Menus



We offer a 4-Course pre-fixe menu in our Dining Room and an À La Carte Menu in the Lounge and Bar Top
TO SHARE
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1 oz. AFICI White Sturgeon Caviar
AFICI’s Signature White Sturgeon Caviar was hand-selected and personally processed by Executive Chef, Eric Upper. This reserve white sturgeon, the most complex of caviars, reflects the passion, ingenuity, and mastery of the chef. This “caviar for connoisseurs” is an unctuous delicacy with high lipid content and an umami that pauses the palate. The caviar is exciting and distinctive in both the purity of the beads as well as the malossol integration that curates the egg that gives it its signature brine and pop. The result is a refreshing and unforgettable palate sensation that is the most universal and best for pairing.
$99 per half ounce
$183 per ounce
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A5 WAGYU CHARCUTERIE CANAPÉS
Charcuterie has been a passion for Chef Eric Upper since he was a child. When he left Robuchon he made a concerted effort to master the skills and techniques of making charcuterie. When he found a restaurant where he was able to master it, he introduced it to Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcuterie at AFICI is exclusively A5 wagyu. Using A5 wagyu leads to a depth of flavor that is hard to match. This charcuterie plate is unique not in only that it uses A5 wagyu, one of the highest quality meats in the world, but it is also well balanced and shows off both Italian and French techniques alike. It showcases Pâté, Rillette, Whipped Lardo as well as whole muscle expressions like Pancetta, Lonza or Coppa. Each item is transformed into an individual one or two bite canapé. It is whole animal utilization at its finest.
$35 per person
4 COURSE PRE FIXE MENU- $125
Please choose one dish per course to complete your dining experience.
FIRST
Choose One-
RABBIT BALLOTINE
Baby Lettuces | Fava Leaf Pesto | Mustard Gelée
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HIRAMASA CRUDO
Limequat | Ramp | Sea Bean
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LAMB TARTARE
English Peas | Vanilla Bean | Lavash
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WHITE ASPARAGUS PANNA COTTA
St. George Mushroom | Green Garlic | Vin Jaune
SECOND
Choose One-
STINGING NETTLE TAJARIN
Morel Mushroom | Green Garlic
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DUCK TORTELLINI
Blonde Morel Mushroom | Zuckerman's Asparagus
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SPAGHETTI
Braised Lamb | Green Garlic | Fava Beans
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CASONCELLI
Pistachio Purée | Bing Cherry | Confit Wagyu
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TRIANGOLI TRIPLI
English Peas | Baby Carrots | Meyer Lemon
THIRD
Choose One-
HOLLANDER FARMS SQUAB
Pink Lemon | Green & White Asparagus
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STRIPED BASS
Wagyu Bacon | Artichokes | Barigoule
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ASPARAGUS TART
Napa Valley Hen Egg | Comte | Black Trumpet Mushroom
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CHICKEN
Morel Mushroom | Stinging Nettle | Vin Jaune
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DRY AGED BEEF
Ramp Gnocchi | Chanterelle Mushroom | Spring Onion
Supplement $15
TO SHARE
-
1 oz. AFICI White Sturgeon Caviar
AFICI’s Signature White Sturgeon Caviar was hand-selected and personally processed by Executive Chef, Eric Upper. This reserve white sturgeon, the most complex of caviars, reflects the passion, ingenuity, and mastery of the chef. This “caviar for connoisseurs” is an unctuous delicacy with high lipid content and an umami that pauses the palate. The caviar is exciting and distinctive in both the purity of the beads as well as the malossol integration that curates the egg that gives it its signature brine and pop. The result is a refreshing and unforgettable palate sensation that is the most universal and best for pairing.
$99 per half ounce
$183 per ounce
-
A5 WAGYU CHARCUTERIE CANAPÉS
Charcuterie has been a passion for Chef Eric Upper since he was a child. When he left Robuchon he made a concerted effort to master the skills and techniques of making charcuterie. When he found a restaurant where he was able to master it, he introduced it to Chef Daniel Lucero, and soon Daniel mastered it. They have since teamed up again at AFICI. The charcuterie at AFICI is exclusively A5 wagyu. Using A5 wagyu leads to a depth of flavor that is hard to match. This charcuterie plate is unique not in only that it uses A5 wagyu, one of the highest quality meats in the world, but it is also well balanced and shows off both Italian and French techniques alike. It showcases Pâté, Rillette, Whipped Lardo as well as whole muscle expressions like Pancetta, Lonza or Coppa. Each item is transformed into an individual one or two bite canapé. It is whole animal utilization at its finest.
