David LeFevre, chef at Downtown’s Water Grill, is a self-described “seafood geek.” The restaurant has long received nods for their dependable menu of fish and shellfish, so LeFevre has summoned a splash of inspiration when coming up with a new lunch menu. Asian influences and fresh fruit seem to come into play more often during lunch. We’re mostly curious about his deconstructed tuna “sandwich,” quotes needed as it arrives as an albacore confit in a jar, with aged gouda and crostini. Wild King Salmon with cha soba noodles is another intriguing meld of flavors and cultures. There are also two kinds of lobster rolls with fresh fries, while entrees like halibut in Madagascar vanilla bean oil and lavender sound pleasant. Check out the full-menu, now being served for lunch at Water Grill:
TODAY’S HALF SHELL OYSTERS
¼ Dozen ½ Dozen
Malaspina (Crassostrea Gigas), Malaspina Bay, British Columbia $7.50 $14.95
Fanny Bay (Crassostrea Gigas), Fanny Bay, British Columbia $7.25 $14.45
Evening Cove (Crassostrea Gigas), Vancouver, British Columbia $8.25 $16.45
Kumamoto (Crassostrea Sikamea), Puget Sound, Washington $8.25 $16.45
Bagaduce (Crassostrea Virginica), Bagaduce River, Maine $9.00 $17.95
Beausoleil (Crassostrea Virginica), New Brunswick, Canada $8.25 $16.45
Oyster Sampler - ½ Dozen - One each of the above oysters $16.45
CHILLED SHELLFISH
Long Island Littleneck Clams - ½ Dozen $12.50
Taylor Bay Scallops - 1 dozen $17.00
Channel Island Sea Urchin $15.00
Gulf of Maine Lobster - half $21.50
Santa Barbara Spot Prawns - ½ Dozen $21.00
Vancouver Island Dungeness crab - half $19.00
Sea of Cortez White Shrimp “Cocktail” - ½ Dozen $19.00
ICED SHELLFISH PLATTER
Fresh Shucked Oysters, Jumbo Gulf Shrimp, Gulf of Maine Lobster
Black Mussels, Littleneck Clams, Vancouver Island Dungeness Crab
$35.00 Per Guest
FIRST COURSE
Hand Cut Big Eye Tuna Tartar, Thai red chile and green papaya $15.00
Cedar Key Clam Chowder, Weiser farm potatoes and Niman Ranch smoked bacon cup $8.50 bowl $14.00
Salad of Scarborough Farm’s Greens, shaved tiny vegetables and sherry vinaigrette $11.00
Blue Cheese and Apricot Salad, grilled radicchio and red wine gastrique $12.50
Jumbo Lump Blue Crab Cake, Celery salad, remoulade and house brined pickles $17.50
New Zealand Hiramasa Sashimi, yuzu, red radish, Asian pear and shiso $15.00
ENTREE SALADS and SANDWICHES
Sea of Cortez White Shrimp Caesar Salad
Grilled Romaine, brioche croutons, Parmesano Reggiano $21.50
Grilled Skirt Steak and Burratta Salad
Red onion marmalade, seasonal greens, pesto $23.50
Hawaiian Yellow Fin Tuna Nicoise Salad
White anchovy, haricot vert, crispy/runny egg $27.50
New England Lobster Roll
Traditional or “Connecticut” style with house cut French fries $29.00
Albacore Tuna “Sandwich”
Fresh Albacore Tuna confit, fleur de sel, lemon aioli, aged gouda $24.50
ENTREES
Wild King Salmon Noodle Bowl
Cha Soba noodles, moro miso broth, crispy salmon skin $25.00
Cedar Key Clam and Sweet Corn Orechietti
Niman Ranch smoked bacon and sweet basil $20.50
Line Caught Pacific Swordfish
Grilled with coriander spiced Garnet yam, rapini and silver sweet corn $27.00
Alaskan Halibut
Sautéed and basted, with lavender, Meyer lemon, and Madagascar vanilla bean oil $29.00
Wild Columbia River King Salmon
Sautéed, English pea puree, mushroom and pine nut tapenade $33.00
Queen Charlotte “Red Bandit” Rockfish
Pan Seared, with Swiss chard, Kalamata olive and candied kumquat $28.00
Jumbo Lump Blue Crab Cake
Celery salad, Weiser Farm potatoes, house brined pickles $27.50
Jidori Chicken
Oven roasted breast, with red wine braised celery root and Maiitake mushrooms $24.50
