Farallon/Dinner Menu
Served in the Pool Room from 5:30pm
Dinner Menu
Four movements: iced shellfish, a first course, a second course, and the fish and meat of the third.
How to read this menu
A sample card, not tonight's card
The dinner menu is rewritten every day. What follows is one full evening's card from the Farallon archive, reproduced exactly, so you can see the shape of a meal here: what a first course costs, how the raw bar is priced, and how the kitchen moves from shellfish to a filet of beef.
For tonight's dishes, call (415) 956-6969. A Three or Four Course Tasting Menu is also offered nightly in the Pool Room.
Pairing
What to drink with it
The wine program is built for this menu. The primarily California and French wine list runs to upwards of 90 pinot noirs from around the world — the red of choice with much of Farallon's coastal cuisine — plus an abundant selection of half bottles for tables that want to move between courses.
With the raw bar, the sommelier will usually steer you toward a Chablis, a bone-dry Loire sauvignon or something sparkling. With halibut or char, a Russian River or Sonoma Coast pinot noir. With the filet, the list opens up considerably.
Frequently asked questions
Dinner service, answered
What time is dinner served?
Pool Room dining hours are Tuesday thru Thursday 5:30 to 9pm and Friday & Saturday 5:30 to 9:30pm. We are closed on Sundays and Mondays for special events.
Is there a tasting menu, and how many courses?
Yes — a Three or Four Course Tasting Menu is offered nightly in the Pool Room, alongside delicacies from the Raw Bar.
How much is dinner, roughly?
On the sample card above, first courses run roughly 14–21, second courses 12–19.5, and third courses 27–57. Add the raw bar and wine and most tables land in the fine-dining range for Union Square.
What is Fruits de Mer?
An extravagant platter of iced shellfish, built to order. It comes in two sizes: a Grand Platter and a larger Royal Platter. It is the single most-ordered thing in the restaurant.
Is the caviar served with blinis?
A quarter ounce of American paddlefish caviar is served two ways — on buckwheat blinis with drawn butter and chives, or on toasted brioche with a petite green salad. Half-ounce and one-ounce services come with traditional accompaniments.
Do you add gratuity automatically?
An 18% gratuity will be added to all parties of five or more persons, and a 4% service charge is included for San Francisco Employer Mandates.
Reservations
A table on Post Street
Make a reservation online, or call us at (415) 956-6969. Our full menu is served at the bar, and limited valet parking is available.