Water Bar Restaurant – San Francisco

Description

Description

WATERBAR STRIVES TO ENSURE THE HIGHEST STANDARD OF ENVIRONMENTALLY SAFE, SUSTAINABLY-SOURCED SEAFOOD FROM BOTH LOCAL AND INTERNATIONAL WATERS, RESPECTING SEASONALITY AND THE NATURAL ESSENCE OF THE SEA.

Under the guidance of Chef Parke Ulrich, Waterbar presents a daily menu of fresh-caught, sustainably sourced fish and shellfish as well as the most expansive selection of oysters on the West Coast, served sparkling fresh from the famed beds of California, Washington, British Columbia, Alaska, Massachusetts, Maine, Virginia and Prince Edward Island.

Waterbar’s dessert and pastry selection is a requisite for our guests who prefer to finish a meal in style. Angela Salvatore, our Executive Pastry Chef, is inspired by the seasons. Her imaginative take on ingredients come together in a way that demonstrate Angela’s passion for the best while showcasing the flavors nature and the San Francisco Bay Area have to offer.


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Water Bar Restaurant – San Francisco
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Water Bar Restaurant – San Francisco
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Water Bar Restaurant – San Francisco

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Skinny Table’s Healthy Recommendations

LUNCH

  • Mahi Mahi Tiradito aji amarillo, charred lime, fried hominy hand line caught near baja, california
  • Filet Of Beef Tartare baby beets, blood orange, rosemary crackers prime angus beef raised in eastern south dakota by allen brothers (Request Without Crackers)
  • Grilled Herring uni butter, cranberry beans, charred scallion chimichurri seine caught in monterey bay, california
  • Pan Roasted Pike lollipop kale, butternut squash, hedgehogs, balsamic trap caught in lake superior
  • Grilled Trout artichoke chips, pea leaves, baby carrots, black garlic aïoli sustainably raised at mcfarland springs farm, susanville, california

SIDES TO SHARE

  • Broccoli Rabe romesco sauce

DINNER

  • Fluke Sashimi meyer lemon curd, pickled shallots, crosnes handline caught near montauk, new york
  • Grilled Local Herring cranberry beans, scotty’s oranges, broccoli rabe, uni butter seine caught aboard the “ursula b” out of san francisco, california
  • Seared Nantucket Bay Scallops celery root, blood orange, black trumpet mushrooms, petite herbs hand raked in nantucket bay, massachusetts
  • Grilled Hawaiian Tombo ruby beets, grilled baby leeks, toasted hazelnuts, lemon truffle vinaigrette troll caught out of honolulu, hawaii
  • Pan Roasted Skrei Cod champagne braised cabbage, pickled sunchokes, maine lobster handline caught near the barents sea off the coast of norway
  • Grilled Whole Branzino creamed hedgehog mushrooms, manila clams, roasted apples closed­system raised in southern greece
  • Seared Northern Pike butternut squash tortellini, cauliflower, blood orange hook & line caught out of lake superior

DINNER­ SIDES TO SHARE

  • Baby Kale Salad grana padano
  • Broccoli Rabe pecorino romano

WEEKEND BRUNCH

  • Celery Root Soup gulf shrimp, chives
  • Mahi Mahi Ceviche tomatillo salsa, lime, ancho chili chips hand line caught out of baja, california  (Request Without Chips)
  • Filet Of Beef Tartare baby beets, blood orange, rosemary crackers prime angus beef raised in eastern south dakota by allen brothers (Request Without Crackers)
  • Oak Roast Octopus cranberry beans, uni butter, charred scallion chimichurri trap caught off the coast of portugal
  • Grilled Trout baby carrot salad, artichoke chips, black garlic aïoli sustainably raised in mcfarland springs in susanville, California
  • Oven Roasted Petrale Sole winter squash, wild mushrooms, lollipop kale net caught near astoria, oregon
  • The Ultimate Bloody Mary grey goose vodka, smoked bacon, shrimp, house made spice blenD

SIDES TO SHARE

  • Chili Garlic Broccoli Rabe fried egg

OYSTER

Today’s Featured Oyster 11:30am­5:30 pm. a daily selected oyster served wiht apple ginger mignonette Limit 24 Oysters Per Table At One Time we shuck all our oysters to order. due to the high demand, your patience is appreciated. please hug your shucker!

