Absinthe Brasserie & Bar : Menu http://www.absinthe.com/menu/menu.php?

menu=lunch

La Carte, March, 2008

Oysters
Beau Soleil, New Brunswick 3.
Drake's Bay, California 3.
Malpeque, Canada 3.
Marin Miyagi, Tomales Bay 3.
Olympia, Washington 3.
Above served with rosé champagne mignonette and walnut bread
Shellfish
Chilled Dungeness crab 16./30. melted butter, lemon
Sautéed Dungeness crab 18./32. persillade and aïoli

Tsar Nicoulai Caviar (farm raised)

Caviar & blini tasting: 1 oz. assorted caviars, buckwheat blinis, crème fraîche flavors: beet-saffron, wasabi, truffled tiger-eye, ginger, and
gold pearl salmon roe 28.
Osetra caviar, sieved egg, crème fraîche, shallots, buckwheat blinis ½ ounce 38. 1 ounce 75.
Snacks
Spicy fried chickpeas 3.75
Warm marinated mixed olives, citrus, toasted garlic, cinnamon 4.75
Pommes frites served with Dijon mustard, thyme-infused malt vinegar and rouille 6.
Cheeses (7. per cheese selection / 30. per tasting platter)
Stilton, honeycomb
(Leicestershire, England) – Cow's milk bleu cheese from Clawson Dairy, showing mineral qualities
Gravenstein Gold, pink lady apples
(Sonoma, California) – Full-bodied, aromatic goat's milk cheese from Redwood Hill Farm, washed in hard cider
Chaource, salted toasted almonds
(Champagne, France) – Double cream cow's milk with a bloomy rind, rich tanginess, and creamy texture
Roncal, blood orange chutney
(Navarra, Spain) – Earthy and buttery sheep's milk cheese, firm and chewable texture
Robiola, marinated olives
(Bosia, Italy) –A blend of sheep, cow, and goat's milk, with mushroom-like aromas and richness

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Absinthe Brasserie & Bar : Menu http://www.absinthe.com/menu/menu.php?menu=lunch

Smaller Plates
French onion soup gratinée 7.75
Baby green & red romaine, creamy black-peppercorn dressing, white anchovies, shaved Vella dry jack, roasted-garlic crostini 10.
Little gem lettuces, dried cranberries, shaved red onion, pistachios, creamy dill dressing, mint, sumac, pomegranate molasses 10.
Escargots in shell, garlic herb butter, crusty bread 15.
Country-style rabbit paté, onion marmalade, crostini 14.
Spring onion flatbread, feta, black olives, chili flakes, oregano, Arbequina olive oil 15.
Smoked salmon, fennel pollen, caper crème fraiche, pickled onions, and crostini 14.25
Sandwiches
Croque Monsieur, Zoe's maple-glazed ham, gruyère and Dijon mustard, toasted levain 10.75 add an egg 1.
Grilled chicken, Benton's bacon, baby romaine, herbed aïoli, avocado with house-made pickles 12.75
Grilled marinated vegetables, eggplant, onion, red pepper, zucchini, Cypress Grove goat cheese, olive spread 12.
Absinthe hamburger grass-fed ground beef, aïoli, little gem lettuce, red onion, on a fresh-herb bun, with house-made pickles 10.5
(add sautéed mushrooms, gruyere cheese, spicy caramelized onions, a fried egg or gorgonzola for 1. each)
Larger Plates
Antipasti plate, cured meats by Fra'Mani, La Quercia & Zoe's rillettes, olives, roasted peppers, smoked anchovy, crostini 18.
Tuna-confit Niçoise salad, watercress, soft-cooked egg, blue lake beans, shallot-Dijon vinaigrette 21.
Pan-roasted mussels, white wine garlic sauce, fries, aïoli 16.
Grilled Estancia NY strip steak frites, mustard glaze, pistou butter 29.
Side Plates
Caramelized Brussels sprouts, Benton's bacon, thyme, sauteed onion 8.
Roasted beets, toasted hazelnuts, orange oil, wild arugula, Sicilian sea salt 8.

Libations

Ginger Rogers 9.
Gin, fresh mint, ginger syrup and lemon juice topped with ginger ale. Served on the rocks in a tall glass with a squeeze of lime.
An adaptation of the ‘Favorite Cocktail' from Drinks (1914), by Jacques Straub

Sazerac 9.
Rye whisky, a dash of Peychaud bitters & a touch of sugar. Shaken & served in a cocktail glass rinsed with Herbsaint. Lemon twist.
A classic Absinthe cocktail from Famous New Orleans Drinks (1940), by Stanley Clisby Arthur

Martinez 9.
Plymouth Gin, Dolon dry vermouth, a splash of maraschino liqueur, and a dash of orange bitters. Stirred and served up with an olive and a
twist.
Our nod to the Professor Jerry Thomas' turn of the century cocktail, which many argue is the forefather of the Martini.

La Florida Daiquiri 9.
Rum, maraschino liqueur, lime juice, sugar & a splash of grapefruit juice. Shaken & served up in a cocktail glass with a lime squeeze.
A classic Hemingway-style Daiquiri. Our recipe is adapted from Trader Vic's Bartender's Guide (1947).

