Six Course Chef's Tasting Menu
$50 Per Person, $75 With Wine Pairing

FIRST COURSES

Kumamoto Oyster Trio
Raw - Apple Cider & Asian Pear Mignonette
Flash fried - Rice Flour Dusted w/Sea Foam
Rockefeller -Bacon, Watercress, Star Anise
$10

Snow Crab Cobbler
Baby Leek Cream / Petite Vegetables / Stone Ground Cornmeal Crust
$12

Kobe Caps
Roasted Field Mushroom Caps / Kobe Beef & Garlic "Stuffing" / Smoked Tomato Glaze
$10

Coconut Chile Glazed Shrimp
Butter Poached Shrimp / Coconut Chile Glaze / Green Papaya & Mango Slaw / Toasted Baby Coconuts
$10

Shrimp Cocktail
Citrus Scented Gulf Shrimp / Creamy Cocktail Sauce / Fresh Horseradish / Celery Sprouts
$9

Deconstruction of Sushi
Wasabi Marinated Ahi Tuna / Soy Tapioca / Cucumber Salad / Cucumber Gelée / Rice Crackers
$12

Cream of Potato & Roasted Leek Soup
Lobster Salad / Black Truffle Gelée
$7

Aquavina House Salad
Petite Lettuces / Brown Sugar Allspiced Walnuts / Dried Bing Cherries / Roquefort Honey Croutons
Black Pepper & Roasted Sweet Onion Dressing
$7

Aquavina Caesar Salad
Baby Red & Green Romaine Hearts / Garlic Chips / Parmigiano-Reggiano & White Truffle Dressing
Anchovy Buttered Crostini
$7

Asian Pear Salad
Baby Arugula / Asian Pear / Gorgonzola Dolce / Procuitto di Parma / Toasted Hazelnuts / Roasted Pear & Hazelnut Vinaigrette
$7

Wedge
Honey Glazed Applewood Bacon / Marinated Tomato Salad / Shaved Roquefort
Creamy Blue Cheese Dressing
$7

Spinach Salad
Baby Spinach / Pickled Quail Eggs / Crispy Shallots / Warm Pine Nut Encrusted Goat Cheese
Crispy Prociutto / Sweet Poppy Seed Dressing
$7

ENTRÉES

Scallop Quartet
Pan Seared With a Vanilla Butter Sauce & Black Mission Fig Foam
Butter Broiled Sea Scallop Gratin & Lemon Mist
Rice Paper Ravioli Over Diver Scallop “Noodles” & A Smoked Scallop Cream
Serrano Dusted Over A Warm Sweet Tomato & Black Olive Compote
$26

Duck Three Ways
Tahitian Vanilla Glazed Duck Breast with Butternut Squash / Israeli Couscous /
Baby Arugula Salad with White Truffle Vinaigrette
Duck Confit and Roquefort Terrine with Red Cabbage Foam
Foie Gras BLT – Cured Foie Gras / Baby Arugula / White Truffle Aioli / Grape Tomato / Toasted Brioche / Crispy Procuitto “Bacon”
$28

Butter Broiled Yellowtail Sole
Crawfish Tasso Cream Sauce / Sautéed Baby Spinach / Cream Cheese, Chive & Potato Turnovers
$23

Pan Roasted Salmon
Vidalia Onion Bourbon Glaze / Creamed Anson Mills Grits / BBQ’d Rock Shrimp
Sautéed Braising Greens
$24

Pan Roasted Cod
Potato Brandade / Chanterelle Ragout / Roasted Lemon Butter Sauce
$24

The Black Eye
Tellicherry Peppercorn Encrusted 18oz Bone-In Ribeye / Caramelized Leek & Roquefort Fondue / Garlic & White Truffle Steak Frites / Sautéed Baby Broccoli
$38

16-oz Prime Bone-In Filet Mignon
Forest Mushroom Ragout / White Truffle Whipped Potatoes / Cabernet Sauce
$60

Cremini Mushroom Wellingtons
Chive and Chevre Stuffed Cremini Caps Baked in a Puff Pastry / Creamed Baby Spinach / Red Wine Reduction
$23

Surf & Turf in Three Ways
Broiled Beef Tournedo with a Horseradish & Tomato Spiked Hollandaise / Hushpuppy Dusted Rock Shrimp
Broiled Beef Tournedo over Truffle Whipped Potatoes / Brown Beach Mushroom Sauce / Butter Poached Shrimp
Thai Chile Glazed Beef Tournedo / Sweet & Sour Spinach / Steamed Shrimp Dumpling
$27

Chicken A La King in Two Forms
Traditional – Popover / Creamed Chicken Breast Meat with Sweet Peas and Baby Mushrooms
Deconstructed – Popover Encrusted Chicken Breast / Mushroom Custard / Sweet Pea Puree
$23

Braised Kobe Beef Cheek & Potato Dumplings
Forest Mushroom Ragout / Broccolini / Red Wine Sauce
$26

Executive Chef / Jason Pound ---- Sous Chef / Jay Wright