Waterbar menu — United States

These oysters are sustainably farm-raised off the North Shore of Prince Edward Island.

Fresh oysters harvested from the waters of Baynes Sound, British Columbia.

These oysters are cultivated along the shore of Hamersley Inlet, Washington.

These oysters are sustainably farm-raised using the rack-and-bag method in San Quintin, Baja.

These oysters are sustainably farm-raised in Humboldt Bay, California.

These oysters are harvested from the waters of Wellfleet Harbor, Massachusetts.

These clams are farm-raised in the waters of Cedar Key, Florida.

These baked Miyagi oysters are served with your choice of either a spicy gochujang butter with crisp shallots or a sweet pineapple butter with jalapeño relish.

A curated selection of the chef's three favorite oyster varieties of the day, available in portions of six or twelve.

One ounce of caviar served with toasted milk bread, lemon-infused crème fraîche, and fresh chives.

This dish features sustainably harvested roe from Tennessee paddlefish, offering a mild, earthy flavor and a delicate texture.

This dish features white sturgeon, a type of fish often served raw or prepared in a style similar to oysters.

A chilled selection of Dungeness crab, Maine lobster, prawns, oysters, clams, and ceviche.

Fresh Maine lobster, trap-caught in Casco Bay, served chilled.

• half$ 48
• whole$ 94

Chilled Pacific crab meat served in a classic cocktail style.

Chilled, wild-caught Gulf of Mexico prawns served with a classic cocktail sauce.

Fresh Manila clams from Puget Sound steamed in a light rosé champagne sauce with sweet garlic and fresh chervil.

Responsibly sourced Louisiana prawns served in a rich, tomato-based shellfish sauce with a side of sourdough bread.

A refreshing salad featuring fresh Early Girl tomatoes, organic figs from Free Spirit Farm, and creamy goat cheese, finished with a drizzle of chili oil.

A breaded and fried eggplant cutlet served with whipped tofu and pickled gypsy peppers.

A crisp salad of little gem lettuce tossed in a lemon-parmesan dressing, topped with sustainably caught Monterey Bay calamari.

This starter features a fresh salad of Warren pears, cucumber, and artichoke tossed in a sherry vinaigrette and topped with almonds, using organic produce from Frog Hollow Farms in Brentwood, California.

Fresh, line-caught Alaskan halibut cured in a vibrant red aji amarillo citrus marinade, served with creamy avocado mousse and a touch of jalapeño.

Tender octopus caught off the southern coast of Spain, served with creamy hummus and a red pepper relish.

Handmade pasta pockets filled with Brentwood corn and baby artichokes, finished with a sprinkle of salty cotija cheese.

A creamy shellfish soup served with a side of corn and bean succotash, finished with a hint of lemon zest.

A Maine scallop broiled in its shell with truffled miso butter and locally sourced ogo seaweed.

Fresh bluefin tuna served with a tangy citrus-soy sauce, sweet cherry tomatoes, and crispy rice crackers.

This whole, oak-roasted Mediterranean sea bass is served with jasmine rice and a classic sauce of olive oil, lemon, herbs, and tomatoes.

This wild-caught San Francisco King Salmon is served with a dashi-infused butter sauce, spinach, and French lentils.

This whole grilled Mediterranean sea bream is served with a flavorful chermoula herb sauce, charred cabbage, and a side of yogurt.

This sustainably caught Alaskan halibut is gently poached in olive oil and served with summer squash, a smooth white bean purée, and a classic lemon-caper butter sauce.

This sustainably caught Southern California swordfish is served in a coconut-based broth with papaya, green mango, and peanuts.

This tender filet mignon is served with garlic-parsley potatoes, sweet Jimmy Nardello peppers, and a horseradish garnish, featuring ingredients responsibly sourced from the Schmitz family in San Leandro, California.

Fluffy, housemade milk bread served with chervil butter, sliced watermelon radish, and sea salt.

Sweet Brentwood corn baked with mozzarella cheese, truffle oil, and a touch of sorghum.

Stir-fried noodles tossed with garlic, green onions, and parmesan cheese.

Crispy potatoes tossed with fresh parsley and grated Grana Padano cheese.

Crispy, deep-fried strips of potato served as a side dish.