Farallon Restaurant SF

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

Our #filet of beef entrée from Painted Hills Natural Beef is tender, juicy and #grilled to perfection! Served over lightly blanched #whiteasparagus that get finished on the grill, black trumpet #mushrooms, a poached egg, onion rings and #blacktruffle #béarnaise.

Chef @austenkiyev makes the perfect #seared Reichardt Sonoma #duck breast, #confit leg and lavender-honey glazed carrots with 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

Mayahuel is the #Aztec goddess of #Agave. Legend has it that every time you drink mezcal, you experience an embodiment of one of #Mayahuel's 400 drunken rabbit-children. To honor her, our third course is made with #rabbit #carnitas, weaving the fabric of myth into the real at our first-ever mezcal dinner TOMORROW NIGHT. Last chance for tickets here: https://bit.ly/2UUV1Vk

Because no one has ever said that #surfandturf is a bad thing.... Maine #lobster, #filetmignon and #truffle #bernaise.

We're planning an awesome #mezcal dinner on the 24th with Neta, Mezcales Cuish USA and Nación de las Verdes Matas! Check out our delicious tasting menu and pick up your tickets on Tock. Seats are limited and tickets are selling!!

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 #wagyu 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)!