Aquavina - Charlotte, NC

served with french baguette toasts points

sweet corn dusted calamari served with a honey and smoked chili remoulade

over english pea risotto and finished with béarnaise sauce

beef tenderloin and mushroom raviolis finished with herbed pecan cream sauce

jumbo lump crab cake served over caramelized sweet onion remoulade, and red pepper chutney

citrus scented gulf shrimp served with cocktail sauce

petite lettuces tossed in a black pepper and roasted sweet onion dressing, garnished with brown sugar, allspiced walnuts, dried cranberries and a roquefort honey crustini

crisp romaine hearts lightly tossed in a house made caesar dressing, garnished with garlic chips, brioche croutons and parmigiano reggiano

baby spinach tossed in a sweet poppy seed dressing, garnished with flash fried shallots, crispy proscitto and crumbled goat cheese

baby iceberg lettuce served with creamy blue cheese dressing, garnished with honey glazed, applewood bacon, marinated tomatoes and shaved roquefort

8oz/ 12oz. center cut filet mignon served over wild mushroom risotto, baby carrots and finished with red wine demi-glace

exceptionally marbled for incredible flavor, 16oz black pepper encrusted bone in ribeye. served over potato gratin, roasted vegetables and finished with a chimichurri sauce

8oz. center cut filet mignon served with red wine demi-glace, over whipped potatoes, asparagus and finished topped with lump crab meat and béarnaise sauce

14oz. usda prime new york strip steak, the most tender and flavorful beef in the country. served over roasted idaho potatoes, sautéed baby spinach and finished with rich bordelaise sauce

8oz. center cut filet mignon served with butter poached maine lobster tail, over whipped potatoes, asparagus and finished red wine demi-glace and drawn butter

seared beef tenderloin, cherry tomatoes, peas and mushrooms

grilled chicken breast served over a grain medley, roasted vegetables and charred tomato beurre blanc

served over black beluga lentils, baby carrots, cauliflower puree, spinach and finished with béarnaise

8oz hawaiian mahi mahi served over roasted yukon gold potatoes, wilted arugula and finished with black bean corn salsa

8oz grilled salmon served over long grain wild rice, steamed broccoli and finished with a roasted tomato relish

tiger shrimp, tomatoes, onions, red peppers, baby spinach, anson mills grits, smoked bacon and tasso ham gravy

twin maine lobster tails served over mashed potatoes, grilled asparagus and a side of drawn butter

butter, sour cream, bacon bits, scallions