FOOD

Dinner

Daily


Ode To San Francisco

served Monday through Saturday

Market Oyster  4.

Add Estate Caviar +4.
Sazerac mignonette, cocky sauce, lemon

“Hangtown Fry” Vietnamese Crepe 14.
confit bacon, fried oysters, red leaf lettuce wraps

Shrimp Louie 16.
poached shrimp, crispy parsnips, celery Victor

White Cheddar Chexx 5.

Chop Suey 10.
purple cauliflower, bok choy, squash, soy reduction

Pisco Punch Rock Cod Ceviche 16.
tempura squash, charred pineapple, kochujan aioli, blue corn tortilla chips

Green Goddess Salad 13
romaine lettuce, garlic croutons, pecorino cheese
add fried chicken +7 / add shrimp +8

Explosive Chicken 14.
japonese peppers, fresh herbs, crispy fried orange chicken

Clam Chowder in a Bread Bowl 13

Mussel Frites Cioppini 17.
parsley oil, french fries, cioppino broth
add garlic bread +4 / add shrimp +8

The Dirty Dog 13.
50/50 bratwurst & bacon, poppyseed roll, dijonaise, & a side of mixed pickled veg
+ $2 animal style

 

Comstock Classics

Comstock Burger 16.
secret sauce, fontiamerican, pickle, shallot, malt vinegar chips
+ $5 Double (3/4lb)
+ $3 Seared Pork Belly
+ $3 Head to Tail Pork Jus

Chicken Sandwich 14.
popeye’s seasoning, pickles, shredduce, kewpie
+ $1 Casian Spicy / + $1 pimento cheese

Charred Shishito Peppers 9.
grana padano, red boat, lemon

Garlic Miso Tater Tots 9.
chiffonade herbs, togarashi, grana padano

Hand-Cut French Fries 8.
ranch, umami #2, heinz

Family Meal MP.
what the staff is eating today

 

Secret Menu.
Tuesday – Saturday, 4 – 6pm & 10 – 12pm

Lunch

Fridays From Noon to 4 p.m.


Ode To San Francisco

served Fridays only

Market Oyster  4.

Add Estate Caviar +4.
Sazerac mignonette, cocky sauce, lemon

“Hangtown Fry” Vietnamese Crepe 14.
confit bacon, fried oysters, red leaf lettuce wraps

Shrimp Louie 16.
poached shrimp, crispy parsnips, celery Victor

White Cheddar Chexx 5.

Chop Suey 10.
purple cauliflower, bok choy, squash, soy reduction

Pisco Punch Rock Cod Ceviche 16.
tempura squash, charred pineapple, kochujan aioli, blue corn tortilla chips

Green Goddess Salad 13
romaine lettuce, garlic croutons, pecorino cheese
add fried chicken +7 / add shrimp +8

Explosive Chicken 14.
japonese peppers, fresh herbs, crispy fried orange chicken

Clam Chowder in a Bread Bowl 13

Mussel Frites Cioppini 17.
parsley oil, french fries, cioppino broth
add garlic bread +4 / add shrimp +8

The Dirty Dog 13.
50/50 bratwurst & bacon, poppyseed roll, dijonaise, & a side of mixed pickled veg
+ $2 animal style

 

Comstock Classics

Comstock Burger 16.
secret sauce, fontiamerican, pickle, shallot, malt vinegar chips
+ $5 Double (3/4lb)
+ $3 Seared Pork Belly
+ $3 Head to Tail Pork Jus

Chicken Sandwich 14.
popeye’s seasoning, pickles, shredduce, kewpie
+ $1 Casian Spicy / + $1 pimento cheese

Charred Shishito Peppers 9.
grana padano, red boat, lemon

Garlic Miso Tater Tots 9.
chiffonade herbs, togarashi, grana padano

Hand-Cut French Fries 8.
ranch, umami #2, heinz

Family Meal MP.
what the staff is eating today

Brunch

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


Market Oyster 4.
Manzanilla sherry mignonette, cocky sauce, lemon

Eggs on Eggs 13.
deviled eggs, beet powder, caviar, crunchy things

Shrimp & Polenta Grits 14.
jumbo prawns, tomato, confit egg yolk

The 20 Dollar Mozzarella Stick 20.
Tsar Nicoulai caviar, saffron aioli, 23 karat gold leaf

White Cheddar Chexx 5.

Breakfast Poutine 13.
whole hog sausage, scrambled eggs, cheddar, Szechuan pepper gravy

Egg in a Cauldron 12.
poached egg, polenta grits, gravy, tomato sauce, parsley oil, grilled bread

5-Spice Churros 10.
chocolate sauce, nitro-anglais

Garlic Miso Tater-Tots 9.
chiffonade herbs, togarashi, grana padano

Ferry Building Salad 13.
Etxegarai cheese, toasted buckwheat, fuyu persimmon, citrus vinaigrette

Classic American 15.
2 farm eggs, whole hog sausages, pork belly slices, homefries

Ham & Fontina Croque Madame 20.
Szechuan pepper gravy, confit egg yolk, caviar, homefries

Tres Leches French Toast 15.
spice apple textures, hazelnuts, white chocolate chantilly cream

Eggs Benedict 16.
house brioche, crispy delicata squash, fried shallots, tossed greens

Char Siu Pork Egg Benedict 19.
lemon hollandaise, Nora-chili flake, tossed greens

Herbed Falafel Shakshuka 15.
2 farm eggs, truffled tomato sauce, cheddar cheese

Comstock Burger 18.
secret sauce, fontiamerican, malt vinegar chips, tossed greens
+ $2 fried egg
+ $3 head to tail pork jus
+ $5 double (3/4lb)

Additionals 5.
side fries, home fries, bacon-cured pork belly, whole hog sausage, toast & jam

 

Brunch Cocktails

Comstock Spritz 13.
Lillet Rose, hibiscus, pineapple, bubbles

Terrific St. Smash 13.
Bullet bourbon, apricot, mint, lemon

Breakfast of Champions 11.
shot of tequila, shot of house bloody mary mix, modelo (shoot em or mix em)

Irish Coffee 12.
Irish whiskey, saloon strength coffee, sugar, cream

Bloody Mary 12.
vodka & house bloody mix

Mai Thai 13.
anejo rum, orgeat, cointreau, lime

Pimm’s Cup 12/55.
Pimm’s, cucumber, gin, rye, citrus

Dessert


Cookies, Cheese, & Jam 10.
sugar cookies, fried goat cheese, fennel pollen
Suggested Pairing: Alameda Cream Sherry

Quadruple Chocolate 10
peanut butter mousse, whipped cream
Suggest Pairing: Tawny Port

Tres Leches Cake 10.
white chocolate chantilly, toasted hazelnuts, apple textures
Suggest Pairing: Amaro Montenegro

Jason Raffin

Chef de Cuisine


Jason RaffinJason 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.