Dinner Menu

STARTERS

SOUPS AND SALADS

Sweet Corn & Crab Soup
drizzled with white truffle oil  GF
cup 9 bowl 12

Chef’s Soup of The Day
handcrafted from fresh ingredients
cup 6  bowl 8

Wedge Salad
baby iceberg lettuce, Applewood smoked bacon, cherry tomato and gorgonzola dressing  GF
13

Roasted Beet Salad
arugula, red and golden beets, goat cheese, toasted pecans, citrus vinaigrette GF
12

Caesar Salad
crisp romaine, classic Caesar dressing, peppered croutons, shaved parmesan
9.5
add white anchovies 2

Basic Mix Salad
assorted mixed greens, grape tomatoes, carrots, cucumbers, red wine vinaigrette GF
8

 
 

CHEESE AND CHARCUTERIE SLATES
Create your own medley of cured meats and artisanal cheeses. Chef’s selections change daily.

 APPETIZERS

Oysters on the Half Shell
regional oysters on the half shell with Chef’s  mignonette (changes daily)
½ dz 12, 1 dz 20 GF

P.E.I. Mussels
broth of white wine, butter, bacon, shallots and herbs, grilled bread for dipping
13.5

Bangin’ Shrimp
lightly fried, tossed in a spicy mayo, Asian spiced slaw
13

Warm Crab Dip
crab meat, cream cheese, melted parmesan, crostini
13.5

Warm Pimento Cheese Spread
pickled jalapeños, tortilla chips
12

Southwestern Ribeye Eggrolls
shaved Brasstown Beef Ribeye, caramelized onion, carrot pimento cheese, southwest spices, chipotle aioli
11

Edwards Surry Country Ham Plate
sliced country ham, house made buttermilk biscuit, deviled egg, dijionaise
12

Cone of House-Cut Fries
curried chipotle ketchup dipping sauce 7
truffle oil, shaved parmesan, bistro aioli 9.5

DINNER

 SEA

Today’s Catch
out of the water and on to your plate
Market Price

Shrimp & Grits
sautéed shrimp, andouille sausage, roasted red peppers, pickled red onions, cremimi mushrooms, gouda grits and tomato ragout
27  GF

Crab Cakes
two pan seared cakes, black-eyed peas, shallot, arugula, smoked cherry tomato purée
Market Price 

Seared Scottish Salmon
organic wild rice, braised kale, confit asparagus purée, crispy parsnips
28  GF

Fruits de Mer Pasta
sautéed shrimp, local bay scallops and P.E.I. mussels tossed in a marsala tomato sauce with lemon, cream, capers and garlic, over pappardelle pasta and finished with shaved pecorino
26

ADD AN ADDITIONAL SIDE TO YOUR ENTRÉE
Gouda and White American Mac & Cheese  6
Roasted garlic Mashed  5
Fresh Sautéed Green Beans  4
Braised Collards  4

FOR THE YOUNGER CROWD
(AGES 12 AND UNDER)
PASTA, butter, grated parmesan
PASTA, creamy cheese sauce or tomato sauce
CHICKEN TENDERS, house-cut fries

(all served with a seasonal vegetable )
10

LAND

8 oz cut Brasstown Grass Fed Delmonico Steak
seasoned with our house made rub, grilled and served with roasted fingerling potatoes, grilled asparagus and gorgonzola demi-glace
34  GF

Steak Frites
Grilled 8 oz flat iron steak, crispy matchstick potatoes, sautéed green beans, roasted garlic demi-glace.
25

Brasstown Farms Braised Beef Short Ribs
braised in Yuengling and served with roasted Brussels sprouts, creamy gouda cavatappi pasta, braising liquid reduction
28

Seared Maple Leaf Farms Duck Breast
carrot infused risotto, country ham, braised spinach, La Piana 15 yr aged balsamic vinegar, crispy leeks
28  GF

All-Natural Roasted Half Chicken
braised collards, garlic whipped potatoes, brown butter emulsion
26  GF

Black Bean Quinoa Cakes
2 cakes over roasted fingerling potatoes, sweet potato, cippolinis, roasted red peppers, arugula, butternut squash purée
22  GF, Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
GF indicates that an item is gluten free. Some additional items may be made gluten free with minor alterations.
There will be a $7 charge for split entrées.
Maximum of 2 separate checks per table.
Menu substitutions are not encouraged and may disrupt the flavor profile of the dish.

AQUA Restaurant Waterfront Dining in Duck NC on the Outer Banks

items and prices subject to change


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