FOOD

Dinner

Daily


served Monday through Saturday

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

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

Sashimi Tuna Spring Roll 17.
seared pork belly, market herbs, calabrian nuam chac, fried shallots

Skrimps In a Blanket 18.
shrimp sausage, puff daddy, pickled mustard, lobster tarragon cream

White Cheddar Chexx 5.

Warm Szechuan Olive Blend 6.

Caviar & Onion Dip 17.
fried leeks, malt vinegar chips

Hand-Cut Fries 8.
umami #2, ranch, Heinz

Jasmin Rice Cauldron 8.
hints of coconut

Crispy Brussels Sprouts 11.
char siu pork, garum vinaigrette, grana padano

Honey Walnut Calamari 18.
delicata squash, jalapenos, fennel pollen

Tofu Parmesan 16.
di stefano mozzarella, seared portabellos, pomodoro

Baby Lettuce Salad  13.
crispy beet bits, blood orange, pomegranate vinaigrette

Sweet & Sour Chicken 15.
fermented pineapple, jalapenos, Vietnamese epazote

Udon Cime di Rapa 17.
grilled broccolini rapini, ricotta salata, crispy thai basil

BBQ Ribs Chow Fun 18.
green beans, crispy garlic chips, broccolini, calabrian chili

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

Family Meal MP.
what the staff is eating today

Chef’s 8-Course Tasting Menu 55.
Reserve at chefstastingmenu.wordpress.com

Lunch

Fridays From Noon to 4 p.m.


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

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

Unicorn Tuna Tartare 17.
unicorn juice, persimmon, Thai herbs, fried shallots

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

White Cheddar Chexx 5.

Autumn Olive Blend 6.

French Onion Dip 11.
fried leeks, caramelized onion, malt vinegar chips

Hand-Cut Fries 8.
umami #2, ranch, Heinz

Cheesy Fries 11.
fontinamerican cheese, togarashi

Crispy Brussels Sprouts 11.
char siu pork, garum vinaigrette, grana padano

Fried Calamari 18.
delicata squash, jalapenos, charred scallion aioli, bamboo shoots, fennel pollen

Garlic Miso Tater-Tots 15.
chiffonade herbs, togarashi, spic shiro miso

Garden Falafels 15.
cucumber, braised beets, tzatziki, spicy shiro miso

Baby Lettuce Salad
shaved extegarai, toasted buckwheat, persimmon, citrus vinaigrette

Sweet & Sour Chicken 15.
fermented pineapple, Columbus salami, jalapenos, Vietnamese epazote

Lo-Mein Cacio e Pepe 18.
pecorino, parmesan, Szechuan pepper

The Mack Rib Sandwich 17.
Four Roses glaze, sambal aioli, green papaya kimchi, crispy rice noodle

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

Family Meal MP.
what the staff is eating today

Chef’s 8-Course Tasting Menu 55.
Reserve at chefstastingmenu.wordpress.com

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

Kir Real 11.
Manzanilla sherry, elderflower tonic, cassis

Americano
campari, sweet vermouth, seltzer

Ramos’ Gin Fizz 13.
orange blossom, cream, citrus, egg white

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

Red Snapper 13.
Dutch gin, house bloody mix, all the fixins’

Breakfast of Champions 11.
modelo, tequila shot, pork sugo shooter

Mr. Bacon Old Fashioned 13.
bourbon, bitters, sugar, candied pork belly

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.