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Poached eggs on crab cakes with a lemon herb Hollandaise. Served with house potatoes and fresh fruit
French toast with berry mascarpone filling
Orange-Frangelico French toast with Seville orange-butter
Stuffed crepes filled with fresh seasonal fruit and mascarpone cheese
Stuffed crepes with smoked chicken, mushroom, spinach and sun-dried tomato. Served with a béchamel sauce
Scrambled eggs with handmade mozzarella, tomato-basil bruschetta and hickory smoked bacon or sausage
Baked omelete with three Italian cheeses, mushrooms and prosciutto
Baked omelete with sautéed bell peppers, onions, broccoli and herbed goat cheese.
Baked omelete with sautéed spinach, portobello mushroom, cherry tomatoes and goat cheese
Baked omelete with avocado, Italian bacon, caramelized onion and fontina cheese
Maine lobster bisque with lemon grass essence and a puff pastry crown
Thinly sliced Premium Ahi Tuna with shaved fennel, baby arugula, watermelon and lemon-horseradish vinaigrette
“Harris Ranch” organic Filet Mignon carpaccio with arugula, crumbled gorgonzola cheese and a Dijon mustard aioli
Stuffed jumbo artichoke heart filled with sea scallops, Sonoma Goat cheese, creamed spinach and finished with a Yuzo syrup
Five Jumbo shrimp served with spicy horseradish cocktail sauce and a refreshing combination of cucumbers, avocado and fresh chopped tomatoes
Herbed goat cheese, served with marinated tomatoes, a mixed green salad & toasted ciabatta bread
Baked New Zealand green lip mussels stuffed with breadcrumbs, ground almonds, garlic and fresh herbs, a signature dish for 11 years
Steamed Manila clams simmered in a broth of garlic, chili flakes, parsley & white wine, served with Ciabatta toast
New Zealand green lip mussels steamed with Karl Strauss Amber Lager, Italian bacon, shallots, red chili flakes, fresh tomatoes and Sonoma goat cheese
Parma prosciutto accented with a fresh melon “gelee”, chifonade of mint and finished with a Ligurian Extra Virgin olive oil
Baked Brie cheese encased in phyllo dough, served with stone fruit and a honeywhite truffle sauce
Crisp fried calamari served with a spicy harissa aioli
Baked jumbo Black Tiger shrimp wrapped in Phylo pastry with fresh avocado and a tangerine and orange vin cotto
Grilled half-pound “Harris Ranch” organic beef burger with balsamic glazed onions, gorgonzola cheese, tomato, lettuce and basil aioli
Basil pesto marinated and grilled chicken breast with Parma prosciutto (Italian ham), mozzarella cheese, fresh greens, marinated tomatoes and a basil-dijon mustard aioli
Grilled portobella mushrooms with balsamic glazed onions, arugula and herbed aioli
Grilled Atlantic salmon paillard sandwich with bacon, avocado, lettuce, tomato and basil- dijon mustard aioli
Handmade mozzarella cheese sandwich with roasted peppers, tomatoes, basil and olive tapenade
Traditional Italian style sandwich with Parma prosciutto, Salami, mortadella, cucumbers, tomatoes, onions, lettuce and roasted garlic aioli
Mixed baby greens, grilled pears, gorgonzola cheese, and caramelized walnuts tossed with a Champagne vinaigrette
Delicate Boston bibb lettuce salad with avocado, tangerine segments, feta cheese, and candied almonds in tarragon vinaigrette dressing
Acqua's version of the caesar salad with crisp romaine lettuce, asiago cheese and garlic croutons
Acqua’s version of the “Market” chopped salad with romaine hearts, radicchio, tomatoes, bell peppers, gorgonzola cheese, salami, bacon and lemon vinaigrette
Crispy semolina crusted calamari tossed with a salad of romaine lettuce, haricot verts, bell peppers, shaved fennel, carrots, lemon zest, fizzled leeks and a citrus aioli dressing
Acqua’s version of the classic Cobb salad with smoked chicken, gorgonzola cheese, avocado, Italian bacon, black olives, chopped eggs and tomato with a creamy black peppercorn dressing
Warm stacked crab salad with avocado, tomatoes, mango, baby arugula, cucumber and a soy-balsamic glaze
Peppercorn crusted Scottish salmon served over grilled organic spring vegetables, mixed greens and couscous with a sherry vinaigrette
Chilled jumbo shrimp salad with Nicoise olives, new potatoes, haricot verts, bell peppers, red onions, baby greens, tomatoes, hard boiled eggs and a lemon vinaigrette
Orecchiette pasta tossed with spicy shrimp, prosciutto (cured Italian ham), broccoli, white beans, white wine & lemon zest
Angel hair pasta with fresh organic tomatoes, basil & garlic
Wild mushroom & black truffle filled Agnolotti with a marsala and porcini mushroom cream sauce
Penne pasta with a Piemontese style meat sauce- (a traditional mixture of beef, veal, pork), white wine and tomatoes
Rigatoni pasta laced with spicy eggplant, pancetta (Italian acon), roasted tomatoes, cream and asiago cheese
Freshly made linguine pasta tossed with roasted eggplant, cherry tomatoes, basil & pinenut pesto and grilled aged Ricotta Salata cheese
Fettucine pasta with caramelized onions, smoked “Tasso” ham, Pecorino Toscano cheese and cream sauce
Chef’s daily baked lasagne selection with layered pasta, roasted tomato sauce, ricotta and mozzarella cheeses
Maine lobster bisque with lemon grass essence and a puff pastry crown
Thinly sliced Premium Ahi Tuna with shaved fennel, baby arugula, watermelon and lemon-horseradish vinaigrette
“Harris Ranch” organic Filet Mignon carpaccio with arugula, crumbled gorgonzola cheese and a Dijon mustard aioli
