*Acqua Al 2 Specialties

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Assaggio di Primi
(Our Signature Dish (two person minimum))
A sampler of five from the first course list. Chef's Choice.

Antipasto/Antipasto Toscano
An assortment of salami, prosciutto and cheese on a bed of mixed greens.

Carpaccio di Bresaola
Thin slices of air dried fillet mignon served on a bed of arugula and topped with sliced Parmesan cheese and olive oil.

Carpaccio di Salmone
Sliced smoked salmon on a bed of arugula, garnished with butter curls, green peppercorns, lemon juice and olive oil.

Assaggio di Formaggi
A sampler of four imported cheese with sliced focaccia bread served with organic greens.

Parmigiana al Forno
Grilled eggplant baked in our house tomato sauce, mozzarella and Parmesan cheese.

Radicchio Rosso al Forno
Red italian cabbage baked in our house tomato sauce then topped with Parmesan cheese.

Strozzapreti al Pomodoro
Fresh ricotta cheese and spinach balls hand rolled and baked in our house tomato sauce then topped with Parmesan cheese.

Strozzapreti al Radicchio Rosso
Fresh ricotta cheese and spinach balls hand rolled, baked in our house tomato sauce and Italian red cabbage then topped with Parmesan cheese.

Zuppa del Giorno - Soup of the Day

Assaggio d’insalate
A sampler of three of our salads. Chef's Choice.

Insalata della Casa
Organic green salad with tomatoes, carrots and cucumbers tossed in extra virgin olive oil and balsamic vinegar.

Insalata Caprese
Sliced tomato and imported mozzarella di buffala topped with basil and drizzled with olive oil.

Insalata di Cuore di Palma
Hearts of palm on a bed of organic greens.
Rucola e Pomodori Arugula, cherry tomatoes and shaved grana Padano

Riso/Rice
Riso al Gorgonzola e Martini
Carnaroli rice sauteed in a gorgonzola and vodka sauce.

Riso ai Funghi Porcini
Carnaroli rice with sauteed porcini mushrooms and imported mascarpone cheese.

Farfalline alla Zucca
Bowtie pasta with an italian zucchini, garlic and rosemary sauce and a touch of Parmesan cheese.

Farfalline ai Funghi Porcini
Bowtie pasta with sauteed porcini mushrooms and imported mascarpone cheese.

Rigatoni alle Melanzane
Tube shaped pasta with a tomato eggplant sauce, mozzarella and parmesan cheese. “Martin’s favorite”.

Maccheroni alla Vodka
Penne pasta with a milk and vodka sauce and a touch of tomato sauce.

Fusilli Cord agli Spinaci
Corkscrew pasta with a light spinach and Parmesan cheese sauce

Fusilli Lunghi alla Fiacheraia
Long fusilli pasta with a zesty tomato sauce.

Fusilli Lunghi alla Contadina
Long fusilli pasta with our country style tomato sauce finished with a touch of Parmesan cheese.

Fusilli Lunghi ai Mascarpone e Funghi
Long fiasilli pasta sauteed with porcini mushrooms and imported mascarpone cheese.

Fusilli Lunghi ai Pepperoni
Long fusilli pasta with a tomato and bell pepper sauce finished with a touch of cream.

Topini al Gorgonzo
a Small potato dumplings(gnocchi) with a light gorgonzola cheese sauce.

Topini al Radicchio Rosso
Small potato dumplings(gnocchi) with our house tomato sauce, Italian red cabbage, mascarpone cheese and Parmesan cheese.

Cannelloni Mascarpone e Funghi
Cannelloni pasta filled with mascarpone and porcini mushrooms, baked in a bowl with our house tomato sauce and topped with parmesan cheese.

Canneioni Ricotta e Spinaci
Cannelloni pasta filled with spinach and fresh ricotta, baked in a bowl with our house tomato sauce and topped with Parmesan cheese.

Assaggio di Secondi
A sample planer of three of the following entrees. Chef’s Choice.

Controfiletto alla Griglia
A hand carved New York steak grilled and served on a bed of fresh arugula.

Controfiletto al Pepe Verde
A hand carved New York steak sauteed and topped with a green peppercorn, brandy, dijon mustard and cream sauce.

Filetto al Aceto Balsamico
A hand carved fillet mignon topped with a balsamic vinegar glaze.

Fileno al Mirtilio
A hand carved fillet mignon topped with a blueberry sauce.

Lombatina di Vitelia alla Griglia
A hand cut veal chop grilled and served on a bed of fresh arugula.

Lombatina ai Funghi Porcini
A hand cut veal chop sauteed in a porcini mushroom, white wine and garlic sauce.

Petto di Pollo alla Griglia
Grilled chicken breast on a bed of arugula, served with cherry tomatoes

Petto di Pollo ai Funghi
Porcini Sauteed chicken breast topped with a porcini mushroom, garlic and white wine sauce.

Petto di Pollo al Porto
Sauteed chicken breast with a port wine and light cream sauce.

Tagliata all’Arancio in Focaccia
Grilled New York steak, sliced and served  on a bed of arugula on a focaccia bread and topped with an orange glaze.

Tagliata alla Rucola in Focaccia
Grilled sliced New York steak, served on a bed arugula on a focaccia bread topped with sliced Parmesan cheese and olive oil.

Vegetali al Forno
Potatoes and seasonal vegetables oven roasted with rosemary and olive oil.

Pasta
A side portion of your choice of pasta dish.

Riso
A side portion of either Riso Gorgonzola or Riso Funghi Porcini

*Ask about our seafood specials*