BRUNCH MENU, JULY 2009

FRENCH ONION SOUP GRATINÉE cup or bowl 4.5/8.5
BABY GREEN & RED ROMAINE creamy black-peppercorn 11.
dressing, Vella jack frico, white anchovies
BUTTER LETTUCES shaved radish, Persian cucumber, 10.
cider vinaigrette
FRUIT SCONE house-made preserves 3.5
CINNAMON STICKY BUN 3.5
HOUSE-MADE GRANOLA whole milk, yogurt 7.
DEVILED EGGS smoked trout, osetra caviar 16.
SOFT-BOILED EGG sage croutons, sea salt 4.5
SEASONAL FRUIT PLATE vanilla bean crème fraîche 6.75
SMOKED STURGEON fennel pollen, caper crème fraîche, 15.
pickled onions, crostini
OATMEAL brown sugar, steamed milk, dried apricot 6.5
WARM BISCUITS buttermilk-sausage gravy, sage, 13.
fried eggs, grits
TWO EGGS ANY STYLE potatoes, toast, 11.5
house-made fennel sausage, ham, or bacon
BANANA-BLUEBERRY SOUFFLÉ PANCAKES maple syrup, 13.
whipped cream
WILD MUSHROOM OMELET caramelized onions, 14.
gruyère, fresh herbs
GRIDDLED CORN CAKES wilted chard, poached eggs, 15.
tasso ham, hollandaise
RICOTTA STUFFED FRENCH TOAST brown-sugar apples, 13.
powdered sugar
BREAKFAST SANDWICH fried duck egg, Raclette, 14.
andouille sausage, griddled brioche
DUCK CONFIT HASH red peppers, onions, potatoes, 15.
arugula salad, poached eggs
DUNGENESS CRAB SALAD SANDWICH pickles, 16.
heirloom tomatoes, butter lettuce
add Benton’s bacon 2.
CROQUE MONSIEUR smoked ham, gruyère, Dijon mustard, 11.5
toasted levain
add an egg 1.
GRILLED-MARINATED-VEGETABLE SANDWICH eggplant, 12.5
red onion, red pepper, zucchini, goat cheese, olive spread
HEIRLOOM TOMATO BLT basil aïoli, butter lettuce, 14.
Benton’s bacon
PORCINI-&-POTATO FLATBREAD shaved sweet onion, 18.
truffle cheese, black-truffle oil
GRILLED HEREFORD RIBEYE STEAK FRITES mustard glaze, 28.
red-wine butter
ABSINTHE HAMBURGER, Estancia ground beef, aïoli, 12.5
red onion, lettuce, house-made pickles
Add smoked gouda, sautéed mushrooms, gruyère, 1.5 ea.
spicy caramelized onions, a fried egg or gorgonzola
FRENCH FRIES, Dijon mustard, 6.
thyme-infused malt vinegar, & rouille
BREAKFAST MEATS: Benton’s bacon, 5. ea.
house-made fennel sausage, or smoked ham
ROSEMARY ROASTED POTATOES 5.
ANSON MILLS STONE-GROUND GRITS, melted cheese 5.
GRILLED TOAST, house-made preserves, sweet butter 2.75

BLUE CHEESES

BLEU D’AUVERGNE candied kumquats
Cow’s milk, creamy, strong finish, moist texture (Auvergne, France)
GREVENBROECKER Il Caratello aged balsamic
Cow’s milk, creamy, grassy sweetness,
earthy spice (Hamont-Achel, Belgium)
GOAT’S MILK CHEESES
CLOCHETTE cherry chutney
Bell-shaped classic, smooth, dense, mild, creamy (Poitou, France)
VALENÇAY yuzu marmalade
Ash covered, smooth, dense, citrus undertones (Loire Valley, France)
TOME DU HAUT LANGUEDOC rose petal jam
Raw milk, rustic, semi-hard, rich, grassy, earthy (Languedoc, France)
SHEEP’S MILK CHEESES
IDIAZABAL membrillo
Raw milk, firm, buttery, full flavored, smoked rind (Navarra, Spain)
PECORINO PEPATO roasted peppers
Slightly firm, supple texture, studded with black peppercorns
(Sicily, Italy)

