On the Half Shell Caviar - Farallon

1 Flight of West Coast Oysters 21. A m e t h y s t , K u m a m o t o & O l y m p i a , sparkling mignonette Five Species Tasting of Oysters 21. Amethyst, Damariscotta, Kumamoto, Olympia & Standish Shore Fruits de Mer 49. Dungeness Crab, Prawns, Mussels, Clams & Oysters A Taste of Hackleback Caviar 29. Pomme Gaufrettes, cr me fraiche & chives Live Half Moon Bay Sea Urchin 35. Barrel Aged Malt Vinegar, from homemade copper ale Spring Pea Gazpacho 15. F t . B r a g g S e a U r c h i n , sourdough toast & pistachio Mixed Greens Salad 12. G o a t C h e e s e , bacon, dates, walnuts & aged balsamic Yellowfin Tuna & Halibut Carpaccio 17. Artichoke Heart, ciabatta, green garlic aioli & olive tapenade Zuckerman's Asparagus Salad 19. D u n g e n e s s C r a b , fried farm egg, fennel & espelette California law advises patrons that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

2 5% surcharge added for San Francisco Employer Mandates Friday, May 4, 2018. Golden Coachella Corn Soup 15. W a t e r B u f f a l o R i c o t t a T o r t e l l i n i , black truffle & marjoram Wild Burgundian Escargot & Hand Rolled Cavatelli 19. L o c a l M o r e l s , asparagus, smoked trout roe & vermouth fondue Dungeness Crab Stuffed Squash Blossoms 18. S o u r d o u g h B a t t e r , fava beans & pickled spring onions Seared Bone-Dry Scallop 16. H o u s e C u r e d D i a v o l a S a l a m i , fresh corn grits, blueberries & popcorn Cayucos Abalone Boudin Blanc 29. T w o W e e k S a u e r k r a u t , pomme mousseline & sauce am ricaine Shallow Fried Pacific Whitefish, Baja California 36. S h e l l f i s h B r o t h , thumbelina carrots, fiddlehead ferns & rouille Pan Seared Yellowtail Amberjack, San Diego 38.

3 H i c k o r y S m o k e d M o u l e s - F r i t e s , heirloom spinach & pernod chantilly Grilled Swordfish, Morro Bay 39. M o n t e r e y S q u i d & O c t o p u s , fresh garbanzo beans & harissa vinaigrette Charcoal Roasted Dorade, Greece 45. S a v o r y M a r i n a t e d O l i v e s , graffiti eggplant, red endives & tzatziki Reichardt Duck & Sonoma Foie Gras 36. O c e a n o S t r a w b e r r i e s , rosemary rhubarb stuffing & mache Prime Grade, Dry Aged Ribeye, Brian Flannery, Marin 89. -or- Cherry Wood Grilled Filet of Beef, Oregon 49. A s p a r a g u s , ramps, wild mushrooms, potato puree & poached farm egg Follow Us On Social Media: @FarallonSF Farallon Restaurant SF Farallon supports organic farming, responsible animal husbandry and sustainable fishing practices. Chef / Owner Mark Franz Executive Chef Jason Ryczek