The new fall menu debuted last week at Waterbar, and it features some seasonal items from executive chef Parke Ulrich like a Fuyu persimmon salad; handmade mushroom ravioli in a parmesan brodo; a plancha-roasted Petrale sole with house-made fettuccine and caramelized onion; and a juniper-roasted venison with huckleberries and fingerling potatoes. See the full deal below.
Starters
Local Yellowtail Ceviche 15.
crisp rice cakes, mango, basil
hook & line caught aboard the “Tika Dawn” by Captain Todd Feinstein out of San Diego
Fuyu Persimmon Salad 14.
grilled medjool dates, endive, toasted pistachios
grown by County Line Harvest
Tuna Sashimi 15.
cucumber, radish, yuzu, shiso
hook & line caught aboard the “Sapphire” by Captain Dam Tien , north of Honolulu
Mesquite Smoked Sturgeon 15.
heirloom beet terrine, black pepper cracker, fried quail egg
hook & line caught aboard the “Ten Grande” by Captain Frank Tarabochia on the Columbia River, Washington
Oak Roasted Gulf Prawns 16.
celery root remoulade, orange brown butter
wild caught off the shores of Fort Galveston, Texas
Handmade Fischietti Pasta 19.
Maine lobster, wild arugula, chestnut
trap caught off the coast of Maine
Pan Seared Sea Scallops 18.
potato rösti, roasted ruby beets, whole grain mustard sauce
caught aboard the “Defiant” by Captain Wells out of New Bedford, Massachusetts
Handmade Mushroom Ravioli 15.
parmesan brodo, fingerling potato, Serrano ham
Lobster Soup 9.
pickled prawns, gypsy peppers, extra virgin olive oil
Prix Fixe
3 course menu - 40. per person
Shellfish Linguini
Manila clams, mussels, chervil
Grilled Chicken Breast & Giant Prawn
roasted mushrooms, crushed potatoes, béarnaise sauce
Black & White Ice Cream Cake
dulce de leche crème fraiche
Entrées
Oven Roasted Ling Cod 34.
golden chanterelles, sauerkraut, roasted apple, foie gras
hook & line caught aboard the “The Osprey” by Captain Josh Churchman, Bolinas, Bodega Bay
Plancha Roasted Petrale Sole 34.
housemade fettuccine, caramelized fennel, caviar sauce caught aboard the “Verona” by Captain Roger Salisbury out of Half Moon Bay
Grilled Pacific Swordfish 34.
minted cous cous, cerignola olive, meyer lemon marmalade harpoon
caught aboard the “Goldcoast” out of San Diego
Pan Roasted Bluenose Bass 32.
roasted peppers, ceci bean puree, cipollini, almonds
hook & line caught aboard the “Arapawa” by Captain Bill Jorgensen in New Zealand
Grilled Hawaiian Ono 32.
grilled leeks, cauliflower, sauce Ravigote
caught by Captain Rusty aboard the “Hokuano” in Hawaii
Pan Roasted White Fish 34.
potato gnocchi, brussel sprouts, brown sugar glazed bacon
hook & line caught aboard the “Mishomis” by Captain John Schlappi, Lake Superior
Juniper Roasted Venison “New York” 35.
honey glazed kohlrabi, fingerling potato chips, huckleberries Cervena
certified in Canterbury, New Zealand
Grilled Ribeye Steak 36.
parmesan spinach gratin, roasted maitake mushrooms, pomegranate
naturally raised in South Dakota by Stormhill Beef Cooperative
Sides to Share
Parmesan French Fries-6.
Spinach Gratin-8.
Beet Greens-5.
Bacon Roasted Brussels Sprouts-8.
Roasted Pumpkin -6.
Broccoli De Cicco -7
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