Dinner

At dinner, Chef creates exquisite specialty dishes using local-caught fish and seafood, locally farmed ingredients, and all-natural meats. Carefully chosen innovative wine, craft beer, and specialty cocktails perfectly complement Chef’s savory creations.

To get you started

AQUA's Signature Sweet Corn Soup with Lump Crab

Smooth and velvety complimented with a drizzle of white truffle oil. GF

cup 14.0

bowl 16.0

Chef's Soup of the Day

Made from fresh, seasonal ingredients.

cup 10.0

bowl 12.0

Caesar Salad 13.0

Crispy fresh greens (our own rendition instead of Romaine) tossed in a classic Caesar dressing with house made croutons and shredded parmesan.

Add White Anchovies 2.0

Mixed Greens Salad 11.0

A classic green salad made with a blend of whole leaf petite greens tossed with grape tomatoes, julienne carrots, and English cucumbers in aged balsamic vinegar and EVOO. GF

Harvest Salad 18.0

Pink Rhône Gem Lettuce and Curly Spinach tossed in a strawberry basil vinegar with walnut oil, fresh fruit, mint, and sunflower seeds then drizzled with a crème fraîche. GF

Add to your salad…

Grilled Chicken Breast 9.0

Sautéed Shrimp 10.0

Scottish Salmon 21.0

Grilled Mahi 13.0

Beef Tenderloin Tips 14.0

Roasted Garlic Whipped Goat Cheese Spread 18.0

Topped with pomegranate seeds, crispy rosemary, and orange blossom honey. Served with crispy lavash or make GF by substituting carrot chips.

Creamy Warm Crab Dip 23.0

Lump crab meat blended with cream cheese and herbs then topped with melted parmesan. Served with sea salted lavash for dipping. Substitute carrot chips to make Gluten Free. GF

Cone of House Cut Fries

AQUA Fries with honey habanero sauce for dipping 11.0

Truffle Fries tossed in white truffle oil with 15.0

parmesan cheese and a bistro aioli

AQUA's Bangin’ Shrimp 18.0

A house favorite! Shrimp are lightly battered and fried then tossed in our signature Bangin’ Sauce and served over a mildly spiced sesame slaw.

South American Calamari 17.0

Lightly fried and topped with pickled red onion, Inca drop peppers, and Aji Verde.

Grilled Artichoke Hearts 14.0

Served chilled with a roasted red pepper hummus, Vegan white miso mayonnaise, puffed brown rice, and harissa dusted. GF/Vegan

Dinner Specialties

Shrimp and Grits 34.0

Chef Cory’s rendition of this Southern classic. Sautéed shrimp with smoked pork belly lardons, sundried tomatoes, roasted garlic cloves, white cheddar grits and a creamy lobster sauce. GF

Chef's Daily Fish Special Market Price

Brought to us from our local waters.

Vegetarian Stuffed Pepper 27.0

Plant based chorizo dirty rice stuffed pepper served over Latin spiced black beans, grilled corn, pearl onions, and roasted heirloom cherry tomatoes. Finished with a red chimichurri sauce. GF/Vegan

Vegan Steak 38.0

Truffled teriyaki glazed Chunk Foods plant based steak served with blistered shishito peppers, baby bok choy, sesame roasted beech mushrooms, purple sticky rice, and a vegan white miso mayonnaise. Vegan/Does contain wheat gluten.

French Cut Chicken Breast 35.0

Tajin spiced airline chicken breast served with Latin spiced black beans, grilled corn, roasted red peppers, pearl onion, and served with an adobo chicken jus. GF

If you have an allergy or food sensitivity...

Choose from our available proteins to be served over... Grilled corn, roasted red peppers, pearl onions, green beans and a balsamic glaze.

In response to the growing numbers of allergies and food sensitivities, AQUA has created this “set” that does not contain any soy, gluten, shellfish, dairy, or nuts and is guaranteed to be free from any cross contamination. Other entrées are not able to offer the same guarantee.

Price will be based upon protein selection.

*Maple Leaf Farms Duck Breast 46.0

Crispy skin duck breast served with baby bok choy, pickled cucumber and carrot salad, tteokbokki (Korean soft but chewy rice cake), Thai coconut curry sauce and chive oil. GF

Seafood Pasta 36.0

Scialatielli (artisanal pasta similiar to fettuccine)tossed in a sun-dried tomato cream sauce with shrimp and bay scallops, roasted heirloom tomatoes, and roasted red peppers. Finished with shaved parm and micro basil.

6 oz Filet or 10 oz NY Strip

Grilled and seasoned with Gaucho Steakhouse Rub. Served with rosemary Dijon mashed potatoes, roasted heirloom tomatoes, baby carrots, and a green peppercorn au poivre sauce. GF

Filet 52.0

NY Strip 48.0

* Pomegranate Glazed Scottish Salmon 38.0

Pan seared and served with tri-colored quinoa, baby carrots, golden raisins, sliced almonds, and a harissa blood orange gastrique. GF

For the Younger Crowd (12 years and under) 18.0

(all served with green beans)

Fried Chicken Bites and Fries

Pasta with Butter and a side of Grated Parmesan

Pasta with Cheese Sauce

Crab Cakes 50.0

Two pan seared crab cakes with a cucumber tzatziki sauce. Served with a grilled artisan lettuce salad dressed in a preserved lemon vinaigrette, sweet peppers, kalamata olives, and shaved red onion.

Add a side to your meal...

White Cheddar Cheese Grits 7.0

Sautéed Mushrooms, Shallots, and Herbs 12.0

Green Beans 7.0

Confit Garlic Mashed Potatoes 9.0

Broccolini 7.0

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.