Dinner

Daily

• Market Oyster - manzanilla sherry mignonette, cocky sauce, lemon3.5 ea.
• Eggs on Eggs - deviled eggs, nori powder, caviar, crunchy things12.
• Caviar Chexx - Tsar Nicoulai caviar, whipped crème fraîche8.
• Unicorn Tuna Tartare - unicorn juice, strawberry, Thai herbs, fried shallots17.
• The 20 Dollar Mozzarella Stick - Tsar Nicoulai caviar, saffron aioli, 23 karat gold leaf 20.
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• Summer Olive Blend6.
• French Onion Dip - fried leeks, carmelized onion, malt vinegar chips1311.
• White Cheddar Chexx7.
• Hand-Cut Fries - umami #2, ranch, Heinz8.
• Seared Shishito Peppers - garum vinaigrette, grana padano9.
• Sweet & Sour Crispy Pigs Ear - holy mole peppers, fermented pineapple, vietnamese epazote13.
• Garlic Miso Tater-Tots - chiffonade herbs, togarashi, grana padano9.
• Fried Calamari - Calabrian chile vinaigrette, charred scallion aioli, bamboo shoots, fennel pollen 18.
• Four Roses St. Louis Ribs - honey-whiskey glaze, everything-seed crunch13.
• Baby Lettuce Salad - Etxegarai cheese, toasted buckwheat, seasonal fruit, citrus vinaigrette13.
• .
• Summer Garden Falafels - shaved cucumber, tzatziki, spicy shiro miso13.
• Lo-Mein Cacio e Pepe - pecorino, pamesan, Szechuan pepper18.
• Comstock Burger - secret sauce, fontinamerican, pickles, shallot, malt vinegar chips15.
• additions - double (3/4 lb) +$5.; seared pork belly or head to tail pork jus +$3.
• Whole Braised Rabbit - Cognac Jus, Truffled Potatoes (serves up to 4 people)100.
• Family Meal - ask your server what the staff is eating todayMP.

Lunch

Fridays From Noon to 4 p.m.

Free-Lunch Every Friday !

• - with the purchase of 2 adult beverages(inquire with server).

+ The Full Dinner Menu Served Every Friday Lunch !

• .

Brunch

Every Saturday & Sunday 11:30 a.m. to 4 p.m.

Brunch

• Market Oyster - Manzanilla sherry mignonette, cocky sauce, lemon3.5.
• Eggs on Eggs - deviled eggs, nori powder, caviar, crunchy things12.
• Breakfast-Link Corndogs - maple syrup, peach mostarda10.
• Caviar Chexx - Tsar Nicoulai caviar, whipped crème fraîche8.

• Breakfast Poutine - whole hog sausage, scrambled eggs, cheddar, Szechuan pepper gravy13.
• Crispy Brussels Sprouts - chicharrones, garum vinaigrette, grana padano9.
• Ferry Building Salad - Etxegarai cheese, toasted buckwheat, seasonal fruit, citrus vinaigrette12.
• 5-Spice Churros - blackberry preserves, nitro-anglaise10.

• Classic American - 2 farm eggs, whole hog sausage, pork belly, homefries 15.
• Ham & Fontina Croque Madame - Szechuan pepper gravy, confit egg yolk, caviar, homefries20.
• Tres Leches French Toast - strawberry textures, hazelnuts, white chocolate chantilly cream15.
• Eggs Benedict - house brioche, Peach Farm tomato, fried shallots, tossed greens16.
• Char Siu Pork Egg Benedict - lemon hollandaise, Nora-chili flake, tossed greens19.
• Herbed Falafel Shakshuka - 2 farm eggs, truffled tomato sauce, cheddar cheese15.
• Egg Sandwich - grilled kale cream cheese spread & tossed greens15.
• add cheese: fontinamerican, Cheddar, Sheep Etxegarai +2.
• add pork belly or whole-hog sausage +3.
• Comstock Burger - secret sauce, fontinamerican, malt vinegar chips, tossed greens17.
• add fried egg +2.
• add head to tail pork jus +3.
• make it a double (3/4 lb) +5.

• Sides, 5. each - side fries, home fries, bacon-cured pork belly, whole hog sausage, toast & jam, cheddar chexx.

Cocktails

• Americano - aperitivo, sweet vermouth, seltzer, citrus11.
• Pimm's Cup - Pimm’s, cucumber, ginger, citrus12.
• Ramos Gin Fizz - orange blossom, sweet cream, egg whites13.
• Irish Coffee - Irish whiskey, saloon coffee, sugar, cream12.
• Red Snapper - Dutch gin, house bloody mix, all the fixins’13.
• Mr. Bacon's Old Fashioned - bourbon, bitters, sugar, candied pork belly13.
• Rebujito - Manzanilla sherry, blackberry soda11.
• Michelada - local pilsner, house bloody mix, spicy umami salt8.

Not Cocktails

• House-Squeezed Orange Juice7.
• Iced Tea5.
• Lemonade5.
• Virgin Whimpsy7.
• Ginger Beer3.5.
• Coke, Diet Coke, Sprite3.

Saloon-Strength Coffee

• Cup3.5.
• Thermos11.

Dessert

Sweet

• Five Spice Churros - Chinese 5-Spice, blackberry, nitro anglaise10.
• Quadruple Chocolate - peanut butter mousse, whipped cream10.
• Tres Leches Cake - white chocolate chantilly, toasted hazelnuts, strawberry textures10.

Nightcaps

• Graham’s Tawny Port, 10 yr Tawny Port10.
• Blandy’s Madeira, 5 yr Bual10.
• Hidalgo, Triana, P/X9.
• Hidalgo, Alameda Cream9.
• Chartreuse V.E.P. Yellow23.
• Pallini Limoncello9.
• Marie Duffau Bas Armagnac12.
• Francoli Nebbiolo Grappa16.

Coffee & Teas

• Mr. Espresso Golden Gate Blend - Victorian-ground French press3.75.
• Numi Organic Teas - Breakfast Blend, Jasmine Green, Chamomile Lemon3.5.

Family Meal Calendar

 Click here to view Chef Raffin’s daily changing specials – October 2018!

Jason Raffin

Chef de Cuisine

Jason Raffin is the Chef de Cuisine at The Absinthe Group’s Comstock Saloon. He handles the venue’s modern and creative menu, oversees the kitchen and talented staff, and continues to craft a unique and focused culinary experience to lift and highlight the bar’s renowned cocktails.

A Bay Area native, Raffin was introduced to the culinary arena at the age of 11 when he was given the opportunity to stage at Yank Sing. Raffin went on to get his bachelor’s degree in Hospitality and Tourism Management on the east coast and his Associate of Culinary Arts at CIA in Napa Valley. Throughout the last 10 years, Raffin has worked at as many restaurants, in every position from line cook to Executive Chef, gaining valuable experience at renowned restaurants including Morimoto Napa, Finn Town Tavern, and most recently 25 Lusk. He was named to Zagat’s 30 Under 30 list in 2015 at the age of 25, and is known for refined comfort food that is both playful and technically perfect. Comstock allows Raffin the opportunity to grow, experiment, and perfect his craft with the larger TAG family.

In his spare time, Raffin enjoys basking in the California sunshine—either relaxing on the beach or tackling a run—and eating indulgently, enjoying live music, and participating in local events throughout the city.