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Absinthe Dinner Menu September 2008

Absinthe Brasserie & Bar offers a variety of soups, salads, share plates, and dinner plates on their September 2008 dinner menu. Soups include a French onion gratinée and curried cauliflower puree. Salads feature summer beans with dill crème fraîche and feta cheese. Share plates consist of items like spicy fried chickpeas, grilled padron peppers, and escargots in garlic herb butter. Entrees range from pappardelle with wild mushrooms to pan seared black cod with chorizo and grilled sea bass with feta salad.

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10 views2 pages

Absinthe Dinner Menu September 2008

Absinthe Brasserie & Bar offers a variety of soups, salads, share plates, and dinner plates on their September 2008 dinner menu. Soups include a French onion gratinée and curried cauliflower puree. Salads feature summer beans with dill crème fraîche and feta cheese. Share plates consist of items like spicy fried chickpeas, grilled padron peppers, and escargots in garlic herb butter. Entrees range from pappardelle with wild mushrooms to pan seared black cod with chorizo and grilled sea bass with feta salad.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Absinthe Brasserie & Bar : Menu [Link]

menu=dinner

Absinthe Dinner Menu, September, 2008


Soups
French onion gratinée 8.25
Curried cauliflower puree, spiced walnut oil, micro cilantro 8.
Salads
Summer beans, dill crème fraîche, toy box tomatoes, feta cheese, crispy shallots 12.
Baby romaine, creamy black peppercorn dressing, Vella jack frico, white anchovies 10.75
Frisée, baby leeks vinaigrette, house-smoked bacon, fried organic egg, fines herbs, caviar 14.
Share Plates
Spicy-fried chickpeas 3.75
Grilled padron & shishito peppers, Maldon sea salt, charred lemon 7.
Warm marinated mixed olives, citrus, toasted garlic and cinnamon 4.75
Escargots in shell, garlic herb butter, crusty bread 15.
Heirloom tomatoes, burrata, roasted gypsy peppers, charred onion vinaigrette, wild arugula 16.
Liberty Farms duck confit, Sausalito Springs watercress, peaches, fennel 18.
Chanterelle mushroom flatbread, melted leek fondue, Cypress Grove goat cheese, ancho cress 16.
Antipasti plate, cured meats by Fra'Mani, Zoe's & La Quercia, olives, pickled vegetables, smoked
anchovy, crostini 20.
Dinner Plates
Pappardelle, wild mushrooms, caramelized onion, herbs, red wine, shaved pate de cabra 23.
Pan roasted duck breast, Brussels sprouts, fingerling potatoes, pancetta, lacinato kale, roasted shallot
sauce 27.
Pan seared black cod, sweet corn sauce, Manila clams, chorizo, wilted chard 28.
Grilled sea bass, smoked eggplant puree, tomato, feta & mizuna salad, black olives 27.
Slow cooked pork confit, cranberry beans, bacon, wilted nettles, roasted San Marzano tomatoes 25.
Marinated grilled lamb loin, vaudovan scented carrot puree, toasted pizzuta almonds, cucumber yogurt
sauce 28.
Red wine braised beef cheeks, smashed potatoes, English peas, roasted baby vegetables, horseradish
gremolata 26.
Kobe beef of America steak frites, mustard glaze, pistou butter 23.
Side Plates
Roasted mixed beets, toasted hazelnuts, orange oil, peppercress, Sicilian sea salt 8.
Sauteed baby bok choy, toasted garlic, olive oil, togarashi 6.
French fries, with Dijon mustard, thyme-infused malt vinegar & rouille 6.

- Please note that all menus change daily -

1 of 2 9/18/2008 7:25 PM
Absinthe Brasserie & Bar : Menu [Link]

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September 16 2008 17:13:40 GMT

2 of 2 9/18/2008 7:25 PM

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