|
Crostini Assortiti
|
|
Assorted Italian
style Hors d'oeuvres |
|
| Antipasti
- Served family style |
| |
| Muscoli Gratini -
House speciatly:Baked mussels with breadcrumbs, ground almonds,
garlic and fresh herbs |
| Portobello
e Polenta- Grilled Portobello mushrooms over baked
polenta with balsamic glazed onions, fontina cheese and a red
pepper coulis |
| Calamari
Fritti - Fried
calamari served with a spicy aioli |
| |
| Insalata e Zuppa: Guest choice of: |
| Insalata
Caesar- Acqua's version of the
Caesar salad with crisp romaine lettuce, asiago cheese and garlic
croutons |
| or |
| Zuppa di
Pomodoro - “Valdivia farm”
spicy organic tomato soup enclosed in a puff pastry and drizzled
with crème fraiche |
| Entrees
- Guests choice of: |
| |
| Cappellini al Pomodoro - Angel hair pasta with fresh organic tomatoes, basil & garlic |
| Pollo Picatta-
Lightly pounded free-range chicken breast pan roasted and served
over fonduta whipped potatoes and spinach with a lemon, garlic,white
wine and caper sauce |
| Salmone
al Profumo di Tartufo - Oven roasted organic Scottish
Salmon filet atop a bed of heirloom potatoes, baby peas &
fava beans with white truffle crème fraiche emulsion |
Osso Buco di Maiale
- Niman Ranch pork “Osso Buco” style served over
an Unbrian faro and organic vegetable risotto
|
| Tagine d'Agneau -
Braised Lamb Shank “Tagine Style” with Moroccan
spices, seasonal vegetables, Israeli cous cous and a side of
spicy harissa($3.00 upcharge) |
| Scampi al Aglio
- Baked jumbo shrimp crusted with
parmesan breadcrumbs, garlic, white wine and parsley butter.
Served with a Tortino di Aragosta($10.00 upcharge) |
| Tutto Mare alla Diavola
- Maine lobster tail, shrimp, mussels, clams & calamari
served over our freshly made linguine pasta with a spicy roasted
tomato sauce($14.00 upcharge) |
| Dolci |
| |
|
Tiramisu
or Creme Brulee |
|
|
| |
|
$45.99 Menu plus 7.75% tax and 18% service
charge |
|
Price and Menu items are subject to change |
