Aqua

Name: Aqua
Address: 252 California St., 94111, CA, 94111
Telephone: 415-956-9662

252 California St., San Francisco, CA 94111, US

• Monday: 5:30PM-10:30PM •Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 5:30PM-10:30PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-9:00PM •

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Details

Cuisine: Californian, French, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

First Courses

Chilled Leek & Coconut Vichyssoise

Razor Clam, Dungeness Crab, Lemon Verbena Essence

Corn & Spelt Soup

Sweet Prawn Chorizo, Summer Savory

“Pot Au Pho”

Foie Gras, Shellfish, Spring Vegetables, Cardamom

Hamachi

Tandoori Spices, Sea Vegetables, Grapefruit

Melon Ravioli

Anise Yogurt, Tombo Prosciutto, Fennel

Tartare of Ahi Tuna

Moroccan Spice, Lemon Confit, Fresh Herbs

Dungeness Crab Salad

Meyer Lemon Cucumber Caviar, Curry-Poppy Seed Vinaigrette

Baby Green Salad

Pluot, Ricotta Salata, Marcona Almond

Foie Gras Terrine

Apricot, Watercress, Brioche

Entrées

Davenport Abalone

Romaine, Buttermilk Ricotta, Quail Egg, Brown Butter

Sea Bream

Spring Onion, Artichoke Barigoule, Fennel

Petrale Sole

Chorizo Rice, Green Tomato, Fruits de Mer

Warm Scottish Salmon

Sunflower, Mustard Green, Rhubarb & Tomato Fondue

Chicken Breast

Heirloom Tomato, Asparagus, Arugula, Olive Jus

Maine Diver Scallops

English Pea Mousseline, Morel Mushroom Fondue, Mint

Tombo Tuna & Veal Cheek Bourguignon

Potato Mousseline, Bacon, Truffle Jus

Desserts

Strawberry “Liègeois”

