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450 Post Street, San Francisco, CA 94102
Farallon, located in San Francisco’s bustling downtown Union Square, is a collaboration between restaurant designer Pat Kuleto and chef Mark Franz. The restaurant is named after the Farallon Islands, 27 miles west of the Golden Gate, and is meant to invoke a striking, undersea fantasy world. It is an ideal setting for the sophisticated coastal cuisine menu by Chef Franz, and allows him to highlight the freshest seafood, meat, game and local produce available.
ON ICE
IMPERIAL OSETRA CAVIAR traditional accompaniments 1 oz. 280
AMERICAN PADDLEFISH CAVIAR traditional accompaniments
1/2 oz. 42 1 oz. 80
CHILLED 1/2 DUNGENESS CRAB drawn butter, lemon aioli, cocktail sauce 29
ON THE HALF SHELL
Blue Point (New York) - Pt. Reyes Miyagi (California) Littleneck Clams - (Massachusetts) Malpeque (PEI) 3.75 ea.
Beausoleil (New Brunswick) Kusshi (Washington) Kaiparas (New Zealand) Coromandel (New Zealand) 4.75 ea.
COLD APPETIZERS
SASHIMI OF HAWAIIAN KAMPACHI
crane melons, organic flambeau radish, wasabi chantilly 19
HAPPY BOY FARMS HEIRLOOM TOMATOES fried padron peppers, di stefano buratta, balsamic vinaigrette 15
RED RUSSIAN KALE & WILD ARUGULA SALAD sierra beauty apples, pt. reyes toma, cider vinaigrette 14
SMOKED ORA KING SALMON
crisp shoestring potatoes, hearts of palm, caper cr me fra che 14
WARM APPETIZERS
SAUTEED MONTEREY BAY SQUID
friarelli pepper stuffed sunburst squash, okra, tomato fondue 17
SEARED GEORGES BANK DIVER SCALLOPS roasted butternut squash puree, baby heirloom beets, white truffle vinaigrette
21
MEDITERRANEAN SHELLFISH BISQUE cognac chantilly, chives, extra virgin olive oil 13
415.956.6969
www.farallonrestaurant.com
Executive Chef Ryan Simas
Cuisine
Seafood
Meals Served
Dinner
Restaurant Hours Dinner
Monday - Thursday 5:30 pm - 9:30 pm Friday - Saturday 5:30 pm - 10:00 pm Sunday
5:30 pm - 9:30 pm
Dining
Prix Fixe Menu Seasonal Menus Extensive Wine List Chef ’s Tasting Menu
Attire
Business Casual
Additional Services
Private Rooms Private Parties Meeting Facilities Banquet Facilities Valet Parking
Handicap Accessible
Jelly Bar
Nightly
4:30 pm - Close
Happy Hour
Nightly
4:30 pm - 7:00 pm
Reservations
Suggested
Credit Cards
Visa, MasterCard American Express Discover Card Diners Club Card
Chef/Owner Mark Franz
Farallon
FRUITS DE MER
extravagant platters of iced shellfish GRAND PLATTER 70 ROYAL PLATTER 130
ENTREES
SEARED NEW ZEALAND TAI SNAPPER wild mushroom duxelle, roasted baby leeks, fresh curry-coconut reduction
34
OVEN ROASTED ALASKAN HALIBUT white corn soubise, mixed pole beans, blistered cherry tomato vinaigrette
36
GRILLED ALASKAN KING SALMON gypsy pepper pip rade, roasted banana fingerling potatoes, micro basil
32
SPICY BRAISED DUROC PORK CHEEKS blackeyed peas, summer squash, cherry tomatoes 33
GRILLED FLANNERY DRY AGED RIBEYE roasted golden chanterelles, crisp spinach spaetzle, red wine gastrique
52
DESSERTS
RICOTTA CREMA
persimmon, white chocolate dipped gooseberry, locally sourced honeycomb, brown butter tuile 10
DRUNKEN AUTUMN APPLES honey crisp apple gratin, caramel pastry cream, granola crumble, guinness ice cream
10
CARROT CAKE WHOOPIE PIE
cream cheese icing, carrot pastry cream, pineapple chips 10
Farallon supports organic farming, responsible animal husbandry and sustainable fishing and farming practice Menu Sampling
Executive Chef Ryan Simas
San Francisco Cuisine Volume XV The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com
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