Thursday, January 12, 2006


APPETIZERS


MALPEQUE OYSTERS
six on the half shell, champagne mignonette
15

ORGANIC MIXED GREENS
dried sour cherries, toated sunflower seeds, champagne vinaigrette

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GRILLED LOCAL CALAMARI
warm niçoise olive potato salad
10

DUNGENESS CRAB SALAD
toasted almonds, avocado mousseline, fresh coriander
15

SASHIMI OF WILD HAMACHI
garlic chili oil, yuzu vinaigrette
15

HOUSE SMOKED SALMON SALAD
grilled papadam chips, horseradish crème fraîche
12


ENTREES


BUTTERNUT SQUASH RAVIOLIS
crispy chestnuts, sage, pomegranate brown butter
17

GRILLED HAWAIIAN "AHI" TUNA
wilted baby spinach, Yukon mashed potatoes, �lack trumpet-green onion vinaigrette
19

ROASTED ALASKAN BLACK COD
French lentils, roasted baby beets, red wine sauce
18

CRISPY GOLDEN TROUT
Yukon gold potato gallette, smoked bacon, Sierra beauty apple, cider gastrique
17

GRILLED VEAL FLANK STEAK
rosemary French fries, smoky red onions, Villa Manodori balsamic vinegar
19


( Whenever and wherever possible, Farallon supports organic farming,
responsible animal husbandry, and sustainable fishing practices (


(FARALLON DINE ABOUT TOWN(
(PRIX FIXE LUNCH(
A three course tasting menu

BUTTERNUT SQUASH SOUP
pumpkin seed oil

ROASTED HAWAIIAN MAHI MAHI
celeriac salad, flageolet beans, arugula pistou

PUMPKIN UPSIDE DOWN CAKE
bourbon vanilla bean caramel, vanilla chantilly

21.95 per person

( ( (

( COASTAL CUISINE GRAND TASTING (

A five course tasting menu

BUTTERNUT SQUASH SOUP
pumpkin seed oil
Bollinger, Special Cuvée, Brut NV

GRILLED LOCAL CALAMARI
warm niçoise olive potato salad
Fiano di Avellino, Romano Clelia, Colli di Lapio, Campania 2004

SEARED HAWAIIAN "AHI" TUNA
wilted baby spinach, Yukon mashed potatoes, �lack trumpet-green onion vinaigrette
Rosé of Pinot Noir, Bonaccorsi Wine Company, Santa Barbara County 2003

GRILLED VEAL FLANK STEAK
rosemary French fries, smoky red onions, Villa Manodori balsamic vinegar
Cabernet Sauvignon, Chateau Souverain, Alexander Valley 2002

ESPRESSO CHOCOLATE CHIP ANGEL FOOD CAKE
bittersweet chocolate sorbet, hazelnut praline
Sherry, East India, Lustau

Prepared for your entire table

50 per person
80 per person with our sommelier's wine pairings

( ( (

SERVICE CHARGE OF 18% IS INCLUDED FOR PARTIES OF 5 OR MORE

Our FARALLON cookbook,
autographed by Chef Mark Franz, is available for $40


Executive Chef - Parke Ulrich Lunch Chef � Christian Graves

Last update: January 12,2006