Menu for Farallon

Dinner
|
Dessert
|
Bar
|
Happy Hour
|
Wine By The Glass

Dinner

Fruits De Mar Extravagant platters of iced shellfish. Options: Grand platter (65.00) , Royal platter (125.00)

American Paddlefish Caviar Traditional accompaniments. Options: 1/2oz (35.00) , 1oz (65.00)

22.00 1/4 Ounce of American Paddlefish Caviar Served on buckwheat blinis, drawn butter & chives.

21.00 1/4 Ounce of American Paddlefish Caviar Served on toasted brioche, petite green salad on toasted brioche, petite green salad.

On Ice‎

On the Half Shell

3.50 Each

Barcat Virginia

Beausoleil New Brunswick

Blue Point New York

Buckley Bay British Columbia

Effingham British Columbia

Hama Hama Washington

Malpeque Pei

Marin Miyagi California

Saint Simon New Brunswick

Stingray Virginia

Littleneck Clams Massachusetts

21.00 Chilled 1/2 Pound Maine Lobster Haas avocado mousse, salsa cruda, lemon aioli.

22.00 Chilled 1/2 Local Dungeness Crab Lemon aioli, cocktail sauce, drawn butter.

First Course

18.00 Tasting of Handline Caught Ahi Tuna Crisp plantain, piquillo peppers, coconut vinaigrette.

16.00 Louisiana Shrimp Parfait Haas avocado, cucumber relish, cocktail sauce.

14.00 Smoked Idaho Golden Trout Red fingerling potato coins, curried ranch egg, petite celery heart celery heart salad.

12.00 Baby Red Romaine Salad Mixed citrus, irish coolea cheese, cara cara vinaigrette.

11.00 Heirloom Baby Beet Salad Laura chenel chèvre panna cotta, blood oranges, garlic gremolata.

12.00 Organic Baby Spinach Balsamic grilled red onions, crisp gigande beans, warm crescenza fondue.

Second Course

14.00 Lemon - Mascarpone Mezzalunna Shaved serrano, olivestri extra virgin olive oil, preserved lemons.

15.00 Hudson Valley Foie Gras Royale Lambs lettuce, watermelon radish, lobster vinaigrette.

15.00 Broiled Spanish Mackerel Shaved asparagus, toasted almonds, endive marmalade.

11.00 Mediterranean Shellfish Bisque Cognac chantilly, chives,‎ extra virgin olive oil.

Third Course‎

29.00 Pan Seared Rhode Island Black Bass Green garlic purée, pea sprouts, crisp leeks, pepper saffron vinaigrette.

27.00 Seared Local Petrale Sole Lacopi farms white bean purée, baby heirloom carrots, fava bean pesto.

29.00 Cast Iron Roasted Maryland Striped Bass Semolina gnocchi, maitake mushrooms, caramelized shallots, porcini fondue.

59.00 Warm Maine Lobster Cauliflower mousse, veal sweetbread hash, spiced madeira reduction.

28.00 Grilled Columbia River Steelhead Yukon gold potato,‎ black arkansas applesauce, braised chicories.

29.00 Grilled Sacramento Delta Sturgeon Poached fingerling potatoes, broccoflower, caviar fondue.

28.00 Seared Liberty Farms Duck Breast Cassoulet of duck confit, butternut squash puree, glazed heirloom turnips, balsamic reduction.

36.00 Grilled Sterling Silver Farms Petite Filet of Beef Wild mushroom duxelles, porcini soufflé, black truffled red wine vinaigrette.

Dessert

Artisan Cheese‎

Brillat Savarin Delin (Normandy, France). Pasteurized cow’s milk, triple cream, mild, bloomy rind. Options: Three (18.00) , Four (22.00) , Five (25.00)

Ombra Josep Cuixart (Catalunya, Spain) Raw sheep’s milk, firm, buttery, hints of caramel. Options: Three (18.00) , Four (22.00) , Five (25.00)

Beaufort Aoc (Haute Savoie, France). Raw cow’s milk, firm, rich, floral & herbal notes. Options: Three (18.00) , Four (22.00) , Five (25.00)

Fenacho Tumalo farms (Bend, Oregon). Pasteurized goat’s milk, semi-firm, fenugreek seeds, butterscotch finish. Options: Three (18.00) , Four (22.00) , Five (25.00)

Big Woods Blue Shepherd’s way farms (Nerstrand, Minnesota). Raw sheep’s milk, semi-firm, creamy & robust sharpness. Options: Three (18.00) , Four (22.00) , Five (25.00)

