450 Post St. San Francisco, CA | P.415.956.6969 | F.415.834.1234 | FarallonRestaurant.com
WINTER/SPRING 2017 SAMPLE MENU
Our private dining rooms are located on the 4th floor of the building.
We require a minimum of 7-days notice for your menu selections.
We cannot guarantee availability for any menu items selected less than 72 hours prior to your
event. If menu is not selected within 72 hours, a Chef’s Choice menu will be served.
Please note that our Chef changes the menu seasonally and according to availability of product.
Certain described items may not be available at the time of your event, and all menus
and menu items are subject to change.
MENU SELECTION PROCESS
Breakfast:
Continental: $25
Breakfast / Brunch Buffet: $45
Lunch: 3 - Course Menu ($45)
Dinner: 3 - Course Menu ($95)
Please Select
ONE - First Course Item
TWO - Entrées
ONE - Dessert
Please Select
ONE - First Course Item
TWO - Entrées
ONE - Dessert
Lunch 4 - Course Menu ($55)
Dinner 4 - Course Menu ($105)
Please Select
ONE - First Course Item
ONE - Second Course Item
TWO - Entrées
ONE - Dessert
Please Select
ONE - First Course Item
ONE - Second Course Item
TWO - Entrées
ONE - Dessert
One additional choice per course can be added for an additional charge of
$10 per person, per choice for the entire group.
We print a complimentary menu and take entrée orders at the time of the event.
No advanced entrée counts are required, but favored if possible.
Unless otherwise stated, vegetarian and special requests are accommodated with chef’s choice.
Reception prices are based on selections and timeframe.
2
BREAKFAST & BRUNCH
Continental Breakfast
house made pastries, fresh fruit platter, fresh juice, coffee
Hot Breakfast / Brunch Buffet
cheesy scrambled farm eggs, homemade bacon or breakfast sausage,
brioche toast or buttermilk biscuits, fresh juice, coffee
RECEPTIONS & SHELLFISH PLATTERS
Shellfish platters are for set quantities, must be pre-ordered and are priced by piece
Raw / Chilled – On the Half Shell
Oysters $4 Clams $3
Accompaniments: Cocktail Sauce, Mignonette, Lemons
Chilled Shellfish
Poached in Local Seawater
Jumbo Prawns $5
Lobster Claws $9
Picked Dungeness Crab
1/2 Maine Lobster $45.50
Dungeness Crab $40
$6/1 oz.
3
D
Stationed Appetizers
Based on Seasonal Menu and Ingredient Availability
Smoked Local Cove Mussels (In Shell) 2 oz./$4
Ceviche, Tartare and/or Poke 1 oz./$4
Caviar Service
Served with Traditional Accoutrements
Please refer to our online dinner menu to view our caviar options and price list.
Traditional Service Includes:
Brioche Toast, Seived Egg, Capers, Chives, Red Onions, Sour Cream
Blinis are available with 24 hour notice at $10/dozen
Charcuterie & Cheese Platters
All made in-house
Trio of Charcuterie
a showing of different ages
and textures paired with
mustard, pickled seasonal
vegetables and rye toast
$25 per person
Trio of Cheeses
chef’s selection with
seasonal pairings of preserves,
crackers or toast
$25 per person
Vegetable Crudite
crisp seasonal vegetables
from local farmers markets
with delicate dipping sauces
$15 per person
4
HORS D’OEUVRES
Choose any three for $15 per person for up to 30 minutes of tray passed service
Choose any three for $25 per person for up to 1 hour of tray passed service
Pumpkin Tortellini
Tartare of Ahi Tuna
pepitas, aged balsamic
(vegetarian)
togarashi wonton, miso molasses
Crisp Egg Roll
Dungeness Crab Cakes
cabbage, root vegetables, chili garlic sauce
(vegetarian)
old bay aioli
($3 supplemental charge per person)
Ceviche of Locally Caught Fish
Grilled Louisiana Prawns
avocado, mezcal-lime marinade
beet cocktail sauce
Southern Fried Chicken Bites
Steak Tartare
house made hot sauce gastrique
black truffle, aged balsamic
Comte Grilled
Cheese Sandwich
Braised Beef
Short Rib Empanadas
carmelized onion jam
(vegetarian)
harissa
Please note that our Chef changes the menu seasonally and according to availability of product.
Certain described items may not be available at the time of your event.
**All menus and menu items are subject to change.**
5
FIRST COURSE
Choose One
Mixed Baby Lettuces
Little Gem Caesar
grilled medjool dates, red walnuts,
pt. reyes blue cheese
anchovies, croutons, grana padano
Baby Organic Spinach Salad
Bacon Wrapped Pork Terrine
pickled onions, sourdough croutons,
aged balsamic
grilled rye toast, pink pearl apple butter
Local Catch Sashimi
white soy dashi, crisp shallots, shiso
SECOND COURSE
Choose One
Winter Squash Soup
Seared Bone Dry Scallops
chai spiced brown butter, sage
butternut squash puree & pomegranate
Homemade Pasta
Torchon of Sonoma Foie Gras
wild mushrooms, pistachio pesto
($10 add dungeness crab)
brioche pain perdue, apples
($10 Supplemental Charge)
Grilled Monterey Squid
farro verde, local seaweed
Please note that our Chef changes the menu seasonally and according to availability of product.
Certain described items may not be available at the time of your event.
Menus are subject to change.
6
ENTREES
Lunch or Dinner: Choose Two
Cast Iron Roasted Striped Bass
red onion soubise, cippolini hash
Pan Roasted Local Ling Cod
farro verde risotto, pomegranate molasses
Grilled Tombo Tuna
marble potatoes, hollandaise
Filet Mignon
toasted grits, maitake mushrooms, red wine reduction
($10 supplemental charge per person)
Herb Stuffed Chicken Roulade
delacata squash, spinach, mustard jus
Slow Roasted Pork Tenderloin
spaetzle, rainbow chard, juniper cream
Please note that our Chef changes the menu
seasonally and according to availability of product.
Certain described items may not be available at the
time of your event. **Menus are subject to change.**
7
DESSERTS
Choose One
Angel Food Cake
cinnamon meringue, golden delicious preserve,
granny smith granita
(Dairy Free)
Nutella Bar
chocolate cake, hazelnut-feullitine praline,
hazelnut-frangelico ice cream
Cheesecake
huckleberry coulis, lemon sorbet, candied pecan
(not vegetarian, gluten free)
White Chocolate Mousse Cake
fresh and candied citrus, blood orange-meyer
lemon granita
Artisan Cheese Course
($20 per person – served family style
with freshly baked walnut bread, salted almonds, fruit)
8
BUFFET
Minimum of 30 people
all come with one salad, starch, vegetable and dessert
LUNCH $85 DINNER $125
Carved
choose one
slow roasted porchetta, leg of lamb, dry aged
prime rib
Whole Roasted Fish
seasonal offering based upon availability and party
size (partially boned)
Crawfish Boil
andouille, mussels, clams in southern
style boil broth
Dungeness Crab Cioppino
(a San Francisco staple)
grilled tomato shellfish stew
Smoked Sturgeon & Caviar
with traditional accoutrements
Additional Items
• main offering $30 per person
• vegetarian pasta $15 per person
• side item $10 per person
Mini Dessert
(choose three)
• cheesecakes
• mini cupcakes
• cream puffs
• chocolate nutella bites
• lemon bars
• hand pies
• brownies
• cookies
• mousse cups
• tiramisu
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