Pool Room
Dinner menu
Fruits de Mer, caviar, oysters on the half shell, then three courses of coastal cuisine. Served in the Pool Room from 5:30pm.
Farallon/Menus
Coastal cuisine, written daily
Menus
Four menus run at Farallon each night. All of them change with the boats, the farms and the seasons.
Menus
Four menus, one kitchen
Read them here, or download the printed cards as PDFs.
Read the dinner menu
Jellyfish Lounge
Me'duse Lounge Menu
The lounge card — oyster bar, chilled lobster and crab, foie gras torchon, wagyu pastrami sliders. Available nightly from 5:30pm.
To finish
Dessert Menu
Five artisan cheeses served in one-ounce portions, seven desserts, Peet's tea and illy espresso.
4:30–6pm
Happy Hour
Seven bites and a short drinks list, everything at one price, Tuesday through Saturday in the Jellyfish Lounge.
I cook for many reasons. I cook because I love to eat and I love to feed people. I cook because I need to eat and because I need to earn a living. I cook for the creative fulfillment it gives me and because I love the adrenaline rush I get at show time. Sometimes I cook breakfast at home just for myself, and then I'll go to work and cook dinner for hundreds of people. But whether I'm cooking at the restaurant or cooking at home for my family and friends, I get as much pleasure from the process as I do the result.Mark Franz
How the menu is built
Written in the morning, printed in the afternoon
Franz's menu changes daily, allowing him to highlight the freshest fish and shellfish available, as well as seasonal meat and game dishes. The practical version of that is a phone call to the boats, a look at what the farms sent, and a menu written before service.
Sourcing
Farallon supports organic farming, responsible animal husbandry and sustainable fishing and farming practices. In practice that means named growers on the card — Happy Boy Farms heirloom tomatoes, County Line greens, Eden Farms pork, Creekstone Farms beef, Shelburne Farms cheddar — and species chosen for how they are caught as much as how they taste.
Structure
The dinner card runs in four movements: the iced shellfish and caviar of the raw bar, a first course of poke, prawns and salads, a second course of pasta, octopus and bisque, and a third course of fish, lobster and meat. Three- and four-course tasting menus are offered nightly in the Pool Room.
From the pass
Plates from the Farallon kitchen
Printed cards
Download the menus
The original printed PDFs, as handed to guests in the dining room.
Frequently asked questions
About the menus
How often does the menu change?
Daily. Franz's menu changes daily, allowing him to highlight the freshest fish and shellfish available, as well as seasonal meat and game dishes. Expect the shape of the card to stay familiar and the specific dishes to move.
Is the menu on this page tonight's menu?
No — the menus reproduced here are the printed cards from the restaurant's archive and are shown as a representative sample of the kitchen's style and price range. For tonight's dishes, call (415) 956-6969.
Is there a tasting menu?
Yes. A Three or Four Course Tasting Menu is served in the Pool Room, alongside delicacies from the Raw Bar. See the Pool Room.
Can I eat the full menu at the bar?
Yes. Our full menu is served at the bar. The Me'duse Lounge menu is served in the Jellyfish Lounge nightly beginning at 5:30pm, and the bar and raw bar open at 4:30pm.
Are there vegetarian options?
Every card carries vegetable-led dishes — heirloom beets with house-made ricotta, heirloom tomato agnolotti, wild mushroom ravioli, mixed baby lettuces. Tell us in advance and the kitchen will build a full vegetarian sequence.
What is added to the bill?
An 18% gratuity will be added to all parties of five or more persons, and a service charge is included for San Francisco Employer Mandates. The exact percentage is printed at the foot of each menu.
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.