Zuppa di Aragosta

maine lobster bisque with lemon grass essence and a puff pastry crown

Carpaccio di Tonno

thinly sliced premium ahi tuna with shaved fennel, baby arugula, watermelon and lemon-horseradish vinaigrett

Carpaccio di Bue al Gorgonzola

‘harris ranch’ organic filet mignon carpaccio with arugula, crumbled gorgonzola cheese and a dijon mustard aioli

Gamberoni

five jumbo shrimp served with spicy horseradish cocktail sauce and a refreshing combination of cucumbers, avocado and fresh chopped tomatoes

Bruschetta

herbed goat cheese, served with marinated tomatoes, a mixed green salad and toasted ciabatta bread

Muscoli Gratinati

baked New Zealand green lip mussels stuffed with breadcrumbs, ground almonds, garlic and fresh herbs, a signature dish for 11 years

Vongole alla Victoria

steamed manila clams simmered in a broth of garlic, chili flakes, parsley and white wine, served with ciabatta toast

Cozze alla Birra

New Zealand green lip mussels steamed with karl strauss amber lager, Italian bacon, shallots, red chili flakes, fresh tomatoes and sonoma goat cheese

Prosciutto e Melone

parma prosciutto accented with a fresh melon ‘gelee’, chifonade of mint and finished with a ligurian extra virgin olive oil

Formagio al Forno

baked brie cheese encased in phyllo dough, served with stone fruit and a honey-white truffle sauce

Insalata Savoiarda

mixed baby greens, grilled pears, gorgonzola cheese, caramelized walnuts tossed with a champagne vinaigrette

Insalata Mandarino

delicate boston bibb lettuce salad with avocado, tangerine segments, feta cheese and candied almonds in tarragon vinaigrette dressing

Insalata Cesare

acqua's version of the Caesar salad with crisp romaine lettuce, asiago cheese and garlic croutons

Aragosta e Gamberoni

half pound maine lobster tail and black tiger shrimp nestled over spinach and parsnip puree and laced with lobster sauce and white truffle essence

Scampi al Aglio

baked black tiger shrimp crusted with parmesan breadcrumbs, garlic, white wine and parsley butter, served with a timbale of wild mushrooms and white truffle essence

Salmone con Gremolata

oven roasted organic Scottish salmon filet with a gremolata topping of pinenuts, lemon zest and breadcrumbs served over heirloom potatoes, organic tomatoes, black olives and a white wine reduction sauce

Branzino al Limone

oven roasted pacific seabass filet highlighted with Algerian spices, olives, preserved lemons and sesame seeds over couscous and a roasted vegetable tagine

share charge - $4.00

Lobster ‘Pot-Pie’

acqua’s version of a pot pie with half pound maine lobster tail with baby carrots, organic corn, asparagus, potatoes, green beans and a baked puff pastry crown

Tutto Mare alla Diavola

half pound maine lobster tail, shrimp, mussels, clams and calamari tossed with and served over our freshly made linguine pasta with a spicy roasted tomato sauce

Cappa Santa alla Damaso

jumbo sea scallops and shrimp with our house-made tomato fettuccine pasta, fresh organic corn and a spicy lobster sauce

Bistecca Chiantina

‘harris ranch’ organic New York steak served with gorgonzola cheese ‘ fondute’, forest mushrooms, Italian bacon, cipollini onions and whipped potatoes

Pollo Tagine

one-half of a ‘rosie ranch’ organic chicken highlighted with moroccan spices served atop garlic whipped potatoes and broccolini and finished with herb infused chicken au jus

Quaglie a Beccafico

roasted sonoma quails wrapped with Italian bacon, with a stuffing of spinach, raisins and pine nuts with grilled polenta and a marsala-mushroom sauce

Brocoletti d' Abbacchio

oven roasted ‘Colorado’ lamb chops with herbed breadcrumbs, rosemary roasted potatoes and garlic spinach

Osso Buco alla Pugliese

braised veal shank with tomatoes, olives, capers and garlic on a bed of our freshly made linguine pasta

Orecchiette con Gamberetti e Broccoli

orecchiette pasta tossed with spicy shrimp, prosciutto (cured Italian ham), broccoli, white beans, white wine and lemon zest

Cappellini al Pomodoro

angel hair pasta with fresh organic tomatoes, basil and garlic

Agnolotti con Funghi Porcini e Tartufo Nero

wild mushroom and black truffle filled agnolotti with a marsala and porcini mushroom cream sauce

Penne con Ragu Piemontese

penne pasta with a piemontese style meat sauce (a traditional mixture of beef, veal, pork), white wine and tomatoes

Mezza Rigate alla Contadina

rigatoni pasta laced with spicy eggplant, pancetta (Italian bacon), roasted tomatoes, cream and asiago cheese

Linguine al Pesto

freshly made linguine pasta tossed with roasted eggplant, cherry tomatoes, basil and pinenut pesto and grilled aged ricotta salata cheese