Veggies, desserts, new dishes part of refreshed Waters
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.
Location Mentioned: Waters