Our Events

Wed Dec 31

Join us as we say goodbye to 2014 with a special four-course menu, created by Executive Chefs Jon Bonnell and Clint Connaway. Reservations are available between 5:00pm and 10:00pm. Seating is limited, so book your table today!

Date: Wednesday, December 31st, 2014

Price: $70 per person (price does not include tax or gratuity)

Reservations are required. Please call 817.984.1110.

MENU OF THE EVENING

Amuse Bouche
Smoked Salmon Mousse with Crème Fraîche and Caviar Crostini

Soup
Crawfish Bisque with Sherry

Salad
Arugula and Goat Cheese Salad
with Candied Pecans and Texas Citrus-Champagne Vinaigrette

Entrée (Select One)
Peppered and Seared Beef Tenderloin
with Crab Oscar and Chipotle Hollandaise,
Caramelized Onion, Gruyere Mashed Potatoes and Sautéed Broccolini

Potato-Crusted Redfish
Grilled Haricot Verts, Red and Yellow Bell Pepper with Lemon-Caper Crème

Bonnell’s Bacon-Wrapped Day Boat Scallops with Oyster and Shitake Mushroom Risotto,
Shaved Asparagus Salad and a Shallot-Sherry Reduction

Dessert Sampler
Passion Fruit-Hazelnut Chocolate Bar,
White Chocolate Raspberry Mousse Shooter,
and Vanilla Bean Macaroon with a Prickly Pear Gelée Center

Dessert is paired with a complimentary sparkling wine toast!

Tue Sep 30

Waters is pleased to offer a very special four-course dinner menu benefiting the Lena Pope Home. The menu will be available during the entire month of September.

Cost: $75 per person; beverages, tax, and gratuity not included; For each meal purchased, $5 will be donated to the Lena Pope Home

Reservations Recommended: 817.984.1110

First Course (Select One)
Freshly Shucked Oysters on the Half Shell 
with Citrus and Herb Puree

Venison Tartare Mini Taco
with Avocado

Second Course (Select One)
Seared Diver Scallop
Over Baby Greens with Citrus-Pickled Slaw

Smoked Duck Breast 
Over Dandelion Greens with Pecan Brittle and Texas Blue Cheese

Third Course
Texas Surf & Turf
Copper Shoals Redfish “BLT” with Goldthwaite Dorper Lamb Chops

Fourth Course
Pudding Trio
Milk Chocolate Pudding with Marshmallow Cream
Arborio Rice Pudding with Toasted Pistachios
Old Fashioned Butterscotch Pudding with a Butter Cookie Crunch Topping

Mon Aug 11

Waters Restaurant is pleased to participate in North Texas’ hottest summer dining event, the 17th annual DFW Restaurant Week by offering a special three-course lunch menu for just $25 and a three-course dinner menu for only $45. Seating is limited so make your reservation today by calling 817.984.1110.

The following menus will be available beginning on Monday, August 11th and running through Sunday, August 24th.

DFW RESTAURANT WEEK LUNCH MENU

First Course (Choice of)
WATERS HOUSE SALAD
Young’s Greenhouse Baby Greens, Diced Cucumber, Tomatoes, Toasted Pepitas, and Creamy Lemon-Basil Cactus Vinaigrette

BONNELL’S SIGNATURE SEAFOOD GUMBO
Shrimp, Crawfish, Tasso, and Andouille Sausage

Second Course (Choice of)
CREOLE SEARED BLACK DRUM
Andouille and Stewed Tomato Sauce, Dirty Rice, and Haricots Verts

FISH AND CHIPS
Shiner Bock Battered Fish and Kennebec Steak Fries Served With Malt Vinegar, Jalapeño Remoulade, and House-Made Ketchup

MAINE LOBSTER ROLL
Lobster Salad On Toasted Frankfurt Roll Served with Kennebec Steak Fries

Third Course (Choice of) 
HOUSE-MADE SORBET or ICE CREAM

$25 per person; beverages, tax, and gratuity not included
20% of sales benefit Lena Pope Home

