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Mark Franz
Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Diners Club Card
Not Accepted
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Valet Parking
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities

Monday - Sunday

4:30 pm

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San Francisco

Farallon

Hours:

Dinner: Monday - Thursday

5:30 pm - 9:00 pm

Dinner: Friday - Saturday

5:30 pm - 10:00 pm

Dinner: Sunday

5:00 pm - 9:00 pm

Meals:
Dinner

Cuisine:
Seafood

450 Post Street
San Francisco 94102
United States

(415) 956-6969

www.farallonrestaurant.com

Farallon, located in San Francisco’s bustling downtown Union Square, is a collaboration between restaurant designer Pat Kuleto and Chef Mark Franz. The restaurant is named after the Farallon Islands, twenty-seven miles west of the Golden Gate, and is meant to invoke a striking, undersea fantasy world. It is an ideal setting for the sophisticated coastal cuisine menu by Chef Franz, and allows him to highlight the freshest seafood, meat, game and local produce available.

 

Our Farallon Cookbook, autographed by Chef Mark Franz, is available for $40

 

Farallon supports farms, ranches, and fisheries that are guided by principles of sustainability

Gallery

Farallon Farallon Farallon
Farallon Farallon

Menu

ROASTED YELLOW PEACHES

Laura Chenel chèvre tartlet, Sausalito Springs watercress, lemon vinaigrette

15

 

SUMMER MELON SALAD ~ Serrano ham, mint, honey-lavender vinaigrette

16

 

STAR ROUTE FARMS MIXED BABY LETTUCES

Iacopi farms shell beans, chives, crisp Florida rock shrimp

16

 

TASTING OF HEIRLOOM TOMATOES

fried green tomato, crab fondue, gazpacho

16

 

CRISP CHESAPEAKE BAY SOFT SHELL CRAB

broiled heirloom tomato, duck crouton, sauce Gribiche

20

 

HOT SMOKED WILD SALMON

French lentils, orange, citrus braised baby fennel

16

 

HUDSON VALLEY FOIE GRAS CONFIT

caramelized Walla Walla onions, brioche, mushroom consommé

22

 

MAINE LOBSTER BISQUE

cherry tomatoes, English peas, saffron

11

 

SEARED RHODE ISLAND BLACK BASS

English peas, yellow finn potatoes, sauce Bordelaise

38

 

SEARED ALASKAN HALIBUT

fava bean agnolotti, Bloomsdale spinach, foie gras sauce

36

 

CAST IRON SEARED LOCAL KING SALMON

bacon roasted Brussels sprouts, celery root puree, beurre rouge

37

 

STEAMED CHANTERELLE STUFFED PETRALE SOLE

summer beans, hazelnuts, lobster sabayon

37

 

GRILLED HAWAIIAN OPAH

heirloom tomatoes, romano beans, crisp shoestring potatoes

34

 

TOMATO BRAISED VEAL CHEEKS

white corn polenta, snap peas, gremolata

36

 

GRILLED NEW ZEALAND RACK OF LAMB

English peas, quinoa, grilled leeks

39

 

GRILLED CREEKSTONE FARMS FILET OF BEEF

wild mushroom duxelles, steak fries, red wine gastrique

39