OYSTERS 3. each
Beau Soleil, New Brunswick
Hood Canal, Washington
Kumamoto, Point Reyes
Malpeque, Prince Edward Island
Marin Miyagi, Tomales Bay
SPICY-FRIED CHICKPEAS 3.75
FRENCH FRIES, with Dijon mustard,
thyme-infused malt vinegar, rouille 6.
WARM MARINATED MIXED OLIVES, 4.75
citrus, toasted garlic, cinnamon
FRENCH ONION SOUP GRATINÉE 4.5/8.5
BUTTER LETTUCES, shaved radish, 10.
cucumber, cider vinaigrette
TSAR NICOULAI SMOKED STURGEON, 15.
fennel pollen, caper crème fraîche,
pickled onions, crostini
DRIED-APRICOT-&-SAGE COUNTRY PÂTÉ, 12.
Dijon mustard, watercress,
cornichons, crostini
PORCINI & POTATO FLATBREAD, 18.
shaved sweet onion, truffle cheese,
black truffle oil
CROQUE MONSIEUR, black forest ham, 11.5
Gruyère, Dijon mustard, toasted levain
add an egg 1.
HOUSE-MADE HOT DOG, 12.
Guinness mustard, chili ketchup,
sauerkraut, with yogurt-dill potato chips
ABSINTHE HAMBURGER, 12.5
Estancia ground beef, aïoli, baby lettuces, red onion,
with house-made pickles
Add smoked gouda, sautéed mushrooms, gruyère
cheese, spicy caramelized onions, a fried egg,
or gorgonzola for 1.5 each

ABSINTHE BRASSERIE & BAR
398 HAYES AT GOUGH, SAN FRANCISCO 94102
415 551 1590 talk@absinthe.com
Jamie Lauren, Executive Chef

GOAT’S MILK CHEESES
CLOCHETTE, cherry chutney
(Poitou, France) – A bell-shaped classic,
smooth & dense, mild & creamy
VALENÇAY, yuzu marmalade
(Loire Valley, France) – Ash covered, smooth & dense,
citrus undertones
TOME DU HAUT LANGUEDOC, rose petal jam
(Languedoc, France) – Raw milk, rustic, semi-hard, rich,
grassy & earthy

SHEEP’S MILK CHEESES
IDIAZABAL, membrillo
(Navarra, Spain) – Raw milk, firm, buttery,
full flavored, smoked rind
PECORINO PEPATO, roasted peppers
(Sicily, Italy) – Slightly firm, supple texture,
studded with black peppercorns
COW’S MILK CHEESES
BLEU D’AUVERGNE, candied kumquats
(Auvergne, France) – Blue cow’s milk, creamy,
strong finish, moist texture
GREVENBROECKER, Il Caratello aged balsamico
(Hamont-Achel, Belgium) – Blue cow’s milk, creamy,
grassy sweetness, earthy spice
RASCHERA, pickled cherries
(Piemonte, Italy) – Fudgy texture, raw milk,
slightly sweet & salty
PIERRE ROBERT, red grapes
(Seine-et-Marne, France) – Triple cream, bloomy rind,
sweet, buttery, smooth
ÉPOISSES, sliced apples
(Côte-d’Or, France) – Pungent, washed rind,
creamy, full flavored

MIXED MILK CHEESES
LA TUR, medjool dates
(Piemonte, Italy) – Cow, goat & sheep’s milk, creamy,
earthy, rich mouth feel
AGOUR, marinated olives
(Pyrenees, France) – Goat & sheep’s milk, semi firm,
smooth texture, mild flavor
ROSSO DI LANGA, marcona almonds
(Piemonte, Italy) – Cow & sheep’s milk, creamy, washed
rind, colored with annatto seed
Single cheese 8.
Selection of three cheeses 22.
Selection of five cheeses 36.
Tasting of all cheeses 92.

