Restaurant & Banquet

To Go MenuAquaVino Delivers

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Ha!" Holida#sHa!" Holida#s

Not Quite SilentWhen you think of Aqua Vino, you may think of your favorite savory dish, the waterfront breezes

on the patio, the cozy atmosphere in the warm dining room or the sincere greeting you receive whenthe elevator doors open. What you may not think of is all that goes on behind the scenes. Mostpeople know the proprietor, Rob Esche, but what they may not know is that Rob has a partner. Notquite a silent partner, but a “quiet” partner. Their names are Alicia & Bob Dicks. Alicia and Robfirst started working together in 2001 when Rob asked her to join the Board of Directors for his not-for-profit charitable organization called The Save of the Day Foundation. A friendship flourishedand has anchored their business partnership that has survived over five years of trials, tribulations,hard work, good fortune, and most importantly the great customers to credit Aqua Vino’s success.

Alicia and her husband Bob are the “quiet” side of the business, not that there is a “quiet” side toany business but they have worked behind the scenes with Rob and his family to make Aqua Vino asuccess from day one and are proud to be part of something so special.

With all businesses there are many moving parts and Alicia andBob are most certainly a couple of them. While it may seem anawkward partnership, Rob and Alicia agree on almost nothing:music, politics and sports, but each has the same core valuesbelieving in family, community, and growing from within. Andthey each believe that to be successful, you should surroundyourself with people who don’t think like you and have differenttalents. In a fast moving industry with so many different facets,versatility is a key component. One of the great attributes of Aliciaand Bob is their ability to wear any hat at a moments notice.Juggling a career, traveling, children, sports, and a restaurant is noeasy task, but one that is toughly embraced. Together with theEsche family, Alicia and Bob are working to grow Aqua Vino’sFamily One Plate At a Time.

Our mission is

to provide a

unique,

personal

connection

from our home

to your hearts.

With our

transparent

farm, we grow

unadulterated

food harvested

solely for your

consumption.

Giving you the

ultimate field

to fork,

hyper-local

dining

experience

and growing

our family one

plate at a

time.”

Robert & Kelly

EscheDon’t Forget To Get Your Holiday Gift Cards.

Perfect For Everyone On Your List!

Holida$Gift Ca%ds

S&ason’s GreetingsS&ason’s GreetingsF'om O() F*mil+To Y,u-

At Esches Family Farm we pride our self on sourcing the freshest, finestingredients for our dishes. In doing this we have an extraordinary asset thatfew others can claim - our own 80 acre farm which produces the majorityof our fresh vegetables, fruits, and herbs throughout the spring, summer, andfall months. We also supply the restaurant with the freshest, healthiest eggsone can get, straight out of the coop.

This year was our biggest success so far. We supplied the restaurant withthe freshest multicolored, mouthwatering, Heirloom Tomatoes around.With over 350 individual plants it was hard to keep up. Not a bad problemto have though. Our herbs were delicious, our squash and zucchiniabundant. But the most exciting addition to the farm was the ScottishHighland Cattle. You may have noticed that Mike Geno’s Famous Meatballstasted extra special, along with various prime cuts of beef for our steak

entrees. Our beef provedto be tender and delicious.

But on a more personallevel, don’t get me wrong;we love being able toprovide our customerswith the freshestvegetables possible, that iswhy we personally pickthem every single morningto provide you with thefreshest healthiest fruitsand vegetables possible.

But one of the most gratifying things for me in this “Farm to TableMovement” is really being able to live off the land. Growing our ownproduce, collecting our own fresh eggs, raising our own beef and chickenfor the freshest, purest, cleanest meat around is very gratifying.

The greatest feeling is being able to open our pantry and literally see the“fruits of our labor.” Canned tomatoes, salsa, pickles, vegetables, and jams,peppers ECT…. Looking in our freezer and having an abundance of cleanbeef and succulent hormone free chicken to feed my family is really special.Ask my family or friends and they will tell you that we rarely go to thegrocery store. Right in the midst of the terrible tragedy on the east coastpeople are feeling the effects of “Sandy.” Supplies and transportation arelimited and people are struggling to get food or gas. The lines for gas aremiles long while the grocery store shelves are bare. There is a lot to be saidabout becoming more self-sufficient.

One of the neatest things we saw last year while living is Switzerland, wasthat every single home had their own garden. Whether in the countryside,village gardens, or allotments, they’re an art form: ordered rows of perfectlyspaced tomatoes, potatoes, and leeks interspersed with equally ordered rowsof sunflowers, gladioli, and dahlias. People take so much pride in itsdisplay while providing their families with great clean food.

