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