COCKTAILS
GINGER ROGERS Gin, mint, lime, ginger. 9.
SAZERAC Rye, Peychaud’s, sugar,
absinthe, lemon twist. 9.
MARTINEZ Gin, dry vermouth, maraschino,
orange bitters, olive, lemon twist. 9.
LA FLORIDA DAIQUIRI Rum, maraschino, lime,
sugar, grapefruit 10.
PERFECT PEAR Vodka, pear brandy, lemon,
orange, sugar. 9.
CASINO Gin, lemon, maraschino, orange bitters,
brandied cherry. 9.
SIDECAR Brandy, lemon, curaçau,
orange bitters, sugar. 9.
‘UPTOWN’ MANHATTAN Rye, sweet vermouth,
bitters, brandied cherries, orange twist. 10.
MUJER VERDE Gin, lemon, sugar, Chartreuses,
lime twist. 11.
BRAZIL 66 Cachaça, lime, sugar, curaçau, orange,
orange twist. 11.
CITRON LEMONADE Buddha’s Hand Vodka, ginger,
lemon, cranberry. 11.
DRY COUNTY COCKTAIL Tennssee whiskey, dry
vermouth, ginger, lemon bitters, lemon twist. 11.
DAEDALUS Irish whiskey, ginger, orange bitters,
orange twist. 9.
GALAPAGOS Pisco, kaffir lime, pepper, lemon-lime,
grapefruit, brandied cherries. 9.
21 HAYES Gin, cucumber, Pimm’s, lemon, sugar,
cucumber slice, onion. 11.
EL PRESIDENTE Rum, sweet vermouth, Peychaud’s,
orange twist. 11.
OLD HAVANA Gosling’s, lime, orange, sugar,
orange bitters. 9.
BRONX ‘BOMBER’ Gin, vermouths, lemon, sugar,
orange, lemon twist. 9.
SPARKLING/CHAMPAGNE 1/2 GLASS BOTTLE
PROSECCO 4. 8.5 32.
Drusian, Valdobbiadene, Veneto, Italy n.v.
BRUT ROSÉ OF PINOT NOIR 6. 12. 44.
Domaine Allimant Laugner,
Cremant d’ Alsace, France n.v.
BRUT 9. 18. 72.
Gonet-Médeville, Tradition, 1er Cru, Bisseuil n.v.

WHITES
MELON DE BOURGOGNE 4. 8. 32.
Domaine de la Pepière, Muscadet Sèvre et Maine,
“Sur-lie” Loire Valley, France 2007
SAUVIGNON BLANC 5.5 11. 42.
Daulny, Sancerre, France 2008
PINOT GRIGIO 4.75 9.5 37.
Cantina Valle Isarco, Valle Isarco, Alto Adige, Italy 2007
GRÜNER VELTLINER 4.75 9.5 34.
Johann Donabaum, Federspiel, Wachau, Austria 2007
CHARDONNAY 7. 14. 53.
Les Héritiers du Comte Lafon, Mâcon-Villages,
Mâconnais, Burgundy 2007
CHARDONNAY 6. 12. 48.
Qupé, Bien Nacido Vineyard “Y” Block,
Santa Maria Valley, California 2007
RIESLING 4.25 8.5 31.
Fitz-Ritter, Kabinett, Dürkheimer, Pfalz, Germany 2006

ROSÉ
ROSÉ OF GRENACHE, 4. 8. 32.
SYRAH & MOURVEDRE
Domaine de l’Hortus, “Rosé de Saignée,”
Coteaux du Languedoc 2008

REDS
PINOT NOIR 6.75 13.5 54.
Domaine Charles Audoin, Cuvée Marie Ragonneau,
Marsannay, Burgundy 2006
PINOT NOIR 6.25 12.5 50.
Cep, Sonoma Coast 2007
GRENACHE, SYRAH & MOURVÈDRE 4.75 9.5 38.
Château La Courançonne, “Gratitude,”
Plan de Dieu,Côtes du Rhone Villages, Rhone 2007
GARNACHA & CARIGNAN 5.25 10.5 42.
Buil & Giné, “Giné Giné,” Priorat, Spain 2006
BARBERA & BONARDA 5.5 11. 44.
Daniela Rigamonti, “Canalegrande,”
Emilia-Romagna, Italy 2006
MERLOT, CABERNET SAUVIGNON &
CABERNET FRANC 5. 10. 38.
Machorre, Bordeaux Supérieur, Bordeaux, France 2005
CABERNET SAUVIGNON 5.25 10.5 42.
Broadside, Margarita Vineyard, Paso Robles 2007
ZINFANDEL 6. 12. 46.
Dashe, Dry Creek Valley 2007

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