Absinthe

Thursday, September 22
7 p.m. punch cocktails, 7:30 dinner
Location: 398 Hayes St., San Francisco
Tickets: $138 per person

Absinthe’s Chef Adam Keough, Bar Manager and San Francisco Chronicle “Bar Star” Carlos Yturria and renowned mixologist Francesco Lafranconi have concocted an elegant Grand Marnier Fête en Rouge that will please the palate and celebrate the spirit of “joie de vivre.” Guests are asked to don their best red garments for the dinner—the sassier, the better! Absinthe Brasserie & Bar is one of the most romantic and popular fine-dining establishments in San Francisco, serving classic and creative upscale American-influenced French brasserie cuisine. Guests will arrive to a punch cocktail reception before being seated for a three-course dinner of creative nouveau Grand Marnier cocktail pairings and warm fall dishes including Wild Mushroom Soup with spinach-ricotta tortellini; Roasted Liberty Farms Duck Breast with sunchokes, wild arugula, huckleberry jus; and Manjari Chocolate Mousse with rooibos tea sauce, raspberries and cocoa nib. Pairings include a dessert course cocktail of Grand Marnier, Nocino Walnut liqueur and Dolin Blanc dry vermouth. Since 1880, Grand Marnier, a family-owned company for six generations, has been the epitome of luxury and style with its secret recipe of orange-infused Cognac. The bottle’s distinctive “Art Nouveau” decoration is still hand-finished today. Ooh, la, la!

Absinthe Menu:

Hors d’ oeuvres
Soft garlic pretzels, Vermont cheddar mornay
Punch: Grand Marnier, pisco, lemon, lime, basil, lemon peel, lime peel, grapefruit mezcal and nutmeg

First Course
Wild mushroom soup, spinach-ricotta tortellini
Cocktail: Grand Marnier, Aperol aperitif, sparkling wine and lemon

Main Course
Roasted Liberty Farms Duck Breast-sunchokes, wild arugula, huckleberry jus
Cocktail: Grand Marnier, Southern Rhone red wine, & Lillet Rouge aperitif

Dessert
Manjari chocolate mousse, rooibos tea sauce, raspberries, cocoa nib
Cocktail: Grand Marnier, Nocino Walnut liqueur, & Dolin Blanc dry vermouth

(Menu subject to change.)

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