Aster SF

DINNER

FOUR COURSE MENU — 65 per person
participation by entire table required

WINE PAIRINGS — 42 per person

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MARKET GREENS & HERBS, avocado, seeds, mandarin, honey-lime — 14

HEIRLOOM CARROT, pistachio, yogurt, golden raisin, urfa — 17

MCFARLAND SPRINGS TROUT, cucumber, rhubarb, red padron — 18

DRY AGED BEEF, pickled plum, kimchi furikake, brown rice crisp — 18

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OCTOPUS, fennel, nettle & fava salsa verde, blood orange — 18

ASPARAGUS, sea vegetables, douglas fir, bintje — 17

SOFT-COOKED EGG, nori, puffed rice, bacon, salmon roe — 17

POTATO DUMPLINGS, wild mushroom, cauliflower, pine nut, sage — 17

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GREEN FARRO, spring vegetables, ramps, sheep’s ricotta, mint — 27

HALIBUT, peas, miso dashi, shimeji, preserved yuzu — 29

PORK, endive, sunchoke, walnut, vadouvan — 28

DUCK, spring alliums & greens, black garlic tahini, kumquat — 29

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STRAWBERRY, chamomile, lemon, sesame, coriander — 12

COCONUT COFFEE TART, kabocha squash, lime — 12

FROZEN CHOCOLATE, huckleberry, bourbon meringue, cacao nib — 12

CONTRALTO, chardonnay pate de fruit, rye & poppy cracker — 12

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SOURDOUGH, house cultured butter — 5

 BRUNCH

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BITES

ASTER SOURDOUGH, SALTED BUTTER, DARK CHOCOLATE — 3

BUTTERMILK BISCUIT, BACON, HONEY BUTTER — 6

TROUT ROE, pain de mie, crème fraîche, cress — 6

SMOKED BLACK COD, whole wheat-fennel pollen blini — 6

ANDANTE GOAT’S CHEESE, poppy cracker, date, hazelnut — 6

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SAVORY

MARKET GREENS, toasted seeds, mandarin, honey-lime dressing — 13

QUICHE, wild mushrooms, spring onion, mt. tam, butter lettuce salad — 17

OVER-EASY EGGS, red corn grits, asparagus, romesco, fried onions — 16

AVOCADO ON RYE, cured trout belly, radish, sprouts — 17

BREAKFAST SANDWICH, porchetta, english muffin, sunny egg, hot sauce — 16

DUCK CONFIT HASH, poached eggs, brussels, garlic aioli, aged balsamic — 19

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SWEET

COCONUT-PUFFED GRAIN GRANOLA, yogurt, strawberry, herbs — 12

SWEET POTATO & APPLE WAFFLE, maple-bacon, lemon ricotta — 14

SOURDOUGH BREAD PUDDING, smoked honey, fig, cultured cream — 14