Sneak Preview: The Menu at Noir

Frjtz may have closed back in April, but crepes will soon be returning to 581 Hayes Street. Along with fried chicken sliders, adobo pork stew, porcini popcorn, and lots more.

We've snagged an early draft of the menu at Noir, the wine bar and restaurant that will soon be adding some eclectic flavor to Hayes Valley.

Described on Noir's website as "offering everything from cheeky movie theater snacks to shared plates perfect for pairing, the menu at Noir will reflect Chef Adam [Hinojosa's] regional influences, and will feature his commitment to the local seasonal, and organic ingredients of the Bay Area."

Here's what you can expect:

Shared Plates

Herbed frites
- Casual (lemon aioli)
- Dressed up (tossed in béarnaise, topped with an egg)
- Black tie (tossed in short rib gravy, smoked cheese curds)

Crab and artichoke dip
Served with bread and crackers

Assorted salumi
Dijonnaise, pickles, olives, bread crisps

Slider platter
Your choice of flavors in 3, 6 or 9
- Stuffed mushroom in beer batter with arugula and thyme aioli
- Pulled pork with an achiote bbq sauce, pickled jicama and carrot
- Honey-touched fried chicken with a buttermilk and cayenne slaw

Popcorn
Available by the flavor or as a flight
- Porcini, parmesan, parsley
- Cheddar, bacon, chive
- Smoke, bbq, thyme salt

Snack trio
Warm olives, smoked nuts, pickles

Tastes (for one)

Cheese duo
One imported and one domestic cheese with condiment and house made cracker

Chicken liver pate
On toast with shaved radish, pepper cress and port cherries

Winter melon
Prosciutto dust, balsamic caramel

Wild mushroom crepe
Sunny side up egg, parmesan broth

Salads

Spinach and pear
Smoked nuts, chili dipped pears, cotija cheese, jicama

Beet salad
micro arugula, goat cheese fritters, pistachios, winter citrus

House salad
merlot lettuce, balsamic vinaigrette, dried cherries, black walnuts, radish

Stuffed romaine
half heart of romaine, parmesan crisps, olives, anchovy dressing, croutons

Entrées
Crispy short rib
Sriracha mashed potatoes, black vinegar glaze, stir-fry vegetable crepe

Chicken Fried Chicken and Waffles
pumpkin waffle, chicken sausage gravy, sage honey butter, spinach

Adobo Pork stew
Pozole, sweet potatoes, Peruvian potatoes, parsnip, cheddar biscuit

Mac n Cheese
Poblano chili, dry Sonoma jack, garlic bread crumbs


There's no mention of prices yet, and brunch, dessert, and wine menus are still in the works, as is the space itself. Owner Brian Cassanego tells us that they're aiming for an early December opening. We'll keep you posted!