Acqua Al 2 Menu

(Our signature dish (two person minimum). a sampler of five from the first course list, chef's choice.

An assortment of salami, prosciutto and cheese on a bed of mixed greens.

Thin slices of air dried fillet mignon served on a bed of arugula and topped with sliced parmesan cheese and olive oil.

Sliced smoked salmon on a bed of arugula, garnished with butter curls, green peppercorns, lemon juice and olive oil.

A sampler of four imported cheese with sliced focaccia bread served with organic greens.

Grilled eggplant baked in our house tomato sauce, mozzarella and parmesan cheese.

Red italian cabbage baked in our house tomato sauce then topped with parmesan cheese.

Fresh ricotta cheese and spinach balls hand rolled and baked in our house tomato sauce then topped with parmesan cheese.

A sampler of three of our salads. chef's choice.

Organic green salad with tomatoes, carrots and cucumbers tossed in extra virgin olive oil and balsamic vinegar.

Sliced tomato and imported mozzarella di buffala topped with basil and drizzled with olive oil.

Hearts of palm on a bed of organic greens. rucola e pomodori arugula, cherry tomatoes and shaved grana padano.

Cherry tomato, gorgonzola cheese.

Sliced air dried fillet mignon, arugula, lemon juice.

Grilled eggplant slices, mozzarella and tomato sauce.

Prosciutto di parma, mozzarella.

Choice of panini and salad.

Choice of panini, cup of soup.

riso al gorgonzola e martini carnaroli rice sauteed in a gorgonzola and vodka sauce.

Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.

Bowtie pasta with an italian zucchini, garlic and rosemary sauce and a touch of parmesan cheese.

Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.

Tube shaped pasta with a tomato eggplant sauce, mozzarella and parmesan cheese “martin’s favorite”.

Penne pasta with a milk and vodka sauce and a touch of tomato sauce.

Corkscrew pasta with a light spinach and parmesan cheese sauce.

Long fusilli pasta with a zesty tomato sauce.

Long fusilli pasta with our country style tomato sauce finished with a touch of parmesan cheese.

Long fiasilli pasta sauteed with porcini mushrooms and imported mascarpone cheese.

Long fusilli pasta with a tomato and bell pepper sauce finished with a touch of cream.

Small potato dumplings (gnocchi) with a light gorgonzola cheese sauce.

Small potato dumplings (gnocchi) with our house tomato sauce, italian red cabbage, mascarpone cheese and parmesan cheese.

Cannelloni pasta filled with mascarpone and porcini mushrooms, baked in a bowl with our house tomato sauce and topped with parmesan cheese.

Cannelloni pasta filled with spinach and fresh ricotta, baked in a bowl with our house tomato sauce and topped with parmesan cheese.

A sample planer of three of the following entrees. chef’s choice.

A hand carved new york steak grilled and served on a bed of fresh arugula.

A hand carved new york steak sauteed and topped with a green peppercorn, brandy, dijon mustard and cream sauce.

A hand carved fillet mignon topped with a balsamic vinegar glaze.

A hand carved fillet mignon topped with a blueberry sauce.

A hand cut veal chop grilled and served on a bed of fresh arugula.

A hand cut veal chop sauteed in a porcini mushroom, white wine and garlic sauce.

Grilled chicken breast on a bed of arugula, served with cherry tomatoes.

Porcini sauteed chicken breast topped with a porcini mushroom, garlic and white wine sauce.

Sauteed chicken breast with a port wine and light cream sauce.

Grilled new york steak, sliced and served on a bed of arugula on a focaccia bread and topped with an orange glaze.

Grilled sliced new york steak, served on a bed arugula on a focaccia bread topped with sliced parmesan cheese and olive oil.

Potatoes and seasonal vegetables oven roasted with rosemary and olive oil.

A side portion of your choice of pasta dish.

A side portion of either riso gorgonzola or riso funghi porcini.