What to Eat

What to Eat on the Fall Menu at Waterbar

Photo: Courtesy of Waterbar

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.


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


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


What to Eat on the Fall Menu at Waterbar