Aster SF

DINNER

FOUR COURSE MENU — 59 per person
participation by entire table required

WINE PAIRINGS — 36 per person

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SPRING GREENS, avocado, seeds, mandarin, honey-lime — 14

BEETS, pomegranate, pistachio, cultured cream, arugula — 13

LOCAL HALIBUT, cucumber, pickled plum, shiso — 16

SPROUTED & PUFFED GRAINS, yogurt, date, vadouvan — 13

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CHILLED GREEN GARLIC SOUP, peas, almond, wild fennel — 14

SOFT-COOKED EGG, crispy potato, salmon roe, bacon vinaigrette — 14

POTATO DUMPLINGS, favas, pickled mushroom, ardi-gasna — 15

PORCINI, sunchoke, lemon beurre blanc, mint — 18

 

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ASPARAGUS, farro verde, morels, brown butter-ricotta — 25

TROUT, snap peas, nettle, spruce tips, benne — 27

PORK, glazed yam, leek, nasturtium, preserved lemon — 26

SPICED DUCK, rhubarb, endive, black garlic — 28

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OAT VACHERIN, honey, lavender — 12

FROZEN STRAWBERRY PARFAIT, cabernet, chamomile — 12

MILK CHOCOLATE CUSTARD, sorrel, basil — 12

TOMME DOLCE, grapefruit preserves, rye & poppy crisp — 12

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SOURDOUGH, house cultured butter — 5

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SHARED

BUTTERMILK BISCUIT, BACON, HONEY BUTTER — 6

SOURDOUGH, SALTED BUTTER, DARK CHOCOLATE — 3

ASPARAGUS, BRIOCHE, CRÈME FRAÎCHE, SALMON ROE — 6

SMOKED STURGEON, FENNEL SEED PANCAKE — 6

FRESH CHEESE, POPPY CRACKER, PRESERVES, HAZELNUT — 6

SPRING GREENS, SEEDS, MANDARIN, HONEY LIME DRESSING — 9

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SWEET

PUFFED GRAINS, YOGURT, STRAWBERRIES, WILD FENNEL — 12

SWEET POTATO & APPLE HASH BROWN, MAPLE, WHIPPED RICOTTA — 14

SOURDOUGH BREAD PUDDING, CULTURED CREAM, CHERRIES, BURNT HONEY — 14

LEMON POPPY POUND CAKE, CITRUS MARMALADE, BROWN BUTTER-ALMOND CRUMBLE — 13

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SAVORY

QUICHE, ASPARAGUS, MT. TAM, LITTLE GEMS SALAD — 16

OVER-EASY EGGS, GRITS, BROCCOLI, GRAIN MUSTARD, FRIED ONIONS — 15

AVOCADO ON RYE, CURED TROUT, RADISH, SPROUTS — 16

BREAKFAST SANDWICH, PORCHETTA, SUNNY EGG, ENGLISH MUFFIN, HOT SAUCE — 15

DUCK CONFIT & POTATO HASH, POACHED EGGS, GREEN GARLIC AIOLI, FAVA LEAVES — 18