OYSTERS
Beau Soleil, New Brunswick • Hood Canal, Washington
Kumamoto, Point Reyes • Malpeque, Prince Edward Island
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.
SPICY-FRIED CHICKPEAS 3.75
WARM MARINATED MIXED OLIVES, 10.75
citrus, toasted garlic, cinnamon
FRENCH FRIES, with Dijon mustard, thyme-infused 6.
malt vinegar & rouille
FRENCH ONION SOUP GRATINÉE, cup or bowl 4.5/8.5
CHILLED YELLOW CORN PURÉE, pickled chili oil, mint 4.5/8.5
SCALLOP & CLAM CHOWDER, smoked bacon, potatoes 9.5
BABY ROMAINE, creamy black-peppercorn dressing, 11.
Vella jack frico, white anchovies
BUTTER LETTUCES, shaved radish, cucumber, cider vinaigrette 10.
COUNTRY PÂTÉ, Guiness mustard, cornichons, 12.
watercress, crostini
ESCARGOTS IN SHELL, garlic herb butter, crusty bread 15.
PORCINI & POTATO FLATBREAD, shaved sweet onion, 18.
truffle cheese, black truffle oil
TSAR NICOULAI SMOKED STURGEON, fennel pollen, 15.
caper crème fraîche, pickled onions & crostini
CROQUE MONSIEUR, black forest ham, Gruyère, 11.5
Dijon mustard, toasted levain
add an egg 1.
PORK CONFIT, wilted braising greens, salsa verde, 12.
grilled onions, potato chips
HEIRLOOM TOMATO BLT, basil aïoli, butter lettuce, 14.
Benton’s bacon
GRILLED MARINATED VEGETABLES, eggplant, onion, 12.5
red pepper, zucchini, Cypress Grove goat cheese, olive spread
HOUSE-MADE HOT DOG, Guinness mustard, chili ketchup, 12.
sauerkraut, yogurt-dill potato chips
DUNGENESS CRAB SALAD SANDWICH, pickles, 16.
heirloom tomatoes, butter lettuce
add Benton’s bacon 2.
ABSINTHE HAMBURGER, Estancia ground beef, aïoli, 12.5
red onion, lettuce, house-made pickles
Add smoked gouda, sautéed mushrooms, gruyère cheese, 1.5 ea.
spicy caramelized onions, a fried egg or gorgonzola
ANTIPASTI PLATE, cured meats by Fra’Mani, Zoe’s, 20.
& La Quercia, olives, pickled vegetables, crostini
GRILLED HERB-STUFFED WHOLE TROUT, 26
roasted sunchokes, wilted greens, salsa verde
TAGLIARINI, La Quercia pancetta, baby clams, 20.
fish fumet, white wine, lemon thyme
(not available after 3pm)
GRILLED-CHICKEN NIÇOISE SALAD, watercress, 18.
soft-cooked egg, green beans, shallot-Dijon vinaigrette,
fingerling potatoes, anchovies
PAN-ROASTED PRINCE EDWARD ISLAND MUSSELS, 16.
white-wine garlic sauce, fries, aïoli
GRILLED HEREFORD RIBEYE STEAK FRITES, 28.
red wine butter
Jamie Lauren, Executive Chef

BLUE CHEESES
BLEU D’AUVERGNE, candied kumquats
(Auvergne, France) – cow’s milk, creamy, strong finish, moist texture
GREVENBROECKER, Il Caratello aged balsamico
(Hamont-Achel, Belgium) – Cow’s milk, creamy, grassy sweetness,
earthy spice

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
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 Plymouth 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. 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, 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-thecentury
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, and a splash of
orange juice. Shaken & served 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, and a dash of orange bitters.
Shaken & served 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 of orange bitters & Angosura bitters.
Served up with brandied cherries and 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 and a
dash each of Green and Yellow Chartreuse. Shaken and served up with
a lime twist. This recipe was resurrected by our bartender “D Mexican”
from his hometown in Guadalajara. 11.
BRAZIL 66 A whole lime muddled in sugar and then topped with
Cachaça, curaçao, and fresh orange juice. Shaken and served over ice,
with an orange twist. A variation of the classic Brazilian drink, the
Capirinha, created by former Absinthe bar manager, Owen Dunn. 11.
CITRON LEMONADE Hangar One Buddha’s Hand Vodka, ginger syrup,
lemon juice, ginger ale, and a splash 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. 11.
DRY COUNTY COCKTAIL 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. 11.
DAEDALUS Jameson Irish Whiskey, ginger syrup, and a touch of orange
bitters. Stirred 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. 9.
GALAPAGOS Kaffir lime leaf muddled in pepper syrup, Alto del
Carmen Pisco, lemon-lime juice, and a splash of grapefruit juice.
Shaken an served up with sunken brandied cherries. This is a
Xanadoozle creation, named in honor of Kurt Vonnegut’s modern
classic of the same name. 9.
21 HAYES Damrak Gin muddled with cucumber, a healthy splash of
Pimm’s No.1, lemon juice, and simple syrup. Shaken and served up
with a cucumber slice and 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, and a dash of
Peychaud’s bitters. Stirred and 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, and 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, lemonlime,
simple syrup, and a splash of orange juice. Shaken and 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.
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.
SLEEPY HEAD Brandy, mint, orange, ginger syrup, and a splash of
lemon juice. Shaken and served over ice, and topped with ginger beer.
We found this sleeper in The Standard Bartender’s Guide (1938), by
Patrick Gavin Duffy. 9.
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.

WINES BY THE GLASS
SPARKLING/CHAMPAGNE
½
GLASS GLASS BOTTLE
PROSECCO Drusian, Extra Dry,
Valdobbiadene, Veneto, Italy n.v.
4.25 8.5 34.
BRUT ROSÉ OF PINOT NOIR
Domaine Allimant Laugner,
Cremant d’ Alsace, France n.v.
6. 12. 44.
BRUT Gonet-Médeville, Tradition, 1er Cru,
Bisseuil n.v.
9.25 18.5 70.

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

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

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