Acquaviva delle fonti

115 Elm St. Westfield NJ

Phone: 908-301-0700 | Fax: 301-0627

today's ordering times: not available

PRIMO

Chilled Tomato Gazpacho

Cucumber, roma tomato, cilantro relish.

Wild Mushroom

Melange of wild mushrooms.

Six Shrimp Three ways

Coconut, grilled, chilled.

Melon, salami & Cheese plate

imported cheeses, dried Italian meats

Fried Calamari

marinara, cilantro, jalapeño aioli.

Fresh mozzarella

Tomatoes, fresh basil, red peppers, extra virgin olive oil.

INSALATA

Crab cake

Baby greens, tomato, lemon vinaigrette and red pepper coilis

Insalate Romana

Romaine, frisse and radicchio, topped with shaved apples Gorgonzola cheese, toasted almonds, red wine vinaigrette

Insalate Milano

Baby greens, walnuts, shaved pears, herb goat cheese, Apple cider vinaigrette.

Baby green and avocado

Grape tomato, red onion, black olives, goat cheese, Orange vinaigrette

Caesar

Croutons, shaved parmesan

RIPIENO

Acquaviva Burger

certified Angus, caramelized red onions, grilled portobello, Roasted pepper, gorgonzola on brioche with fries

Muffeleta

Prosciutto, tomato, fresh mozzarella and pesto spread on focaccia bread

Fillet mignon pannini

Fresh mozzarella, roasted peppers, balsamic vinaigrette and baby greens

Tarragon chicken wrap

Grilled chicken, romaine, and tomato cucumber salad

Shrimp Wrap

Grilled shrimp, baby arugula, tomato, cucumber, avocado, Lemon vinaigrette with red beat salad

Vegetable Wrap

grilled marinated vegetables with lemon olive oil vinaigrette

Chicken quesadilla

Shitake, red onions, tomato, spinach, Monterrey jack cheese

PASTA

Fresh fettuccini

Baby spinach, fresh tomato, basil and goat cheese

Gondola ravioli

four cheeses, spinach with savory cream sauce

Linguini with clams sauce

White wine lemon sauce and broccoli rabe

Seared tilapia and shrimp over capellini

Capers, olives, tomato and garlic

Eggplant parmesan

Mozzarella and tomato over linguini

Chicken penne Vodka

peas, Regiano cheese, pink sauce

Rigatoni Bolognese

Meat ragu, pecorino

SECONDO

Vittello Acqua Viva

Veal scaloppini with crimini, shitake, portobello mushroom Madeira sauce

Gambetti Arselle

Grilled shrimp and sea scallops, over vegetables risotto in a light truffle oil

Salmon Dijon

Seared with julienne vegetables and citrus Beurre blanc

Crespo Catherine

seafood crepes stuffed with lobster and crab meat in a brandy pink Sauce with seared scallops, cream and caviar

Pork Chop Milanese

baby arugula, red onion, fresh mozzarella tomato, tomato, Balsamic vinaigrette

DESSERT MENU

CREPES SUZETTE -

Homemade crepes with warm orange Grand Marnier sauce over mixed, fresh fruit

FRESH PEAR AND FIG STRUDEL -

Delicate strudel baked with grilled almonds and coupled with homemade gelato

WARM APPLE TART -

Fresh apple tart drizzled with caramel sauce ala mode

CREME BRULEE -

Custard enveloped in a hard caramel crust, topped with shaved white chocolate

ITALIAN RICOTTA CHEESECAKE -

Decadent cheesecake oven baked with Galliano liqueur

TIRAMISU -

Delicate ladyfingers soaked in spiked espresso topped with mascarpone cheese

CHOCOLATE MOLTEN CAKE -

Moist cake with liquid chocolate center served warm with vanilla ice cream

LEMON SABAYON -

Pine nut tart with honey mascarpone cream

SOUPS

Lobster Bisque

Sherry, Cream, Lobster Meat

Exotic Mushroom

Melange of Mushroom

SALADS

Belgium Endive

Tart apple, tomato, bleu cheese, red wine-truffle vinaigrette

Caesar

Romaine, lemon, olive oil, parmesan, homemade dressing

Garden Fresh Romaine

Mixed greens, cucumbers, tomatoes, carrots, fried wontons, ginger vinaigrette

Fresh Arugula

Red onions, tomatoes, bruleed goat cheese, balsamic vinaigrette

House

Baby greens, toasted almonds, blue cheese, mandarin oranges, and sherry vinaigrette

