Aqua Vino menu — United States

Hand-rolled meatballs served over a bed of roasted red peppers and garlic.

This appetizer features sautéed escarole tossed with hot cherry peppers, savory prosciutto, garlic, herbs, and a blend of imported Romano and Parmesan cheeses.

Two Maryland-style crab cakes made with lump crab meat, green onions, and cheddar cheese, served with a side of samboli aioli.

Crispy fried squid tossed with hot cherry peppers and aged parmesan, served with a side of samboli aioli.

A sweet and spicy tomato-based sauce served warm for dipping with ciabatta bread.

A shared platter featuring a selection of cured meats, imported cheeses, and various sweet and savory accompaniments.

Fresh East Coast oysters baked with a savory topping of bacon, peppers, and breadcrumbs.

• 4 oysters$16
• half-dozen oysters$19

Four chilled, fresh gulf white shrimp served with our signature cocktail sauce.

A savory beef broth simmered with sweet onions, topped with toasted baguette slices and melted imported provolone cheese.

This creamy, spicy seafood soup is prepared with sherry and corn, and is served with a Maryland-style crab cake.

A light chicken broth featuring tender braised chicken, fresh vegetables, herbs, meatballs, and pasta.

• CUP$6
• BOWL$8

This is our chef's daily soup selection, prepared fresh each day using seasonal ingredients.

• CUP$7
• BOWL$9

This salad features a blend of fresh field greens topped with oranges, grapes, strawberries, dried cranberries, candied almonds, and feta cheese, served with a sugared garlic vinaigrette.

A fresh salad featuring layers of sliced beefsteak tomatoes and mozzarella, finished with a balsamic glaze and basil pesto.

A crisp wedge of iceberg lettuce topped with grape tomatoes, candied walnuts, chopped bacon, Danish blue cheese crumbles, red onions, and blue cheese dressing.

This salad features sliced roasted red beets, fresh arugula, red onions, and goat cheese, served with a homemade lemon vinaigrette.

A hearty salad for two featuring romaine lettuce topped with salami, provolone cheese, tuna, assorted vegetables, and Italian dressing.

Rigatoni pasta served with sautéed chicken, hot cherry peppers, and green bell peppers in a creamy tomato sauce.

Penne pasta tossed in a garlic and olive oil sauce with spinach, kalamata olives, artichoke hearts, roasted peppers, feta cheese, and hot cherry peppers.

Linguine pasta served with sautéed sea scallops, Gulf white shrimp, and clams in a light garlic marinara sauce.

Fresh Gulf white shrimp are sautéed with garlic, butter, and sun-dried tomatoes in a white wine sauce, served over a bed of linguine pasta.

This dish features homemade pasta tossed with sweet Italian sausage, bitter broccoli rapini, and fresh mozzarella in a light, creamy velouté sauce.

Tender chicken medallions are lightly egg-battered and served over linguine in a savory sauce of prosciutto, garlic, and butter.

Breaded eggplant layered with marinara sauce and mozzarella cheese, baked until golden and served with a side of linguine.

Tender chicken medallions are egg-battered and pan-seared in a light butter, white wine, and lemon sauce, served with a side of linguine.

A fresh haddock fillet baked with a seasoned breadcrumb topping in a light white wine and lemon sauce, served with a side of linguine.

This 18-ounce rack of lamb is prepared with a red wine demi-glaze and served alongside creamy parmesan risotto.

Grilled Atlantic salmon topped with a three-citrus butter sauce, served alongside creamy parmesan risotto.

Tender chicken medallions are topped with caramelized onions, melted provolone and parmesan cheeses, and a savory sherry-infused beef broth, served alongside creamy mashed potatoes.

Tender chicken medallions are sautéed and topped with savory prosciutto, mushrooms, and melted mozzarella in a light sherry sauce, served alongside a portion of linguine.

This dish features a breaded chicken cutlet topped with homemade marinara sauce and fresh mozzarella, served over a portion of linguine pasta.

Breaded veal cutlet topped with marinara sauce and melted mozzarella cheese, served over a portion of linguine pasta.

A breaded, bone-in veal chop topped with fresh tomatoes, red onions, basil, mozzarella, garlic, and olive oil, served with your choice of linguine or a baked potato.

An 8-ounce char-broiled beef tenderloin topped with fried onions and a red wine sauce, served with your choice of linguine or a baked potato.

This 12-ounce USDA Angus strip steak is served with caramelized onions and a baked potato.

Tender pork medallions are sautéed with onions and mushrooms in a sweet marsala wine sauce and served with a side of linguine.

Tender veal medallions topped with prosciutto, mushrooms, and melted mozzarella in a light sherry sauce, served with a side of linguine.

This slow-roasted pork shank is braised in a savory tomato, vegetable, and wine sauce and served with a side of creamy whipped potatoes.

This bone-in prime rib steak is known for its tenderness and rich flavor, served with your choice of linguine or a baked potato.

This salad features marinated tenderloin tips served over a bed of spring greens, feta cheese, grape tomatoes, and onions, finished with a balsamic glaze.

Crispy golden fries tossed with aromatic truffle oil and topped with grated Parmesan cheese.

Creamy mashed Yukon Gold potatoes prepared with butter and seasonings.

Fresh carrots sautéed in a sweet brown sugar glaze.

Fresh mushrooms sautéed in a Chardonnay wine reduction.

A choice of either classic salted potato fries or naturally sweet, golden-fried sweet potato wedges.

Fresh broccoli florets topped with a savory, toasted breadcrumb and herb crust.

Roasted Brussels sprouts tossed with pieces of sweet, sugar-glazed bacon.