680 Folsom St, San Francisco, CA 94107 415-537-1111
680 Folsom St, San Francisco, CA 94107 415-537-1111
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  • carne cruda with peas, horseradish, mustard flower and nasturium
    carne cruda with peas, horseradish, mustard flower and nasturium
    Slide 1 of 3
  • devil's gulch rabbit with salsa verde and a summer salad
    devil's gulch rabbit with salsa verde and a summer salad
    Slide 2 of 3
  • black truffles in cloche
    black truffles in cloche
    Slide 3 of 3

    • 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

    • 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

    4 COURSE PRE FIXE MENU- $125

    Please choose one dish per course to complete your dining experience.

    FIRST

    Choose One

    • RABBIT BALLOTINE

      Summer Squash | Shelling Beans | Mustard Vinaigrette

    • HALIBUT CRUDO

      Japanese Cucumber | Honeydew

    • TOMATE

      Eggplant | Shishito | Tomato

    • HIRAMASA

      Melon | Mint | Wagyu

    SECOND

    Choose One

    • UNI MALFALDINE

      Bottarga di Muggine | White Sturgeon Caviar

      Supplement $10

    • TAGLIOLINI

      Manila Clam | Corn | Chanterelle Mushroom

    • FAGOTTINI

      Encina Farms Pork | Mustard | Apricot

    • TRIANGOLI TRIPLI

      Yellow Corn | Jimmy Nardello | Lime

    THIRD

    Choose One

    • CHICKEN

      Blue Foot Mushrooms | Blueberry | Almond Puree

    • HOLLANDER FARMS SQUAB

      Pink Lemon | Summer Squash

    • RATATOUILLE TART

      Black Garlic | Thyme Blossom

    • STRIPED BASS

      Wagyu Bacon | Artichokes | Barigoule

    • DRY AGED BEEF

      Salsa Verde | Anchovy | Eggplant

      Supplement $15

    • A5 WAGYU

      Brentwood Corn | Chanterelle Mushrooms | Wagyu Pancetta

      Supplement $80

    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

    • SOCCA

      Chickpea | Coriander | Cumin

      $8

    • TEMPURA SQUASH BLOSSOM

      Carnaroli Risotto | Grilled Corn | Shishito

      $13

    • BABY GEM LETTUCES

      Point Reyes Original Blue | Smoked Egg Yolk | Sunflower Seeds

      $14

    • HALIBUT CRUDO

      Japanese Cucumber | Honeydew

      $16

    • TORTELLINI EN BRODO

      Rabbit Mortadella

      $16

    • TRIANGOLI TRIPLI

      Yellow Corn | Jimmy Nardello | Lime

      $18

    • TAGLIOLINI

      Manila Clam | Corn | Chanterelle Mushroom

      $18

    • CASONCELLI

      Pickled Cherry | Wagyu Confit | Pistachio Purée

      $18

    • UNI MALFALDINE

      Bottarga di Muggine | White Sturgeon Caviar

      $38

    • PORK BELLY & TUNA

      Albacore | Dijonnaise | Summer Squash

      $18

    • PANZANELLA

      Peconic Escargot | Heirloom Tomato | Spicy Greens

      $18

    FIRST

    • NECTARINE GAZPACHO

      Sweet 100 Cherry Tomato | Okra | Buckwheat

    SECOND

    • QUAIL EGG

      Swiss Chard | Mushroom "Dashi"

    THIRD

    • TRIANGOLI TRIPLI

      Yellow Corn | Jimmy Nardello | Lime

    FOURTH

    • CARAMELLE

      Fiorita | Ruby Port | Black Mission Figs

    FIFTH

    • TEMPURA SQUASH BLOSSOM

      Carnaroli Risotto | Grilled Corn | Shishito

    SIXTH

    • RATATOUILLE TART

      Black Garlic | Thyme Blossom

    SEVENTH

    • FIG LEAF ICE CREAM

      Crenshaw Melon Granita

    EIGHTH

    • YUZU POSSET

      Olive Oil Cake | Citrus Meringue | Blackberries

    COCKTAILS

    • OFF NOIR

      Sonoma AFICI Barrel Bourbon | Blackberry | China China | Bergamot | Mint

      $18

    • AFICIONADO

      Sipsmith Strawberry Gin | Ruby Grapefruit Rosé | Brucato Orchard Amaro | Grapefruit

      $20

    • TEA THYME

      Grey Goose Vodka | Thyme Liqueur | Peach | Honey Orchid Oolong Tea

      $18

    • FLOWER MILK PUNCH

      St. George Citrus Vodka | Elderflower Liqueur | Lemon | Milk

      $16

    • RANA

      El Tesoro Blanco | Brucato Chapparal Amaro | Lime | Pineapple | Piel De Sapo Melon | Japanese Cucumber

      $18

    • SMOKEY HORIZONS

      Se Busca Mezcal | Pineapple | Lemon | Fresno Pepper | Milk | Grapefruit | Peychaud's Bitters

      $18

    • MUSA

      Diplomatico Planas Rum | Banana Liqueur | Pineapple | Japanese Cucumber | Lime

      $18

    • PIGS N CHERRY

      Whistle Pig 10 Year | Patrique Tart Cherry | Bénédictine

      $20

    ZERO PROOF

    $15

    • MIELE

      Honey Orchid Oolong Tea | Lemon | Honey | Milk

    • GARDEN BIRD

      Wilderton N/A Bittersweet Aperitivo | Coconut | Pineapple | Lemon | Almond Orgeat

    BEER

    $12

    • Fort Point Sfisio Pilsner

      San Francisco, CA

    • Almanac Hazy IPA

      Alameda, CA

    WINES BY THE GLASS

    • SPUMANTE

      San Lurins, Fruili-Venezia Giulia, 2018

    • ROSE CHAMPAGNE

      Paul Laurent, Brut, Vallee de la Marne, NV

    • CHARDONNAY

      Paul Pernot, Côte d'Or, 2020

    • PINOT GRIGIO RAMATO

      Specogna, Fruili-Venezia Guilia, 2021

    • BORDEAUX BLANC

      Clos Des Lunes, Lune d'Argent," Sauternes 2019

    • CHARDONNAY

      Far Niente, Napa Valley, 2021

    • RIESLING

      Joh. Bapt. Schafer, "Dorsheim Pittermannchen," Nahe, 2018

    • PINOT NOIR

      Brewer-Clifton, Sta. Rita Hills, 2021

    • NEBBIOLO

      Balgera, "Alpi Retiche, Lombardia, NV

    • BORDEAUX BLEND

      Cos d'Estournel, "Le Medoc de Cos," Saint Estephe, 2014

    • RED BLEND

      Coup de Foudre, "Les Bouquinistes," Napa Valley 2020

    • PROFITEROLE

      Amazake Ice Cream | Asian Pear | Caramel | Puffed Rice

    • CHOCOLATE BUDINO

      Miso Caramel | Cocoa Nib Tuile | Hazelnuts

    • NECTARINE MELBA

      Vanilla Ice Cream | Raspberry Mousse | Lemon Verbena

    • MT TAM CHEESE TART

      Fig Sorbet | Whipped Mascarpone | Balsamic Gel

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