Acqua al 2 - Annapolis

Grilled eggplant, baked in our house-made tomato sauce, mozzarella, and parmigiano

Grilled Italian radicchio, baked in our house-made tomato sauce, mozzarella, and parmigiano

Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce and parmigiano

Fresh ricotta cheese and spinach balls, hand-rolled and baked in our house-made tomato sauce with radicchio and parmigiano

A tasting of four cheeses with fruit, honey comb, assorted nuts, seasonal jam, and crackers

Thin slices of raw scallops, topped with shallots, greens, and a citrus relish, finished with a white balsamic vinaigrette

Thin slices of raw beef tenderloin, topped with arugula, grape tomatoes, shaved parmigiano, and a lemon vinaigrette

Thin slices of raw ahi tuna encrusted with salt and pepper, topped with arugula, grape tomatoes, and a lemon vinaigrette

Assortment of cured Italian meats, pecorino, bruschetta, and crostino al ragú

Fresh ahi tuna diced and tossed with macadamia nuts, kalamata olives, lemon, and olive oil, served with a side of toast

Grilled asparagus topped with lemon oil and parmigiano

Marinated white beans with garlic, roasted tomatoes, and vincotto

Roasted potatoes with rosemary and garlic

Spinach sautéed in olive oil and garlic

Baby kale, red apple, and goat cheese, tossed in a honey citrus vinaigrette

Chicory, orange slices, black olives, and pecorino romano, tossed in a red wine vinaigrette

Arugula, cherry tomato, pine nuts, avocado, emmental cheese, and pesto, tossed in a lemon shallot vinaigrette

Spinach, strawberries, pickled red onion, and feta cheese, tossed in a champagne vinaigrette

A trio of house salads (Chef's choice)

A tasting of four house-made desserts

A tasting of five vegetarian pastas (Chef's choice, minimum of 2 people per table to order)

A trio of house steaks (Chef's choice)

House-made long tubed pasta with porcini mushrooms, mascarpone cheese, and parmigiano

Wild line caught flaked Branzino over sauteed pepperoncini, garlic, parsley, and a touch of lemon, finished with extra virgin olive oil

Porcini mushrooms and mascarpone cheese rolled in fresh pasta, baked in our house-made tomato sauce and parmigiano

Spinach and ricotta cheese rolled in fresh pasta, baked in our house-made tomato sauce and parmigiano

House-made twisted pasta with fresh sautéed spinach, touch of cream, and parmigiano

House-made long flattened pasta with petit Manila clams, white wine, vegetable broth, garlic, and red pepper flakes

House-made wide ribbon pasta tossed in a lamb ragú with calabrian chili peppers, tomato, and parmigiano

Small tubed pasta with red bell pepper, garlic, olive oil, thyme, and a touch of parmigiano

Small tube pasta with a vodka, parmigiano, and cream sauce

Thick hand-rolled pasta in a spicy tomato sauce with a touch of garlic

Tube-shaped pasta with a vegetarian ragú, finished with a touch of parmigiano

Tube-shaped pasta with a tomato and eggplant sauce, mozzarella, and parmigiano

Arborio rice sautéed with wild mushrooms and parsley, finished with a touch of garlic and parmigiano

House-made, flat ribbon pasta tossed in a Tuscan beef ragú with parmigiano

House-made gnocchi with puréed parsley, basil, rosemary, and parmigiano

Grilled 20 oz. T-Bone steak sautéed in a green peppercorn and brandy cream sauce

Roasted cauliflower steak served over a basil pomodoro sauce

Grilled hand-carved ribeye steak topped with rosemary, garlic, green peppercorn, and olive oil, served on a bed of arugula and grape tomatoes

Grilled local veal porterhouse served over spicy fingerling potatoes and shallots

Fish of the day

Grilled and sliced New York strip steak topped with shaved parmigiano and extra virgin olive oil, served on a bed of arugula and grape tomatoes

Hand-carved New York strip steak sautéed in a porcini mushroom sauce

Hand-carved New York strip steak sautéed in a green peppercorn and brandy cream sauce

Hand-carved filet mignon cooked in a blueberry reduction sauce

Hand-carved filet mignon cooked in a balsamic reduction sauce

Pan seared branzino filet with sauteed oyster mushrooms and artichokes over a shallot, thyme, cauliflower purée

Local veal porterhouse sautéed in a porcini mushroom sauce

Chicken breast sautéed in a porcini mushroom sauce

Grilled double chicken breast with a thyme, rosemary, and garlic rub, served on a bed of arugula and grape tomatoes

House-made soup of the day