Featuring Apple Pie

Labor Day Weekend for my clients in the summer of 2010


Friday 3rd lunch 6 ppl


Calamari Salad over Arugula

Roasted Turkey Breast

Pearl Couscous and Pink Lentil Salad

Vinegar and Dill dressed Cucumbers with Watercress

Grilled Vegetables – Zukes, Onion, Tomato

Roast Beet/Goat Cheese Platter

Sliced Tomatoes



Dinner 8 ppl





Roasted Whole Fish

Grilled New York Strip Steaks

Spears of Grilled Asparagus

Roasted Garlic and Onions and Mushrooms

Local Stringbeans

Roast Local Corns


Ice Cream Cake


Saturday 4th Lunch 6ppl


Miso Chicken Salad with Asian Greens

Warm Thai Beef Salad with Spinach

Summer Rolls of Local Beets and Carrots

Cellophane Noodles

Crisp Okra with Jalapenos

Three Radish Slaw

Sliced Tomatoes

Green Salad




Just the Mr. and Mrs.

Grilled Calamari

Pasta Amatriciana



Sunday 5th Lunch 6ppl


Lettuce Wraps with Hoisin Beef

House Cured Salmon

Local Corn Salad

Rice Salad

Kimchi Cabbage Slaw

Roasted Beets with Soy-lime vinaigrette

Green Salad


Dinner – 10ppl


First Course

Romaine – Blackened Onion Vinaigrette


Enchiladas Rancheros of Stewed Turkey

Steak Fajitas

Slow Cooked Black Beans

Coconut Rice

Plantanos Maduros and Tostones

Steamed Spinach with Toasted Local Garlic


Ugly Apple Pie with Homemade Wineberry Sorbet



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.

Breakwater Cafe 2004

Farfalle alla Vodka

Spicy and sweet sausage and green peas in vodka cream

Shrimp Fettucine

Grilled white shrimp, roasted bell pepper cream with egg fettucine

Pistachio Crusted Salmon

Pan seared nut crusted salmon, truffled mashed, savory woodland mushrooms

Pan Seared Wild Montauk Striped Bass

Panko crusted bass fillet, tomato, boc choi, wild mushrooms, and truffled dachi broth

Char Grilled Montauk Swordish

Dayboat swordfish steak, oven roasted potatoes, pencil asparagus, and red bell pepper rouille

Blackened Yellowfin Tuna

Blackened tuna steak, creamy polenta, braised spinach, avocado fresh cilantro sauce

Roasted Free Range Chicken

Crisp roast half chicken, potato pancakes, grilled zucchini, pan juices

Char Grilled Pork Chop

Grilled rib chop, truffled potatoes, baby carrots and their greens, wild mushroom soy

Char Grilled Filet Mignon

Grilled beef tenderloin, roasted garlic and shallot, braised escarole, cabernet demi

The Breakwater Burger

Fresh ground beef burger, white cheddar cheese, toasted brioche, and

polenta fries with our housemade oven roasted tomato ketchup


2004 Chefs Chris Kozlowski and Craig S. Lieder, Jr.

Hello world!

Welcome to Chefchriskoz”s Menu Blog. Here will be posted menus from the Chef’s past, present, and future.