With local farmers markets growing and consumers becoming aware ofthe tainted food supply out there, more people want to eat healthier andeating healthier means growing your own food or buying local. So whetheryou grow your own garden, visit at local farmer’s market or eat some ofour farm fresh food at Aqua Vino, you a taking a step to farm to tablemovement.

Farm to Table Movement

By Kelly Esche

The Tomahawk Steak has become a staple of Aqua Vino. Just take one look at theTomahawk Steak and you know you’ll be eating something special. Its size is massive. Atover two inches thick, this full-bodied, fork tender, perfectly aged, choice cut of beef ownsthe plate it sits on. The Tomahawk Steak is a serious steak for the serious steak lover.

In the history of fine dining, no other steak has been as highly esteemed as the TomahawkSteak. Aqua Vino’s Tomahawk Steaks are the juiciest of all the steaks. The marvelouslytender, rich, yet mellow bone in cut comes from the heart of the “Prime Rib Roast” wherethe most abundant marbling, tender texture, and succulent taste is found.

The Tomahawk Steak was said to have originated on the cattle drives along the Rio Grandein Texas. The Tomahawk is a Bone-in Rib Eye cut from between the 6th and 12th ribs ofbeef cattle and usually weighs between 30-45 oz. The meat is scraped from the bone, leavinga “handle”, resembling a Native American’s Tomahawk.

Our Tomahawk is a 36oz. doublewide, long bone-in rib steak, which is custom cut by ourArtisan Chef Jason Gordon. As you can see from the pictures on the right, the perfectly agedmeat arrives to Aqua Vino in its freshest state, un-cut. Then he manually trims the ribsexposing the handle of the Tomahawk. Just before the steak is on your plate, our meat undergoes a transformation of an entire side of beef to a picture perfect impressive steak.

“I thoroughly enjoy a great steak, and have eaten at some of the best steakhouses in Chicago, NYC, Dallas, and Miami. Nothing compares to the

Tomahawk, in terms of quality, portion, and most importantlytaste! It’s very difficult to finish this steak. I highly recommend eating the

Tomahawk from the bone out, that’s where the flavor is at its best!”

- Jace Volo

AquaVino Deliversw w w . a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

“The Tomahawk”

Greek Chicken Wrap

Philly Cheese Steak Sandwich

Reuben Sandwich

Buffalo Chicken Wrap

Harbor Lock Turkey Wrap

Greek Chicken Salad

Antipasto Salad

L

French Onion Crock

Seafood Bisque

Greek Beef Salad

Soups & SaladsShrimp and Crab Bisque . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cup 5 bowl 9A delicious bisque made with shrimp and crab meat, sweet corn, scallions and served with a crab cake.Soup du Jour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .cup 3 bowl 5Prepared daily from the freshest of ingredients.French Onion Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Homemade, Sherried beef broth laced with sweet onions & topped with baguette croutons and melted, imported Swiss cheese.Vino’s Chopped Cobb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10Fresh minced romaine lettuce and baby spinach, tomatoes, red onions, hard boiled egg, scallions, turkey,bacon and cheddar cheese. Topped with a tangy Gorgonzola vinaigrette. Greek Chicken or Beef Salad . . . . . . . . . . . . . . . . . . . . . . . . . .Chicken 9 Beef 12Fresh spring greens topped marinated chicken or beef mixed with roasted red peppers, crunchy red onion, feta cheese, pepperoncini peppers, kalamata olives and greek dressing.Fresh Fruit and Mixed Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Field greens, orange supremes, red grapes, fresh sweet strawberries, sun-dried cranberries, candied almonds,feta cheese topped with a sugared garlic vinaigrette. Add Chicken 4 Add Shrimp 6Antipasto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11A generous serving of fresh cut romaine lettuce, tomato, onions, olives, tuna, imported cheese and salami.Bellissimo!

unch

AquaVino Deliversw w w . a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

Aqua Vino’s Fruit & Mixed Greens

Sandwiches/WrapsReuben Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Sliced, lean corned beef or turkey layered with sauerkraut, melted swiss cheese andthousand island dressing on fresh marbled rye bread.Buffalo Chicken Wrap. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Juicy chicken tenders bathed in a spicy buffalo sauce, topped with lettuce, tomato &drizzled with bleu cheese dressing.Greek Chicken Wrap. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Seasoned grilled chicken with the freshest lettuce, tomato, red onions and pepperoncinipeppers topped with kalamata olives, feta cheese and greek dressing.Philly Cheesesteak Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . 10Tender, juicy, thinly sliced steak sauteed with peppers and onions with melted cheese allon a homemade Italian hoagie roll. Add mushrooms 1Harbor Lock Turkey Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Herb wrap loaded with fresh turkey, roasted red peppers, apples, dried cranberries, freshspinach and cheddar cheese.

