Water Grill Menu & Prices — Los Angeles

with alaea red sea salt

with tangerine coulis and whipped cream

sour cream ice cream

pistachios, luxardo cherry sorbet

with chocolate covered corn flakes

DINNER

applewood smoked bacon

Beer battered, cabbage slaw, roasted salsa, crema

California market squid, harissa aioli and cilantro-mint sweet chili sauce

celery root remoulade

soy sauce, avocado, wasabi tobiko, sesame seeds

glazed with fennel, baby spinach, and parmesan

pancetta, harissa, parsley & lemon, with crispy french baguette

steamed in saffron broth with crispy french baguette

Charcoal grilled with fingerling potato, niçoise olives, roasted tomato, lemon and olive oil.

freshly shucked oyster with uni roe, tobiko, ikura and quail egg

farmed japanese yellowtail, yucca chips, asian pear, toasted marcona almonds

green tea nori, warm sushi rice, quail egg, sweet soy sauce

avocado, cucumber, garnet yam, heirloom tomato, shiso, wasabi vinaigrette

farmed new zealand king salmon, avocado, hazelnuts, papaya, and white soy lime vinaigrette

wild bigeye tuna, yuzu tobiko, avocado, wasabi vinaigrette, traditional ponzu sauce

avocado, sesame soy paper, spicy mayo, lobster eel sauce

wild barents sea red king crab leg, avocado, brown butter nikiri, and fried leeks

greek yogurt & hazelnuts

seven cheese sauce

with bacon & chestnuts

feta mousse, marcona almonds

:: FIRST OF SEASON: WILD ALASKAN HALIBUT ::

spring peas, fingerlings, with braised leeks and lemon velouté

served with our homemade coleslaw and melted butter

steamed with our homemade coleslaw and melted butter

black olive tapenade, toasted quinoa and citrus salad

charcoal grilled with our homemade coleslaw

steamed and served whole with choice of two sides (average size 7 to 10 pounds)

steamed with our homemade coleslaw and melted butter

golden balsamic vinaigrette

romaine hearts, 18 month reggiano, white anchovies

tandoori spiced yogurt and wild arugula

bacon and blue goat cheese

chilled wild shrimp, deviled eggs, slow-cooked bacon, classic garnishes

with caramelized chipotle mayonnaise and french fries

traditional or "connecticut" style with french fries

from the grindavík auction

a la plancha, with spaghetti squash and tapenade

pan seared with caponata, sherry gastrique and maldon salt

farro risotto with lovage and black garlic

togarashi seared, with grilled maitake mushrooms and sizzling sesame oil

(SABLEFISH) soba noodles, green onions, spiced fish broth

spring peas, fingerlings, with braised leeks and lemon velouté

(msc certified)butternut squash gnocchi, sage brown butter

wild mexican jumbo shrimp, pappardelle, garlic oil, white wine butter sauce

dungeness crab, jumbo shrimp, and fresh fish in a shellfish broth

cauliflower puree, curried roasted cauliflower, pickled golden raisins, soy brown butter

"double r ranch" 8 oz

"double r ranch" 12 oz

with herbed couscous

(crassostrea virginica) Chesapeake Bay, VA

(crassostrea virginica) Ware Neck, VA

(crassostrea virginica) Wellfleet, MA

(crassostrea virginica) Buzzards Bay, MA

(crassostrea virginica) Malpeque Bay, PE

(crassostrea virginica) Westport River, MA

(crassostrea virginica) Damariscotta River, ME

includes all marked with

(3 per order) with mustard sauce

20-22 per pound

18-22 per pound

california

1 (crassostrea virginica), damariscotta river, maine

(crassostrea gigas) skunk island, washington 1

(crassostrea sikamea) san ignacio bay, baja mexico 2

long island, new york 2

pistachio, citrus pesto 2

6

mexico 6

½

california

3 (crassostrea virginica), damariscotta river, maine

(crassostrea gigas) skunk island, washington 3

(crassostrea sikamea) san ignacio bay, baja mexico 3

long island, new york 4

pistachio, citrus pesto 4

10

mexico 12

½

1/2

5 (crassostrea virginica), damariscotta river, maine

(crassostrea gigas) skunk island, washington 5

(crassostrea sikamea) san ignacio bay, baja mexico 5

long island, new york 5

pistachio, citrus pesto 6

20

mexico 20

WHOLE

WHOLE

avocado, cucumber, garnet yam, heirloom tomato, shiso, wasabi vinaigrette

avocadofarmed new zealand king salmon, avocado, hazelnuts, papaya, and white soy lime vinaigrette, cucumber, garnet yam, heirloom tomato, shiso, wasabi vinaigrette

wild bigeye tuna, yuzu tobiko, avocado, wasabi vinaigrette, traditional ponzu sauce

avocado, sesame soy paper, spicy mayo, lobster eel sauce

wild barents sea red king crab leg, avocado, brown butter nikiri, and fried leeks