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vineyard menu

Appetizers
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  • Scampi! Scampi!*14
  • Jumbo shrimp served in a creamy scampi sauce
  • Fried Zucchini Fritte8
  • Panko breaded zucchini fingers
  • Mushrooms Casino10
  • Seared large mushrooms stuffed with king crab and pancetta breading finished with wine and mozzarella cheese
  • Bruschetta (Chef’s Choice)8
  • Fresh tomato relish, olive oil and basil, served with crispy bread
  • Calamari Fritte*8
  • With roasted pepper aioli and marinara sauce
  • Caprese9
  • Buffalo mozzarella, roma tomato and arugula salad
  • Shrimp Cocktail*12
  • Five jumbo shrimp, poached to perfection with pickling spice and fresh lemon, served with a bold and lightly spiced cocktail sauce
  • Crab Stuffed Portobello16
  • Large sautéed mushroom, stuffed with crabmeat and topped with a rich Béarnaise sauce and homemade smokey onions
    Suggest Pairing: Chardonnay
Soup or Salad
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  • Caesar Salad (GF – Hold Croutons)8
  • Romaine hearts tossed in traditional Caesar dressing and anchovies
  • Gnocchi Soup9
  • A light creamy soup enriched with the flavor of mushrooms, grilled chicken, fresh spinach and potato dumplings
  • House Salad6
  • A fresh blend of bibb and romaine lettuce, heirloom tomatoes and chickpeas tossed in our special Asiago dressing
  • Lobster Bisque12
  • This classic cream soup is made fresh to order with rich, creamy lobster sauce and a hint of sherry, garnished with lobster meat and crème fraîche
  • Minestrone Soup4
  • This classic hearty Italian soup consists of pasta, beef and fresh vegetables in a chicken broth
Sides
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  • Sautéed Mushrooms GF8
  • Fresh mushrooms sautéed in olive oil and butter with garlic, shallots and white wine
  • Extreme Garlic Breadsticks5
  • Fresh focaccia dough hand rolled and stuffed with mozzarella cheese, smothered in a blend of fresh chopped garlic, herbs and Parmesan cheese. Baked to a golden brown and served hot with marinara sauce
  • Sautéed Spinach GF5
  • Fresh spring spinach sautéed in olive oil, shallots, fresh garlic and herbs
  • Mushroom Risotto GF8
  • Tender risotto steamed with herbs and sautéed mushroom encapsulates bold flavor in a Tuscany tradition
    Suggested Pairing: Pinot Grigio
Gourmet Specialty Pizza
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  • Five Cheese Pizza18
  • Boursin, cheddar, smoked Gouda, mozzarella and Parmesan
  • Pepperoni16
  • Double portion of pepperoni and mozzarella
  • Pesto Chicken20
  • Pesto sauce, spinach, mozzarella, sun-dried tomatoes, fresh basil and toasted pine nuts
  • BBQ Chicken16
  • Barbecue sauce, chicken breast, mozzarella and red onion
  • Scampi Pizza*18
  • Roasted garlic Alfredo sauce, scampi-style shrimp, mozzarella cheese and pesto
  • Filet Mignon Pizza*20
  • Tender braised beef filet mignon, marinara, roasted red pepper aioli, Gorgonzola cheese and mozzarella cheese
  • Lobster Pizza*30
  • Lobster, marinara, tomatoes, julienned red pepper and mozzarella cheese
  • Chicken, Bacon and Artichoke Pizza20
  • Grilled chicken breast, applewood bacon, atrichoke hearts, spinach and sun-dried tomatoes with garlic Alfredo sauce and mozzarella cheese
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Entrées served with warm artisan bread and your choice of house soup or salad. Pizza selections do not include soup, salad or artisan bread.
GF – Items can be Gluten Free, please ask your waiter for more information.
*Clark County Health District Regulations 1996 Governing the Sanitation of Food Establishment 96.03.0800.2 “Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduced the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.” All of our menu items are carefully prepared from the freshest products available to us. Your patience is greatly appreciated. As a standard, our pasta is prepared al dente, our fish is prepared medium rare. All prices subject to applicable state tax.
