Acqua Al 2 Menu and Prices

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

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

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

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

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

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

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

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

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

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

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

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

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Cherry tomato, gorgonzola cheese.

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Sliced air dried fillet mignon, arugula, lemon juice.

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Grilled eggplant slices, mozzarella and tomato sauce.

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Prosciutto di parma, mozzarella.

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Choice of panini and salad.

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Choice of panini, cup of soup.

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

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Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.

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

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Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.

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

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

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Corkscrew pasta with a light spinach and parmesan cheese sauce.

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Long fusilli pasta with a zesty tomato sauce.

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

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

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

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

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

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

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

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

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

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

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

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A hand carved fillet mignon topped with a blueberry sauce.

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

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

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

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

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

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

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

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

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A side portion of your choice of pasta dish.

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