COW’S MILK CHEESES

RASCHERA pickled cherries
Fudgy texture, raw milk, slightly sweet, salty (Piemonte, Italy)
PIERRE ROBERT red grapes
Triple cream, bloomy rind, sweet, buttery, smooth
(Seine-et-Marne, France)
ÉPOISSES sliced apples
Pungent, washed rind, creamy, full flavored (Côte-d’Or, France)

MIXED MILK CHEESES

LA TUR medjool dates
Cow, goat & sheep’s milk, creamy, earthy, rich mouth feel
(Piemonte, Italy)
AGOUR marinated olives
Goat & sheep’s milk, semi-firm, smooth texture, mild flavor
(Pyrenees, France)
ROSSO DI LANGA marcona almonds
Cow & sheep’s milk, creamy, washed rind,
colored with annatto seed (Piemonte, Italy)
Single cheese 8.
Selection of three cheeses 22.
Selection of five cheeses 38.
Tasting of all cheeses 95.
Each of the above served with
house-made walnut bread and its condiment

OYSTERS

Beau Soleil, New Brunswick • Hood Canal, Washington
Kumamoto, Point Reyes • Kusshi Petit, Canada
Marin Miyagi, Tomales Bay
3. each.
Above served with Szechuan peppercorn mignonette
SHELLFISH
Chilled local Dungeness crab 16./30. melted butter, lemon
Sautéed Dungeness crab 18./32. persillade and aïoli
OYSTER SHOOTER
Chef’s choice oyster and spicy Bloody Mary sauce 4.5.
With vodka add 2.25
TSAR NICOULAI CAVIAR (FARM RAISED)
OSETRA CAVIAR, sieved egg, crème fraîche,
scallions, toast points
½ ounce 38., 1 ounce 75.

CHAMPAGNE COCKTAILS

WHEN FIGS FLY 10.
House-made fig cordial & Champagne
BUCK’S FIZZ 9.
Fresh orange juice, Monin grenadine, & Champagne
SEELBACH COCKTAIL 10.
Bourbon, Cointreau, Peychauds, & Angostura bitters, 10.
topped with Champagne & an orange twist
BELLINI 9.
White peach purée & Champagne
BUBBLIN’ BROOK 10.
House-made Brook’s cherry liqueur & Champagne
DEATH IN THE AFTERNOON 10.
Pernod Absinthe & Champagne
BLOODIES 9. each
BLOODY MARY Vodka, house-made bloody mary mix,
& a splash of lemon juice
DANISH MARY Chilled Akvavit, house-made bloody mary mix,
& a splash of lemon juice
RED SNAPPER Gin, house-made bloody mary mix, & a
splash of lemon juice