  • Chef’s Selected Oyster Platters
  • Iced Shellfish Platters petite/ grand
  • Chilled Shellfish
  • Dungeness Crab Cocktail
  • Gulf Shrimp Cocktail
  • Maine Lobster (Half Or Whole)
  • Dungeness Crab (Half Or Whole)

Baja California

  • Drakes Bay san quentin (c. gigas). bag­to­beach grown by the lunny family; briny touch of bitter herb

California

  • Hog Island Sweetwater tomales bay (c. gigas). rack & bag grown, definitive tomales bay varietal
  • Humboldt Kumamoto humboldt bay (c. sikamea). long­line culch grown by coast seafoods, slow to market size; buttery, honeydew melon finish
  • Marin Miyagi tomales bay (c. gigas). rack & bag grown by marin oyster co.; briny, crisp lettuce and bitter herb finish
  • Marshall Select tomales bay (c. gigas). bottom cage cultured, rare tomales oyster; rich, smooth texture, sweet vegetal finish
  • Point Reyes Miyagi tomales bay (c. gigas). rack & bag grown by martin strain of pt. reyes oyster co.; briny, very briny, juicy, firm texture

Washington

  • Church Point oakland bay (c. gigas). tide­tumbled by sea fresh farms co­op; petite, deep cupped, crisp & vegetal
  • Dabob Bay hood canal(c. gigas). beach grown with a glacial influence; firm texture, crisp melon finish
  • Rock Point quilcene bay (c. gigas). naturally set and beach grown in northern hood canal, crisp texture, mineral­sweet finish
  • Somerset Pt dabob bay (c. gigas). beach grown in northern hood canal; firm texture, crisp melon finish
  • Tekiu Pearl hood canal (c. gigas). beach grown in glacially influenced waters; mild salinity with a crisp cucumber finish
  • Totten Inlet puget sound (c. gigas). beach grown in algae­rich waters; earthy with a strong flavor

British Columbia

  • Kusshi deep bay (c. gigas). grown by keith reid on suspended rafts and tumbled; translated “precious”; clean & sweet

Virginia

  • Old 1871 blackbeards creek (c. virginica). off­bottom cage cultured by fortune fish company; salty, smooth & rich, grassy finish
  • Rappahannock topping (c. virginica). rack & bag grown by the croxton’s since 1899; minimal salinity, velvety texture, savory finish

Maryland

  • Hooper’s Island chesapeake bay (c. virginca). cage grown near fishing creek, deep cup, sweet finish

New York

  • Fishers Island block island sound (c. virginica). hanging lantern grown by the malinowski family; unique long island oyster, juicy
  • Topneck Clam long island sound (m. mercenaria). slightly smaller than a cherrystone; tender, sweet hard­shell clam

Nova Scotia

  • Bras D’Or bras d’or lakes (c. virginica). suspension tray grown in the central cape breton; delicate texture, coppery finish

Prince Edward Island

  • Alpine Bay north shore (c. virginica). wild harvested, classic p.e.i. oyster; briny with a clean, mineral finish
  • Cookes Cove malpeque bay (c. virginica). bottom cultured by howard’s cove shellfish of tyne valley; firm, clean, mineral finish

New Brunswick

  • Beausoleil miramichi bay (c. virginica). suspended tray grown, translated “beautiful sun”; refined, perfect starter oyster
  • Grilled Marshall Select Oysters garlic parsley butter, lemon
  • Filet Of Beef Tartare baby beets, blood orange, rosemary crackers (Request Without Crackers)
  • Warm Marinated Olives

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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