$35 per person
Bar Menu
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HIRAMASA CRUDO
Limequat | Ramp | Sea Bean
$23
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ROASTED ENDIVE
Wagyu Pancetta | English Peas | Yuzu
$23
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WHITE ASPARAGUS PANNA COTTA
St. George Mushroom | Green Garlic | Vin Juane
$23
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TRIANGOLI TRIPLI
English Peas | Baby Carrots | Meyer Lemon
$27
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TORTELLINI EN BRODO
Rabbit Mortadella | Ramp
$28
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STINGING NETTLE TAJARIN
Morel Mushroom | Green Garlic
$27
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SPAGHETTI
Braised Lamb | Green Garlic | Fava Beans
$28
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CASONCELLI
Pickled Cherry | Wagyu Confit | Pistachio Puree
$28
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STRIPED BASS
Wagyu Bacon | Artichoke | Barigoule
$45
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CHICKEN
Morel Mushroom | Stinging Nettle | Vin Juane
$45
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HOLLANDER FARMS SQUAB
Pink Lemon | Green & White Asparagus
$48
COCKTAILS
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EPICUREAN SPRITZ
Pineau De Charentes | Blood Orange | Tart Cherry | Prosecco
$18
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SPLIT PERSONALITY
St. George Citrus Vodka | Aloe | Douglas Fir Brandy | Snap Peas | Persian Cucumber | Pamplemouse
$18
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CACTI
El Tesoro Blanco Tequila | Mandarinquat | Bruto Americano | Pina | Citrus | Rosemary
$18
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BLESSED
Diplomatico Planas Rum | Chinola Passion Fruit | Brucato Chaparral Amaro | Citrus | Egg White | Sage
$18
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CLARITY
Botanist Islay Gin | Saffron Amaro | Dry Vermouth | Shiso Oil | Dill | Trout Roe
$20
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AFICIONADO
St. George AFICI Barrel Gin | Ruby Grapefruit Rosé | Brucato Orchard Amaro | Thyme
$20
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FLOWER MILK PUNCH
St. George Citrus Vodka | Elderflower Liqueur | Lemon | Milk
$16
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ELEVATION
Sonoma AFICI Barrel Bourbon | Yuzu | China China | Bergamot | Basil
$18
ZERO PROOF
$15-
CALABRIAN
Wilderton N/A Bittersweet Aperitivo | Mandarinquat Shrub | Verjus | Rose Water
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GRASSY TAX
Oolong Tea | Date Balsamic | Pomegranate
BEER
$12-
Fort Point Sfisio Pilsner
San Francisco, CA
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Almanac Hazy IPA
Alameda, CA
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Hitachino Rice Ale
Konosu, Japan
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North Coast "Brother Thelonius" Belgian Abbey Ale
Fort Bragg, CA
WINES BY THE GLASS
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SPUMANTE
San Lurins, Fruili-Venezia Giulia, 2018
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ROSE CHAMPAGNE
Paul Laurent, Brut, Vallee de la Marne, NV
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CHARDONNAY
Paul Pernot, Côte d'Or, 2020
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PINOT GRIGIO RAMATO
Specogna, Fruili-Venezia Guilia, 2021
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BORDEAUX BLANC
Clos Des Lunes, Lune d'Argent," Sauternes 2019
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CHARDONNAY
Far Niente, Napa Valley, 2021
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RIESLING
Joh. Bapt. Schafer, "Dorsheim Pittermannchen," Nahe, 2018
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PINOT NOIR
Brewer-Clifton, Sta. Rita Hills, 2021
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NEBBIOLO
Balgera, "Alpi Retiche, Lombardia, NV
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BORDEAUX BLEND
Cos d'Estournel, "Le Medoc de Cos," Saint Estephe, 2014
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RED BLEND
Coup de Foudre, "Les Bouquinistes," Napa Valley 2020
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YUZU MOUSSE
Toasted Meringue | Blueberries
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CHOCOLATE BUDINO
Miso Caramel | Cocoa Nib Tuile | Hazelnuts
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RHUBARB TART
Burrata Ice Cream | Brown Butter Almond Frangipane | Rhubarb Gel
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APRICOT SORBET
Goat Cheese Cremeux | Vanilla Poached Apricots | Honey Tuile