Milk Chantilly, Strawberry & Rhubarb Sauce

Apricot Medley

Almond Cake, Mousse, Roasted Vanilla, Sorbet

Pistachio Dôme

Cherry Sauce Filling, Meringue

Manjari Chocolate

Flourless Chocolate Cake, Raspberry Gelée

Éclair

Peanut Butter Mousseline, Coffee Tuile

Peach Glacé

Almond Macaroon, Yellow Peach

Business Lunch

Crayfish Bisque

Crushed Cauliflower, Lemon, Chive

Tai Snapper

Eggplant, Duck Confit, Shimeji Mushroom, Dashi Broth

Dessert Course

Seasonal Selection

Tasting Menu

Black Prince Tomato & Yellow Doll Watermelon Tartare

Dungeness Crab & Shiso Tempura, Micro Red Shiso, Ginger

Chilled Yellow Taxi Gazpacho

Cherokee Tomato Confit, Smoked Bay Scallop & Dijon

Fried Green Tomato Foie Gras

Lavender Onion, 50 year Aged Balamic, Green Tomato & Tarragon

Cherry Tomato Crusted Atlantic Cod

Roasted Squid, Lucques Olive, Mortgage Lifter Tomato Confit

Crotin Grilled Cheese

Marvel Stripe Tomato Terrine, Ida Gold Tomato Bisque, Sicilian Basil Pistou

Sweet Candied Tomato

Dried Fruit, Crème Fraîche & Vanilla Sorbet

DINNER MENU

Simply Raw

Beau Soleil Oysters

Kimchee, Cilantro, Ichimi Pepper

Tartare of Ahi Tuna

Moroccan Spice, Lemon Confit, Fresh Herbs

Hamachi

Tandoori Spices, Sea Vegetable, Grapefruit

Langoustine Sashimi

California Osetra Caviar, Cauliflower, Yuzu-Rosemary Vinaigrette

Melon Ravioli

Anise, Sambuca Yogurt, Tombo Prosciutto

Appetizer

Corn & Spelt Soup

Sweet Prawn Chorizo, Summer Savory

Chilled Leek & Coconut Vichyssoise

Razor Clam, Sweet Prawn, Lemon Verbena Essence

Monterey Anchovy

Lucques Olive, Baby Fennel, Roasted Tomato Jus

Dungeness Crab

Meyer Lemon Cucumber Caviar, Curry Poppy Seed Vinaigrette

Maine Diver Scallop

English Pea Mousseline, Mint, Morel Mushroom Fondue

Foie Gras Terrine

Apricot, Watercress, Brioche

Entrées

Maine Lobster

Corn Pudding, Chanterelle, Leek & Truffle Huitlacoche

Alaskan Halibut

Buttermilk Ricotta, Boquerón, Romaine Salad, Potato Fondant & Caviar

Striped Sea Bass

Saffron Rice, Chorizo, Green Tomato, Fruits de Mer

Warm Scottish Salmon

Mustard Green, Sunflower Sprout, Rhubarb & Tomato Fondue

Roasted Atlantic Cod & Pork Confit Under Smoked Chilies

Cranberry Bean, Aged Garlic, Fennel Pollen & Meyer Lemon Jus

Hawaiian Walu

Zucchini Carpaccio, Frisée & Foie Gras Salad, Licorice

John Dory

Serrano Ham, Escabèche of Baby Vegetable, Smoked Paprika Vinaigrette

Monkfish “En Cocotte”

Morel Mushroom, Asparagus, Crisp Egg, Verjus Bouillon

Yellowfin Tuna

White Asparagus & Potato Croustillant, Duck Confit, Roasted Peach

White Sturgeon & Veal Cheek “Bourguignon”

Potato Mousseline, Bacon & Truffle Jus

Evening Desserts

Apricot Medley

Almond Cake, Mousse, Roasted Vanilla, Sorbet

Strawberry ”Liègeois”

Milk Chantilly, Strawberry & Rhubarb Sauce

Pistachio Dôme

Cherry Sauce Filling, Meringue

Manjari Chocolate

Flourless Chocolate Cake, Raspberry Gelée

Éclair

Peanut Butter Mousseline, Coffee Tuile

Peach Glacé

Almond Macaroon, Yellow Peach

Passion Fruit Soufflé

Exotic Fruit Salad, Coconut Cloud

Summer Heirloom Tomato Menu

Parmesan Ice Cream & Zebra Tomato Sandwiches

Brandy Wine Tomato & Lemon Marmalade | Pinot Blanc Mise du Printemps 2005

Black Prince Tomato & Yellow Doll Watermelon Tartare

Dungeness Crab & Shiso Tempura, Micro Red Shiso, Ginger | Riesling Le Kottabe 2005

Chilled Yellow Taxi Tomato Gazpacho

Cherokee Tomato Confit, Smoked Bay Scallop, Dijon | Gewurztraminer Grand Cru Hengst 2005

Fried Green Tomato Foie Gras

Lavender Onion, 50 year Aged Balsamic, Green Tomato & Tarragon | Riesling Le Dragon 2005

Cherry Tomato Crusted Atlantic Cod

Roasted Squid, Lucques Olive, Mortgage Lifter Tomato Confit | Pinot Auxerrois “H” 2005

Crotin Grilled Cheese

Marvel Stripe Tomato Terrine Ida Gold Tomato Bisque, Sicilian Basil Pistou | Riesling Les Pierrets 2005

Sweet Candied Tomato

Dried Fruit, Crème Fraîche & Vanilla Sorbet | Pinot Gris Selection de Grains Nobles 1995

Vegetarian Tasting Menu

Chilled Leek and Coconut Vichyssoise

Crispy Leeks

Cucumber and Heart of Palm Salad

Curry-Poppy Seed Vinaigrette

Pot Au Pho

Spring Vegetables, Tomato Consommé

Parmesan-Black Pepper Soufflé

Meyer Lemon Butter

Spring Vegetable Tart

Artichokes, Escabeche of Baby Vegetables

Aranccini

Maitake, Truffle Emulsion

Dessert Course

Chefs Selection