (current slide) Slide 5 Slide 5 (current slide) ABOUT US Absinthe Brasserie & Bar is located in San Francisco's vibrant and charming Hayes Valley neighborhood, and is among the city’s beloved longest-running dining institutions. It features a creative menu of French brasserie fare, along with an inspired selection of classic cocktails. With lively, informal décor that evokes turn-of-the-century France, Absinthe’s warm, convivial atmosphere has romanced locals and visitors alike since its founding in 1998. VISIT US 398 Hayes St at Gough, San Francisco, CA HOURS Wednesday to Friday 11:30 am to 10 pm Saturday 11am to 10pm Sunday 11am to 9 pm Closed Monday & Tuesday HOURS Wednesday to Friday 11:30am — 10pm Saturday 11:00am — 10:00pm Sunday 11am — 9pm Make a Reservation Stay in the loop Sign up with your email address to receive news and updates. Email Address Sign Up Thank you! VISIT 398 Hayes St at Gough San Francisco, CA CONTACT 415-551-1590
[email protected] [email protected] [email protected] Please ensure Javascript is enabled for purposes of website accessibility ABOUT — Absinthe Brasserie & Bar 0 Skip to Content MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide) ABOUT US Absinthe Brasserie & Bar is located in San Francisco's vibrant and charming Hayes Valley neighborhood, and is among the city’s beloved longest-running dining institutions. It features a creative menu of French brasserie fare, along with an inspired selection of classic cocktails. With lively, informal décor that evokes turn-of-the-century France, Absinthe’s warm, convivial atmosphere has romanced locals and visitors alike since its founding in 1998. PEOPLE Ian Begg | Executive Chef Chef Ian Begg joins Absinthe Brasserie & Bar with over 28 years of experience in and around the Bay Area as an award-winning Chef and Restaurateur. Originally from the Bay Area, Chef Begg was exposed to a myriad of cuisines at a young age. When his older brother helped secure him a job at Casa Orinda when he was 14, it became clear to him that his future as a kitchen professional was certain. After several years working at the Culinary Institute of America, he traveled through Europe staging and cooking at restaurants in Denmark, France, and Spain. When he returned to the United States he landed in San Francisco working at Hawthorne Lane and the Orchard Hotel. His first opportunity to run his own kitchen came at age 24, as Executive Chef of the Cafe Majestic. During his tenure at the Majestic, the restaurant was awarded Top 10 new restaurants by the San Francisco Chronicle and top 20 best new restaurants in America by Esquire magazine. Begg also received the esteemed title of San Francisco Chronicle Rising Star Chef, as well as becoming a semi-finalist for the James Beard Foundation Rising Star Chef of the Year award. After Cafe Majestic, Chef Begg pursued his own ventures, opening restaurants in the North Beach neighborhood of San Francisco. He opened Txoko, a popular Basque restaurant, where esteemed San Francisco Chronicle food critic Michael Bauer praised Begg as “one of the most talented chefs in the city.” He also was recognized as one of San Francisco’s 30 under 30 Chefs by Zagat. Begg also opened Naked Lunch, a gourmet sandwich shop, which he owned and operated for nearly 10 years. Chef Begg’s vision for Absinthe Brasserie and Bar can be summarized as simple elegance, updated takes on classic French cuisine. The menu will be executed with the intention of showcasing Absinthe's award-winning wine program and pairing dishes with rare pours from Absinthe's extensive wine cellar. THE ABSINTHE GROUP The Absinthe Group (TAG), founded and managed by food-industry veteran Bill Russell-Shapiro, creates and operates unique, high-quality food and wine enterprises. TAG includes a carefully built collection of four businesses, three of which are located in the Hayes Valley neighborhood of San Francisco. They are overseen by TAG President Eric Vreede, Director of Human Resources Liz Meza, and Beverage Director Michael Goss. These include Absinthe Brasserie & Bar , Arbor , Arlequin Wine Merchant in Hayes Valley, Comstock Saloon in North Beach, and Bosco in SoMa. HOURS Wednesday to Friday 11:30am — 10pm Saturday 11:00am — 10:00pm Sunday 11am — 9pm Make a Reservation Stay in the loop Sign up with your email address to receive news and updates. Email Address Sign Up Thank you! VISIT 398 Hayes St at Gough San Francisco, CA CONTACT 415-551-1590
[email protected] [email protected] [email protected] Please ensure Javascript is enabled for purposes of website accessibility EVENTS — Absinthe Brasserie & Bar 0 Skip to Content MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Open Menu Close Menu MENU ABOUT RESERVATIONS EVENTS Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide) Slide 4 Slide 4 (current slide) Slide 5 Slide 5 (current slide) Slide 6 Slide 6 (current slide) Slide 7 Slide 7 (current slide) Slide 8 Slide 8 (current slide) Slide 9 Slide 9 (current slide) Slide 10 Slide 10 (current slide) Slide 11 Slide 11 (current slide) Events at Absinthe Absinthe Private Dining, located adjacent to Absinthe Brasserie & Bar, functions as a completely private dining room, with its own entrance, restroom, and bar. The menus at Absinthe Private Dining, created by Executive Chef Ian Begg and Pastry Chef Lorena Morales, 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, showcasing variety and seasonal freshness. Absinthe Private Dining is available for business meetings, wedding events, cocktail receptions, birthdays, showers, wine tastings, pre- or post-performance dinners, and holiday parties. Please contact us via email at
[email protected] , or submit an inquiry below. Private Event Info & Sample Menus Event Inquiry Planning a gathering for 9 or more? Please fill out this quick form and we will be in touch shortly. (reservations up to five guests can be made here ) Slide 1 Slide 1 (current slide) Slide 2 Slide 2 (current slide) Slide 3 Slide 3 (current slide) Slide 4 Slide 4 (current slide) Slide 5 Slide 5 (current slide) Slide 6 Slide 6 (current slide) Slide 7 Slide 7 (current slide) Slide 8 Slide 8 (current slide) Slide 9 Slide 9 (current slide) HOURS Wednesday to Friday 11:30am — 10pm Saturday 11:00am — 10:00pm Sunday 11am — 9pm Make a Reservation Stay in the loop Sign up with your email address to receive news and updates. Email Address Sign Up Thank you! VISIT 398 Hayes St at Gough San Francisco, CA CONTACT 415-551-1590
[email protected] [email protected] [email protected] Please ensure Javascript is enabled for purposes of website accessibility