Menu for Waterbar

Lunch
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Brunch
|
Oyster
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Weekday Lunch
|
Weekend Brunch
|
Dinner
|
Desserts
|
Bar
|
Oyster Fest
|
Kids

Lunch

4.00 Lime Blossom Citrus syrup, soda

4.00 Red Wagon Hibiscus infusion, ginger beer

14.00 Yellowtail Ceviche Sweet potatoes, pickled jalapeno, lime hook and line caught in Point Loma, California

13.00 Baby Hearts of Romaine Salt roasted pears, Pt. Reyes blue cheese, pecans organically grown by County Line Harvest, Northern California

13.00 Fried Baby Artichoke Salad Serrano ham, persimmon, frisée grown by Pezzini Farms in Castroville, California

11.00 Marinated Monterey Sardines Crisp pork belly, cilantro, kimchi purse seine caught near Monterey

14.00 Steamed Black Mussels Housemade sausage, cider, crisp yukon potatoes rope grown in Prince Edward Island

9.00 Cauliflower Soup Curry oil, chives

16.00 Fennel Roasted Porchetta Sandwich Soft pretzel roll, pickled vegetables naturally raised by the Hill Family in Pendleton, Oregon

17.00 Shellfish Gumbo Jasmine rice, fennel sausage, sweet peppers gulf prawns mid-water trawled near Atchafalaya, Louisiana

16.00 Sonoma Duck Confit Tiny white beans, butternut squash, meyer lemon gremolata duck naturally raised in Petaluma by Fulton Valley Farm

19.00 Pan Roasted Striped Bass Delicata squash, apple butter,‏ maple gastrique hook and line caught near Hampton Roads, Virginia

20.00 Seared Black Cod black rice, caramelized sunchokes, Dungeness crab hook and line caught by Captain Josh Churchman out of Bolinas, California

19.00 Grilled Filet of Beef Spaetzle gratin, chestnuts, bacon, red wine certified angus beef raised near Omaha, Nebraska

6.00 Butternut Squash Maple glaze

7.00 Brussels Sprouts Bacon

6.00 French Fries

6.00 Roasted Cauliflower Pomegranate

5.00 Old Bay Potato Chips

24.00 Grilled Sea Scallops Soba noodles, golden chanterelles, shellfish broth

24.00 Seared Walleye Pike Crab ravioli, warm chicories, pomegranate

24.00 Warm Chocolate Pudding Cake Mint chip ice cream

Brunch

14.00 Razor Clam Ceviche Sweet potatoes, pickled jalapeño, lime hand harvested in Duxbury, Massachusetts

13.00 Hearts of Romaine Salt roasted pears, Pt. Reyes blue cheese, spiced hazelnuts certified organic greens from County Line Harvest, Petaluma

10.00 Meyer Lemon Cakes Quince-cherry compote

14.00 Ham and Egg Pizzetta Serrano ham, baby artichokes, parmesan ham produced in the traditional method near Sevilla, Spain

11.00 Broiled Monterey Sardines Crisp pork belly, cilantro, kimchee purse seine caught near Monterey

9.00 Cheddar and Beer Soup Chive drop biscuits

14.00 Apple Stuffed French Toast Butternut squash, spiced pepitas sierra beauty apples grown in Sebastopol at Devoto Gardens

16.00 Fennel Roasted Porchetta Sandwich Soft pretzel roll, pickled‏ vegetables, chips naturally raised by the Hill Family in Pendleton, Oregon

17.00 Poached Ranch Eggs Crab hash, caramelized onion, parsley eggs from organically raised chickens, Luchetti Family Ranch

15.00 Farmers Market Frittata Golden chanterelles, Little’s potatoes, ricotta naturally produced ricotta cheese from Bellwether Farms

16.00 Housemade Sausage and Eggs Spaetzle, chestnuts, parmesan pork sustainably raised by the Hill Family in Pendleton, Oregon

19.00 Nantucket Bay Scallops Apple butter, delicata squash,‏ maple hand raked off of Nantucket Island, Massachusetts

17.00 Shellfish Gumbo Jasmine rice, fennel sausage, sweet peppers shrimp mid-water trawl landed near Atchafalaya, Louisiana

