Orafo at Four Seasons Hotel San Francisco at Embarcadero Debuts New Fall Menu Inspired by Executive Chef Raul Dominguez's Roots and California’s Bounty

Orafo, the signature restaurant at Four Seasons Hotel San Francisco at Embarcadero, is pleased to unveil a new fall menu that artfully blends timeless Italian culinary traditions with California’s vibrant, seasonal ingredients. Under the guidance of Executive Chef Raul Dominguez, each dish celebrates a unique story, drawing from his rich heritage and lifelong connections to the ocean, local farms, and memories from his family table. This thoughtfully crafted menu delivers a one-of-a-kind dining experience that embodies the spirit of the season and the bounty of the Bay Area.

Chef Dominguez, a surfer and fisherman, brings a deep connection to Northern California’s coastline and produce, shaping a culinary philosophy rooted in sustainability and high-quality ingredients. With experience in produce sales at Greenleaf, a leading distributor, Chef Dominguez has built meaningful partnerships with local farms, enabling him to source ingredients that embody the beauty of California’s landscape.

"We’re able to showcase food that’s both well-sourced and beautifully executed," says Chef Dominguez. "The quality of Northern California’s produce shines with minimal manipulation, allowing guests to enjoy the pure essence of each dish."

A Celebration of Seasonal Flavors

Orafo’s fall menu champions locally sourced, sustainable ingredients, featuring an enticing selection of small plates and hearty main courses that highlight California’s finest produce, seafood, and meats. Chef Dominguez’s signature approach combines bold flavors and artistic presentation, immersing guests in the season’s tastes and textures.

Highlights from the menu include:

• Kumamoto Oyster, Uni, Yuzu Mignonette, Cucumber Pearl – Chef Dominguez created this dish as a nod to his childhood memories of diving for oysters with his grandfather in Playas Negras, El Salvador. There, he enjoyed oysters fresh from the ocean, savoring the pure flavor with a simple squeeze of lime to bring a raw, oceanic simplicity to life, with a touch of refinement."

• Halibut Carpaccio, Chives and Citrus - Halibut reminds Chef Dominguez of his first time fishing in the Bay Area with his mother. This dish evokes those times, blending that sense of discovery with a delicate carpaccio preparation.

• Kombu-Cured Watermelon, Citrus, Fennel, Szechuan Chili Oil – Inspired by Chef’s summers spent harvesting fruit with his grandparents, he features a wrapped watermelon in kombu to intensify the sweetness, echoing those hot summer days.

• Dungeness Louie, Comanche Creek Baby Lettuces, Dungeness Crab, Cucumber, Purple Radish - "Growing up in San Francisco, Dungeness crab was a Bay Area staple and a special treat. This Crab Louie is a tribute to local ingredients and a nod to the classics that define California cuisine," notes Chef Dominguez.

• Rigatoni, Confit Tomatoes, Pomodoro, Burrata - The vibrant Comanche Creek tomatoes capture California’s sun. The rigatoni showcases their rich sweetness, paired with creamy burrata for balance.

• Spaghetti Carbonara, Guanciale, Glaum Farm Uovo Botarga, Pecorino Romano - "Growing up, making pasta was part of daily life. This carbonara honors my love for tradition with its comforting flavors and simple, rustic beauty," says Chef Dominguez.

• Baby Lamb Cheeks, Mascarpone Polenta, Tomato Ragu – Having grown up on a coffee plantation, Chef’s family honored whole-animal cooking. The lamb cheek dish nods to those roots, pairing tender meat with the creamy comfort of mascarpone polenta.

Orafo invites guests to discover the new menu and enjoy a sophisticated dining experience in the heart of San Francisco. With its intimate ambiance, attentive service, and idyllic location in the Jackson Square neighborhood, Orafo is the perfect destination for lunch, dinner or celebratory occasion. For reservations, visit Opentable or visit the website.