The menu at Waterbar, - prepared under the day-to-day direction of Executive Chef Parke Ulrich who has worked with Mark Franz at Farallon for the past 10 years, -features the freshest sustainable seafood available. Respecting seasonality and the natural essence of the sea, preparations are unpretentious, soulful, and elegant.

The menu features classic presentations of fish such as Dover sole, turbot, and Dungeness Crab. Signature items include Rock Cod "Colbert", Pressed Lobster and Whole Oven Roasted Petit Local Halibut.

Farallon Executive Pastry Chef Emily Luchetti, who has earned international acclaim for her extraordinary creations and popular cookbooks, is overseeing desserts at Waterbar, ensuring that each meal will be capped off to perfection.