Sides‏

6.00 Baby Root Vegetables Pomegranate

8.00 Brussels Sprouts Bacon

7.00 Butternut Squash Maple glaze

8.00 Artisan Bacon

6.00 French Fries

5.00 Old Bay Chips

The Ultimate

20.00 Ketel One Vodka Bloody Mary Smoked bacon, jumbo gulf prawns

Sangria Options: Glass (5.00) , Carafe (12.00)

Oyster

Today's Featured Oyster

On the half-shell with fennel mignonette Options: Ordered by 6:00 (1 each) , After 6:00 (2 each)

Chef's Selected Oyster Platters

17.00 Half Dozen

33.00 Dozen

Shellfish

18.00 Gulf Shrimp Cocktail

19.00 Dungeness Crab Cocktail

Chilled Maine Lobster Options: Half, Whole

Chilled Dungeness Crab Options: Half, Whole

Iced Shellfish Platters

90.00 Grand Platter

50.00 Petite Platter

Oyster Menu‏

California

2.50 Cove Miyagi Rack and bag, southern Tomales Bay by Scott Zahl, petite, clean lettuce flavor

2.50 Drakes Bay Pristine waters of estuary, Lunny family, delicate briny touch of bitter herb

3.25 Kumamoto Longline, Humboldt Bay, very popular, slow growing, rich and buttery sweet

Washington

3.00 Olympia Beach grown, only indigenous oyster, full flavor, sweet celery, coppery

2.75 Pickering Passage Rack and bag at base of Olympic mountains, briny and vegetal

2.75 Totten Inlet Suspended deep in Puget Sound, intense, salty flavor

3.00 Totten Virginica Beach grown in Totten Inlet, East Coast species, unique

British Columbia

2.75 Fanny Bay Eastern Vancouver Island, meaty‏ with smooth finish, classic BC oyster

3.25 Kusshi Suspended, translated “precious,” very manicured, ultra clean and sweet

Virginia

3.00 Rappahannock River Rack and bag in Chesapeake since 1899, full bodied, mellow saltiness

New York

3.00 Tomahawk Tray grown in Long Island by Shinnecock tribe; medium sweetness, herbacious

Massachusetts

3.25 Big Rocks Suspended in Crowe’s Pasture,‏ East Dennis, pleasant briny punch

3.00 Chatham On the elbow of Cape Cod, less tidal influence means less salinity, smooth

3.25 Marion Wild harvested in Sippican Harbor, rare

3.25 Peter’s Point Rack and bag, protected estuary, plump meat, mild earthiness, sweet finish

3.00 Pleasant Bay Grown by Dave Slack in Orleans, sweet and buttery

2.50 Topneck Clams Slightly smaller than a Cherrystone; tender, sweet hard shell clam

Maine

3.25 Belon Wild harvested, European Flat, intense flavor, for the oyster connoisseur

3.25 Pemaquid Damariscotta River, large, light, lemony and briny

New Brunswick

3.00 Beausoleil Suspended, translated “beautiful sun,” refined, perfect starter oyster

3.25 French Kiss Suspended, over two years to grow, large and plump

2.75 Glacier Bay Suspended in Bedec Bay for four years; crisp and clean

Weekday Lunch

5.00 Punch Bowl

4.00 Lime Blossom

12.00 Kona Kampachi Sashimi Kaffir lime, chili oil, orange open ocean raised off the Kona Coast of Hawaii

11.00 Butter Lettuce Salad Muscat grapes, basil, cucumber, verjus hydroponically grown in Carpinteria, California

11.00 Watercress and Endive Salad Bermuda Triangle goat cheese, rhubarb, red wine organically grown by Sausalito Springs Farm

11.00 Citrus Cured Halibut Gravlax Spring vegetables, yuzu, dill, wheat toast.hook and line caught off the Channel Islands, California

12.00 Oak Roasted Black Mussels Champagne, fennel, parsley.rope grown on Prince Edward Island

9.00 Spring Onion Soup Gulf shrimp and tomatillo tostada.

17.00 Seared Tombo Tuna Butter poached potatoes, fava beans, salsa verde.troll caught 100 miles west of Hawaii

18.00 Grilled Sea Scallops Potato gnocchi, pea tendrils,‏ cara cara, red wine.sustainably harvested in New Bedford, Massachusetts