Vegetarian Panini

First Mate Pasta FagoliPanini Caprese

Haddock Oreganato

Aqua Vino Signature

Steakhouse Salad

Aqua Vino SpecialtiesPortside Chicken Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Grilled chicken with melted mozzarella, roasted red peppers and portobello mushrooms served on aNY deli kaiser roll with a crunchy kosher spear.Vino Burger. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Cabernet soaked ground beef cooked to order. Dressed with crisp romaine leaves, juicy sliced tomato &a crunchy kosher spear. Add american, swiss or pepper jack cheese, bacon, caramelized onions ormushrooms add 1Haddock Oreganato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Fresh baked haddock fillet topped with oregano, parsley, bread crumbs in a light white wine andlemon sauce. Grilled Chicken over Aqua Vino’s Famous Greens . . . . . . . . . . . . . . . . . . . . . 11Grilled Chicken over escarole, hot cherry peppers, prosciutto and garlic. Sauteed with oreganato mixand imported romano and parmesan cheeses with roasted peppers. Aqua Vino Signature Steakhouse Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Marinated tenderloin tips, fresh cut romaine lettuce, feta cheese, cherry tomatoes and onion finishedwith a balsamic glaze. A favorite of our guests!

Turkey Panini

Ordering Information:(315) 732-0116 • 11:30am - 2:30pm Tues. - Fri.Payment May Be Made By Any Major Credit Card

Paninis & PastaTurkey Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Fresh wheat berry bread, turkey, roasted red peppers, apples, dried cranberries, spinach and cheddarcheese. Topped with honey-dijon mustard and grilled to perfection. Vegetarian Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Fresh zucchini, summer squash, portobello mushroom, red peppers and red onion and grill them toperfection. Top them with boursin and cheddar cheese piled high on a bed of fresh spinach on ourfresh italian panini bread. (seasonal) Panini Caprese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Sliced beefsteak tomatoes, fresh mozzarella cheese and basil pesto melted on fresh italian panini bread. First Mate Pasta Fagoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Sauteed garlic, prosciutto & cannalini beans, finished in a light plum tomato sauce. Topped with importedparmesan cheese. Aqua Vino Chicken Riggies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Juicy boneless chicken sauteed with onions and peppers in a light tomato cream sauce over rigatoni pasta.“A Utica favorite!”

Vino Burger

Portside Chicken

Sandwich

SidesSide order Sweet Potato Fries ...........4Add Sweet Potato Fries with Sandwich .2Seasoned Fries ............................. 3Aqua Vino Greens ..........................9

Homemade Chips ..........................2Onion Rings .................................4Chicken Tenders ............................ 6Side Salad ...................................4All sandwiches served with homemade chips orseasoned french fries.

Grilled Chicken Over

AquaVino Greens

Gluten Free OptionsSaladsChopped Cobb • Fresh Fruit and Mixed GreensGreek Cx or Beef Cobb • Antipasto

Aqua Vino SpecialitiesVino BurgerSteakhouse SaladGrilled Chicken over Aqua Vino greensGrilled Chicken over escarole, hot cherry peppers,prosciutto and garlic sauteed with romano andparmesan cheeses with roasted peppers.

SidesAqua Vino Greens • Side salad

Chicken Riggies

Menu prices subject to change.

AquaVino Deliversw w w . a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

Shrimp and Sun driedTomato Bruschetta

Geno’s Greens

Aqua Vino Calamari

D

East Utica’s Famous Fresh

Fried Meatballs

Long Hots

French Onion Crock

Jumbo Shrimp Cocktail

Soups Shrimp and Crab Bisque ..............................cup 5 bowl 9A spicy seafood bisque made with cream, sherry, corn and the chef’s secret ingredients. Served with a Maryland style crab cake. Soup du Jour.............................................cup 3 bowl 5Prepared daily from the finest of ingredients.French Onion Soup......................................................7Sherried beef broth, sweet onions, baguette croutons, imported provolonecheese.

