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, mandarin, honey-lime — 14

SUMMER SQUASH, pluot, yogurt, vadouvan, mint — 15

FORONO BEETS, olive, pecan, date, meyer lemon — 15

DRY AGED BEEF, husk cherries, brown rice crisp, kimchi furikake — 18

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THUMBELINA CARROTS, sunchoke, coconut, black lime — 16

DUNGENESS CRAB, spigariello, finger lime, spicy milk bread — 17

SOFT-COOKED EGG, crispy potato, salmon roe, bacon vinaigrette — 15

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

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MATSUTAKE & SMOKED FARRO, cabbage, chestnut, garlic — 27

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

PORK, miso potatoes, brussels, grapes, verjus — 28

DUCK, celeriac, quince, maitake, grains of paradise — 29

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POACHED PEAR, pistachio, vanilla — 12

COCONUT COFFEE TART, fall 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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SHARED

ASTER SOURDOUGH, SALTED BUTTER, DARK CHOCOLATE — 3

BUTTERMILK BISCUIT, BACON, HONEY BUTTER — 6

TROUT ROE, milk toast, crème fraîche, dill — 6

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

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

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

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SAVORY

QUICHE, SUNGOLDs & summer squash, MT. TAM, butter lettuce — 16

OVER-EASY EGGS, red corn GRITS, broccolini, 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

PUFFED GRAINS, yogurt, strawberry jam, herb salad — 12

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

SOURDOUGH BREAD PUDDING, persimmon, SMOKED HONEY — 14

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