18.00 Seared Yellowtail Jack Baked polenta, asparagus, artisan bacon.hook and line caught off of Baja California

17.00 Crisp Alaskan Cod Anchor Steam, hot sauce aïoli, fried “dirty” rice.cod jig caught near Kodiak, Island

18.00 Seared Northern Pike crushed sweet peas, salad lyonnaise, aged sherry.hook &line caught in Lake Erie

17.00 Grilled Tri-Tip Steak Green garlic risotto, marinated‏ mushrooms, artichoke.certified Black Angus beef raised in Wilton, California

Sides to Share‏

8.00 Grilled Asparagus Meyer lemon

6.00 Crisp Polenta Romesco sauce

7.00 Crisp Baby Artichokes Hot sauce aioli

6.00 French Fries

24.00 Baby Green Salad Goat cheese toast sour cherry reduction

24.00 Warm Maine Lobster Saffron pappardelle, olive tapenade, sweet peas

24.00 Vanilla Bean Cheesecake Blackberry caramel, lemon curd

Weekend Brunch

12.00 Kona Kampachi Sashimi tangerine, kefir lime, chili oil .open ocean raised off the Big Island of Hawaii

11.00 Butter Lettuce Salad Cypress Grove Chevre, Champagne, hazelnuts.hydroponically grown in Carpinteria, California

Spring Garlic Stuffed Sardine Roasted pepper coulis, mint, fennel . purse seine caught in Monterey, California

12.00 Citrus Cured Halibut Gravlox Spring vegetables, yuzu, dill, wheat toast .hook and line caught off the Channel Islands, California

11.00 Belgian Endive Salad Watercress, blue cheese dressing, crisp shallots.

9.00 Asparagus Soup Lemon oil, spring blossoms .asparagus grown by Roscoe Zuckerman in the Sacramento Delta

17.00 Alaskan Cod Anchor Steam, hot sauce aioli, fried “dirty” rice. cod jig caught near Kodiak Island, Alaska

15.00 Ranch Egg Frittata spring garlic, artichokes, olive‏ tapenade .eggs sustainably raised at Luchetti Farms

17.00 Pan Roasted Tombo Tuna butter poached potatoes, fava beans, salsa verde.hand line caught out of Fiji

16.00 Egg In A Basket Artisan bacon, asparagus, aged sherry.

18.00 Grilled Sea Scallops Saffron pappardelle, English peas, red wine, cara cara .harvested by Captain Wells aboard the “Defiant” out of New Bedford, Massachusetts

15.00 Biscuits and Gravy Housemade sausage, marinated mushrooms.‏

15.00 Slow Cooked Spring Lamb Parmesan gnocci, snap peas, walnut pesto .reared and raised on Kuleto Estate, Napa Valley

Sides‏

8.00 Artisan Bacon

6.00 French Fries

7.00 Old Bay Chips

6.00 Caramelized Baby Carrots Harissa

7.00 Peas and Their Leaves Bottarga

8.00 Grilled Asparagus Meyer lemon

The Ultimate

20.00 Ketel One Vodka Bloody Mary Smoked bacon, jumbo gulf prawns

20.00 Brunch Bubbles bottle of Prosecco with orange juice

Dinner

17.00 Black Bass Carpaccio Pickled shallot, trout roe, calendula flowers hook and line caught near Newport, Rhode Island

19.00 Dungeness Crab Salad Creme fraîche, cara cara orange, buckwheat cracker trap caught off the Washington Coast

14.00 Lime Marinated Sea Scallop Avocado, ginger, shiso 4” dredge landed aboard the “Badabing” out of Chatham, Massachusetts

15.00 Mixed Baby Lettuces Fresh ricotta, levain croutons, red wine rhubarb vinaigrette organically grown by County Line Harvest, Petaluma, California

15.00 Porcini Chawan Mushi Sea urchin, English peas, kaffir lime, chili oil sea urchin hand harvested off the coast of Mendocino, California

