Today’s Featured Oyster
a daily selected oyster served with apple ginger mignonette
11:30 am – 5:30 pm
1.05 each
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
Half Dozen
Dozen
19.30
37.60
Chilled Shellfish
Dungeness Crab Cocktail
Gulf Shrimp Cocktail
Maine Lobster (half or whole)
Dungeness Crab (half or whole)
20.
23.
A.Q.
A.Q.
Iced Shellfish Platters
Grand Platter
Petite Platter
110.
65.
Oyster Give Back Campaign
Waterbar proudly donates 5¢ for every oyster we sell in support of our local
community. Our last quarter benefactor, the Watershed Project, received
$10,000 to help rebuild and sustain the oyster population in the Bay Area.
We now turn our efforts to help rebuild the Napa Valley community after the
recent earthquake. Napa Valley plays and integral part in Waterbar’s
success – from the beautiful wines that grace our list to the local produce
that fills our menu.
Through the partnership of the Napa Valley Community Foundation and the
Napa Valley Vintners, our next donation will support the Napa Valley
Community Disaster Relief Fund. This fund provides assistance for family and
workers directly affected by the Napa earthquake in their time of need.
Four percent charge added for San Francisco Employer Mandates.
California Law advises patrons that “consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of foodborne illness.
California
Cove Miyagi – Tomales Bay (C. gigas)
rack & bag grown by Scott Zahl of Cove Mussel Company; petite, clean lettuce finish
3.30
Drakes Bay – Drakes Estero (C. gigas)
3.80
bag-to-beach grown by the Lunny family; briny touch of bitter herb
Humboldt Kumamoto – Humboldt Bay (C. sikamea)
4.30
long-line culch grown by Coast Seafoods, slow to market size; buttery, honeydew melon finish
Marshall Select – Tomales Bay (C. gigas)
bottom cage cultured, rare Tomales oyster; rich, smooth texture, sweet vegetal finish
3.30
Washington
Church Point – Oakland Bay (C. gigas)
tide-tumbled by Sea Fresh Farms co-op; petite, deep cupped, crisp & vegetal
3.80
Hammersley Inlet - Southern Puget Sound (C. gigas)
3.30
beach grown in algae rich waters; earthy, deep-cupped, plump
Olympia – Totten Inlet (O. lurida)
4.05
beach grown by Taylor Shellfish, only indigenous oyster; full flavor, coppery, mustard seed finish
Skookum Inlet – Southern Puget Sound (C. gigas)
bag-to-beach grown with a tidal influence; plump, sweet, earthy
3.55
Totten Inlet –Puget Sound (C. gigas)
beach grown in algae-rich waters; earthy with a strong flavor
3.55
British Columbia
Cortes Island – Deep Bay (C. gigas)
beach cultured by Cortes Shellfish Company; deep cup, mild brine with a sweet finish
3.55
Kusshi – Deep Bay (C. gigas)
4.05
grown by Keith Reid on suspended rafts and tumbled; translated “precious”; clean & sweet
Virginia
Little Bitches – Magothy Bay (C. virginica)
grown by Broadwater Oyster Company, hints of cedar with a crisp cucumber finish
3.80
Rappahannock - Topping (C. virginica)
3.80
rack & bag grown by the Croxton’s since 1899; minimal salinity, caviar texture, savory finish
New York
Diamond Point – Huntington Bay (C. virginica)
bottom cultured by Captree Clam Co., large, mild ocean flavor
3.80
Fishers Island – Block Island Sound (C. virginica)
hanging lantern grown by the Malinowski family; unique Long Island oyster, juicy
4.30
Topneck Clam – Long Island Sound (M. mercenaria)
slightly smaller than a Cherrystone; tender, sweet hard-shell clam
3.55
Rhode Island
Watch Hill – Winnipaug Pond (C. virginica)
off-bottom tray grown by Jeffrey Gardener out of Westerly; briny & complex
4.30
Maine
Damariscotta Flat – Booth Bay Harbor (O. edulis)
wild grown, European species, “Belon”; intense flavor, for the connoisseur
4.55
New Brunswick
Glacier Bay – Bedec Bay (C. virginica)
suspended tray grown out of Richibucto; crisp & clean starter oyster
3.80