Suggested Wine Pairings

16.00 Sauvignon Blanc or Semillon Oro Puro, Napa Valley 2006. Options: Sauvignon Blanc, Semillon

16.50 Cossart Gordon Madeira Bual 1997.

Desserts

10.00 Cocoa Nib Florentine Napoleon Chocolate pudding, almond praline, coffee crème anglaise, cardamom cream.

10.00 Whole Wheat Flour Carrot Cake Cream cheese ice cream, orange & passion fruit marmalade, toasted pecans.

10.00 Chocolate Pecan Pie Michter’s rye burnt orange ice cream, espresso caramel, candied orange zest.

10.00 Sticky Toffee Pudding Brown sugar glaze,‎ kumquat marmalade, ginger tuile.

8.00 Sir William Poire Sorbet Chambord granita.

10.00 Bittersweet Chocolate Malt Gateau Vanilla bean semifreddo, milk chocolate malt crunch, espresso crème anglaise.

8.00 Chocolate Bites Milk chocolate peanut butter pavé, dark chocolate almond dragées, bittersweet chocolate truffle, english toffee.

Tea & Coffee

Red Blossom Tea Company

5.25 Silver Needle Reserve Hand gathered white‎ tea buds, rose & apricot notes.

5.25 Tung Ting Rolled “jade” taiwan oolong, floral, orchids, gardenia.

5.25 Dark Roast Tieguanyin Rolled anxi oolong, nutty, stone fruit, caramel.

5.25 Dragon Pearl Jasmine Supreme Jasmine scented young leaf buds.

5.25 Organic Formosa Red, Native Cultivar Taiwan black tea, honey notes, creamy, cognac.

5.25 Elderflower Osmanthus Blend of two flowers, apricot & honey notes.

5.25 Peppermint Rose Blend of mint leaves & rosebuds.

Illy Espresso

4.50 Espresso

5.00 Cappuccino

5.50 Latte

Peet's Coffee

5.00 Organic Uzuri African Blend

5.00 House Blend Decaffeinated

Bar

21.00 Chilled 1/2 Pound Maine Lobster Haas avocado mousse, salsa cruda, lemon aioli.

22.00 Chilled 1/2 Local Dungeness Crab Lemon aioli, cocktail sauce, drawn butter.

14.00 Smoked Idaho Golden Trout Red fingerling potato coins, curried ranch egg, petite celery heart celery heart salad.

18.00 Tasting of Handline Caught Ahi Tuna Crisp plantain, piquillo peppers, coconut vinaigrette.

16.00 Louisiana Shrimp Parfait Haas avocado, cucumber relish, cocktail sauce.

12.00 Baby Red Romaine Salad Mixed citrus, irish coolea cheese, cara cara vinaigrette.

11.00 Heirloom Baby Beet Salad Laura chenel chèvre panna cotta, blood oranges, garlic gremolata.

The Oyster Bar‎

Fruits De Mar Extravagant platters of iced shellfish. Options: Grand platter (65.00) , Royal platter (125.00)

American Paddlefish Caviar Traditional accompaniments. Options: 1/2oz (35.00) , 1oz (65.00)

22.00 1/4 Ounce of American Paddlefish Caviar Served on buckwheat blinis, drawn butter & chives.

21.00 1/4 Ounce of American Paddlefish Caviar Served on toasted‎ brioche, petite green salad on toasted brioche, petite green salad.

On the Half Shell

3.50 Each

Barcat (Virginia)

Beausoleil (New Brunswick)

Blue Point (New York)

Buckley Bay (British Columbia)

Effingham (British Columbia)

Hama Hama (Washington)

Malpeque (Pei)

Marin Miyagi (California)

Saint Simon (New Brunswick)

Stingray (Virginia)

Littleneck Clams (Massachusetts)

n/a La Perla Verde Asombroso tequila, jalapeno, cucumber, lime, cucumber, lime, salt, pepper, shaken, champagne float.

11.00 Mediterranean Shellfish Bisque Cognac chantilly, chives, extra virgin olive oil.

15.00 Hudson Valley Foie Gras Royale Lambs lettuce, watermelon radish, lobster vinaigrette.

14.00 Lemon - Mascarpone Mezzalunna Shaved serrano, olivestri extra virgin olive oil, preserved lemons.

12.00 Baby Organic Spinach Balsamic grilled red‎ onions, crisp gigande beans, warm crescenza fondue.

15.00 Broiled Spanish Mackerel Shaved asparagus, toasted almonds, endive marmalade.

12.00 Sterling Silver Farms Beef Sliders Kennebec fries, pickled shallots, aioli.

Happy Hour

Truffled Kennebeck French Fries Parmesan, aioli.

Half Dozen Drakes Bay Oysters Champagne mignonette.

Organic Baby Spinach Balsamic grilled red onions, crisp gigande beans, warm crescenza fondue.

