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Archive for the ‘Aqua East 2006’ Category

Opening menu for the 2006 season at Aqua East

Chef Chris Kozlowski

 

Antipasto – Chef’s selection of seasonal variety of vegetables,

imported meats and cheeses and prepared house specialties.

Panelli con Tonno – Pan Seared tuna loin on garbanzo panelli, baby spinach,

and our dipping sauces:

herb aioli, pimento rouille, and fresh horseradish brown butter.

Bruschetta con Tartufo – Crisp ciabatta lavished with truffled garlic butter.

Pasta Fagiole – White beans and pasta in hearty broth.

Cozze alla Toscana – Herb steamed mussels, Tuscan potatoes, and rouille.

Mozzarella en Carozza – Fresh mozzarella fried, with anchovy sauce or marinara.

Calamari Oreganato – Broiled with herbs, butter and breadcrumb.

Vongole con Pangrattato – Montauk clams with seasoned breadcrumb and butter.

Herb Crusted Soft Shell Crab – Pan seared with mustard and fresh herbs,

marinated chopped tomatoes and mozzarella.

House Salad – Fresh mixed greens, garden vegetables, and house vinaigrette.

Arugula Salad – Baby arugula, crisp fennel, oranges and fig – infused balsamic vinegar.

Montauk Lobster Salad-Medallions of lobster with tomato vinaigrette and greens.

Caesar Salad-Young romaine lettuce with homemade dressing, Parmesan, and croutons.

Mozzarella Caprese – Fresh mozzarella, vine ripe tomato, and balsamic vinaigrette.

*Beef Carpaccio – Tender raw Angus beef under a bloom of baby lettuces with Sicilian

olive oil and aged balsamic vinegar.

 

Capelli D’Angelo – Broccoli rabe, garlic, and sweet sausage with Sicilian hard cheese.

Linguine Alle Vongole – Littleneck clams with red or white sauce and linguine.

Bucatini Amatricana – Pancetta, vine ripe tomato, and chopped onion.

Gnocchi di Aqua – Spinach gnocchi baked with ricotta and chopped tomato.

Rigatoni Romano – Marinara finished with light cream and ricotta salata.

Spaghetti Marinara – Our house sauce served over al dente spaghetti.

Lobster Raviolis –Montauk lobster meat with scallions and champagne cream.

Risotto – Tender Arborio rice simmered with chef’s selection of vegetable garnish.

 

The Aqua Polenta Board

Our unique polenta nera, milled corn and buckwheat, slow cooked and finished with Parmesan

and sweet butter served tableside on a wood palette with one of today’s ragouts.

*Florentine Porterhouse Steak

Grilled and served off the bone with roasted garlic puree and our herb marinade.

*Filet Mignon Pan seared, then broiled with Parmesan crust.

Served with braised escarole and cracked black pepper demi glace.

Veal Osso Buco –Braised and served boneless with polenta fries and harissa mayonnaise.

*Pork Chops Alla Aqua – Pork chop pan-fried. Served with peppers and onions.

Roast Half Chicken –Roasted and served with escarole, cannelini, and sausage.

Chicken Scarpariello – Half chicken with sausage, , broccoli rabe, and rosemary.

Chicken Pizzaiola – Chicken breast with tomato, olives, oregano, and Rose’.

*Veal Chop Siracusa – Grilled veal chop with blood orange glaze and asparagus.

*Atlantic Salmon Steak – Cut straight across the bone, grilled, and stuffed with grilled

radicchio and fennel wedges.

Broiled Fluke Rollatini – Stuffed with crab and roasted red bell peppers.

*Tuna Alla Siciliana – Pan seared tuna steak covered in a sweet and sour sauce of

onions, pignole, and raisins.

Grilled Atlantic Marlin – Lightly marinated in herbs and olive oil, grilled to

temperature, and served with spinach and orzo salad. 2

Shrimp Fra Diavolo – Jumbo shrimp sautéed in spicy marinara. Over linguine.

Zuppa di Pesce – Clams, mussels, shrimp, and fish simmered in tomato and herbs.

The Aqua Fruit Tree – Chocolate covered strawberries, macaroons, and other treats

presented on our unique “tree.”

Zabaglione and Berries – Marsala cream and ripe California strawberries.

Sicilian Apple Cake–Warm apple cake with pignole and lemon with cinnamon gelato.

Flourless Chocolate Cake – Pistachio bound chocolate served with espresso gelato.

Ricotta Cheesecake –Light texture and subtle flavors with chocolate gelato.

Pannacotta – Mild custard served with blood orange/ cracked black pepper sorbet.

Ciao Bello gelato or sorbeto

Blood orange/ cracked black pepper and watermelon sorbeto.

Cinnamon, vanilla, chocolate, and espresso gelatos.

L&B Spumoni Gardens Spumoni

Classic old world flavor straight from Brooklyn.

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