SELECTED COCKTAILS
GINGER ROGERS Plymouth gin, fresh mint, ginger syrup, & lime
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. 9.
SAZERAC Rye whisky, a dash of Peychaud’s bitters & a touch of
sugar. Stirred & served in a coupe glass rinsed with Pernod
Absinthe with a lemon twist. A classic Absinthe cocktail from
Famous New Orleans Drinks (1940), by Stanley Clisby Arthur. 9.
MARTINEZ Plymouth Gin, Dolin dry vermouth, a splash of
maraschino liqueur, & a dash of orange bitters. Stirred & 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. 9.
LA FLORIDA DAIQUIRI 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). 10.
PERFECT PEAR Vodka, pear brandy, lemon juice, sugar, & a splash of
orange juice. Shaken & served up in a cocktail glass
with a sugared rim. 9.
CASINO Gin, lemon juice, maraschino liqueur, & orange bitters.
Shaken & served in a cocktail glass with a brandied cherry. A recipe
from The How and When (1938) by G. F. Marco 9.
SIDECAR Brandy, lemon juice, curaçao, & a dash of orange bitters.
Shaken & served up in a cocktail glass with a sugared rim. Our
version of this classic is based on a recipe from Swallows (1930), by
“Cocktail Bill” Boothby. 9.
‘UPTOWN’ MANHATTAN House-Select Sazerac Rye, Carpano
‘Antica Formula’ Sweet Vermouth, a dash each of orange bitters &
Angosura bitters. Served up with brandied cherries & an orange
twist. This is our version of one of the all time great cocktails. 10.
MUJER VERDE Hendrick’s Gin, lemon-lime juice, simple syrup, & a
dash each of Green & Yellow Chartreuse. Shaken & served up with
a lime twist. This recipe was resurrected by our bartender “D
Mexican” from his hometown in Guadalajara. 11.
FOOL’S GOLD Benesin Organic Mezcal, Verveine Velay Jaune,
Small Hands Orgeat, & lemon juice. Shaken & served up with a
dash of apricot bitters. This combination of lost treasures showcases
the beloved spirit of Oaxaca. 11.
NOUVEAU CARRÈ Milagro Añejo Tequila, Benedictine, brandy,
Lillet Blanc, & Peychaud’s bitters. Stirred & served up with a
lemon twist. This sophisticated sipper is an adaptation of the
classic New Orleans cocktail the ‘Vieux Carrè’. 11.
PEPPERMILL COCKTAIL Martin Miller’s Gin, basil muddled in pepper
syrup, lemon juice, & pepper tincture. This spicy refresher is
ceremoniously garnished with a spanked basil leaf...BAD BASIL! 11.
CITRON LEMONADE Hangar One Buddha’s-Hand Vodka, ginger
syrup, lemon juice, ginger ale, & a splash of cranberry juice. This
cocktail is a variation of our non-alcoholic beverage “Absinthe
Lemonade” created by Marcovaldo Dionysos. A great drink made
better when someone came up with the bright idea of putting a shot of
booze in it. 11.
DRY COUNTY COCKTAIL George Dickel No. 12 Whiskey, Dolin Dry
Vermouth, ginger syrup, & lemon bitters. Stirred & 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. 11.
DAEDALUS Jameson Irish Whiskey, ginger syrup, & a touch of
orange bitters. Stirred & 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. 9.
GALAPAGOS Kaffir-lime leaf muddled in pepper syrup, Alto del
Carmen Pisco, lemon-lime juice, & a splash of grapefruit juice.
Shaken & served up with sunken brandied cherries. This is a
Xanadoozle creation, named in honor of Kurt Vonnegut’s
eponymous modern classic. 9.
21 HAYES Damrak Gin muddled with cucumber, a healthy splash of
Pimm’s No.1, lemon juice, & simple syrup. Shaken & served up with a
cucumber slice & a house-pickled onion. Concocted by Dr. Schwartz to
provide relief to those arriving at our door by way of San Francisco’s
Municipal Railway. 11.
EL PRESIDENTE Barbancourt 3-star rum, Sweet Vermouth, & a dash of
Peychaud’s bitters. Stirred & served up with an orange twist.
Inspired by Guillermo, head bartender at the Ritz Carlton,
Santiago, Chile. 11.
OLD HAVANA Goslings dark rum, lime juice, simple syrup, a splash
of orange juice, & a dash of orange bitters. Inspired by “The Havana
Cocktail”, taken from the The Savoy Cocktail Book (1930),
by Harry Craddock. 9.
BRONX ‘BOMBER’ Bombay Sapphire, sweet & dry vermouth, lemon
juice, simple syrup, & a splash of orange juice. Shaken & served up,
with a twist of lemon. A variation of the Bronx Cocktail from the
Old Waldorf-Astoria Bar Book (1935), by Albert Stevens Crockett. 9.
LONGBOARD Hargar One Chipotle Vodka, Tanqueray Rangpur, lime
juice, & ginger syrup, topped with Moscato d’Asti. This spicy ginger
bracer awakens the senses like a quick dip at Ocean Beach.
FRENCH ’75 Gin, lemon juice, and simple syrup. Served over ice in a
pilsner glass, topped with Champagne, and garnished with brandied
cherries and a lemon twist. The name of this old favorite refers to a
piece of artillery used in World War I. The recipe comes from Life in
the Trenches (1919), by Harold Sanders 10.
WONDERLUST Bols Genever, pineapple gum, Crème de Violette,
lemon juice and a dash of Absinthe. Shaken and served up with twist
of lemon. A laundry list of once forgotten ingredients, this cocktail is a
testament that the classic cocktail revolution is at hand. 11.
DARB COCKTAIL 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. 10.

JUICES AND NON-ALCOHOLIC

ABSINTHE LEMONADE Freshly squeezed lemon juice, 3.5
ginger syrup, & cranberry juice, topped with ginger ale
CITRON PRESSÉ Freshly squeezed lemon juice, served with 3.
simple syrup & water
ORANGE OR GRAPEFRUIT JUICE 5

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