Farallon

These are unprecedented times, and our Farallon family’s hearts go out to you and yours. Please take care! If you would like to buy a gift certificate in the meantime, please email your request to kevinb@farallonrestaurant.com.

Counting our blessings on the bounty of the late #winterharvest with this #cornucopia of white asparagus, mushrooms, leeks, carrots and more!

Chef @austenkiyev makes the perfect seared Reichardt Sonoma #duck breast, #confit leg and lavender-honey glazed carrots and farro verde! What’s your best #duckface? 😚😉

Our rustic #bolognese and hand-rolled #gnocchi is served with dry-aged beef trim, homemade #charcuterie and foraged wild #mushrooms. It is everything you could possibly want and more!

No matter what you like to drink, pick your poison and we are more than happy to oblige! #Happyhour is every Tues-Sat from 4:30-6pm! 🙂 #cocktails 📷: @mialovesdessert

A sneak preview for our #Mezcal dinner this upcoming Monday! This is our 3-bite 1st course paired with Neta Spirit’s #Espadin: #kusshi #oyster with spring garlic duo, #uni with shisho jade rice and white sturgeon #caviar “#eggsinabasket.” We can’t wait!!! 😍

Because no one had ever said that #surfandturf was a bad thing.... Maine #lobster, #filetmignon and #truffle #bernaise. 😉

We’ve got fresh live Santa Barbara red #seaurchin in house tonight on our Fruits de Mer #seafood tower. These guys are sweet and creamy and sourced by the BEST #uni diver on the West Coast, @seastephaniefish! Thanks again, Stephanie!!

From 10oz 21-day dry aged #wagu New York #steak to White #Chocolate #bonbons, your taste buds will fall in love this Valentine’s Day! #ValentinesDay

Grilled Big Eye #tuna and pimentón braised Spanish #octopus with olive crushed #potatoes and squid ink #romesco.

Check out our new #pasta! Homemade squid ink #angelhair with local #squid, #scallops, bottarga and #uni (#seaurchin)!

Go #Niners!!! #superbowl2020 champs!

Chef’s choice #oyster on the menu right now is the #Shigoku, a gigas from Washington. To highlight this delicious little beauty from the #rawbar, we add chive oil and finger lime to it for you to enjoy!

Playing with the sweetness of #butterscotch and the saltiness of white miso, this #pannacotta is the perfect #dessert to end your meal. We serve this panna with a foam made out of #candycap mushrooms, which smell and taste like maple syrup when they’re dehydrated.

#Beef lovers, this one’s for you! For a limited time we’ve got a supplemental 10oz. New Zealand #ribeye on the menu! Served with #whitetruffle #béarnaise, sautéed cauliflower, broccolini and pearl onions, and don’t forget those crispy onion rings!!

Butter poached #sturgeon with #Champagne #caviar nage, baby #beets and greens.

Already we are seeing young Spring #garlic come through our kitchen. To highlight it, we lightly brine fresh #Kampachi in a white soy nigiri and serve it with crispy jade rice wafers and smoked trout roe. #sashimi Chef Bianca is killing it on the plating! 🙌

A big and heartfelt thanks to @reedsmithllp and @bcg for hosting your private events with us Monday and Tuesday evening! For all other guests and patrons, we are back to business-as-usual in our Méduse Lounge with #HappyHour for ALL beginning at 4:30pm! Stop by!

Homemade #Bolognese of #dryagedbeef and house #charcuterie with foraged mushrooms and garlic toast! This is an entree sized portion available from our Méduse menu!

Cayucos #abalone #bisque with white truffle chantilly and puff pastry is our soup du jour.