Private Dining Information

Located on The Embarcadero waterfront in the Rincon Park area, Waterbar features sustainable seafood available from both local and international waters, respecting seasonality and the natural essence of the sea. Under the direction of Executive Chef and Owner Parke Ulrich, preparations are soulful, elegant and unpretentious.

The entire Second Floor of Waterbar is dedicated to Private Dining. The Bridge Tower Room, on the south side of the building, is nestled directly under the Bay Bridge on the San Francisco Bay. Wall-to-wall windows allow for a Bay and City view simultaneously, and the private terrace provides a theatrical backdrop for the private dining room. The Looking Glass, on the north side of the building, is a partially-enclosed and covered terrace that also includes access to an indoor bar overlooking the main restaurant. The newly renovated space is a great location for smaller groups and has sweeping views of the Bay.

The Private Dining Menu offers many options: a large selection of hors d’oeuvres, Oysters Adrift showcasing decadent raw bars, classic fish dishes as well as sustainably raised meat and poultry. Several family-style options, including a Lobster Feat or Clambake, are ideal for creating a festive mood.

Casey Hunt ~ Private Dining & Special Events 415-284-9607 ~ [email protected]

399 The Embarcadero ~ San Francisco, California 94105 www.waterbarsf.com

The Bridge Tower Room (Sit-Down 60 people / Standing Reception 75 people)

The Looking Glass (Sit-Down 24 people / Standing Reception 50 people)

The Brazil Room (semi-private ~ Sit-Down 60 people / Standing Reception 60 people)

Payments, Cancellations and Guarantees Minimum, Gratuity and Taxes A deposit of half the minimum and a signed contract are ● Minimums and menu prices do not include a 20% required to hold the space; the deposit is applied to your service charge on the food and beverage total. final bill. The signed contract and deposit must be Sales tax of 8.5% will be calculated on the total bill as returned within 7 working days of receiving the contract to well as 5% San Francisco Employer Mandates. secure the room and date. ● If the minimum is not met, the difference will be added

● The deposit is non-refundable if cancellation of the to your bill as a room charge. event occurs 44 days or less prior to the scheduled date. Beverage ● The deposit is refundable if cancellation occurs 45 All beverages are based on consumption. We have an days or more before the date of the event. extensive wine list, as well as a full bar to complement your ● If cancellation of an event occurs within 48 hours of event. We do not charge a bar set up fee, nor do we charge the scheduled date, you will be charged for all extra for a bartender. estimated food, beverages, service & tax. ● Wine requests should be made one week in advance to ● Full payment is due at the conclusion of your event. ensure availability. ● If you would like a Sommelier to tailor a wine pairing ● We accept all major credit cards, company checks and and give a short talk on the wines selected, there is a cash. $300 fee.

Corkage Valet Parking ● Wine must be purchased from Waterbar. ● Limited valet parking is available at $20 per car. Cakes Valet begins at 11:00am and concludes at 11:00pm. Please make arrangements in advance. ● Arrangements can be made with our Pastry Chef to create a special cake for your party. For cakes Wedding Fees brought to the restaurant, we charge $5 per person ● There is an additional $350 service charge for for cutting and plating. weddings at Waterbar. This covers the cost of an on-site wedding coordinator. Meeting Fees ● Meeting room fees are based on food and beverage minimums, we want to spend your money on food and beverage and not room charges! Have breakfast and lunch in your meeting day. ● Continental Breakfast: assorted fresh baked pastries, fresh juice, seasonal fruit, coffee and tea. $25 per person ● Snack Service: Seasonal fruit, fresh baked cookies. $10 per person ● Locally produced cheeses and breads food station $25 per person ● All extra beverage service outside of breakfast and lunch are based on consumption.

