Tuesday, August 2, 2011


AMERICAN PADDLEFISH CAVIAR
traditional accompaniments
1/2oz. 35‘oz. 60

1/4 OUNCE OF AMERICAN PADDLEFISH CAVIAR
served on buckwheat blinis, drawn butter & chives
22

1/4 OUNCE OF AMERICAN PADDLEFISH CAVIAR
served on toasted brioche, petite green salad
21

O N I C E

ON THE HALF SHELL
Beausoleil (New Brunswick) - Blue Point (New York) - Clevedon (New Zealand)
Discovery Bay (Washington) - Effingham (British Columbia) - Malpeque (P.E.I.)
Nootka Sound (British Columbia) -Saint Simon (New Brunswick)
Summer Ice (British Columbia)
Littleneck Clams (Massachusetts)
3.50 Each

CHILLED 1/2 POUND MAINE LOBSTER
haas avocado mousse, salsa cruda, lemon aïoli
21

CHILLED 1/2 DUNGENESS CRAB
lemon aïoli, drawn butter, cocktail sauce
22


F I R S T C O U R S E

HAND LINE CAUGHT AHI TUNA POKE
crisp taro chips, limu seaweed, toasted sesame seeds
17

LOUISIANA SHRIMP PARFAIT
haas avocado, cucumber relish, cocktail sauce
16

GARDEN VEGETABLE SALAD
watermelon radish, persian cucumber, sunflower sprouts and seeds
12

SALAD OF MIXED LETTUCES
white peaches, toma crostini, brut champagne vinaigrette
11

MAINE LOBSTER SALAD
lemon crème fraîche, upland cress, sauce verte
22

HAPPY BOY FARMS HEIRLOOM TOMATOES
petite opal basil, toasted almonds, mozzarella, cavedoni balsamic
11


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


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


SEARED LOCAL SQUID
smoked paprika braised white beans, spring garlic, crisp maitake mushrooms
12

CRISP CHESAPEAKE BAY SOFTSHELL CRAB
broiled cherokee tomato, duck crouton, basil pesto
18

SEARED GEORGES BANK DIVER SCALLOP
sweet corn puree, duxelles stuffed squash blossom, marinated cherry tomatoes
16

MEDITERRANEAN SHELLFISH BISQUE
cognac chantilly, chives, extra virgin olive oil
11


T H I R D C O U R S E

SEARED NEW ZEALAND TAI SNAPPER
sweet corn royale, porcini & maitake mushroom, sea salt gremolata, mushroom consommé
29

CAST IRON FRIED LOCAL KING SALMON
applewood smoked bacon, sautéed snap peas, caramelized vidalia onion jus
28

SEARED MARYLAND STRIPED BASS
dungeness crab & bacon hash, red onion soubise, pinot noir vinaigrette
29

PAN SEARED ALASKAN HALIBUT
sweet corn ravioli, bluelake beans, serano ham brodo
28

GRILLED HAWAIIAN ONO
curried cauliflower florets, buttered quinoa, pine nut-sultana relish
28

GRILLED LIBERTY FARMS DUCK BREAST
parmesan risotto, brandied brooks cherries, pinot noir jus
28

GRILLED CREEKSTONE FARMS PETITE FILET OF BEEF
truffled fingerling potatoes, creamed spinach, red wine reduction
36
Sommelier Suggestion: Corison, Napa Valley, Cabernet Sauvignon, 2003 - $16.50 per glass


An 18% Gratuity will be added to all parties of five or more persons.
4% service charge included for San Francisco Employer Mandates including Healthy San Francisco.

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


Last update: August 2,2011