DFW RESTAURANT WEEK DINNER MENU 

First Course (Choice of)
WATERS HOUSE SALAD
Young’s Greenhouse Baby Greens, Diced Cucumber, Tomatoes, Toasted Pepitas, and Creamy Lemon-Basil Cactus Vinaigrette

BONNELL’S SIGNATURE SEAFOOD GUMBO
Shrimp, Crawfish, Tasso, and Andouille Sausage

Second Course (Choice of)
CREOLE SEARED BLACK DRUM
Andouille and Stewed Tomato Sauce, Dirty Rice, and Haricots Verts

MESQUITE GRILLED ARCTIC CHAR
Ribbon Cut Squash and Zucchini with Heirloom Cherry Tomatoes and Caper Beurre Blanc

CHICKEN FRIED RABBIT LOIN
Crushed Red Potatoes With Pecan Pesto, Baby Carrots, and Jalapeño and Bacon Gravy

PORTER BRAISED SHORT RIB
Smoked Tomato Quinoa

Third Course (Choice of)
HOUSE-MADE SORBET or ICE CREAM

$45 per person; beverages, tax, and gratuity not included
20% of sales benefit Lena Pope Home

Wed May 28

We invite you to join Ryan Hill, Vice President of Hill Family Estate, and Chef Jon Bonnell on Wednesday, May 28th for an evening to remember! Enjoy some of the Hill family’s finest wines paired with a fabulous four-course menu by Chef Bonnell.

Date: Wednesday, May 28th, 2014
Time: Seatings begin at 5:30pm
Location: Waters Restaurant, 2901 Crockett Street, Fort Worth, TX 76107
Price: $95 per person; price does not include gratuity or tax

Reservations required. Please call 817.984.1110.

MENU OF THE EVENING

Course One
Grilled Fresh Sun Shrimp Ceviche
With Pickled Vegetable Salad
Waters Dry Rose By Hill Family Estate, Napa Valley, 2012

 Course Two
Wood-Grilled Wild Cobia
With Spicy Jalapeno-English Pea Puree And Crispy Sweet Potatoes
Hill Family Estate “Carley’s Cuvee” Chardonnay, Napa Valley, 2010

Course Three
Red Wine-Braised Short Rib
With Tomato Jam And Smoked Quinoa
Hill Family Estate Cabernet Sauvignon, Napa Valley, 2011

Course Four
Caramelized Apple, Peach, And Pear Tatin
With Jasmine And Honey-Apricot Gastrique
Hill Family Late Harvest Chardonnay, Napa Valley, 2011

Wed Feb 19

Join us for a very special evening with Barbara Messer of Merryvale Vineyards as she shares their wines paired with a decadent five-course meal by Chef Jon Bonnell. 

Date: Wednesday, February 19th, 2014
Location: Waters Restaurant, 2901 Crockett Street, Fort Worth, TX 76107
Price: $105 per person (price does not include tax or gratuity)

Reservations required. Please call 817.984.1110. 

MENU OF THE EVENING

Course One
Lobster And Cantaloupe Salad
Paired with Merryvale Dry Rose, Carneros 2013

Course Two
White Wine Poached Scallops
In Puff Pastry With Sautéed Spinach And Saffron Cream Reduction
Paired with Merryvale Starmont Sauvignon Blanc, Napa Valley 2013

Course Three
Mesquite-Grilled Wild Cobia
Herb-Infused Gnocchi Sautéed In Brown Butter And Sage With Texas Pecans
Paired with Merryvale Starmont Pinot Noir, Carneros 2012

Course Four
Beef Tenderloin Filet
French Onion Cream Risotto With Mushrooms And Caramelized Onions
Finished With A Sweet Demi Reduction
Paired with Merryvale Cabernet Sauvignon, Napa Valley 2010

Course Five
Flourless White Chocolate Cake with Orange Coulis
Paired with Merryvale “Antigua