Aqua

Aqua
252 California St., (between Battery & Front)
San Francisco, CA 94111

phone: 415.956.9662
hours:
Monday - Friday (11 am - 2:30 pm & 5:30 - 10 pm)
Saturday (5:30 - 10 pm)

Cuisine: Continental, Mediterranean
 

Aqua is consistently rated among the top ten in San Francisco year after year. A soft even downlight field over the dining area contrasts with patterned light in the Bar and waiting area. The banquets and oversize mirrors have integrated lighting, creating "sconces" out of the architecture. Art and grand flower arrangements are discretely highlighted to provide accent and sparkle within the room.

This quietly elegant and ultrafashionable spot is possibly the city's most important seafood restaurant ever. American classics: Expect mussel, crab, or lobster soufflés; lobster gnocchi with lobster sauce; shrimp and corn madeleines strewn in a salad; and ultra-rare ahi tuna paired with foie gras.

Despite the departure of chef Michael Mina, this "glittering Downtown" destination that "drips with beautiful people" - "continues to perform swimmingly", with "floral arrangements as spectacular" as the "staggeringly good" seafood and "cutting-edge wine list"; while "professional" but "holier-than-thou" service and being "squeezed in" like sardines "dampen" some spirits, most "food sharks" willingly "mortgage the house" to power-dine here: when the "fish is this fantastic, you can put up with anything."
Zagat Survey


Menu

First Courses

Poached Oyster and Salsify Stew Warm Buttermilk Biscuit, Purée of Sorrel and Spinach

Savory Black Mussel Soufflé Chardonnay, Garlic and Parsley

Imported White Anchovy and Potato Terrine Composed Salads, Tomato Water

Tasting of Hudson Valley Foie Gras
Warm Apple Charlotte, Watercress

Seasonal Field Lettuces Roquefort and Pear Dressing, Candied Walnuts

Local Dungeness Crab Gnocchi
Imported Black Truffles, Wild Mushroom Ragoût

Roasted Spot Prawns Crab Stuffing, Hot and Sour Vinaigrette

Tartare of Ahi Tuna Sesame Oil Infused with Scotch Bonnet Chilies

Alderwood Smoked Salmon Osetra Caviar Baked Potatoes, Crème Fraîche

Seared Sea Scallops and Domestic Foie Gras Honey Roasted Bosc Pears, Chestnut Vinaigrette, Endive Salad

Select Chilled Shellfish Littleneck Clams, Market Oysters, Gulf Prawns

Parfait of Russian Osetra Caviar Crisp Potato Cake, Traditional Garniture

Entrées

Tasting Menu
Five Courses of the Chef’s Selection
Specially Prepared for the Entire Table


Potato-Wrapped Idaho Trout

Foie Gras and Spiced Apple Stuffing, Chanterelle and Spinach Salad


Grilled American Snapper

Pan Roasted Vegetables, Warm Balsamic Vinaigrette


Aqua Surf and Turf

Seared Squab and Sea Scallops
Sauce “a l’orange,” Wild Rice-Mushroom Torte


Medallions of Ahi Tuna (Rare)

Seared Hudson Valley Foie Gras, Pinot Noir Sauce


“Prime Rib” of Arctic Char

Imported Black Truffles, Yukon Gold Potatoes, Caramelized Onion Jus


Porcini-Crusted Atlantic Cod Steak

Wild Mushroom Risotto, Beurre Rouge


Sautéed Filet of Petrale Sole

Roasted Garlic Mashed Potatoes, Steamed Littleneck Clams,
Braised Artichokes


Hawaiian Swordfish “Au Poivre”

Pancetta-Wrapped Shrimp Dumplings, Port Wine Sauce


Steamed Maine Lobster

Smoked Sturgeon Ravioli, Extra Virgin Tomato Broth, Ratatouille


Roasted Whole Foie Gras

Caramelized Apples, Calvados Glaze, Toast Points


Vegetarian Tasting Menu

Five Courses of Chef’s Selection


Side Garniture

Desserts



AQUA Soufflé

Flavor of the Day

Tasting of Select Cheeses

Montbriac, Tomme De Savoie, Prince Claverolle, Chevre Feuille,
Fetzer Grape Granité

Caramelized Banana Crème Brûlée

Whipped Crème Fraîche, Toasted Cinnamon Tuilles

Warm Apple and Mascarpone Gratin

Vanilla Shortbread, Green Apple Purée

Chocolate Tasting Plate

Milk Chocolate Napoléon, Warm Chocolate Torte, White Chocolate Ice Cream

Spiced Pumpkin Brioche

Cream Cheese Ice Cream, Streusel Topping

Seasonal Fruit Sorbets

Wafer Baskets, Mint Essence

Old-Fashioned Root Beer Float

Warm Chocolate Chip Cookies

Classic Crèpes Suzette

Roasted Pears and Frangipan Filling, Vanilla Bean Ice Cream

Butterscotch Hot Fudge Sundae

Pineapple and Vanilla Bean Compote, Brandied Cherries, Mexican Chocolate

The AQUA Dessert Sampler
Platter for Two


Platter for Four