● Minimums and menu prices do not include 20% service charge on the food and beverage total. Audio / Visual Needs Sales tax of 8.75% will be calculated on the total ● Arrangements for audio/visual equipment can bill as well as 5% San Francisco Employer be made in advance. Mandates. ● The Bridge Tower Room is outfitted with a 55” LED Special Menus and Wine Pairing flatscreen television screen that plugs into your ● It is our pleasure to create a special seasonal laptop for presentations. There is a $200 rental tasting menu featuring your favorites. fee. ● We are happy to tailor a wine pairing to any Floral Arrangements menu. A Sommelier is available for your event for ● Arrangements for flowers may be made a $300 fee. through Waterbar.

Passed Hors d’Oeuvres Choose Four: $20 per Person for 30 minutes OR $30 per Person for 1 hour Or $5 per Piece

Baked Oyster – spring garlic, spinach Peruvian-Style Ceviche – tostones, finger lime, pickled chiles Hamachi Sashimi – cucumber, puffed wild rice, toasted nori Fried Shiitake Mushroom – sweet chile gastrique, white soy aïoli Spicy Tofu Skewers – green onion Chicken Karaage – yuzu koshu gastrique, togarashi Prosciutto & Gruyère Puffs – rooftop honey, pickled beet Fontina Arancini – salsa verde Dungeness Crab Dip “Gratin” – toasted baguette, parmesan Chickpea Panisse Cake – pt. reyes blue cheese, wild mushroom Salmon Pastrami – asparagus, horseradish, pickled mustard seeds Miso Glazed Steak Skewers – sesame, gochujang Grilled Prawns – jerk sauce, citrus salsa Slow Roasted Pork Empanada – coriander, tomatillo salsa Smoked Lamb Riblets – curried hummus, rhubarb chutney

Passed Mini Desserts Choose Three: $15 per Person for 30 minutes Or $5 per Piece

Sticky Toffee Pudding – whipped mascarpone Fruit Tartlet – Chef’s selection of seasonal fruit Lemon-Buttermilk Pot de Crème – lavender shortbread Chèvre Vol-au-Vent – citrus marmalade Flourless Chocolate Cake – bittersweet chocolate ganache Crackle-Top Profiterole – please specify coffee or caramel

* We are happy to accommodate people with dietary restrictions and vegetarians. Items are subject to change due to seasonality. *

Food Stations Chilled Shellfish Bar Shareable Snacks Large Platters $5 per Piece Serves 6-8 People Each Serves 16-18 People Each

Oysters on the Half Shell Popcorn togarashi & nori - $9 Locally Cured Charcuterie - $250 Jumbo Prawns Dungeness Crab Dip - $16 Artisan Cheese - $250 Herbed Goat Cheese Dip - $14 Clams on the Half Shell Warm Marinated Olives - $9 Crudos & Sashimi - $265 Roasted Nuts - $11 Soft Pretzel Bites - $13 Raw & Pickled Vegetables - $14 Waterbar Favorites Passed Small Plates & Petite Bowls $14 per Piece $10 per Piece Dungeness Crab Louie Salad Mahi Mahi OR Shrimp Tacos baby iceberg, avocado, beets tomatillo salsa, lime crema Rock Cod Fish & Chips yuzu remoulade, lemon Pulled Pork Sliders Red Curry Roasted Prawns buttermilk coleslaw, housemade BBQ sauce coconut sticky rice, basil $12 per Piece Soy Glazed Ahi Tuna grilled pea leaves, chilled soba noodles, cashews Lobster Roll Spring Vegetable Risotto drawn butter, split-top brioche bun asparagus, parmsean

Steak Sliders Smoked Lamb Riblets red onion jam, horseradish crème fraîche cous cous salad, apricot chutney

Duck Tortellini Wood Oven Pizzas parmesan brodo seasonal veggies & local charcuterie Grilled Hangar Steak scalloped potatoes, chimichurri

Buffets & Family-Style {$95 per Person – 1 Hour} Choose Two Sea Bass Alaskan Halibut Pork Loin Lamb Leg Ling Cod Hawaiian Ono New York Steak Roast Duck Breast Choose Three Snap Peas Broccoli di Cicco Roasted New Potatoes Truffle Whipped Potatoes Savoy Spinach Roasted Mushrooms French Fries Parmesan Risotto

