Aqua Terra

Name: Aqua Terra
Address: 164 Main St., 21401, MD, 21401
Telephone: 410-263-1985

164 Main St., Annapolis, MD 21401, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 10:30AM-11:00PM •Sunday: 10:30AM-9:00PM •

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Details

Cuisine: American (New), Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Soups

french onion

vegetarian broth of sweet, carmelized onions, topped with melted gruyere cheese

soup of the day

sides

steamed baby bok choy

asparagus

sautéed spinach

tempura onion rings

sautéed mushrooms

steak fries

wasabi potato puree

roquefort potato puree

tropical couscous

risottos asparagus and tomato

salads

"aqua terra" salad

mixed greens, toasted walnuts, red seedless grapes, roquefort cheese and blackberry-cabernet vinaigrette

curried duck salad

mixed greens, shredded carrots, red currants, cashews, duck confit, warm curried vinaigrette, and crispy shoestring beets

grilled tenderloin beef salad

spinach, beef tenderloin medallions, tomatoes, goat cheese, and a warm goat cheese and bacon vinaigrette

terra

spice rubbed, grilled pork tenderloin

served over tropical cous cous, finished with a cuban mango-lime mojo

pan seared duck breast

over grilled, mirin marinated, baby bok choy, with yuzu ponzu and a crispy spring roll bowl of sautéed beansprouts in a chinese brown sauce, and crunchy wasabi peas

mixed grill of veal sausage, semi boneless quail, and beef tenderloin medal

served over asparagus and tomato risotto

USDA double cut lamb chops

grilled, served with mint jelly

filet mignon

grilled, 8 ounce, centercut, served ala carte

spiced rice cake and mirin grilled baby bok choy (vegan)

with tropical fruit relish and pineapple-ginger reduction

steamed asparagus over roquefort potato puree (vegetarian)

finished with strawberry-balsamic reduction

tomato and asparagus risotto (vegetarian)

with steamed asparagus and lemon confit condiment

small plates

mediterranean bruchetta

crostini topped with tomatoes, cucumber, red onion and feta cheese

tempura artichoke hearts

tempura battered and flash fried, served with a lemon-garlic aioli

duck tacos of duck confit

in a hoisin bbq sauce, served in crispy wonton taco shells, topped with an asian slaw

thai beef satay

with a mild satay spice rub, grilled, served with spicy thai peanut sauce for dipping

thai shrimp cocktail

of chilled shrimp drizzled with a sweet thai chili sauce

pan seared scallops

atop red onion marmalade with maple soy glaze and sesame carrots

cajun jumbo lump crab cocktail

jumbo lumps of crab tossed in a creamy cajun sauce

maryland jumbo lump crab cake

baked, served with dijionaisse sauce

tuna tartar

tossed in a sweet chili sauce, finished with mango wasabi, caramel-soy, and cilantro oil, topped with mache greens

tempura lobster and asparagus sushi roll

served with creamy sweet soy dipping sauce

aqua

fresh fish specials

are prepared daily by the chef

sesame seared, sushi grade tuna

atop lemongrass risotto, finished with a caramel soy glaze

pan seared salmon filet

caramelized, over roquefort potato puree, and steamed asparagus, finished with a strawberry-balsamic reduction and topped with crispy kaitati garnish

thai cellophane noodle bowl

with prawns, baby bok choy, cilantro, malaysian laksa paste, and a spicy coconut broth

grilled seabass

served over eggplant and baby bok choy napoleon finished with a chinese brown sauce and asian sweet soy glaze

japanese spiney lobster tail

poached in butter, served over white truffle potatoes with fresh asparagus finished with a japanese miso emulsion