Waterbar Restaurant

Tennessee, 1 oz served with milk bread, lemon crème fraîche, chives

Italy, 1 oz served with milk bread, lemon crème fraîche, chives

Wild Arugula Salad with balsamic vinaigrette, candied nuts, pickled red onions; Roasted Salt Spring Mussels with baby artichokes, broccolini, dijonnaise, rope grown in Baynes Sound, British Columbia; Chocolate Truffle Cake with raspberries, vanilla chantilly

With attentive service and a focus on quality, Waterbar Restaurant promises not just a meal but a memorable experience in one of San Francisco's most stunning locations. Make reservations in adva

Discover the exquisite menu at Waterbar Restaurant in San Francisco, featuring daily specials, fresh seafood, and elevated dining with stunning bay views. Join us for oysters, savory entrees, and unpa

Waterfront restaurant with views featuring daily Drink Specials 2:30 – 5pm <strong>$5 beer, $8 wine, and $10 cocktails</strong>.

organic

Pur Brebis Val d'Oc, Fromagerie Pardou, France, pasteurized sheep's milk; Queso Mahón Menorca, Coinga Co-Op, Spain, pasteurized cow's milk; candied nuts, sourdough baguette, seasonal fruit

walnut oat crumble, warm bananas foster

coffee ice cream, mocha biscotti

macadamia phyllo, coconut-pandan ice cream, caramelized mango

selection of seasonal flavors

rhubarb, roasted strawberries, chevre ice cream

mofongo, sugar snap peas, cotija cheese, trap caught near Fort Bragg, California

jasmine rice, banchan, ssamjang, open-ocean raised off of the coast of Greece

sea island red peas, dino kale, pickled spring onion, troll caught in San Francisco

mushroom dashi, arugula, gold beets, open ocean raised off the coast of Greece

artichoke cream, tobacco onions, responsibly sourced by the Schmitz family in San Leandro, California

aji amarillo, broccolini, sesame, longline caught out of Sitka Alaska

potato hash, fried cabbage, bacon, citrus chermoula, hook & line caught out of Montauk, New York

trap caught out of Casco Bay, Maine

8 oz, add to Maine Lobster

sustainably raised in southern Vietnam

sauce gribiche, bottarga

watermelon radish, chervil butter, sea salt

truffle cream, crispy shallots

smokey chili sauce

puffed wild rice, whole grain mustard, nasturtium, responsibly raised in the Miyazaki Prefecture, Japan

asparags, sugar snap peas, artichoke, sherry

hummus, red pepper relish, trap caught off of the southern coast of Spain

baby artichokes, ricotta, tarragon

pineapple, jalapeño, cilantro

yukon potato chips

candied nuts, crostini, seasonal fruit

add truffle oil

pretzel roll, espelette

Cocktail

Cocktail

Beer

Wine

Wine

Beer

Wine

trap caught out of Casco Bay, Maine

cheddar cheese, corn tortilla, and orange slices

parmesan cheese and butter

cocktail sauce and lemon

ketchup and choice of French fries or salad

choice of vanilla or chocolate ice cream

seasonal mixed greens, vinaigrette, sourdough croutons

sea island red peas, bok choy, pickled spring onion, longline caught out of Sitka, Alaska

yuzu tartar sauce, yeasted beer batter, french fries, hook & line caught in the Gulf of Maine

sunny side eggs, smoked fish, tomato salsa, responsibly landed in Delcambre, Louisiana

dino kale, artichoke purée, red wine, responsibly sourced by the Schmitz family in San Leandro, California

fried rice, soy glaze, pea leaves, longline caught out of Sitka, Alaska

potato hash, fried cabbage, citrus chermoula

truffled miso butter, ogo, cultured by Vertical Bay Farms, Maine

dungeness crab, maine lobster, prawns, oysters, clams, ceviche

trap caught in the Pacific Ocean

wild caught off of the Gulf of Mexico

sweet pepper sofrito, citrus, responsibly landed in Delcambre, Louisiana

rosé champagne, sweet garlic, chervil, harvested in Puget Sound, Washington

chervil butter, sea salt

onion cream

soy sauce glaze, bonito aïoli

lamb sausage, date vinaigrette

pickle jalapeño, cilantro, avocado mousse, red onion, longline caught out of Sitka, Alaska

aji amarillo, aioli, broccoli salad, sesame seeds, responsibly sourced in Baja, Mexico

crisp calamari, lemon-parmesan dressing, seine net caught in Monterey Bay, California

dark balsamic vinaigrette, cotija cheese

rye toast, bagel chips, horseradish cream

brioche croutons, lemon crème fraîche

Choice of: gochujang butter & crisp shallots or pineapple butter & jalapeño relish

a curated selection of three of the chef's favorite oysters of the day

cultivated in Cedar Key, Florida

rack & bag in San Quintin, Baja

longline cultured in Humboldt Bay, California

rack & bag caught out of Tomales Bay, California

beach grown in Hood Canal, Washington

suspension raised in Winnapaug Pond, Rhode Island

organic