Aster SF

DINNER

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

WINE PAIRINGS — 36 per person

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

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

LOCAL HALIBUT, cucumber, pickled plum, shiso — 16

SUMMER SQUASH, pluot, yogurt, vadouvan, mint — 14

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

THUMBELINA CARROTS, sunchoke, coconut, black lime — 15

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

POTATO DUMPLINGS, favas, pickled mushroom, ossau-iraty — 15

 

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LOBSTER MUSHROOM & SUMMER BEANS, sungold bouillabaisse — 26

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

PORK, cherries, green dent grits, turnips — 27

DUCK, corn, padrón, barley miso, basil — 28

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OAT VACHERIN, honey, lavender — 12

PEACH MELBA, red fruit, almond, lemon balm — 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

SOURDOUGH, SALTED BUTTER, DARK CHOCOLATE — 3

BUTTERMILK BISCUIT, BACON, HONEY BUTTER — 6

FAVA TOAST, milk bread, crème fraîche, salmon roe — 6

SMOKED black cod, WHOLE WHEAT PANCAKE, FENNEL pollen — 6

ANDANTE GOAT’S CHEESE, POPPY CRACKER, rhubarb jam, HAZELNUT — 6

MARKET GREENS, TOASTED SEEDS, MANDARIN, HONEY LIME DRESSING — 9

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SWEET

PUFFED GRAINS, yogurt, strawberries, thai basil — 12

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

SOURDOUGH BREAD PUDDING, PICKLED CHERRIES, SMOKED HONEY — 14

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

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SAVORY

QUICHE, ENGLISH PEA & SPRING ONION, MT. TAM, butter lettuce SALAD — 16

OVER-EASY EGGS, green dent GRITS, BROCCOLI, ROMESCO, FRIED ONIONS — 15

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

BREAKFAST SANDWICH, PORk belly, SUNNY EGG, ENGLISH MUFFIN, HOT SAUCE — 16

DUCK CONFIT & POTATO HASH, POACHED EGGS, CORN, GREEN GARLIC AIOLI, AGED BALSAMIC — 18