16.00 Wood Oven Roasted Razor Clams . Spring garlic, basil, ciabatta toast hand harvested in Casco Bay, Maine

18.00 Chorizo Stuffed Monterey Squid . Warm chicories, green olive, Meyer lemon purse seine caught in Monterey Bay, California

15.00 Spring Garlic Stuffed Sardines . Roasted pepper coulis, mint,‏ fennel purse seine caught aboard the “Pacific Leader” out of Monterey Bay, California

16.00 Slow Roasted Spring Lamb . Parmesan gnocchi, snap peas, walnut pesto responsibly raised on the Vanderberg Ranch, Rippon, California

9.00 Shellfish Minestrone . Bay shrimp, ceci beans, basil

37.00 Grilled Hawaiian Hebi . Red quinoa salad, fava beans, pickled sultanas, almonds hook and line caught aboard the “Laura Ann” in Honolulu, Hawaii

36.00 Oak Roasted Ahi Tuna . Crushed chickpeas, salad lyonnaise,‏ aged sherry troll caught aboard the “Jennyfer” near Honolulu, Hawaii

35.00 Pan Roasted Rainbow Trout . Dungeness crab fried rice, toasted almonds, sweet orange sustainably raised by McFarland Springs Farm in Susanville, California

37.00 Citrus Steamed Daurade . Cucumber, butter lettuce, grilled lime, sesame sustainably raised in Greece

38.00 Salt Crust Baked Wild Striped Bass . Grilled calcots, marinated artichokes, romesco, hazelnuts hook and line caught near Ocean City, Maryland

38.00 Grilled Wild Boar . Crisp polenta, mustard greens, sour cherries pastured at Broken Arrow Ranch in the Texas Hill Country

42.00 Grilled New York Steak . Pommes savoyarde, sauce béarnaise, marinated mushrooms Angus beef responsibly raised on the Vanderberg Ranch, Rippon, California

Sides to Share‏

8.00 Roasted Baby Carrots Romesco

8.00 Spring Peas Mint

7.00 Wilted Mustard Greens Sweet soy, orange

7.00 Parmesan French Fries

8.00 Marinated Baby Artichokes Fresh ricotta

9.00 Grilled Asparagus Sauce bearnaise

Desserts

10.00 Buttermilk Panna Cotta Candied vanilla bean strawberries, ginger granita Options: Veuve Clicquot Ponsardin Demi Sec (+15.00) , Reims NV (+15.00)

10.00 Olive Oil Pound Cake . Mascarpone cream, honeyed citrus, pistachio Options: Dolce (+25.00) , Late Harvest’ (+25.00) , Napa Valley 2006 (+25.00)

10.00 Peanut Butter and Chocolate Mousse Chocolate glaze, banana sorbet, caramel corn Options: Cossart Gordon (+17.00) , Madeira (+17.00)

10.00 Bittersweet Chocolate Budino Malted milk chocolate ice cream, coffee meringues, caramel Options: Château Roûmieu-Lacoste (+13.00) , Sauternes 2010 (+13.00)

10.00 Chocolate Bites Assortment of handmade chocolate confections Options: Taylor Fladgate (+14.00) , 20 year Tawny (+14.00)

9.00 Housemade Sorbet

7.00 Ice Cream Sandwich Carrot cake rum raisin swirled cream cheese ice cream

15.00 Trio of Artisan Cheeses Cabot Clothbound Cheddar Cabot Creamery Cabot, VT cow’s milk Bucheret Redwood Hill Farm, Sebastapol, CA goat’s milk Caveman Blue Rogue Creamery, Central Point, OR raw cow’s milk Options: Dow’s Quinta do Bonfim 1999 (+13.00) , Single Quinta Port (+13.00)

