Aqua Vin Restaurant

with pita bread and feta cheese

flame grilled Italian bread with diced tomatoes and basil finished with melted mozzarella cheese

crisp fried strips, served on a bed of flash fried spinach, topped with frizzled leaks, served with a lemon saffron aioli

house smoked served over potato cakes, horseradish creme fraiche

rope cultured mussels steamed in white wine and garlic with diced tomato scallions served with toasted garlic crisps

large gulf shrimp, sauteed in a Louisiana munere butter sauce. with mini buttermilk biscuits

jumbo lump crab cakes with rainbow chard and chile lime aioli

lightly sauteed, topped with gorgonzola creme

garnished with spiced almonds, dried fruit, and savory crackers

in a lemon brown butter sauce

with wilted rainbow chard balsamic reduction and basil

chopped romaine and ice berg, red peppers, red onion, shaved parmesan in sweet red wine vinaigrette

flash fried calamari nested on mixed greens, with chopped egg, sweet onion, Roma tomatoes, bacon, black olives, parmesan cheese and lemon aioli

with parmesan cheese, tossed in Caesar dressing and served with parmesan crisps: add shrimp $4, add chicken $2

fresh tomatoes, roasted red peppers, onions, olive and marinated fresh mozzarella with hand torn croutons

with toasted hazelnuts, apricots and feta cheese with red wine vinaigrette

iceberg topped with black olives, bacon, blue cheese crumbles and turkey with your choice of dressing

over saffron risotto, and naturaljus

yukon gold mashed potatoes topped with a garlic shrimp sauce, fresh tomato and cremini mushroom

with prosciutto, tomato and brown butter sauce

with scallops, mussels, shrimp and clams

with mustard cream sauce and fontina asparagus risotto

generous portion of provencal stew over yukon gold mashed potatoes

tomatoes, capers, onions, chiles with wild gulf shrimp and spinach fettuccine in white wine garlic cream sauce

spinach artichoke dip with mozzarella, tomato, more spinach and feta

roasted garlic, fresh rosemary and gorgonzola

shredded chicken, bacon, red onion and goat cheese on Pennsylvania Dutch sauce with cheddar and colby Jack

triple garlic, sun-dried tomato and oregano

tomato sauce, mozzarella and lots of lovin

black olives, spinach and goat cheese

with Roma tomatoes, basil, and olive spread, mozzarella and parmesan aioli

this classic sandwich named for another St. Louis landmark, piles of grilled tenderloin between slices of garlic bread with mozzarella, tomato and lettuce

with bacon, lettuce, tomatoes, provolone and mayonnaise

grilled sandwich with Swiss and cheddar cheese, grilled portabella, spinach and marinated tomatoes

so this pig takes a walk in the garden

topped with American cheese and served with the works

our delicious prime rib, sliced thinly and served on a French roll. Try it hot, dipped in au jus or chilled with horseradish cream and the works

feel the salty spray of the Mediterranean as you enjoy this classic sandwich from southern France. fresh grilled tuna, topped with a piquant relish of tomatoes, capers and olives on a brioche roll

large tortilla packed with chicken, peppers, onions and cheddar cheese. pico de gallo and guacamole served along side

sauteed crab cake with chile lime aioli on a brioche bun

aqua vin smoked pork shoulder on toasted parmesan bread with melted cheddar and pepper Jack cheese and grilled onions

grilled tilapia packed into flour tortillas with shredded lettuce, pico de gallo and guacamole

choice of - prime rib sandwich, walk in the garden, ham i am, turkey club wrap, chicken quesadilla

with pita bread and feta cheese

flame grilled Italian bread, basil, diced tomatoes, melted mozzarella cheese

crisp fried strips, served on a bed of flash fried spinach, with frizzled leaks and lemon saffron aioli

served over crispy potato cakes, horseradish creme fraiche

rope cultured mussels steamed in white wine and garlic with diced tomato, scallions and toasted garlic crisps

large gulf shrimp, sauteed in a Louisiana munere butter sauce served with mini buttermilk biscuits

jumbo lump crab cakes with rainbow chard and chile lime aioli

lightly sauteed. with gorgonzola creme

garnished with spiced almonds, dried fruit, and savory crackers

in a lemon brown butter sauce

with wilted rainbow chard and balsamic reduction

chopped romaine iceberg, red peppers, red onion, shaved Parmesan in sweet red wine vinaigrette

flash fried calamari nested on mixed greens, tossed with chopped egg, sweet onion, Roma tomatoes, bacon, black olives, parmesan cheese and lemon aioli

with parmesan cheese, Caesar dressing and served with parmesan crisps

fresh tomatoes, roasted red peppers, onions, olives, hand torn croutons and marinated fresh mozzarella

with toasted hazelnuts, apricots and feta cheese with red wine vinaigrette

a layer of spinach artichoke dip with mozzarella, tomato, more spinach and feta cheese

roasted garlic, rosemary and gorgonzola cheese

shredded chicken, bacon, red onion and goat cheese on top Pennsylvania Dutch sauce with a blend of cheddar and colby Jack

triple garlic, sun-dried tomato and oregano

tomato sauce, mozzarella and lots of lovin

black olives, spinach and goat cheese

with Roma tomatoes, basil, and olive spread, mozzarella and parmesan aioli

this classic sandwich named for another St. Louis landmark, piles of grilled tenderloin between slices of garlic bread with mozzarella, tomato and lettuce

grilled sandwich with Swiss and cheddar cheese, grilled portabello, spinach and marinated tomatoes

delicate half moon ravioli stuffed with marscapone cheese and fresh herbs in wild mushroom broth and white truffle oil

portobello mushrooms layered with spinach, roasted peppers, tomatoes, fontina and parmesan cheese. drizzled with balsamic vinaigrette

with tomato basil sauce and shaved reggiano

over saffron risotto, and natural jus

with smoked gouda, mushrooms, raspberry veal reduction and yukon gold mashers

with mustard cream sauce and fontina asparagus risotto

generous portion of provencal stew over yukon gold mashers

eye-dry rubbed with gorgonzola butter and cheddar Gratain

with bearnaise, yukon gold baby bakers and grilled asparagus

over cheddar gratain with a lemon butter sauce

over yukon gold mashers, with garlic shrimp sauce, fresh tomato and cremini mushroom

over a cheddar gratain, with shallot forest mushroom cream sauce

chicken breast stuffed with shrimp and oven roasted mushrooms served on marinara sauce, topped with salmoriglio

marinated in fresh herbs and spices. with yukon gold mashers, grilled asparagus

with chicken, bacon, spinach, pine nuts and sage cream sauce

with duck pancetta, stewed carrots, celery, onions, tomatoes, in a white wine sauce

with scallops, mussels, shrimp and clams

tomatoes, capers, onions, green chiles, wild gulf shrimp and spinach fettuccine in seasoned white wine garlic cream sauce