1 oz. AMERICAN PADDLEFISH CAVIAR
traditional accompaniments
65
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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JUMBO PRAWN COCKTAIL
cocktail sauce, lemon
16
TODAY'S CEVICHE
please inquire
12
HALF DUNGENESS CRAB
salsa cruda, drawn butter, aioli
18
LOBSTER CLAWS
salsa cruda, drawn butter, aioli
18
APPETIZERS
SASHIMI OF AUSTRALIAN HIRAMASA
vegetable roll, kumquats, sake reduction
17
BUTTER LETTUCE SALAD
Dungeness crab, green goddess, smoked palm hearts
15
LAURA CHENEL'S CHEVRE PANNA COTTA
baby heirloom beets, toasted pistachios, Sausalito Springs watercress
14
MIXED WINTER GREENS
Mimolette cheese, Valencia oranges, Meyer lemon-rum vinaigrette
14
CHILLED MAINE LOBSTER
mango coulis, scallions, cascabel chile gastrique
19
CRISP VEAL SWEETBREADS
mélange of wild mushrooms, sauce foie gras
19
SEARED CAGE FREE HUDSON VALLEY FOIE GRAS
grilled pineapple, toasted hazelnuts, spiced agave reduction
19
Sommelier suggestion: Bert Simon Riesling, BA, Serrig Herrenberg, Mosel ‘03 – 15 per glass
SEARED MEDITERRANEAN ROUGET
Dungeness crab, leek soubise, truffled blood orange vinaigrette
16
MAINE LOBSTER BISQUE
warm lobster, chives, lemon oil
13
ENTREES
SEARED MEDITERRANEAN DORADE
baby heirloom carrots, maitake mushrooms, Sauce de Poisson
35
CAST IRON ROASTED MARYLAND STRIPED BASS
king trumpet mushrooms, lentils du puy, truffled pinot noir vinaigrette
34
SEARED HAWAIIAN ONO
crisp Florida rock shrimp, baby bok choy, Chinese black bean sauce
32
GRILLED DOUBLE CUT DUROC PORK CHOP
celery root purée, bacon roasted Brussels sprouts, beurre rouge
29
GRILLED ARCTIC CHAR
seared local squid, cannellini beans, house made chorizo
34
GRILLED CREEKSTONE FARMS FILET OF BEEF
green garlic puree, heirloom radicchios, truffle coulis
40
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
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
Last update: February 7,2010
