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

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

A big and heartfelt thanks to Reed Smith LLP 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!

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! 🙌

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

#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!!

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.

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!

Go #Niners!!! #superbowl2020 champs!

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

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

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

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!!

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

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!!! 😍

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

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!

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? 😚😉

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

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 [email protected].