Tuesday March 9, 2010
AMERICAN PADDLEFISH CAVIAR
traditional accompaniments
1oz. 65 1/2oz. 35
ON THE HALF SHELL
3.25 Each
Beausoleil (New Brunswick)
Blue Point (New York)
Drakes Bay (California)
Kusshi Petite (British Columbia)
Malpeque (P.E.I)
Marin Miyagi (California)
Skookum (Washington)
Summer Ice (British Columbia)
Totten Inlet (Washington)
Wellfleet (Massachusetts)
Cherrystone Clams (Massachusetts)
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SASHIMI OF CALIFORNIA YELLOWTAIL
seived egg, petite vegetable salad, caviar vinaigrette
14
CHILLED HALF DUNGENESS CRAB
drawn butter, cocktail sauce, lemon aioli
21
CHILLED HALF MAINE LOBSTER
citrus salsa, avocado mousse, Meyer lemon aioli
20
JUMBO PRAWN COCKTAIL
cocktail sauce, lemon
14
BUTTER LETTUCE SALAD
Cara Cara's, smoked hearts of palm, Dungeness crab
10
LAURA CHENEL'S CHEVRE PANNA COTTA
baby heirloom beets, toasted pistachios, Sausalito Springs watercress
9
DUNGENESS CRAB CAKES
piquillo coulis, chervil, herb oil
10
HOUSEMADE COTECHINO SAUSAGE
green garlic, beluga lentils, mostarda
9
18% Gratuity added to all parties of 5 or more persons
In response to the Healthy San Francisco Initiative
4% SF Health surcharge will be added to all food and beverage sales
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CHILLED SCALLOP & PRAWN TERRINE
celery heart salad, avocado carpaccio, preserved lemon vinaigrette
11
CHILLED MAINE LOBSTER SALAD
mango coulis, scallions, cascabel chili gastrique
12
SEARED MEDITERRANEAN ROUGET
Dungeness crab, leek soubise, truffled blood orange vinaigrette
16
CRISP VEAL SWEETBREADS
mélange of wild mushrooms, sauce foie gras
16
SEARED CAGE FREE HUDSON VALLEY FOIE GRAS
grilled pineapple, toasted hazelnuts, spiced agave reduction
20
Sommelier suggestion: Passito di Pantelleria, Donnafugata, Ben Ryé, Sicilia 2007 - 16 per glass
POTATO LEEK SOUP¼racked black pepper, crème chantilly, extra virgin olive oil
9
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SEARED ALASKAN COD
melted leeks, Iacopi Farms gigante beans, crisp leek greens
24
CAST IRON ROASTED MARYLAND STRIPED BASS
organic fennel ravioli, thumbelina carrots, lobster fondue
27
SEARED LOCAL PETRALE SOLE
braised red chard, roasted parsnips, crisp bacon
25
GRILLED HANDLINE CAUGHT AHI TUNA
maitake & hedgehog mushrooms, sea urchin chantilly, wild mushroom consommé
25
GRILLED CENTER CUT DUROC PORK CHOP
celery root purée, bacon roasted Brussels sprouts, beurre rouge
24
GRILLED CREEKSTONE FARMS PETITE FILET OF BEEF
green garlic puree, heirloom radicchios, truffle coulis
32
Sommelier suggestion: Neal Family Cabernet Sauvignon, Napa '05 - 16 per glass
Chef / Owner - Mark Franz
Chef de Cuisine - Ryan Simas
Farallon supports organic farming, responsible animal husbandry,
and sustainable fishing practices
Last update: March 9,2010