Baby Spinach

Fried shallots, bacon, pistachio vinaigrette

APPETIZERS

Grilled Calamari

Fresh grilled calamari tossed with black olives, roasted peppers, arugula, and a hint of balsamic

Clams Acqua Viva

A dozen little necks, steamed in a chipotle scented fennel-thyme broth with grilled garlic croutons

Buffalo Mozzarella

Tomatoes, fresh basil, roasted red peppers, and extra virgin olive oil

Goat Cheese Tartlette

Whipped goat cheese, carmelized onions and roasted tomatoes in puff pastry, with arugula and balsamic vinaigrette

Smoked Salmon

Roulade of smoked salmon with baby greens, belgan endive, chives, saffron crème fraiche

Shrimp Three Ways

Cocktail, grilled and broiled with accompaning sauces

Crepes Fiorentina

Stuffed with ricotta and spinach with mascarpone sauce

Jumbo Lump Crab Cake

Crab meat baked with aromatic vegetables and caramelized endive, served over red pepper coulis

PASTA

Penne Ciprian

Sauteed shrimp, grilled chicken, shiitake mushrooms, asparagus, and sundried tomatoes in thyme pink sauce

Capellini Fruite Di Mare

Lump crab, shrimp, scallops, mussels and clams in a fra diablo tomato sauce

Grilled Vegetable Papardelle

Portabellas, zucchini, summer squash, caramelized onions, roasted red peppers

Rigatoni Ventura

Ragout of sweet Italian sausage, basil, tomatoes, peas and artichoke hearts topped with goat cheese

PESCE

Horseradish Encrusted Atlantic Salmon

Served over risotto with shiitake mushrooms and sweet peas, with a roasted red pepper sauce

Fresh Tilapia

Served over angel hair pasta with clams, olives, capers and eggplant in fresh tomato broth

Seafood Crepes

Lobster, lump crab and shrimp rolled inside chive crepes, topped with seared scallops over spinach

Rosemary Shrimp and Scallops

Pan seared sea scallops and sauteed shrimp with rosemary scented truffle risotto and wilted arugula

CARNE

Half Roasted Chicken

Stuffed with goat cheese and sage over a grilled vegetable risotto

Parmesan Encrusted Chicken Breast

Wth artichoke hearts, sundried tomatoes, and creamed spinach in lemon sauce

Black Angus

Grilled and topped with roquefort cheese in a pinot noir reduction with roasted potatoes and broccoli rabe

Tournedos of Beef

Twin petit filet mignon, gorgonzola, mashed potatoes, grilled asparagus, and sauce au poivre

Seared Pork Tenderloin

A sweet potato-pancetta hash, and haricot vert with a reduced cider butter sauce

Veal Madeira

Sauteed crimini, shiitake, portabella, shallots and garlic in a velvety madeira sauce

Acquaviva Delle Fonti Milanese

Lightly breaded scallopini of veal over a fresh tomato-red onion salad with arugula, balsamic vinaigrette and shaved parmesan

Slow Roasted Rack of Lamb

Herb crusted lamb with roasted tomato-pecorino polenta, garlic spinach and pan juice

Pan Roasted Duck Breast

Carrot mousse, haricot vert, green peppercorns and wild berries

DESSERT MENU

CREPES SUZETTE -

Homemade crepes with warm orange Grand Marnier sauce over mixed, fresh fruit

FRESH PEAR AND FIG STRUDEL -

Delicate strudel baked with grilled almonds and coupled with homemade gelato

WARM APPLE TART -

Fresh apple tart drizzled with caramel sauce ala mode

CREME BRULEE -

Custard enveloped in a hard caramel crust, topped with shaved white chocolate

ITALIAN RICOTTA CHEESECAKE -

Decadent cheesecake oven baked with Galliano liqueur

TIRAMISU -

Delicate ladyfingers soaked in spiked espresso topped with mascarpone cheese

CHOCOLATE MOLTEN CAKE -

Moist cake with liquid chocolate center served warm with vanilla ice cream

LEMON SABAYON -

Pine nut tart with honey mascarpone cream