* We are happy to accommodate people with dietary restrictions and vegetarians. Items are subject to change due to seasonality. *

* Garnishes are subject to change due to seasonality. We are happy to accommodate dietary restrictions and vegetarians. * Luncheon Menu {$55 per Person} First Course – Choose One Topneck Clam Chowder – shaved levain, artisan bacon, parsley Warm Goat Cheese – pine nuts, herbed flatbread, local lettuces Andouille Stuffed Mussels – shaved local asparagus, lemon, rye crumb Sweet Fennel – grana padano, strawberries, spicy spring greens Alaskan Halibut Crudo – caramelized rhubarb, niçoise olive, black pepper cracker Grilled Gulf Prawns – iceberg wedge, avocado, spring garlic dressing ($5/pp supplement)

Entrée Course – Choose Two Pan Seared Scallops – spring garlic risotto, black trumpet mushrooms, savoy spinach Wood Roasted Ling Cod – shrimp dumplings, kimchee broth, marinated kohlrabi Grilled Tombo Tuna – fava beans, minted yogurt, cucumber, crisp chickpeas Seared Mahi Mahi – farro verde, grilled date purée, citrus chermoulah Spinach & Ricotta Stuffed Chicken Breast – morel mushrooms, baby carrots, madeira jus Grilled Flat Iron Steak – duck fat fried new potatoes, broccoli di cicco, salsa verde ($5/pp supplement)

Dessert Course – Choose One Rhubarb Basque Cake – brûléed rhubarb, whipped mascarpone, mint granita Lemon-Buttermilk Panna Cotta – strawberry pate de fruit, lemon chantilly, lavender shortbreads Tiramisu – espresso cake, mascarpone mousse, marsala glaze Chocolate Cream Tart – candied hazelnuts, toasted marshmallow, housemade graham cracker Rum Raisin Cheesecake – cinnamon crème fraîche, crisp malt meringue

Add an Additional Choice – $10 per Person per Choice Add a Course – $20 per Person per Course

* Garnishes are subject to change due to seasonality. We are happy to accommodate dietary restrictions and vegetarians. * Dinner Menu {$95 per Person} First Course – Choose One Ahi Tuna Carpaccio – toasted miso aïoli, sesame-ginger vinaigrette, sweet sea kelp, togarashi potato chips Duck Agnolotti – parmesan brodo, fava beans, nuñez del prado olive oil Seared Sea Scallops – potato gnocchi, foie gras butter, grilled pea leaves ($5/pp supplement) Burrata – caramelized spring onion pithivier, local baby lettuces Salt Roasted Beets – salmon pastrami, breakfast radish, warm brioche Chilled Maine Lobster – little gem wedges, creamy tarragon emulsion, sugar snap peas ($10/pp supplement) Shellfish Consommé – smoked shrimp, mussels, dungeness crab, new potatoes

Entrée Course – Choose Two Cast Iron Roasted Sea Bass – Roscoe’s asparagus, morel mushrooms, green peppercorn crème fraîche Olive Oil Poached Swordfish – corona bean purée, grilled artichokes, sweet citrus salad Seared Hawaiian Ono – cashew purée, soba noodles, yuzu koshu, marinated cucumber Oak Roasted Alaskan Halibut – fingerling potatoes, red orach spinach, creamed leeks, sauce perigourdine Whole Roasted Rack of Lamb – green garlic tabbouleh, grilled feta, pistachios, rooftop honey ($10/pp supplement) Grilled Filet of Beef – torpedo onion gratin, swiss chard, mashed english peas, chimichurri ($10/pp supplement) Red Wine Braised Beef Short Rib – goat cheese pommes soufflées, fava bean leaves, roasted baby carrots

Add an Additional Choice – $10 per Person per Choice Add a Course – $25 per Person per Course