Water Grill W a t er Gr il l ’s Ta st in g M e n u
January 17, 2008
Chef LeFevre has designed an exclusive seasonal tasting menu with six unique dishes not found on
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our a la carte menu, highlighting worldly flavors, intricate textures and artful presentations that
build in flavor and complexity, complemented with spectacular desserts. Accompanying wine
Oysters on the Half Shell ¼ doz. ½ doz. Chilled Shellfish pairings from lighter white to full bodied red wines have been selected by Sommelier Cara Bertone.
An experience not to be missed.
Sinku (Denman Island, BC) 7.50 15.00 Littleneck Clams (1/2 doz.) 12.00
Six Courses 95.00 Accompanying Wines 55.00
Sting Ray (Chesapeake Bay, VA) 8.25 16.50 Florida Stone Crab Claws (2 each) 20.00
MAIN COURSES
Totten Virginica (Totten Inlet, WA) 7.25 14.50 Maine Lobster (1/2 each) 18.00
Island Creek (Duxbury Bay, MA) 8.75 17.50 Mexican White Shrimp (1/2 doz.) 19.00
Grilled Cobia
Olde Salt (Chincoteague Bay, VA) 8.25 16.50 Taylor Bay Scallops (1 doz.) 14.00
Sweet Corn, Shiitake, Cumin Spätzle, Ancho Chili Caramelized Onion Puree and Epezote Chimichurri 33.00
Quilcene Bay (Quilcene Bay, WA) 6.50 13.00 Hawaiian Blue King Prawns (1/2 doz.) 16.00
California Striped Bass
FRUITS OF THE SEA PLATTER Shrimp and Chorizo Stuffed Piquillo Peppers, Candied Satsuma Tangerine and Kalamata Olive 36.00
“All served chilled and cracked on a bed of ice”
Chef’s choice of Oysters, Prince Edward Island Mussels, Littleneck Clams,
Wild Hawaiian Swordfish
Dungeness Crab, Mexican White Shrimp, and Maine Lobster
35.00 per person
Tomato-Date Chutney, Tiny Summer Squash, Cumin Scented Zucchini Puree and Chick Pea Panisse 36.00
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Seared Wild Big Eye Tuna
FIRST COURSES
Beluga Lentils with Pear-Celery Root Puree, Brussels Sprouts and Mulled Red Wine Pear 39.00
White Chowder with Manila Clams, Weiser Farm Potatoes, Niman Ranch Applewood Smoked Bacon 14.00
Black River Gorgonzola Salad with Pear, Candied Walnut and Sauternes Reduction 17.00
1 ½ lb Maine Lobster
Scarborough Farm Mixed Greens with Red Onion, Fennel and Whole Grain Mustard Vinaigrette 13.00 “Bouillabaisse” Broth, Tomato Fennel Compote, Mussels, Confit Yukon Potato, and Sauce Rouille 48.00
Roasted Beets with Lavender Cured Feta Cheese, Water Cress, Hazelnut and Clementine 15.00
Wild Tasmanian King Salmon
Blue and Dungeness Crab Cake with Harissa, Herbed Couscous and Yogurt-Lime-Cucumber Sauce 19.00
Slowly Poached in Sesame Oil with Cha Soba Noodles and Gingered Katsuodashi Broth 38.00
Dungeness Crab with “Sauce Louie”, Heirloom Tomato, Frozen Avocado Mousse, and Cumin Crisps 15.00
Organic Soy and Wasabi Marinated Big Eye Tuna with Yuzu, Hijiki, and Ton Buri 18.00
Sumac Coated Australian Barramundi
Japanese Hamachi Crudo with Grapes, Preserved Meyer Lemon, and English Pea Puree 17.00 Linguicia and Grilled Calamari Strewn Israeli Cous Cous with Castelvetrano Olives 37.00
Cucumber Rolled Spicy Big Eye Tuna with Heart of Palm Puree, Ruby Grapefruit, and Tobiko 12.00
Striped Bass Ceviche with Mint, Pineapple, Candied Black Beans, Butternut Squash and Achiote Oil 13.00 Filet Mignon with Béarnaise and Potatoes Three Ways
Scallion Potato Cake, Horseradish Potato Puree, Baked Okinawa Potato and Broccolini 46.00
P et r o s s ia n A l v er t a P r es id en t C a v ia r
Traditional Service: Buckwheat Blinis, Toasted Brioche, Vodka Crème Fraiche, Chive and Red Onion
One Ounce Domestic Alverta President Caviar Roasted Free Range Jidori Chicken Breast
105.00
Contemporary: Pear Butter, Roasted Shallot Crème Fraiche, Orange Oil and Dill Puree of Acorn Squash, Braised Mustard Greens and Faux Rutabaga-Ricotta “Ravioli” 29.00
One Third Ounce Domestic Alverta President Caviar
32.00
Chef David LeFevre and the Water Grill Brigade
