menu
soup
french onion, vegetarian broth of sweet, caramelized onions, topped with melted gruyere cheese 6.50
shrimp bisque 7.50
soup of the day 7.50
noodles
(add beef, chicken or shrimp 1.50 )
Japanese Udon noodles in a crab and miso broth 7.50
Cappelini pomodoro - cappelini pasta with roma tomato pomodoro sauce 7.50
Salad
fresh hass avocado salad mixed greens, hass avocado,in a sesame honey soy vinaigrette, finished with cucumber, carrots and sesame 8.50
aqua terra salad of mixed greens, roasted walnuts, red seedless grapes, gorgonzola and
a blackberry-cabernet vinaigrette 6.75
curried duck salad of mixed greens, shredded carrots, red currants, cashews, duck confit, warm curried vinaigrette, and crispy shoestring beets 8.50
bacon avocado and steak salad -beef tenderloin tips, applewood smoked bacon, mixed greens, roasted peacans, dried Michigan cherries, gorgonzola cheese with a blackberry-cabernet vinaigrette 10.50
lobster salad-applewood smoked bacon wrapped grilled romaine lettuce, succulent chunks of maine lobster, finished with a blood orange pineapple dressing 14.50
small plates
aqua terra crab and artichoke dip fresh lump crab, artichoke hearts, swiss cheese with a touch of wasabi served with crispy wontons 9.50
steamed mussels in a saffron broth, drizzled with yuzu citrus aioli 9.50
tempura battered asparagus with creamy sweet soy dipping sauce 9.50
tiger shrimp rolls, tiger shrimp with garlic and ginger rolled in spring roll wrapper, fried, served with a sweet soy dipping sauce 10.50
seared tuna, cajun spice rubbed tuna seared, served with seaweed salad, finished with a sweet creamy wasabi sauce 9
crispy vegetarian spring rolls saffron infused risotto, carrots and asparagus with asian dipping sauce 7.50
tuna tartare, fresh sushi grade ahi tuna tossed in a sweet chili sauce, finished with a ripe mango wasabi puree, cilantro oil and a caramel soy glaze, topped with wasabi micro greens 9.50
applewood bacon stuffed scallops with Japanese panko bread crumbs, parmesan reggiano cheese and a touch of garlic served with mango apricot wasabi reduction 11
duck tacos of duck confit in a hoisin bbq sauce, served in crispy wonton taco shells, topped with an asian slaw 9.50
aqua terra crab and artichoke dip- fresh crab, artichokes and swiss cheese with a touch of wasabi 9.50
Sandwiches 8.50
Cordon blue- tender chicken and Virginia baked ham smothered in melted swiss cheese, mayo lettuce and tomato
The French American- warm roast beef with melted brie - (great with bacon 1.50)
The Norwegian- smoked turkey breast, havarti cheese - (avocado makes it better 1.50)
The Virginian-virginia tavern ham, swiss cheese
The Italian-Fresh mozzarella, basil and tomato grilled pannini
BLT- applewood smoked bacon, vine ripened tomatoes and lettuce ( avocado makes it better 1.50)
Grilled three cheese- havarti, cheddar and American cheeses 7.50
** (most sandwiches served with mayonnaise, lettuce, tomato and chips)
Small plate trios
crab cake trio-
Chesapeake style with citrus aioli, Japanese style Japanese udon noodles panko bread crumbs, wasabi, honey and soy with a ginger soy reduction-thai latino, fresh grilled corn cilantro crab cake with thai siracha chili mango sauce 13.50
mixed grill trio-
grilled shrimp marinated in honey garlic and soy over tobiko and soy Israeli cous cous, with a yellow curry aioli-
beef tenderloin tips over pecan truffled wild mushroom aborio rice, finished with a blackberry pinot noir reduction
pheasant cognac sausage over rosemary wild rice finished with a red currant, apple chutney 14.50
