AQUA Restaurant Menu

Garnished with roasted tomato relish and lemon oil.

Baby spinach and arugula tossed in an orange blossom honey vinaigrette with fresh blueberries, pomegranate seeds, pistachios, and goat cheese. GF

Crispy Romaine tossed in a classic Caesar dressing with housemade croutons and shaved parmesan

A classic green salad made with a blend of European whole leaf petite greens blended with grape tomatoes, julienne carrots and English cucumbers in a balsamic vinaigrette. GF

A house favorite! Shrimp are lightly battered and fried then tossed in our signature Bangin’ Sauce and served over a spiced broccoli slaw.

Lump crab meat blended with cream cheese, herbs and topped with melted parmesan, crostini for dipping

Deep fried calamari with sweet corn, crème fraîche, smoked paprika aioli, crumbled queso fresco, parsley, and lime wedge.

Sautéed shrimp in a Thai coconut curry sauce over rice with roasted red pepper, onion, and scallions. GF

AQUA’s Bangin’ Shrimp on flour tortillas with spiced broccoli slaw and mixed greens.

A healthy blend of mixed greens, chickpeas, shredded carrot, edamame, red onion, Jasmine rice and watermelon radish with a lemon turmeric sauce. GF and Vegan

Marinated filet mignon in a savory Teriyaki sauce with sautéed red onions and mixed bell peppers. Served over Jasmine rice with chopped scallions.

Hand battered and fried local white fish with house-cut fries and spiced broccoli slaw.

House made lobster salad with sliced pickle and bibb lettuce on a 6 inch brioche roll.

Grilled local Mahi on flour tortillas with AQUA’s bangin’ sauce, mixed greens, and Asian spiced slaw.

Marinated sashimi (uncooked) tuna over Jasmine rice with shaved carrot, marinated cucumber, edamame, crispy fried onion, scallions, and sesame seeds with AQUA’s Bangin’ Sauce and kabayaki glaze.

Marinated sashimi (uncooked) salmon over Jasmine rice with shaved carrot, marinated cucumber, edamame, crispy fried onion, scallions, and sesame seeds with AQUA’s Bangin’ Sauce and kabayaki glaze.

Changes daily

Rice noodle vermicelli tossed in a peanut sauce with a “power blend” of julienne vegetables including broccoli, kohlrabi, Brussels sprouts, kale, radicchio, and carrots. Sprinkled with chopped peanuts for a crunchy finish. GF and Vegan

Sliced oven roasted turkey breast with Applewood smoked bacon, smoked cheddar, arugula and a ranch aioli on rustic panini bread.

Sautéed shrimp, or grilled chicken with roasted tomatoes, fresh garlic and arugula over cavatappi pasta with a Cajun spiced cream sauce.

All Sandwiches are served with house spiced potato chips.

A creamy peanut butter pie with a Nutter Butter crust and served with salted caramel, whipped cream and toasted peanuts.

Served with a Toasted Marshmallow Meringue and a Bananas Foster Purée.

A Rich Chocolate Flourless Torte with Toasted Coconut, Chocolate Sauce, Almond Ice Cream, and White Chocolate Shavings.

Served with Mango Anglaise and Whipped Cream.

Garnished with roasted tomato relish and lemon oil.

Baby spinach and arugula tossed in an orange blossom honey vinaigrette with fresh blueberries, pomegranate seeds, pistachios, and goat cheese. GF

Crispy Romaine tossed in a classic Caesar dressing with housemade croutons and shaved parmesan

A classic green salad made with a blend of European whole leaf petite greens blended with grape tomatoes, julienne carrots and English cucumbers in a balsamic vinaigrette. GF

A house favorite! Shrimp are lightly battered and fried then tossed in our signature Bangin’ Sauce and served over a spiced broccoli slaw.

Lump crab meat blended with cream cheese, herbs and topped with melted parmesan, crostini for dipping

Deep fried calamari with sweet corn, crème fraîche, smoked paprika aioli, crumbled queso fresco, parsley, and lime wedge.

Sautéed summer squash and zucchini, pearl onions, roasted yellow tomatoes, asparagus, smoked pork belly (optional), basil oil, and black garlic molasses. (Price based upon protein selection)

Sautéed summer squash and zucchini, pearl onions, roasted yellow tomatoes, asparagus, smoked pork belly (optional), basil oil, and black garlic molasses. (Price based upon protein selection)

Sautéed summer squash and zucchini, pearl onions, roasted yellow tomatoes, asparagus, smoked pork belly (optional), basil oil, and black garlic molasses. (Price based upon protein selection)

Two pan roasted green onion crab cakes over a warm purple cabbage and pickled ginger slaw. Served with a miso aioli, dashi hush puppies and lime scented micro greens.

Brought to us from our local waters.

Served over lemon and thyme flavored fava beans and a roasted Vidalia onion broth. GF

Roasted with brown sugar and smoked paprika then served with white cheddar and chive glazed potato gnocchi, arugula emulsion, and crème fraîche.

Seared and served with crispy hominy, smoked pork belly, braised grapes, wilted arugula, and a sorghum jus GF

Al dente spaghetti tossed with bay scallops, roasted heirloom tomatoes, garlic purée, white wine, parsley, and Pecorino cheese.

Chef Cory’s rendition of this Southern classic. Sautéed shrimp with roasted yellow tomatoes, and mild chorizo over smoked paprika and cheddar grits. Finished with a roasted shishito pepper coulis. GF

A creamy peanut butter pie with a Nutter Butter crust and served with salted caramel, whipped cream and toasted peanuts.

Served with a Toasted Marshmallow Meringue and a Bananas Foster Purée.

A Rich Chocolate Flourless Torte with Toasted Coconut, Chocolate Sauce, Almond Ice Cream, and White Chocolate Shavings.

Served with Mango Anglaise and Whipped Cream.

A creamy peanut butter pie with a Nutter Butter crust and served with salted caramel, whipped cream and toasted peanuts.

Served with a Toasted Marshmallow Meringue and a Bananas Foster Purée.

A Rich Chocolate Flourless Torte with Toasted Coconut, Chocolate Sauce, Almond Ice Cream, and White Chocolate Shavings.

Served with Mango Anglaise and Whipped Cream.