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 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.