Perfect Pear 9.
Vodka, pear brandy, lime juice, sugar and a splash of orange juice. Shaken & served up in a cocktail glass with a sugared rim.

Casino 9.
Gin, lemon juice, maraschino liqueur, & orange bitters. Shaken & served up in a cocktail glass with a brandied cherry.
A recipe from The How and When (1938) by G. F. Marco

Sidecar 9.
Brandy, lemon juice, Cointreau, and a dash of orange bitters. Shaken & served up in a cocktail glass with a sugared rim.

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Absinthe Brasserie & Bar : Menu http://www.absinthe.com/menu/menu.php?menu=lunch

Our version of this classic is based on a recipe from Swallows (1930), by “Cocktail Bill” Boothby.

‘Uptown' Manhattan 9.
‘Absinthe select' Eagle Rare Bourbon, Carpano Punt e Mes, a dash of orange bitters & Angosura bitters. Served up with brandied cherries
and a twist of orange.
This is our version of one of the all time great cocktails.

Mujer Verde 10.

Hendrick's Gin (a Scottish Gin infused with rose petals and cucumber) fresh lemon-lime juice, simple syrup and a dash of Green and
Yellow Chartreuse. Served up with a lime twist.
This recipe was resurrected by our bartender “D Mexican” from his hometown in Guadalajara.

Brazil 66 10.
A whole lime muddled in sugar then topped with Cachaça, Cointreau, and fresh orange juice. Served over ice with an orange twist.
A variation of the classic Brazilian drink the Capirinha created by Owen Dunn.

Citron Lemonade 10.

Ketel One Citron, ginger syrup, fresh lemon-lime juice, ginger ale and a topping of cranberry juice.
This cocktail is a variation of our non-alcoholic beverage “The Absinthe Lemonade” created by Marcovaldo Dionysos. A great drink made
all the better when someone came up with the bright idea of putting a shot of booze in it.

Dry County Cocktail 10.

George Dickel No. 12 Whiskey, Dolin Dry Vermouth, ginger syrup, and lemon bitters. Stirred and served up with a lemon twist.
The name of this cocktail is a reference to the fact that distilleries exist where laws prohibit the sale of such hooch.

Daedalus 9.
Jameson Whiskey, a whisper of ginger syrup and a touch of orange bitters. Shaken and served up with an orange twist.
A recipe created by Uncle Jack Kelleher of the Gravedigger's Bar, Dublin, after he got hit by an early morning Guinness truck and needed
a healthy elixir for his pains. Brought to these shores by the Man.

Galapagos 9.
Pisco, Kaffir lime leaf muddled in pepper syrup, lemon-lime juice, and a splash of grapefruit juice. Served up with sunken brandied cherries.
A Xanadoozle creation named in honor of Kurt Vonnegut's modern classic of the same name.

21 Hayes 10.
Damrak Gin muddled with cucumber, a healthy splash of Pimm's No.1, lemon-lime and simple syrup shaken and served up with a fresh
cucumber slice.
Concocted by Dr. Schwartz to provide relief to those arriving at our door by way of San Francisco's Municipal Railway.

El Presidente 10.
Barbancourt 3-star rum, Sweet Vermouth, and a dash of Peychaud bitters. Served up with an orange twist.
Inspired by Guillermo, the head bartender at the Ritz Carlton, Santiago, Chile.

Old Havana 9.
Goslings dark rum, fresh lemon-lime juice, simple syrup, a splash of orange juice and a touch of orange bitters.
Inspired by “The Havana Cocktail” taken from the The Savoy Cocktail Book by Harry Craddock, 1930.

Bronx ‘Bomber' 9.
Bombay Sapphire, sweet & dry vermouth, lemon-lime, simple syrup, and fresh orange juice. Served up with a twist of lemon.
A variation of the Bronx Cocktail from Old Waldorf-Astoria Bar Book by Albert Stevens Crockett, 1935.

Sleepy Head 9.
Brandy, mint, orange, ginger syrup a splash of fresh lemon-lime. Served over ice topped with ginger ale and a slice of orange.
We found this sleeper in The Standard Bartenders Guide by Patrick Gavin Duffy, 1938

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Absinthe Brasserie & Bar : Menu http://www.absinthe.com/menu/menu.php?menu=lunch

French '75 9.
Gin, fresh lemon and lime juice and sugar. Served over ice in a pilsner glass topped with champagne brandied cherries and a lemon twist.
The name of this old favorite refers to a piece of artillery used in World War I. This recipe comes from Life in the Trenches by Harold
Sanders, 1919.

Bob-tailed Nag 10.

Michter's Straight Rye Whiskey, Cocchi Barolo Chinato, and mint bitters served up with a twist of lemon.
This Derby inspired cocktail is Juanathan's homage to the intricate relationship between whiskey and horses.

Darb Cocktail 9.
Gin, Apricot Liqueur, Dry Vermouth, and a touch of lemon juice. Shaken & served up in a cocktail glass with a lemon twist.
A recipe adapted from The Savoy Cocktail Book, 1930 by Harry Craddock.

- Please note that all menus change daily -

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