Aster SF

DINNER

FOUR COURSE MENU — 65 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

EARLY GIRL TOMATO, fig, sheep’s ricotta, sweet herbs — 15

LOCAL HALIBUT, cucumber, pickled plum, shiso — 16

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

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NECTARINE & FENNEL GAZPACHO, walnut, lovage, preserved lemon — 15

HEIRLOOM CARROTS, sunchoke, coconut, black lime — 16

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

POTATO DUMPLINGS, chanterelle, eggplant-black garlic, lardo, hazelnut — 17

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LOBSTER MUSHROOM & SUMMER BEANS, sungold bouillabaisse — 27

TROUT, snap peas, nettle, spring onion, benne — 27

PORK, cherries, green dent grits, turnips — 28

DUCK, corn, padrón, barley miso, basil — 29

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SUMMER MELON, brioche, lemon thyme — 12

PEACH MELBA, red fruit, almond, lemon balm — 12

MILK CHOCOLATE CUSTARD, sorrel, basil — 12

contralto, sauvignon blanc preserves, rye & poppy crisp — 12

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SOURDOUGH, house cultured butter — 5

 BRUNCH

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SHARED

SOURDOUGH, SALTED BUTTER, DARK CHOCOLATE — 3

BUTTERMILK BISCUIT, BACON, HONEY BUTTER — 6

caponata, milk toast, coriander blossom — 6

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

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

MARKET GREENS, TOASTED SEEDS, BLACKBERRY, HONEY-LIME DRESSING — 11

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SAVORY

QUICHE, SUNGOLDs & summer squash, MT. TAM, LITTLE GEMS SALAD — 16

OVER-EASY EGGS, green dent GRITS, broccoli, ROMESCO, FRIED ONIONS — 16

AVOCADO ON RYE, CURED TROUT belly, RADISH, amaranth — 17

BREAKFAST SANDWICH, PORchetta, ENGLISH MUFFIN, SUNNY EGG, HOT SAUCE — 16

DUCK CONFIT HASH, CORN, GARLIC AIOLI, AGED BALSAMIC, POACHED EGGs — 19

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SWEET

PUFFED GRAINS, yogurt, strawberry jam, thai basil — 12

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

SOURDOUGH BREAD PUDDING, kadota fig, SMOKED HONEY — 14

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