$150 gift certificate for Absinthe Brasserie and Bar. Dinner for two including alcohol and tax. Gratuity not included.

Executive Chef Adam Keough is influenced by the culinary simplicity of his Boston roots and incorporates that basic approach to food, with techniques and philosophies learned through his years in fine dining, to the brasserie fare he offers at Absinthe.

The dinner menu, starters include a range of specialty oysters, fresh from the Northern Pacific coast, and a selection of farm-raised caviar. Seasonal entrées include Coq Au Vin of red-Burgundy-braised Mary’s chicken, bacon, roasted crimini mushroom, crostini, and persillade; and Potato-crusted Arctic Char with little gem lettuce, haricots verts, red radish, and nicoise olives.

At lunch, diners can savor the Masami Farms Pork “French Dip” with horseradish aioli, provolone, buttermilk-fried onions, and pork jus; Grilled Steak Frites with green peppercorn jus and mixed green salad, or the Sugar Pie Pumpkin Soup with fall spice, mint cream, and brioche croutons.

Executive Pastry Chef Bill Corbett brings technique and innovation to his desserts and pastries, offering an approachable menu while incorporating some unexpected ingredients and flavor combinations for an element of surprise.