Crisp Potato Croquettes Basil pesto, cavedoni balsamic, bulls blood.

Sterling Silver Farms Beef Sliders Kennebec fries, pickled shallots, aioli.

Sturgeon Pastrami Grilled levain, sauce louie, pickled radish.

Steamed Littleneck Clams Chorizo, basil, fish fume.

Today’s Soup

Russian Standard Moscow Mule

Traditional Rye Manhattan

Hemingway Daiquiri

Classic Margarita

Gavi Picollo Ernesto, Piemonte, Italy 2010.

Prosecco Superiore Col di Rocca, Valdobbiadene, Italy NV.

Motepulciano D’ Abruzzo Gran Sasso, Italy 2009.

Hinano Lager Tahiti

Wine By The Glass

10.75 Gloria Ferrer Blanc de Blancs, Carneros, Brut 2006.

24.00 Paul Bara Grand Cru Brut Rose NV.

15.50 Schramsberg Blanc de Noir, California 2007.

17.50 Taittinger Cuvée Prestige, Brut, Champagne NV.

29.00 Veuve Clicquot Gold Label Vintage Re el Vintage Reserve, Brut 2002.

6.00 Grape Juice Navarro, Mendocino 2009 (non--alcoholic).

5.75 Manzanilla Sherry La Cigarrera, Sanlúcar de Barrameda NV ( 4 oz. ).

10.50 Saké Kanbara, Bride of the Fox, Junmai Ginjo ( 4 oz. ).

5.00 Sparkling Cider Duché de Longueville, Normandie, France NV (non-alcoholic).

10.00 Albariño Benitos Santos, Rias Baixas 2010.

16.00 Chardonnay Ancien, Carneros 2009.‎

24.00 Chardonnay Hartford Court, Four Hearts, Russian River Valley 2009.

8.50 Gavi Picollo Ernesto, Piemonte, Italy 2010.

12.00 Grüner Veltliner Hiedler, Löss, Österreich, Austria 2010.

8.50 Muscadet Sèvre et Maine Branger, Le Fils‎ des Gras Moutons, Loire 2010.

11.00 Pinot Gris, Etude, Carneros 2010.

17.00 Pouilly Fuissé Château Pouilly, Cuvée 1551 2007.

12.00 Pouilly - Fumé Domaine Patrick Coulbois, Les trick Coulbois, Les Coques 2010.

15.00 Riesling Domaine Ehrhart, Grand Cru Hengst, Alsace 2009.

13.50 Riesling Mönchhof, Kabinett, Ürzig Würzgarten, Mosel 2010.

18.00 Saint Joseph Blanc Blanc JL Chave Selections, Céleste, Northern Rhône 2009.

12.00 Sauvignon Blanc Twomey, Napa Valley 2010.

11.50 Vouvray François Pinon, Cuvée Tradition, Loire 2009.

12.50 Vin Gris of Pinot Noir Skewis, North Coast 2010.

16.50 Cabernet Sauvignon Corison, Napa Valley 2003.

13.50 Cabernet Sauvignon Five Vintners, Napa Valley 2006.

29.00 Cabernet Sauvignon Shafer, One Point Five, Stags’ Leap District, Napa Valley 2008.

15.00 Chianti Classico San Giusto A Rentennano, Toscana 2009.

15.00 Fleurie Jean - Paul Brun, Terres Dorées, Beaujolais Cru 2010.

12.50 Merlot St. Clement, Napa Valley 2008.

9.00 Monastrell Tarima, Jumilla, Spain 2010.

12.00 Mondeuse Domaine Franck Peillot,‎ Bugey, France 2009.

13.00 Pinot Noir Londer, Anderson Valley 2009.

17.00 Pinot Noir Skewis, Peters Vineyard, Sonoma Coast 2008.

15.50 Pinot Noir Soter, North Valley, Willamette Valley 2009.

9.50 Rioja, Crianza, Luberri Biga 2006.

15.00 Syrah Parr, Purisma Mountain,‎ Santa Ynez Valley 2008.

13.75 Zinfandel Scherrer, Old & Mature Vines, Alexander Valley 2006.

Japanese Saké‎

36.00 Kanbara Bride of the Fox, Junmai Ginjo.

30.00 Rihaku Dreamy Clouds, Nigori, Tokubetsu Junmai.

Menu for Farallon

Dinner

On Ice‎

On the Half Shell

First Course

Second Course

Third Course‎

Dessert

Artisan Cheese‎

Suggested Wine Pairings

Desserts

Tea & Coffee

Red Blossom Tea Company

Illy Espresso

Peet's Coffee

Bar

The Oyster Bar‎

On the Half Shell

Happy Hour

Wine By The Glass

Japanese Saké‎

Best of Citysearch

Partner Sites: