Aqua Restaurant

seared Ashe county juusto and bruleed triple cream brie

marinated fresh local tuna

panko fried, citrus ginger yogurt, feta

duck drummettes, 5 spice rub, gochujang, Asian slaw

PEI mussels, coconut saffron broth, grilled baguette

designed daily by our chef

CAB Beef tenderloin, veal demi glace, spinach, roasted tomatoes, truffle dusted gratin potatoes

lump crabmeat, sauteed spinach, leeks, mushrooms, citrus chili aioli

preparation varies according to local farmers products and availability

tomato basil relish, white balsamic beurre blanc, creamy polenta

blackened rare fresh local tuna, soba noodle salad, wasabi greens, traditional accompaniments

crispy leg quarter of duck, sweet potato puree, baby carrot, spinach, tomato, blood orange bigarade

CAB beef petite filet, veal demi glace, yukon gold mashed potatoes, winter vegetables. Choice of

sauteed shrimp, blackened rare fresh local tuna, two large sea scallops, coconut chili broth

sweet potato puree, haricot verts, carrot, demi glace

chopped romaine and kale, grilled focaccia, roasted tomatoes, olives, parmesan, egg

saffron poached pear, baby kale, walnuts, grapes, triple cream brie, blood orange vinaigrette

huge Madagascar vanilla bean crème brulée

our pastry chef's creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

enjoy a sample of the above three house made confections

Grand Marnier-vanilla bean battered, house cured bacon, chai maple syrup

marinated fresh local tuna

pulled pork, kimchi, gochujang

housemade boursin cheese, chevre croquettes, toasted lavosh, citrus-fig preserves

designed daily by our chef, market price

CAB Beef tenderloin, veal demi glace, truffle dusted gratin potatoes

lump crabmeat, citrus chili aioli, sauteed spinach, leeks, mushrooms, stewed lentils

boursin filled house made pasta, colossal lump crab panned in butter, lobster cream

roasted tomatoes, citrus beurre blanc, house cured bacon, creamy grits

rare curry seared local tuna, soba noodle salad, traditional accompaniments

truffle duxelles, chevre, celeriac-cauliflower puree, crispy kale

CAB beef petite filet, veal demi glace, smoked gouda mashed potatoes, seasonal vegetables. choice of local catch

sauteed shrimp, rare curry seared local tuna, two large sea scallops, coconut chili broth

slow braised boneless beef short rib, confit fingerlings, pearl onions, parisian carrots, roasted tomatoes

arugula, chevre, whiskey-vanilla bean walnuts, fig vinaigrette

kale, napa cabbage, mint, carrot, fennel, peanuts, miso-fennel vinaigrette

huge Madagascar vanilla bean crème brûlée

our pastry chef’s creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

toasted nuts, crisp phyllo, caramel, tonka diplomat cream

choose a sample of three of the above house made confections

seared Ashe county juusto and bruleed triple cream brie

marinated fresh local tuna

panko fried, citrus ginger yogurt, feta

duck drummettes, 5 spice rub, gochujang, Asian slaw

PEI mussels, coconut saffron broth, grilled baguette

designed daily by our chef

CAB Beef tenderloin, veal demi glace, spinach, roasted tomatoes, truffle dusted gratin potatoes

lump crabmeat, sauteed spinach, leeks, mushrooms, citrus chili aioli

preparation varies according to local farmers products and availability

tomato basil relish, white balsamic beurre blanc, creamy polenta

blackened rare fresh local tuna, soba noodle salad, wasabi greens, traditional accompaniments

crispy leg quarter of duck, sweet potato puree, baby carrot, spinach, tomato, blood orange bigarade

CAB beef petite filet, veal demi glace, yukon gold mashed potatoes, winter vegetables. Choice of

sauteed shrimp, blackened rare fresh local tuna, two large sea scallops, coconut chili broth

sweet potato puree, haricot verts, carrot, demi glace

chopped romaine and kale, grilled focaccia, roasted tomatoes, olives, parmesan, egg

saffron poached pear, baby kale, walnuts, grapes, triple cream brie, blood orange vinaigrette

huge Madagascar vanilla bean crème brulée

our pastry chef's creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

enjoy a sample of the above three house made confections

whipped feta, extra virgin olive oil, pita

marinated fresh local tuna, limited availability

pulled pork, kimchi, gochujang

housemade boursin cheese, chevre croquettes, toasted lavosh, citrus-fig preserves

designed daily by our chef, market price

CAB Beef tenderloin, veal demi glace, truffle dusted gratin potatoes

lump crabmeat, citrus chili aioli, sauteed spinach, leeks, mushrooms, stewed lentils

cabot vermont sharp cheddar, truffle cream

tomato basil relish, citrus beurre blanc, house cured bacon, creamy grits

rare curry seared local tuna, curry riced cauliflower, traditional accompaniments

spinach-leek puree, snow peas, mango, grapes, blueberries

CAB beef petite filet, veal demi glace, smoked gouda mashed potatoes, seasonal vegetables. choice of local catch

sauteed shrimp, rare curry seared local tuna, two large sea scallops, coconut chili broth

grilled lamb chops, cilantro chutney, curry riced cauliflower, roasted carrots

seasonal berries, whiskey-vanilla bean walnuts, chevre, blood orange vinaigrette

kale, napa cabbage, carrot, fennel, peanuts, miso-fennel vinaigrette

huge Madagascar vanilla bean crème brûlée

our pastry chef’s creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

a sample of all three of the above house made confections

seared Ashe county juusto and bruleed triple cream brie

marinated fresh local tuna

panko fried, citrus ginger yogurt, feta

duck drummettes, 5 spice rub, gochujang, Asian slaw

PEI mussels, coconut saffron broth, grilled baguette

designed daily by our chef

CAB Beef tenderloin, veal demi glace, spinach, roasted tomatoes, truffle dusted gratin potatoes

lump crabmeat, sauteed spinach, leeks, mushrooms, citrus chili aioli

preparation varies according to local farmers products and availability

tomato basil relish, white balsamic beurre blanc, creamy polenta

blackened rare fresh local tuna, soba noodle salad, wasabi greens, traditional accompaniments

crispy leg quarter of duck, sweet potato puree, baby carrot, spinach, tomato, blood orange bigarade

CAB beef petite filet, veal demi glace, yukon gold mashed potatoes, winter vegetables. Choice of

sauteed shrimp, blackened rare fresh local tuna, two large sea scallops, coconut chili broth

sweet potato puree, haricot verts, carrot, demi glace

chopped romaine and kale, grilled focaccia, roasted tomatoes, olives, parmesan, egg

saffron poached pear, baby kale, walnuts, grapes, triple cream brie, blood orange vinaigrette

huge Madagascar vanilla bean crème brulée

our pastry chef's creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

enjoy a sample of the above three house made confections

whipped feta, extra virgin olive oil, pita

marinated fresh local tuna, limited availability

pulled pork, kimchi, gochujang

housemade boursin cheese, chevre croquettes, toasted lavosh, citrus-fig preserves

designed daily by our chef, market price

CAB Beef tenderloin, veal demi glace, truffle dusted gratin potatoes

lump crabmeat, citrus chili aioli, sauteed spinach, leeks, mushrooms, stewed lentils

cabot vermont sharp cheddar, truffle cream

tomato basil relish, citrus beurre blanc, house cured bacon, creamy grits

rare curry seared local tuna, curry riced cauliflower, traditional accompaniments

spinach-leek puree, snow peas, mango, grapes, blueberries

CAB beef petite filet, veal demi glace, smoked gouda mashed potatoes, seasonal vegetables. choice of local catch

sauteed shrimp, rare curry seared local tuna, two large sea scallops, coconut chili broth

grilled lamb chops, cilantro chutney, curry riced cauliflower, roasted carrots

seasonal berries, whiskey-vanilla bean walnuts, chevre, blood orange vinaigrette

kale, napa cabbage, carrot, fennel, peanuts, miso-fennel vinaigrette

huge Madagascar vanilla bean crème brûlée

our pastry chef’s creation of the week

bananas, caramel, brown butter cake, vanilla bean ice cream

a sample of all three of the above house made confections