Beef and Pork
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  • Filet Mignon*31
  • 6oz. filet mignon, black pepper crusted or not crusted, with seasoned vegetables
    Suggested pairing: Merlot
  • Rib Eye King Cut*30
  • Served with seasoned vegetables
    Suggested pairing: Merlot
  • Filet and Lobster Tail*Market Price
  • 6oz. filet accompanied by a 10oz. lobster tail served with drawn butter and seasoned vegetables
    Suggested pairing: Chardonnay
  • Bone-in Center Cut 12oz. Pork Chop*24
  • Seasoned with sea salt, thyme and herbs, broiled to perfection and served with seasoned vegetables and our garlic herb mashed potatoes
    Suggested Pairing: Sauvignon Blanc
  • Filet Oscar*35
  • A classic that transcends time. Fresh hand-pulled crabmeat, fresh steamed asparagus and Béarnaise sauce atop a 7oz. tenderloin steak cooked to preference
    Suggested Pairing: Malbec
Veal, Poultry and Lamb
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  • Veal or Chicken Marsala*Veal 30, Chicken 19
  • Served in a marsala mushroom sauce
    Suggested pairing: Malbec
  • Pine Nut Crusted Chicken*19
  • Chicken breast crusted with pine nuts served over capellini pasta pomodoro style
    Suggested pairing: Chardonnay
  • Veal or Chicken Parmesan*Veal 30, Chicken 19
  • Breaded veal or chicken topped with marinara and mozzarella cheese
    Suggested pairing: Malbec
  • Osso Buco, (Chef’s Choice)40
  • Veal shank smothered in sauce with seasoned vegetables
    Suggested pairing: Zinfandel
  • Borago Rojo*40
  • Rack of lamb tossed with rosemary garlic flavored butter finished with Barolo wine rosemary reduction and seasoned vegetables
    Suggested pairing: Cabernet Sauvignon
  • Veal or Chicken Piccata*Veal 30, Chicken 19
  • Veal or chicken served traditionally with white wine, lemon and caper sauce
    Suggested pairing: Merlot
Seafood
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  • Blackened Orange Roughy*28
  • Pan seared orange roughy served over a bed of linguine in lemon cream and herb sauce
    Suggested pairing: Chardonnay
  • The King of Crab Legs*48
  • One pound of king crab poached in crab broth served hot with lemon and drawn butter
    Suggested pairing: Chardonnay
  • Single Lobster Tail*Market Price
  • 10oz. lobster tail with drawn butter and seasoned vegetables
    Suggested pairing: Pinot Grigio
  • Herb Blackened Salmon*18
  • Broiled Atlantic salmon with seasoned vegetables
    Suggested pairing: Pinot Noir
  • Pan Seared Scallops*28
  • Five large, tender scallops, lightly seared with a lemon saffron beurre blanc and mushroom risotto
    Suggested pairing: Sauvignon Blanc
Pasta Specialties
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  • Fettuccini Alfredo16 (Chicken* 19, Shrimp* 22)
  • Fettuccini served in creamy Alfredo sauce
    Suggested pairing: Sauvignon Blanc
  • Pollo de Bella*20
  • Diced chicken in a marsala, sun-dried tomato and wild mushroom cream sauce tossed in penne pasta
    Suggested pairing: Pinot Noir
  • Seafood Pescatore* GF24
  • Clams, mussels, shrimp and scallops with herbs, tomato or white wine sauce served over linguine
    Suggested pairing: Chardonnay
  • Shrimp Capellini Pomodoro*20
  • Scampi-style shrimp served on a bed of angel hair pasta and fresh tomato basil oil
    Suggested pairing: Riesling
  • Lasagna (Chef’s Choice)20
  • Layered with meat sauce, Italian sausage and ricotta cheese topped with marinara and cream sauce. "Mama Mia"
    Suggested pairing: Cabernet Sauvignon
  • Spaghetti and Meatballs16
  • Homemade meatballs and served over pasta with marinara sauce. "Hey Tony"
    Suggested pairing: Chianti
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Entrées served with warm artisan bread and your choice of house soup or salad. Pizza selections do not include soup, salad or artisan bread.
GF – Items can be Gluten Free, please ask your waiter for more information.
*Clark County Health District Regulations 1996 Governing the Sanitation of Food Establishment 96.03.0800.2 “Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduced the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.” All of our menu items are carefully prepared from the freshest products available to us. Your patience is greatly appreciated. As a standard, our pasta is prepared al dente, our fish is prepared medium rare. All prices subject to applicable state tax.

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