Skip to Main Content
DFWI's sold-out State of Downtown Breakfast has been rescheduled to February 14, 2023 due to weather. Read More

Veggies, desserts, new dishes part of refreshed Waters

February 15,2018

Reposted from Star Telegram.

by Bud Kennedy 

There's a new menu at Waters Restaurant, and obviously chefs Jon Bonnell and Anthony Felli are listening.

Just in time for Lent, the new menu has more seafood choices and a wider price range, and more of what diners want in a fine-dining seafood restaurant.

The dinner entrees start at $24 and include an arctic char, crabcakes, scallops, salmon and bluenose New Zealand sea bass for $30-$40.

Side dishes now include grilled Parmesan broccolini, a lump crab-avocado salad or bacon-wrapped asparagus along with lobster mac-and-cheese.

The once-puny desserts have given way to a full-size chocolate cake and “champagne cake.”

Basically, Waters now offers more of a broad fine-dining menu with seafood.

There's also a filet mignon at dinner and a Wagyu bacon cheeseburger at lunch, if you must have beef.

The lunch menu continues the lump crab-avocado salad ($20) and adds redfish lettuce wraps with a roasted corn-black bean pico ($18).

Other lunches range from $15 fish-and-chips to pasta, chicken, a tuna burger and the arctic char.

There's a $28 two-course lunch with gumbo or salad and salmon, filet mignon or shrimp scampi.

Waters is open for lunch and dinner daily (but closes in midafternoon); 301 Main St.,

Location Mentioned: Waters