Soups
Tomato Bisque 7
Mini Grillled Cheese Croutons
New England Clam Chowder 9
Atlantic Ocean Clams and Crispy Shallots
Soup du Jour 8
Appetizers
California Style Crab Cakes 12
Blue Crab, Red Pepper Aioli, Lemon Greens
Shrimp & Gorgonzola Egg Rolls 8
Served with Sheli's Special BBQ Sauce
Chicken Confit Ragout 11
House Made Slow Braised with Crimini Mushrooms and Ricotta Gnocchi
Oysters on the Half Shell 15
Half Dozen Oysters Served with Red Wine Mignonette and Lemon
Deep Fried Calamari 11
Horseradish and Red Pepper Aiolis
Salads
Watermark Signature Salad 9
Arugula, Avocado, Cotija Cheese, Pear Tomatoes, Red Onion, Roasted Corn, Watermelon Radish and Pepitas.
Served with Cilantro, Lemon and Honey Dressing
Watermark Asian Chicken Salad 10
Crispy Fried Chicken, Almonds, Peppers, Red Onion, and Mandarin Orange
Topped with Fried Wonton Strips and Ginger-Scallion Dressing
Pear, Walnut and Gorgonzola 9
Red Onion and Sweet Spring Mix
Served with Honey Balsamic Vinaigrette
Crisp Iceberg Wedge 9
Pancetta, Vine Ripe Tomatoes, Maui Onions
Served with Maytag Bleu Cheese Dressing
Caesar Salad 9
Romaine, Shaved Parmesan and Brioche Croutons
Served with House Made Caesar Dressing
Farm to Table
The Mission of Watermark is to work closely with farmers, ranchers and fisherman of the area and to provide the most fresh and local ingredients available.
Spiny Lobster 26
with Organic Baby Spinach, Pistachio Risotto & Vanilla Bean Beurre Blanc
pair with: Morgan Chardonnay, 14 Hands Chardonnay
Broadleaf Farms Free-Range Grass-Fed Cocoa-Coffee Rubbed Venison 24
Goat Cheese and Roasted Almond Potato Mash with Candied Carrots & Cabernet Cherry Sauce
pair with: Uppercut Cabernet Sauvignon, Jade Mountain Merlot
Grilled Locally-Caught Swordfish 20
with Pineapple, Jalapeño, and Red Onion Chutney on Roasted Corn, Spinach, & Sweet Pepper Succotash
pair with: Stellina di Notte Pinot Grigio, Kim Crawford Sauvignon Blanc
Whole-Grain Mustard & Horseradish Crusted White Marble Farms Tenderloin of Pork 18
on Apple-Potato Puree & Baby Organic Thyme Greens
pair with: Rockwall Petite Syrah, Stella Artois Beer
Pan-Seared Sea Scallops 21
Lyonnaise Potato Gallette and a Rouge Endive Salad with Sherry-Dijon Vinaigrette
pair with: Morgan Chardonnay, Hahn Pinot Noir
House-Made Veal, Sage & Apricot Ravioli 22
In White Bolognese with Applewood Smoked Bacon & Walnut-Spinach Pesto
pair with: Franciscan Merlot, Uppercut Cabernet
Penne Marsala 15
with Maestro of California Sausage, California Mushroom Farm Crimini Mushrooms, Fresh Tomato, Onions & Fennel
pair with: Ballard Lane Pinot Noir
Miso-Marinated Scottish Salmon 23
with Baby Bok Choy, Enoki and Shitake Mushrooms, Yakisoba Noodles & Nori-Sesame Salad
pair with: Sho Chiku Bai Sake, 14 Hands Chardonnay
Paillard of Spring Lamb 21
on Parsnip and Garlic Puree With Wilted Arugula & Sweet Peppers
pair with: 14 Hands Cabernet, Stolpman Syrah
Watermark Acknowledges
Watkins Ranch, Tomi Farms, Scarsborough Farms, Vadelia Farms and California Mushroom Farms
Due
to the complexity of our dishes, not all ingredients are listed in the
description.
Please
advise our staff of any allergies.
20%
gratuity added to parties of 6 or larger; no split checks
Meats, Seafood & Poultry
All Beef, Seafood, Poultry and Pork served with a Parmesan Tomato and Choice of Sauce
Grilled
Center Cut 8oz Filet Mignon of Beef 28
Grilled
Angus 12oz New York Strip 26
Braised
Boneless Beef Short Rib 18
Certified
Angus 8oz “Baseball” Cut 18
Grilled
Center Cut Bone In Ribeye Steak 28
Sugar
Spiced Wild Sockeye Salmon 19
Alaskan
Halibut 21
Locally
Caught Swordfish 20
Pan
Seared Scallops 22
Chilean
Sea Bass 28
White
Marble Farm 16oz Pork Chop 20
Mary’s
Half Roasted Boneless Chicken 17
Half
Pound Kobe Burger 18
Sauces
Bleu Cheese Demi Glaze
Peppercorn and Brandy Bourbon Mustard
Watermark Steak Sauce
Lemon Herb Beurre Blanc
Orange-Tamarind Glaze
Bourbon Mustard
Sides
Four Cheese Mac 8
Cheddar, Smoked Gouda, Parmesan and Gorgonzola
Grilled Asparagus 9
Lemon Thyme Mashed Potatoes 8
Delmonico Potatoes 8
Sharp Cheddar, Buttered Bread Crumbs and Scallions
Sauté of Herbed Local Mushrooms 8
Brussel Sprouts (when available) 8
Sautéed in Butter and Garlic
Seasonal Vegetables 6
Blue Lake Green Beans 7
With Red Peppers, Almonds and Cipolini Onions
Due to the complexity of our dishes, not all ingredients are listed in the description.
Please advise our staff of any allergies.
Executive Chef Gary Daniel
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.