Cognac‏

20.00 Delamain Pale & Dry XO, Grande‏ Champagne

14.00 Hennessy VSOP

15.00 Louis Royer Force VSOP

15.00 Paul Beau VSOP Grande Champagne

10.00 Maison Surrenne Petite Champagne

27.00 Martel Cordon Bleu Gran Classic

15.00 Rémy Martin VSOP

18.00 Rémy Martin 1738 Accord Royal

45.00 Rémy Martin Excellence XO

Armagnac

18.00 Château de Briat Hors d’âge, Bas Armagnac

21.00 Dartigalongue 20 yr Bas Armagnac

12.00 Marie Duffau 12 yr Bas Armagnac

15.00 Marie Duffau Napoleon Bas Armagnac

12.00 Château de Pellehaut Tenareze Reserve Armagnac

15.00 Adrien Camut 6 yr Calvados Pays d’Auge

12.00 Lemorton Réserve Vieux Calvados Domfrontais

13.00 Germain-Robin Craft Method Alambic Brandy, Ukiah

Grappa & Eau de Vie

11.00 Castello di Banfi Grappa

12.00 Clear Creek Poire Williams Pear Brandy, Oregon

12.00 Clear Creek Eau de Vie de Pomme 8 yr Apple Brandy, Oregon

Bar

Bar Bites‏

17.00 Black Bass Carpaccio Pickled shallot, trout roe, calendula flowers

15.00 Mixed Baby Lettuces Fresh ricotta, levain croutons, red wine rhubarb vinaigrette

9.00 Shellfish Minestrone Bay shrimp, ceci beans, basil

10.00 Artichoke Dip Old Bay potato chips

15.00 Braised Spring Lamb Parmesan gnocchi, snap peas, walnut pesto

14.00 Roasted Black Mussels Spring garlic, basil, ciabatta toast

7.00 Parmesan French Fries

Happy Hour

1.00 Featured Oyster Each

Drink Specials

3.00 Featured Beer Session premium lager full‏ sail brewing co. hood river oregon

5.00 Featured Wines Stellina di notte prosecco

5.00 Featured Cocktails Moscow mule russian standard vodka. Ginger beer. Lime

Vodka Crème de cassis. Prosecco

Oyster Fest

Oyster Platters‏

18.00 Half Dozen

35.00 Dozen

Chilled Shellfish

18.00 Dungeness Crab Cocktail

18.00 Gulf Shrimp Cocktail

Maine Lobster Half or whole Options: Half (markit) , Whole (markit)

Dungeness Crab Half or whole Options: Half (markit) , Whole (markit)

Iced Shellfish Platters

90.00 Grand Platter

50.00 Petite Platter

Kumamoto Oyster Flight

Baja Kumamoto grown on suspended long-lines by Maxmar Seafood in Laguna Manuela, Baja California, the Baja Kumamoto is long, fluted, and juicy. It is intensely briny with a firm texture and has a nice sweet-and-salty cucumber finish. Options: Half Dozen (24.00) , Dozen (47.00)

Humboldt Kumamoto grown on long-line culch by Coast Seafoods in Humboldt Bay, California, the Humboldt Kumamoto is probably the closest in size and shape to what the original, wild Kumamoto was. It is the most buttery of the three and has a mildly sweet finish. Options: Half Dozen (24.00) , Dozen (47.00)

Shelton Kumamoto grown in suspended trays by Taylor Shellfish in Oakland Bay, Washington, the Shelton Kumamoto is the well-manicured and deep-cupped. It is plump, juicy, clean-tasting and has a sweet honeydew melon aroma and finish. Options: Half Dozen (24.00) , Dozen (47.00)

Baja California

4.00 Baja Kumamoto Laguna Manuela (C. sikamea)‏ suspended long-line grown by Mark Reynolds of Maxmar Seafood; briny, salty-sweet finish

California

3.25 Drakes Bay Drakes Estero (C. gigas) bag-to-beach grown by the Lunny family; pristine waters, briny touch of bitter herb

4.00 Humboldt Kumamoto Humboldt Bay (C. sikamea) long-line culch grown by Coast Seafoods, slow to market size; buttery, honeydew melon finish

3.00 Marin Miyagi Tomales Bay (C. gigas) rack and bag grown by Marin Oyster Co.; briny, crisp lettuce and bitter herb finish

