Celebrate the ocean + luscious romantic seafood with your loved one on Valentine’s Day


With Valentine’s Day fast approaching, the team at Farallon developed a special menu from Chef/Owner Mark Franz and new Executive Chef Jason Ryczek which sets the mood for a truly romantic dining experience. This extravagant food and wine menu pairing, combined with the stunning jellyfish lounge interior is sure to give guests a nostalgic and memorable Valentine’s dinner experience. This menu will be available from February 12 to February 14.

Chef’s Valentine’s Menu
Sommelier’s Wine Pairing
5% surcharge included for SF employer mandates
Maine Lobster Tartine
Brioche | Crisp sunchokes | Fine herbs salad
Black truffle supplement – +$30
Champagne, Andre Clouet, Grand Cru Brut Rose, Bouzy NV
Hickory Smoked Mussels
Rosemary shoestring frites | Paddlefish caviar creme fraiche

Greco di Tufo, Benito Ferrara, Vigna Cicogna, Campania, Italy 2014

Seared Tombo Tuna
Castelvetrano crushed potatoes | alba mushrooms | Calabrian chile

Pinot Noir, Soter, North Valley, Willamette Valley 2013

Dry Aged Ribeye
Lavender honey glazed baby carrots | Farro verde | Green garlic | Pea tendrils
Cabernet Sauvignon, Pride Mountain, Sonoma/Napa County 2012

Visit Farallon at 450 Post Street, San Francisco, CA 94102, or online at http://www.farallonrestaurant.com/.  Dinner hours are 5:30 – 9:30 PM Monday through Thursday, 5:30 – 10:00 PM Friday and Saturday, and 5:00 – 9:30 PM on Sunday. Happy Hour is featured daily from 4:30 – 6:30 PM, with cocktails and a bar menu available at the Jelly Bar every night beginning 4:30 PM. Make a reservation at http://www.farallonrestaurant.com/reservations-location or call (415) 956-6969.

Jason Ryczek_pe

Chef Jason Ryczek courtesy of Farallon Restaurant

Established Union Square seafood restaurant Farallon welcomes new Executive Chef Jason Ryczek, who is coming from three years in the kitchen of sister restaurant Waterbar. Having worked in the hospitality and food industry since junior high, Jason developed his skills in San Diego and Los Angeles restaurants, from Jason Marcus’ Red Pearl Kitchen to Artisan House. With the guidance of chef and owner Mark Franz, Jason is poised to bring bold flavors and a signature, delicate balance to the elegant simplicity of Farallon’s cuisine.

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