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2014 Waterbar Seafood Restaurant


The reception was held in The Bridge Tower private terrace, which is nestled under the Bay Bridge with an unbelievable view of the water front and the twinkling lights of the Bay Bridge. Dinner was held in a beautiful private room next to the terrace.
John and June Lund worked with Executive Chef Parke Ulrich and his team to customize a special menu for the reception and dinner, with wines to match. Parke Ulrich graduated first in his class from the Culinary Institute of America. He was formerly the Executive Chef at Farallon for seven years.

Menu for Waterbar, Saturday June 14, 2014 “Flag Day Theme”
Passed Hors d'oeuvres
Sea Bass Ceviche - uni, pickled fresno chilies, crisp hominy
Yellowtail Jack Spring Roll - toasted white miso sauce, sesame, micro mint
Dungeness Crab Cake - sweet 100's tomato jam, chive blossom
Smoked Trout Flatbread - pickled onion, watercress, horseradish crème fraîche
Piper-Heidsieck Champagne Brut, Reims NV, Pinot Grigio Picolo Santa Barbara
Course 1
Ahi Tuna Sashimi - grapefruit, avocado, lemon verbena-ginger granita
Duckhorn Sauvignon Blanc, Napa Valley, 2012
Course 2
Braised Pork Cheeks - ricotta gnocchi, fava beans, roasted cherries
Roar Pinot Noir, Sierra Mar Vineyard, Santa Lucia Highlands 2011
Main Course ** Choice Of **
Cedar Baked King Salmon - brentwood corn ravioli, white truffle butter, english peas & their leaves
Roar Pinot Noir, Sierra Mar Vineyard, Santa Lucia Highlands 2011
**Or**
Pepper Crusted Filet of Beef - porcini & new potato gratin, baby summer squash, "pepperonata"
Jordan Cabernet Sauvignon, Alexander Valley 2010
Dessert
Baked Alaska - meyer lemon and vanilla bean ice cream, raspberry sorbet, meringue +
Chocolate Bites for Table