Washington

3.50 Church Point Select Oakland Bay (C. gigas)‏ tide-tumbled by Sea Fresh Farms co-op; deep cupped, crisp and vegetal

3.00 Elkhorn Willapa bay (C. gigas) beach grown by Elkhorn Oyster Company; meaty, strong flavor, earthy finish

3.00 Hammersley Inlet Southern Puget Sound (C. gigas) beach grown in algae-rich water; earthy, deep cup, plump

3.25 Olympia Totten Inlet (O. lurida) beach grown by Taylor Shellfish, only indigenous oyster; full flavor, sweet celery, coppery

3.00 Rock Point Quilcene Bay (C. gigas) naturally set and beach grown in Northern Hood Canal, crisp texture, sweet finish

4.00 Shelton Kumamoto Oakland Bay (C. sikamea) suspension tray grown by Taylor Shellfish; buttery with a sweet brine and cucumber finish

4.00 Shigoku Willapa Bay (C. gigas) tide tumbled by Taylor Shellfish; translated “ultimate”; light, clean taste

British Columbia

3.00 Fanny Bay Baynes Sound (C. gigas) intertidal beach cultivated, popular B.C. oyster; smooth and mild, melon finish

3.75 Kusshi Deep Bay (C. gigas) grown by Keith Reid on suspended rafts and tumbled; translated “precious”; clean and sweet

Virginia

3.50 Northern Cross Fisherman Island (C. virginica) off-bottom cultured by Ballard Oyster Co., Cape Cod seed; plump, rich, grassy finish

3.00 Wild Seaside Brockenberry Bay (C. virginica) hand bull rake harvested off the Eastern Shore of the Delmarva Peninsula; large, earthy, briny

New York

3.25 Diamond Point Huntington Bay (C. virginica) bottom cultured by Captree Clam Co., similar to a Blue Point, mild ocean flavor

3.50 Fishers Island Block Island Sound (C. virginica) hanging lantern grown by the Malinowski family; unique Long Island oyster, juicy

2.75 Topneck Clam Long Island Sound (M. mercenaria) slightly smaller than a Cherrystone; tender, sweet hard-shell clam

Rhode Island

3.50 Beavertaill Narragansett Bay (C. virginica) suspended cage grown 40 feet deep by Saltwater Farms; crisp, clean, briny

3.25 R.I. Wild Ninigret Pond (C. virginica) wild hand harvested by the Desalvo Brothers, mild saltiness and plump

Massachusetts

3.75 Cotuit Bay Southern Cape Cod (C. virginica) bottom cultured by Chris Gargiulo, freshwater influenced; complex, savory finish

3.75 Wellfleet Wellfleet (C. virginica) bottom cultured by Matthew Parent, classic Cape Cod oyster, briny, savory, clean

Maine

3.50 Browne’s Point Damariscotta River (C. virginica) bottom cultured by Rod Mitchell and Browne Trading Co.; large and crisp with a citrus finish

4.00 Damariscotta Flat Booth Bay Harbor (O. edulis) wild grown, European species, “Belon”; intense flavor, for the connoisseur

New Brunswick

3.75 Beausoleil Miramichi Bay (C. virginica) suspended tray grown, translated “beautiful sun”; refined, perfect starter oyster

4.00 French Kiss Miramichi Bay (C.virginica) suspended tray grown, over 5 years to grow;, large and plump, fresh baked bread aroma

3.25 Glacier Bay Bedec Bay (C. virginica) suspended tray grown out of Richibucto; crisp and clean starter oyster

Menu for Waterbar

Lunch

Brunch

Sides‏

The Ultimate

Oyster

Today's Featured Oyster

Chef's Selected Oyster Platters

Shellfish

Iced Shellfish Platters

Oyster Menu‏

California

Washington

British Columbia

Virginia

New York

Massachusetts

Maine

New Brunswick

Weekday Lunch

Sides to Share‏

Weekend Brunch

Sides‏

The Ultimate

Dinner

Sides to Share‏

Desserts

Cognac‏

Armagnac

Grappa & Eau de Vie

Bar

Bar Bites‏

Happy Hour

Drink Specials

Oyster Fest

Oyster Platters‏

Chilled Shellfish

Iced Shellfish Platters

Kumamoto Oyster Flight

Baja California

California

Washington

British Columbia

Virginia

New York

Rhode Island

Massachusetts

Maine

New Brunswick

Kids

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