C O N T A C T
p: 805.643.6800
e: info@watermarkonmain.com

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D E S T I N A T I O N
598 East Main Street
Ventura, CA 93001
Google Map

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W A T E R M A R K
Monday: closed

Tuesday – Saturday:
Happy hour drinks 5 – 7p
Happy hour food 5 – 7p

Sunday:
Happy hour drinks – all day
(plus $4 mimosas and $6 bloody marys – Sundays)

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W 2 O
Monday/Tuesday: Closed

Wednesday:
Happy hour food 5 – 9p
Happy hour drinks – all night

Thursday:
Happy hour drinks – all night
Happy hour food 5 – 7p
Small plate food 5 – 10p
(plus $7 glasses of Chandon and $8 Blevedere martinis – Thursdays)

Friday & Saturday:
Happy hour drinks 5 – 7p
Happy hour food 5 – 7p
Small plate food 5 – 12a

Sunday:
Happy hour drinks – all day
Happy hour food – all day
(plus $4 mimosas and $6 bloody marys – Sundays)

No dress code
Breakfast & Lunch 10a-2p
Small Plate Menu 1p-7p
Bar 1p-7p
Live Music 3p-6p


 

Watermark on Main
Starters
Lobster Bisque 9
Brandy Scented With Herb Crostini

Roasted Corn Soup 8
Probano Chili with Parmesan Crostini 

Wild Mushroom Risotto 11

Baby Spinach, Asparagus Emulsion, Micro-Herb Salad

Chili Dusted Prawns 13
Marinated Pacific Ocean Shrimp Served with Crostinis and Rosemary Garlic Oil

Fried Calamari 11
Horseradish Aioli and Lemon

Oysters On The Half Shell 14
Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon

Watermark Signature Salad 9
Avocado, Red Onion, Pepitas, Feta, Bell Peppers and Parmesan Crisps

Roasted Beet and Arugula Salad 9
Baby Beets, Tomatoes, Avocado, Goat Cheese and Citrus Vinaigrette

Pear Salad 9
Baby Spinach, Candied Pecans, Maytag Bleu Cheese, Macadamia Nut Dressing

Boston Bibb Wedge 9
Crispy Pancetta, Vine Ripe Tomatoes, Maui Onions and Maytag Bleu Cheese

Caesar Salad 7
Classic Caesar with Lemon, Garlic, Anchovies, Parmesan and Spiced Croutons

Salad Enhancement, Entree Additions:
Baja Marinated Shrimp 9 Wild King Salmon 11 Grilled Chicken Breast 8

Seafood Raw Bar
Oysters On The Half Shell 14
Half Dozen Seasonal Oysters with Red Wine Mignonette and Lemon Wedges

Shellfish Platter 30 per platter
15 pieces of Assorted: Oysters, Shrimp, Crab Claws, Crab Legs and Mussels, Red Wine Mignonette, Horseradish-Cocktail Sauce and Lemon Wedges

Sashimi Platter 30 per platter
Combination of 12 Slices of Assorted: Ahi, Hamachi, Albacore and Salmon Served Seared and Sashimi Style with Accompaniment’s

Build Your Own Platter 2.50 per piece
Seasonal Oysters, Shrimp, Crab Claws, Marinated Mussels, King Crab Legs, Red Wine Mignonette, Horseradish-Cocktail Sauce and Lemon Wedges

Oyster Shooter 6
Pacific Oyster, Quail Egg, Ponzu, Scallions

Crab Martini 14
Grapefruit, Arugula, Lump Crab, Crab Claw, and Avocado Soup

Yellowtail Hamachi 14
Jalapeno Chips, Sriracha and Green Onions

Seared Albacore 13
Sriracha Spiced, Crispy Onions, Ponzu with Tamari Balsamic Reduction

Seared Ahi Tuna 15
Brown Sugar Seared, Ponzu and Japanese Salsa

Salmon Sashimi 13
Avocado, Cucumbers, Red Onion, Ikura, Tamari Balsamic Reduction

Feta Tuna Sashimi 15
Ahi Tuna Sashimi, Ponzu, Feta and Scallions

Main Courses
Pan Seared Chicken Tapenade 23
Boneless Free Range Half Chicken, Seasonal Vegetables and Tapenade Sauce

Pan Roasted Mallard Duck Breast 28
Cabernet Cassis, Roasted Shallots and Sautéed Greens

Sugar Spiced Wild King Salmon 26
Sautéed Greens, Roasted Corn, Sweet Onions and Mustard Seed Vinaigrette

Pan Seared Scallops 29
Blackened Natural Diver Scallops, Achiote Cream and Parmesan Risotto

Grilled Center Cut Swordfish 28
Cauliflower “Couscous” Nori, Pea Shoots, Citrus and Yuzo Miso

Mostaccioli 19
Artichokes, Olives, Asparagus, Oven Roasted Tomatoes and Pesto Cream

Lobster Pot Pie 44
Maine Lobster, Root Vegetables, Portobello Black Truffle Sauce and Butter Pastry Crust

Grilled Center Cut Filet Mignon of Beef 37
Yukon Potatoes, Parsnip, Huckleberries and Red Onion Confit

Grilled Center Cut Bone-in Rib Eye Steak 38
Oven Roasted Tomatoes, Wild Mushrooms, Garlic Potatoes and Rosemary Demi

Grilled Top Sirloin Chateau Steak 25
Fingerling Potatoes, Soy Molasses Shitakes and Citrus Compound Butter

Fig Crusted New Zealand Rack of Lamb 38
Leeks and Yukon Gold Potatoes, Seasonal Vegetables and Balsamic Reduction

Braised Boneless Beef Short Ribs 25
Potato Parsnip Puree, Seasonal Vegetables and Red Wine Veal Reduction

Half Pound Kobe Burger 17
Roasted Mushrooms, Tomatoes and Onions, Gruyere, Sriracha Aioli, Potato Wedges

Due to the complexity of our dishes, not all ingredients are listed in the description.
Please advise our staff of any allergies.


Executive Chef Peter Edwards

Sake
Ginjo Echigo Ikarashigawa 300ml (filtered) 20 bottle
Harushika, “Tokimeki”, Sparkling Junmai 300ml (unfiltered) 15 bottle
Gekkeikan Zipang Sparkling Sake 300ml 25 bottle
Gekkeikan Nigori 300ml (unfiltered) 15 bottle


A 20% gratuity will be added to parties of 6 or more. No split checks for parties of 6 or more. Shared plate charge $10.







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