MENUS

ALL DAY/SUPPER MENU

classics and seasonal dishes

Oysters

  • Oysters on the Half Shell
    cocktail sauce, mignonette

  • Broiled Oyster Mosca*

    nduja, parmesan, butter, breadcrumb

  • Oyster Shooter*

    mezcal, tomato, lemon, Crystal hot sauce

Starters

  • Fried Shrimp or Oyster Plate* remoulade sauce, lemon

  • Hush Puppies cheddar, ricotta, scallions, hot honey

  • Shrimp Cocktail cocktail sauce, lemon

  • Royal Osetra Caviar five crab croquettes, preserved lemon rouille, 1 oz jar of caviar

Greens

  • Mixed Greens fennel, cucumber, radish, sherry vinaigrette

  • Shrimp & Avocado Remoulade romaine, poached shrimp, horseradish, avocado, crispy onions

  • Arugula Salad pears, pomegranate, praline walnut, apple cider vinaigrette

  • Squash kale, roasted Delicata, Cantal cheese, balsamic vinaigrette, pomegranate, pepitas

Po' Boys

  • Fried Shrimp* shrettuce, garlic aioli, Crystal. Add beef gravy

  • Crispy Fried Oysters shrettuce, garlic aioli, Crystal

  • House Smoked Andouille shrettuce, garlic aioli, Crystal

  • Fried Mushroom hen of the woods, buffalo sauce, shrettuce, garlic aioli, Crystal. Add bacon

  • Smash Burger double patty, white American, pickles, mac sauce.

New Orleans Classics

  • Rich Man's Red Beans & Rice house smoked meats, rice, green onion.

  • Gumbo Creole chicken, andouille, shrimp, trinity, okra, dark roux.

  • Fried Chicken leg, thigh and breast fried in lard, side of mac salad

Lunch Special, Wednesday to Friday, 12-3 PM

$25 po' boy and a bag of Zapps: shrimp po' boy, oyster po' boy or smash burger with iced tea, sweet tea, lemonade or canned soda. Swap chips for Creole fries or salad +$3. Swap the soft drink for a Voodoo, Sazerac or Pimm's Cup +$10.

  • Natchitoches Meat Pie ground pork, trinity, gravy

Supper, 5 PM to close

  • Bywater Burger gravy, crispy onions, white American, garlic aioli, scallions

  • Market Fish pan seared, cognac butter beans, braised Swiss chard

  • Braised Arrowhead Cabbage okra etouffee, breadcrumb

  • Wagyu Beef Cheek cauliflower puree, mushroom conserva, kale, sunchoke crumb

  • Blackened Pork Chop roasted sweet potatoes, Brussels sprouts, radicchio, Black Mission fig jus

Sides

Manresa levain and butter, Mac salad, Creole spiced fries or collard greens, Shells and cheese,

Desserts

Bywater beignets, Pecan pie Butterscotch pot de creme

BRUNCH MENU

Jazz brunch favorites

  • Crawfish Benedict: crawfish cake, Manresa levain, sauce ravigote, Creole hollandaise

  • Boudin Benedict: pork boudin sausage, Manresa levain, Creole hollandaise

  • Chicken & Waffles: three chicken tenders, maple syrup, honey butter, Crystal hot sauce

  • Grits and Grillades: smoked pork or blackened shrimp, cheddar grits, beef gravy, crispy onions

  • Biscuits and Gravy: two biscuits, andouille gravy, two eggs, country potatoes

  • Beignets: powdered sugar, chocolate sauce

House-smoked BBQ

Order brisket, pork shoulder or andouille sausage by the pound. Or share the BBQ Sampler with brisket, pork, andouille, red beans, mac salad, Creole fries, po' boy rolls and pickles.

Brunch cocktails

Try a Creole Bloody Mary, Irish Channel Coffee, French 75 or Brunch Punch.

Wine list

wine

Discover one of the Bay Area’s most thoughtfully curated wine programs at The Bywater. Our cellar-driven wine list bridges the gap between iconic Old World benchmarks and celebrated California terroir, featuring a premier selection of grower Champagne, benchmark Burgundy, and cult-favorite labels from the neighboring Santa Cruz Mountains. Whether you are looking for crisp, low-intervention natural wines, age-worthy Napa Cabernet, or rare, allocated bottles from the Loire Valley and Northern Rhône, our list offers exceptional range for both casual diners and seasoned collectors. Explore our rotating seasonal features, join our monthly Supper Club wine pairing dinners, or bring a favorite bottle from home with our guest-friendly corkage policy.

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