STARTERS KONA KAMPACHI SASHIMI Asian pear, tofu-ginger cream, yuzu, shiso SEAFOOD PLATTER 4 oysters, 1 lobster tail, 4 jumbo shrimp, 2 Alaskan king crab legs split AHI TUNA POKE avocado, jicama, edamame, sesame seeds, wonton chips HOUSE ROLL lobster, avocado, cucumber, soy paper, yuzu soy vinaigrette GRILLED SPANISH OCTOPUS avocado, jicama, marcona almonds, fingerling potatoes BRAISED SHORT RIB AND MUSHROOM CANNALONI homemade pasta stuffed with braised short rib, wild mushrooms and foie gras CRAB & CORN CHOWDER corn soup, Dungeness crab WINTER SQUASH SOUP pork belly, kabocha squash, pomegranate, Brussels Sprouts SALADS AND HANDHELDS LITTLE GEMS WINTER SALAD pecorino cheese, baguette crisp, roasted cauliflower, white wine vinaigrette BUTTERNUT SQUASH AND PERSIMMON SALAD pumpkin seeds, burrata, rye cracker, greens SEARED AHI TUNA SALAD sesame crusted ahi, assorted greens, cashews, wontons, mango, citrus, spicy vinaigrette ORGANIC CHICKEN SALAD Mary’s chicken breast, local greens, organic strawberries, Drake Farms goat cheese, California black walnuts, honey balsamic vinaigrette KOBE BEEF BURGER (8oz.) Kobe beef patty, Saint-André cheese, arugula, bacon jam, herb aioli, brioche bun with French fries DUCK BACON GRILLED CHEESE duck bacon, Challehocker cheese, truffle, country bread, watercress salad FROM THE SEA FROM THE LAND JOHN DORY RACK OF COLORADO LAMB bok choy, shiitake mushroom, spiced peanuts, harissa spiced lamb jus rice cake, thai curry sauce ANGUS FILET OF BEEF PAN SEARED DIVER SCALLOPS (8oz.) grilled angus filet, sauce bordelaise, miso, salsify, blood orange bone marrow butter WILD ISLES SCOTTISH SALMON GRASS FED BONE-IN RIBEYE curried lentils, carrot, swiss chard (18oz.) Cape Grim, Tasmanian grass fed beef, chimichurri BUTTERNUT SQUASH PAPPARDELLE dandelion pesto, pine nuts, butternut squash gluten free homemade pasta MAINE LOBSTER TAIL ENHANCEMENT SUNDAY THREE-COURSE WINTER TRUFFLE ENHANCEMENT BEEF WELLINGTON DINNER • choice of salad or corn chowder SEAFOOD CIOPPINO • Angus filet wrapped in prosciutto, mushroom shrimp, clams, mussels, squid, duxelles, and puff pastry baked to medium rare, fennel, tomato, grilled bread red wine sauce, served with mashed potatoes and vegetables • choice of chef’s seasonal dessert SIDES HERB FRENCH FRIES MAC N’ CHEESE thyme, pecorino, sea salt spinach, cheese sauce, prosciutto crumbs ROASTED CAULIFLOWER BRUSSEL SPROUTS brown butter, juniper vinegar, capers hazelnuts, apple cider gastrique WHIPPED POTATOES butter, sea salt DESSERTS ROCKY ROAD SUNDAE marshmallow, homemade brownie, almonds, cassis, vanilla gelato WARM DATE AND APPLE CAKE whiskey caramel ice cream, poached quince, florentine CHOCOLATE HAZELNUT PIE chocolate ganache, salted caramel gelato, caramelized hazelnuts PASSION FRUIT TORTE brown butter financier, passion fruit mousse, mango coulis MIGNARDESE chef selection of homemade mini treats (4 pieces) Dinner 2017 Waterline is committed to serving natural and organic produce featuring fresh, local California products additional $4.00 charge to any dishes that request to be split .