Five Jumbo shrimp served with spicy horseradish cocktail sauce and a refreshing combination of cucumbers, avocado and fresh chopped tomatoes
Herbed goat cheese, served with marinated tomatoes, a mixed green salad & toasted ciabatta bread
Baked New Zealand green lip mussels stuffed with breadcrumbs, ground almonds, garlic and fresh herbs, a signature dish for 11 years
Steamed Manila clams simmered in a broth of garlic, chili flakes, parsley & white wine, served with Ciabatta toast
New Zealand green lip mussels steamed with Karl Strauss Amber Lager, Italian bacon, shallots, red chili flakes, fresh tomatoes and Sonoma goat cheese
Parma prosciutto accented with a fresh melon “gelee”, chifonade of mint and finished with a Ligurian Extra Virgin olive oil
Baked Brie cheese encased in phyllo dough, served with stone fruit and a honey-white truffle sauce
Crisp fried calamari served with a choice of spicy harissa aioli or spicy jalapeno sauce
Mixed baby greens, grilled pears, gorgonzola cheese, caramelized walnuts tossed with a Champagne vinaigrette
Delicate Boston bibb lettuce salad with avocado, tangerine segments, feta cheese and candied almonds in tarragon vinaigrette dressing
Acqua's version of the caesar salad with crisp romaine lettuce, asiago cheese and garlic croutons
Warm stacked crab salad layered with avocado, tomatoes, mango, baby arugula, cucumber and a soy-balsamic glaze
Half pound Maine Lobster tail & Black Tiger Shrimp nestled over spinach and parsnip puree and laced with lobster sauce and white truffle essence
Baked Black Tiger Shrimp crusted with parmesan breadcrumbs, garlic, white wine and parsley butter, served with a timbale of wild mushrooms & white truffle essence
Oven roasted organic Scottish Salmon filet with a Gremolata topping of pinenuts, lemon zest and breadcrumbs served over Heirloom potatoes, organic tomatoes, black olives and a white wine reduction sauce
Oven roasted Pacific Seabass filet highlighted with Algerian spices, olives, preserved lemons and sesame seeds over couscous and a roasted vegetable tagine
Oven roasted Mahi Mahi with an almond crust served over fonduta whipped potatoes with fresh aspargus & a spinach-chive beurre blanc
Acqua’s version of a pot pie with half pound Maine lobster tail with baby carrots, organic corn, asparagus, potatoes, green beans & a baked puff pastry crown
Half pound Maine lobster tail, shrimp, mussels, clams & calamari tossed with and served over our freshly made linguine pasta with a spicy roasted tomato sauce
Jumbo Sea scallops and shrimp with our house-made tomato fettuccine pasta, fresh organic corn and a spicy lobster sauce
“Harris Ranch” organic New York steak served with gorgonzola cheese ” fondute”, forest mushrooms, Italian bacon, cipollini onions and whipped potatoes
Lobster ravioli with tomatoes and a chive lobster beurre blanc
One-half of a “Rosie Ranch” organic chicken highlighted with Moroccan spices served atop garlic whipped potatoes & broccolini and finished with herb infused chicken au jus
Roasted Sonoma Quails wrapped with Italian bacon, with a stuffing of spinach, raisins and pine nuts with grilled polenta and a Marsalamushroom sauce
Oven roasted “Colorado” Lamb chops with herbed breadcrumbs, rosemary roasted potatoes and garlic spinach
Braised Veal shank with tomatoes, olives, capers and garlic on a bed of our freshly made linguine pasta
Oven roasted “Harris Ranch” organic Filet Mignon, served with whipped potatoes, sautéed spinach and crisp applewood smoked bacon, finished with a reduction sauce of Foie gras, currants and Madeira wine
Orecchiette pasta tossed with spicy shrimp, prosciutto (cured Italian ham), broccoli, white beans, white wine & lemon zest
Angel hair pasta with fresh organic tomatoes, basil & garlic
Wild mushroom & black truffle filled Agnolotti with a marsala and porcini mushroom cream sauce
Penne pasta with a Piemontese style meat sauce (a traditional mixture of beef, veal, pork), white wine and tomatoes
Rigatoni pasta laced with spicy eggplant, pancetta (Italian bacon), roasted tomatoes, cream and asiago cheese
Freshly made linguine pasta tossed with roasted eggplant, cherry tomatoes, basil & pinenut pesto and grilled aged Ricotta Salata cheese
Baked rolled pasta stuffed with spinach, swiss-chard, ricotta cheese and finished with a porcini mushroom sauce
Literally meaning “pick-me-up”. Espressosoaked ladyfingers, mascarpone cheese, chocolate and cocoa
Warm molten chocolate soufflé served with raspberry sauce and vanilla bean gelato
Vanilla bean custard with a caramelized sugar top
Marsala cream with fresh fruit and melon sorbet
Meyers lemon tart with meringue and fresh berries
A chilled dessert of cappuccino chocolate mousse
Fried bananas with a warm “Belgian” Callebaut chocolate and caramel dipping sauce
Pastry filled with banana gelato, topped with chocolate sauce and fresh berries
Warm blueberry bread pudding with blueberry gelato
Choose two from our selection of Italian style ice creams or sorbet Vanilla bean, Chocolate, Espresso, Caramel, Strawberry Sorbetto: Mango and Raspberry
Acqua's sundae with your choice of three gelato flavors caramelized walnuts, berries, warm chocolate and whipped cream
Chocolate, Kahlua pot de crème, sweet chocolate crème Brulee and a semi sweet chocolate pistachio truffle
A sampler plate of our house-made desserts
Please confirm that this restaurant at this location is permanently closed...