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-
STRIPPED BASS CRUDO
Aguachile | Hearts of Palm | Cucumber
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WHITE ASPARAGUS PANNA COTTA
Morel Mushroom | Miners Lettuce | Vin Juane
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SMOKED WAGYU TRI-TIP
Radicchio | Cauliflower Mushroom | Chicories
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LAMB TARTARE
English Peas | Vanilla Bean | Lavash
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SANTA BARBARA ABALONE
Artichoke | Fermented Carrot | Taggiasca Olives
SECOND
Choose One-
STINGING NETTLE TAJARIN
Morel Mushroom | Green Garlic
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SPAGHETTI CARBONARA
Wagyu Bacon | Jidori Egg | Black Truffle
Supplement $15
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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-
CHICKEN ROULADE
Red Orach | Malfatti | Point Reyes Blue Cheese
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LA BELLE FARMS DUCK
Brandy | Blood Orange | Turnip
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ASPARAGUS
Napa Valley Hen Egg | Comte | Candy Cap Mushroom
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HALIBUT
Cauliflower Beurre Blanc | Meyer Lemon | Bottarga
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DUNGENESS CRAB
Consommé | Potato | Sourdough
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DRY AGED BEEF
Green Garlic Gnocchi | Black Trumpet 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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STRIPED BASS CRUDO
Aguachile | Hearts of Palm | Cucumber
$23
-
SMOKED WAGYU TRI-TIP
Radicchio | Cauliflower Mushroom | Chicories
$25
-
WHITE ASPARAGUS PANNA COTTA
Morel Mushroom | Miners Lettuce | Vin Juane
$23
-
TRIANGOLI TRIPLI
English Peas | Baby Carrots | Meyer Lemon
$27
-
STINGING NETTLE TAJARIN
Morel Mushroom | Green Garlic
$27
-
SPAGHETTI CARBONARA
Wagyu Bacon | Jidori Egg | Black Truffle
$37
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CASONCELLI
Pickled Cherry | Wagyu Confit | Pistachio Puree
$28
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HALIBUT
Cauliflower Beurre Blanc | Meyer Lemon | Bottarga
$45
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CHICKEN ROULADE
Red Orach | Malfatti | Point Reyes Blue Cheese
$45
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LA BELLE FARMS DUCK
Brandy | Blood Orange | Turnip
$48
COCKTAILS
$20-
SPLIT PERSONALITY
St. George Citrus Vodka | Aloe | Douglas Fir Brandy | Snap Peas | Persian Cucumber | Pamplemouse
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CACTI
El Tesoro Blanco Tequila | Bruto Americano | Creme de Peche | Pina | Citrus | Tomato | Rosemary
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BLESSED
Diplomatico Planas Rum | Chinola Passion Fruit | Brucato Chaparral Amaro | Citrus | Egg White | Sage
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ELEVATION
Buffalo Trace Bourbon | Yuzu | Bergamot | Blood Orange | Pomegranate | Bsy Leaf Dust | Citrus | Egg Whites
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CALIFORNIA DREAMING
Argonaut California Brandy | Ice Wine | Huckleberry Compote | Banana Liqueur | Coconut Milk | Orgeat | Nutmeg
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AFICINADO
St. George Reposado AFICI Gin | Blood Orange Pinot Noir | Brucato Orchard Amaro | Candied Mandarin
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CLARITY
Botanist Islay Gin | Ebo Lebo Safron | Dry Vermouth | Shiso Oil | Trout Roe
ZERO PROOF
$15-
CALABRIAN
Wilderton N/A Bittersweet Aperitivo | Kiwi | Blood Orange Shrub | Verjus | Rose Water
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PICNIC
Seedlip N/A Gin | Pomegranate | Raspberry | Almond | Citrus | Egg Whites
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GRASSY TAX
Oolong Tea | Grape | Grape & Quince Balsamic | Sichuan Chili Honey
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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CHOCOLATE BUDINO
Miso Caramel | Cocoa Nib Tuile | Hazelnuts
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CARROT CAKE
Cream Cheese Mousse | Carrot & Blood Orange Sorbet | Candied Buddha Hand
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COFFEE PANNA COTTA
Espresso | Lavender Meringue | Cocoa Nibs
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STRAWBERRY & RHUBARB TART
Jasmine Pastry Cream | Cream Cheese Ice Cream