oyster menu

Today’s Featured Oyster
a daily selected
lected oyster served with apple ginger mignonette
11:30 am – 5:30 pm
1.05 each
Limit 244 oysters per table at one time
We shuck all our oysters to order.
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.
Caviar
American Sturgeon
70 per ounce.
wild caught in the Missouri river; also known as “paddlefish”, dark grey, excellent pop
Golden Caspian Caviar
160 per ounce.
farm raised in Israel; light brown color, distinctive nutty flavor, medium to large pearls
California Osetra
120 per ounce.
wild white sturgeon raised in Sacramento Delta; medium, dark brown roe, sweet flavor
Siberian Sturgeon
110 per ounce.
farm raised in Russia;dark amber to brown, medium and firm, savory minerality
Oyster Give Back Campaign
Waterbar proudly donates 5¢ for every oyster we sell in support of our local
community. These donations have helped the Watershed Project rebuild and sustain
the oyster population in the Bay Area and the Napa Valley Community Foundation in
the wake of the Napa earthquake in August.
As a new year begins, we turn our attention to Make-A-Wish,
Make
a foundation
brightens the lives of children dealing with life-threatening
life threatening medical conditions.
Make-A-Wish
Wish grants a wish every 37 minutes to a child in the Bay Area and across
the country. They have helped kids realize many dreams including meeting their
favorite celebrity, traveling to an exciting destination, or spending a day in the life
of theirr dream job. For additional information, please visit www.sf.wish.org.
Five 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.
Baja California
Drakes Bay – San Quentin (C. gigas)
bag-to-beach grown by the Lunny family; briny touch of bitter herb
3.55
California
Cove Miyagi – Tomales Bay (C. gigas)
3.30
rack & bag grown by Scott Zahl of Cove Mussel Company; petite, clean lettuce finish
Humboldt Kumamoto – Humboldt Bay (C. sikamea)
4.30
long-line 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
3.30
Marshall Select – Tomales Bay (C. gigas)
bottom cage cultured, rare Tomales oyster; rich, smooth texture, sweet vegetal finish
3.55
Point Reyes Miyagi – Tomales Bay (C. gigas)
3.30
rack & bag grown by Martin Strain of Pt. Reyes Oyster Co.; briny, very briny, juicy, firm texture
Washington
Church Point – Oakland Bay (C. gigas)
tide-tumbled by Sea Fresh Farms co-op; petite, deep cupped, crisp & vegetal
Dabob Bay – Hood Canal(C. gigas)
beach grown with a glacial influence; firm texture, crisp melon finish
Hammersley Inlet – Southern Puget Sound (C. gigas)
beach grown in algae-rich water; earthy, deep cup, rich
3.80
3.55
3.55
Olympia – Totten Inlet (O. lurida)
4.05
beach grown by Taylor Shellfish, only indigenous oyster; full flavor, coppery, mustard seed finish
Rock Point – Quilcene Bay (C. gigas)
3.30
naturally set and beach grown in Northern Hood Canal, crisp texture, mineral-sweet finish
Somerset Pt. – Dabob Bay (C. gigas)
beach grown in Northern Hood Canal; firm texture, crisp melon finish
3.55
British Columbia
Kusshi – Deep Bay (C. gigas)
4.05
grown by Keith Reid on suspended rafts and tumbled; translated “precious”; clean & sweet
Maryland
Hooper’s Island – Chesapeake bay (C. virginca)
cage grown near Fishing Creek, deep cup, sweet finish
3.80
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 hard-shell clam
4.05
3.55
Rhode Island
East Beach Blonde – Ninigret Pond (C. virginica)
bottom cage cultured by Nick Papa and co-op farmers; bright brine; clean finish
3.80
Watch Hill – Winnipaug Pond (C. virginica)
off-bottom tray grown by Jeffrey Gardener out of Westerly; briny & complex
4.05
Maine
Damariscotta Flat – Booth Bay Harbor (O. edulis)
wild grown, European species, “Belon”; intense flavor, for the connoisseur
Prince Edward Island
Alpine Bay – North Shore (C. virginica)
wild harvested, classic P.E.I. oyster; briny with a clean, mineral finish
4.55
4.30
New Brunswick
Beausoleil – Miramichi Bay (C. virginica)
suspended tray grown, translated “beautiful sun”; refined, perfect starter oyster
4.05
Glacier Bay – Bedec Bay (C. virginica)
suspended tray grown out of Richibucto; crisp & clean starter oyster
3.80

Download Report