Food

Our Menu

We welcome you to experience Aqua, where we believe dining out should be both memorable and fun. Executive Chef Jon McGregor and Chef de Cuisine Hannah Minter are proud to use local seafood, meats and produce wherever possible. Including: Blue Ocean Seafood, Merrell Farms, Jamie’s Mushroom Farm, Harlowe Custom Micro Greens, Early Girl Gardens. Our wine and martini lists are created with the same focus on the unexpected. Tonight, dine with a curious spirit and experience Aqua!

tapas

cheese plate – GF V
seared Ashe county just and bruleed triple cream brie – 10

tuna poke – DF
marinated fresh local tuna – 9

artichoke hearts – GF V
panko fried, citrus ginger yogurt, feta – 8

duck wings – GF DF
duck drumettes, five spice rub, gochujang, Asian slaw – 11

mussels – DF
PEI mussels, coconut saffron broth, grilled baguette – 12

small plates

local catch
designed daily by our chef – market price

grilled petite filet * – GF
Certified Angus Beef tenderloin, veal demi glace, spinach, roasted tomatoes, truffle dusted gratin potatoes – 26

seared crab cake – GF
lump crabmeat, sautéed spinach, leeks, mushrooms, citrus chili aioli – 25

winter squash – V
preparation varies according to local farmers products and availability – 15

shrimp & grits provencal – GF
tomato basil relish, white balsamic beurre blanc, creamy polenta – 24

seared local tuna * – GF DF
blackened rare fresh local tuna, soba noodle salad, wasabi greens, traditional accompaniments – 25

duck confit – GF
crispy leg quarter of duck, sweet potato puree, baby carrot, spinach, tomato, blood orange bigarade – 27

big plates

sea and shore* – GF
Certified Angus Beef petite filet, veal demi glacé, yukon gold mashed potatoes, winter vegetables. choice of local catch – 43, aqua crab cake – 43, grilled shrimp – 36, two large sea scallops – 43

noodle bowl
sautéed shrimp, blackened rare fresh local tuna, two large sea scallops, coconut chili broth – 39

boneless beef short rib – GF
sweet potato puree, haricot vert, carrot, demi glace – 35

salads

caesar– V
chopped romaine and kale, grilled focaccia, roasted tomatoes, olives, parmesan, egg – 11

poached pear and brie – GF V
saffron poached pear, baby kale, walnuts, grapes, triple cream brie, blood orange vinaigrette – 11

add to any dish
CAB petite filet 24, crab cake 23, local catch (market), grilled shrimp 13, two large sea scallops 23

sweet endings

aqua’s signature crème brulée – GF V
huge madagascar vanilla bean crème brulée – 13

chocolate mousse – GF V
our pastry chef’s creation of the week – 10

bananas foster – V
bananas, caramel, brown butter cake, vanilla bean ice cream – 11