Lunch Menu
Served Monday thru Friday, 11:30-2:30
APPETIZERS
Marinated Olives 4
Waterboy Deviled Eggs 5
Roasted California Marcona Almonds with Sea Salt 4
Crostini Trio: Fava Bean, Tapenade, White Bean & Coppa: Pecorino & Olive Oil 8
Paris Bistro Plate: Housemade Pate, Galantine & Chicken Liver Mousse, French Baguette, Mustard & Pickled Vegetables 12
Mussels & Frites: Saffron, Chorizo, Mustard, Parsley & Cream 12
Antipasto Plate: La Quercia Prosciutto & Various Cured Meats, Marinated Vegetables, Olives, Sheepsmilk Cheese & Bruschetta 12
Cheese Plate: Selection of Four with Toasted Cranberry-Walnut Bread 13
Oysters on the Half Shell with Mignonette A.Q.
FIRST COURSE
Spring Bean & Vegetable Soup with Prosciutto, Grilled Bread & Salsa Verde 8
Waterboy Caesar with Parmesan, Croutons, Lemon 9
Butter Lettuce Salad with Poached Gulf Shrimp, Buttermilk Dressing & Toasted Breadcrumbs 11
Frisee & Arugula Salad: Crisp Pork Belly, Fried Monterey Squid, Poached Farm Egg, Smoked Paprika & Aioli 10
Watercress & Mushroom Salad: Pistachios, Aged Sonoma Jack, Piquillo Peppers, Citronette 9
Maiale Tonnato: Sliced Pork Tenderloin, Tuna Mayonnaise, Olives, Chopped Egg, Capers, Del Rio Greens 10
Salad of Baby Beets: Avocado, Humboldt Fog, Watercress, Fennel & Citronette 10
Bruschetta: Changes daily, please inquire A.Q.
5 Dot Ranch Steak Tartare with Aioli & Herb Frites 13
Sauteed Veal Sweetbreads: Bacon, Dragon Mushrooms, Capers, Parsley & Marsala 15
MAIN COURSE
Bouillabaisse: Provencal Fish & Shellfish Stew with Saffron, Leeks, Fennel, Grilled Bread & Rouille 18
Waterboy Muffuletta Sandwich: Italian Meats, Provologne, Olives, Pickled Vegetables, Housemade Sesame Bread, Cajun Potato Chips 14
Taco Truck Lunch: Crispy Fish & Gulf Shrimp Tacos with Avocado, Shredded Cabbage, Crema, Red Rice & Black Beans 14
Ravioli of Bellweather Sheepsmilk Ricotta: Crispy Fried Artichokes, Roasted Radishes, Feta Cheese, Black Pepper, Tarragon & Dill 14
La Tagliatta: 5 Dot Ranch Skirt Steak, Arugula, Roasted Onions, Parmesan, Grilled Polenta, Calabrian Chile-Rosemary Oil 16
Pan Seared Dayboat Scallops: Gnocchi Verde, Baby Beets, Wild Mushrooms, Lemon, Brown Butter & Capers 18
Waterboy Deluxe Burger: 5 Dot Chuck, Bubbies Pickles, Tomatoes, Sierra Cheddar, Grilled Onions & Fries 13
Daily Fish: inquire for Today's Selection A.Q.
SIDES
Grilled Asparagus with Parmesan, Gremolata & Brown Butter 6
Pomme Frites with Aioli 6
Potato Gratin 6
Saffron Risotto with Spring Peas, Pecorino & Mint 6
Peas & Carrots with Shallots & Bacon 6
We use raw, organic eggs in our Caesar dressing and housemade mayonnaise, as well as uncooked beef in our steak tartare.
Menu is subject to change. Corkage fee is $15. Gratuity of 18% may be added to parties of 5 or more.
Chef: Adam Schulze Sous Chef: Jason Jackson
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