DINNER MENU

Appetizers

Aquavina Calamari
Sweet Corn Dusted Calamari served with a Honey & Smoked Chili Remoulade
8

Salt and Pepper Shrimp
Sautéed in fresh garlic, ginger and green onion and served with a Sweet Chile Garlic Sauce
8

Jumbo Lump Crab Cake
A Colossal Crab Cake paired with a warm Walnut and Apple Compote over Cranberry Remoulade
12

Kobe Caps
Roasted Mushroom Caps stuffed with Strube Ranch Kobe Beef & Garlic served atop a Smoked Tomato Glaze
10

Shrimp Cocktail
Citrus Scented Gulf Shrimp served with a duo of Cocktail Sauces and garnished with Fresh Horseradish & Celery Sprouts
9

Soups and Salads

Butternut Pumpkin Bisque
A Velvety Creamed Soup paired with Vanilla Crème Fraiche and Cinnamon Dusted Brioche Croutons
8

Aquavina House Salad
Petite Lettuces tossed in a Black Pepper & Roasted Sweet Onion Dressing with Brown Sugar Allspiced Walnuts, Dried Bing Cherries and Roquefort Honey Crostini
7

Caesar Salad
Crisp Romaine Hearts generously coated in a House Made Caesar Dressing and topped with Garlic Chips, Brioche Croutons and Parmigiano Reggiano
8

Spinach Salad
Baby Spinach tossed in a Sweet Poppy Seed Dressing topped with Pickled Quail Eggs, Flash Fried Shallots and Crispy Prosciutto and paired with Pine Nut Encrusted Goat Cheese
8

The Wedge
Iceberg Lettuce with Honey Glazed Applewood Bacon, Marinated Tomatoes, Shaved Roquefort and
Creamy Blue Cheese Dressing
8

Seafood

Fresh Catch of the Day
Market Price

Scallop Quartet
Diver Scallops prepared four different ways,
A Coriander Crusted Sea Scallop over Cauliflower Puree, topped with lightly dressed micro sprouts
Diver Scallop "Noodles" in a Smoked Scallop Cream Sauce topped with a crispy Scallop Ravioli
A Butter Broiled Sea Scallop Gratin
Crisp Belgian Endive stuffed with an Amber Seared Sea Scallop and a Smoked Bacon and Local Sweet Potato Hash
28

Pan Seared Mahi Mahi
Served atop Sautéed Baby Spinach and a Crawfish Tasso Cream Sauce and paired with Cream Cheese, Chive & Potato Turnovers
22

Pan Roasted Salmon
Over Creamed Anson Mills Grits and Braised Collard Greens, sided by Tiger Shrimp sautéed in a Tangy BBQ Sauce
24

Lobster Fettuccini
House Made Fettuccini in a Parmesan & White Wine Cream Sauce with Maine Lobster, Sweet English Peas and Roma Tomatoes and finished with Fresh Herbs.
26

Chef's Suggestions
Aquavina only serves Certified Angus Beef from the Midwest, fed a rich corn diet and
aged a minimum of 28 days producing the most tender and concentrated flavors.
Following are the chef's suggested pairings with each steak.

The Black Eye
An 18oz. Center Cut Bone-in Ribeye encrusted with Tellicherry Black Pepper and served with Hand Cut
Steak Fries Tossed in White Truffle Oil, Butter Broiled Jumbo Asparagus and a
Creamy Roasted Leek and Roquefort Blue Cheese Fondue
36

The New Yorker
A 14 oz. USDA Prime New York Strip Steak served over Sautéed Baby Spinach and Brandy Braised Garlic and New Potato Pierogies and topped with Pan Roasted Baby Button Mushrooms in a Rich Bordelaise Sauce
42

The Filet
An 8 oz. Center Cut Filet Mignon paired with Pale Ale Battered Jumbo Asparagus and Creamy Maine Lobster Macaroni & Cheese topped with a Shitake Mushroom Demi Glace
34

The Kansas City Club
A12oz. Char Broiled Kansas City Strip Steak with Roasted Garlic Yukon Gold Potatoes and Crispy
Pan-Fried Cauliflower topped with Roquefort Blue Cheese Butter
30

Surf & Turf Trio
Beef Tenderloin and Tiger Shrimp Served Three Ways,
A Broiled Beef Tenderloin with Horseradish & Tomato Spiked Hollandaise and a
Hushpuppy Dusted Shrimp
A Broiled Beef Tenderloin over Truffle Whipped Potatoes with Shitake Demi Glace and a
Butter Poached Shrimp
Thai Chile Glazed Beef Tenderloin with Sweet & Sour Spinach and a Steamed Shrimp Dumpling
28

Oven Roasted Chicken Roulade
Young Chicken Breast stuffed with Chevre Goat Cheese and Baby Spinach over Israeli Couscous with Seasonal Vegetables topped with an Oven Roasted Tomato Cream and Confit Romas
18

A la Carte Steaks
All Steaks served with your choice of sauce.

18 oz. Bone In Ribeye - 29
Exceptionally marbled for incredible flavor

14 oz. USDA Prime New York Strip - 35
The most tender and flavorful beef in the country

8 oz. Filet Mignon - 26
Center cut in-house and broiled to perfection

12 oz. Bone In Kansas City Strip Loin - 26
Enhanced by the Bone providing extra juiciness

Side Offerings

Crispy Cauliflower - 6
Butter Braised Asparagus - 8
White Truffle Steak Fries - 7
Roasted Garlic Whipped Potatoes - 7
New Potato and Garlic Pierogies - 7
Braised Baby Button Mushrooms - 8
Shitake Mushroom Demi Glace - 9
Creamy Maine Lobster Macaroni and Cheese - 10

Blerim Meta / General Manager

Vincent Giancarlo / Chef

Click here for the printable PDF of the Fall Dinner Menu