Thursday July 29, 2010


AMERICAN PADDLEFISH CAVIAR
traditional accompaniments
1 oz. 65 1/2 oz. 35


O N I C E

Beausoleil (New Brunswick) - Clevedon (New Zealand)
Coromandel (New Zealand) - Effingham (British Columbia) - Fanny Bay (British Columbia) Malpeque (P.E.I.) - Nootka Sound (British Columbia) - Wellfleet (Massachusetts)
Cherrystone Clams (Massachusetts)
3.25 each

OREGON COAST HALF DUNGENESS CRAB
drawn butter, cocktail sauce, lemon aïoli
21

POACHED HALF MAINE LOBSTER
salsa cruda, avocado mousse, lemon aïoli
20

F I R S T C O U R S E

TRIO OF SASHIMI
Alaskan halibut, St. Georges Bank scallop, wild Alaskan King salmon
12

POACHED BAY SCALLOP PARFAIT
red onion-cucumber salsa, Haas avocado, cocktail sauce
11

STAR ROUTE FARMS MIXED GREENS
fresh peaches, white pepper & sea salt cracker, cardamom scented ricotta
9

ORGANIC LITTLE GEMS SALAD
house smoked McFarland Springs rainbow trout, organic radish coins, buttermilk vinaigrette
10

HEIRLOOM TOMATO SALAD
fresh mozzarella cheese, baby arugula, lemon-caper vinaigrette
‘0

SUMMER MELON SALAD
lemon verbena granita, Serrano ham, black mission fig coulis
11


Farallon supports organic farming, responsible animal husbandry
and sustainable fishing practices


S E C O N D C O U R S E

SEARED HUDSON VALLEY CAGE FREE FOIE GRAS
brioche pain perdu, lamb's lettuce, blackberry coulis
20

SEARED GEORGES BANK SCALLOP
heirloom squash slaw, cider braised beef tongue, honey Dijon vinaigrette
15

CRISP CHESAPEAKE BAY SOFTSHELL CRAB
duck crouton, broiled purple Cherokee tomato, sauce verte
18

WHITE WINE BRAISED MEDITERRANEAN OCTOPUS
roasted garlic, toasted pine nuts, smoked paprika, Dr. Ristow's olive oil
15

HEIRLOOM TOMATO BISQUE
basil chantilly, extra virgin olive oil
10


T H I R D C O U R S E

SEARED ALASKAN HALIBUT
fresh cranberry beans, roasted paddy pan squash, gypsy peppers, aïoli
26

PAN SEARED MEDITERRANEAN BRANZINO
leek & onion soubise, German butterball potatoes, snap peas,
truffled Madeira vinaigrette
26

PAN ROASTED MEDITERRANEAN DORADE
sweet corn, veal sweetbread & house made pancetta hash, sherry deglaçage
28

GRILLED HAWAIIAN ONO
grilled Delta asparagus, Maine lobster fondue, sweet 100 cherry tomatoes
26

GRILLED ALASKAN KING SALMON
sweet corn ravioli, braised Romano beans, crisp apple smoked bacon, micro basil
27

CRISP LIBERTY FARMS CONFIT OF DUCK
grilled yellow peach, golden Chanterelle salad, Cavedoni aged balsamic
25

GRILLED CREEKSTONE FARMS PETITE FILET OF BEEF
Iacopi Farms fava beans, Yukon gold potato purée, roasted Maitake mushrooms & sauce Bordeaux
31
Sommelier suggestion: Neal Family Cabernet Sauvignon, Napa Valley 2006 - $16 per glass


Chef / Owner - Mark Franz
Chef de Cuisine - Ryan Simas

18% Gratuity added to all parties of 5 or more persons
In response to the Healthy San Francisco Initiative a 4% SF Health surcharge
will be added to all food and beverage sales

Last update: July 29,2010