Shrimp and Crab Bisque

inner

Crab Cakes

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Appetizers & SoupsEast Utica’s Famous Fresh Fried Meatballs....................................................................................10Michael Geno’s homemade meatballs over roasted peppers. *Geno’s Greens .......................................................................................................................12Escarole, hot cherry peppers, prosciutto and garlic. Sauteed with oreganato mix and imported romano and parmesan cheeses. Crab Cakes .............................................................................................................................12Lump crab meat, peppers, onions and creole remoulade. (2 per order) Long Hots...............................................................................................................................10Pilsner battered four cheeses and garlic stuffed long hot peppers with chimichurri sauce. Imported Shrimp and Sun Dried Tomato Bruschetta .....................................................................................14Fresh shrimp and sun dried tomato served over a crunchy baquette. Jumbo Shrimp Cocktail .............................................................................................................13Chilled jumbo shrimp served with our signature cocktail sauce. *Aqua Vino Calamari ................................................................................................................13Breaded and fried squid, hot cherry peppers and aged parmesan. Served with Sambal Aioli.*Chef and Staff Favorites

Aqua Vino’s Fruit & Mixed Greens

Antipasto Salad Buffalo Mozzarella withBeefsteak Tomatoes

Tomahawk Steak

Petite CowGirl Filet

European Style Beef Stroganoff

Aqua Vino Signature

Steakhouse Salad

Caesar Salad

Kansas City Bone-In Strip Steak

CowBoy Filet

SteaksAqua Vino Signature Steakhouse Salad ...................................19Marinated tenderloin tips, fresh cut romaine, feta cheese, cherry tomatoes and onion. Finished with a balsamic glaze and served with pan fried potatoes. Kansas City Bone-In-Strip Steak .............................................30Fresh cut, 16 Oz., charbroiled, bone-in Kansas City Steak. Topped with caramelized onions. Grilled to your perfection! “The Original” Tomahawk .................................................39Our Tomahawk is the Juiciest of All The Steaks. We dare you to find a more delicious,more exotic steak in Utica.Petite CowGirl Filet .............................................................26Charbroiled 6 Oz. tenderloin, garnished with fried onions and a red wine demi glaze. Add: gorgonzola cheese 2.99CowBoy Filet......................................................................29 Charbroiled 8 Oz. tenderloin, garnished with fried onions and a red wine demi glaze. Add gorgonzola cheese 2.99European Style Beef Stroganoff ..............................................21Sauteed beef with mushrooms, onions, and peppers in a gravy sauce served over noodles.*Chef and Staff FavoritesAll entrees are served with house salad, side of pasta or potato and vegetable of the day.

Ordering Information:(315) 732-0116 • 4:30pm - 9:00pm Tues. - Sat.Payment May Be Made By Any Major Credit Card

AquaVino Deliversw w w . a q u a v i n o r e s t a u r a n t . c o m

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SaladsHouse Salad ...............................................................4Field greens, grape tomatoes, red onion, cucumber and choice of dressing. Caesar ..................................9 Add chicken 4 Shrimp 6Romaine leaf and hearts, aged parmesan, baguette croutons with traditionalcaesar dressing. Antipasto ..................................................................15Fresh cut romaine lettuce, salami, imported cheese, tomatoes, olives, tuna,onions, roasted peppers and artichoke hearts. *Aqua Vino’s Fruit & Mixed Greens ................................11

Add: Chicken 4 Shrimp 6Field greens, orange supremes, red grapes, strawberries, sun-dried cranberries,candied almonds, feta cheese. Topped with a sugar garlic vinaigrette. Buffalo Mozzarella with Beefsteak Tomatoes.....................11Sliced buffalo mozzarella and beefsteak tomatoes on a medley of mixedgreens. Topped with balsamic and basil pesto.

Veal Maria

Chicken Piedmontese

Citrus Salmon Filet

Pan Seared Tuna

Clams & Scallops

Chicken Saltimbocca

Veal Saltimbocca

Haddock Oreganato

D

SeafoodCitrus Salmon Filet . . . . . . . . . . . . . . . . . . . . . . . . . . 22Grilled atlantic salmon filet, with a three citrus beurre blanc, served withrisotto and fresh vegetables. Haddock Oreganato . . . . . . . . . . . . . . . . . . . . . . . . . . 17Baked fresh haddock fillet, oregano, parsley, bread crumbs in a lightwhite wine with lemon butter sauce. Haddock Florentine . . . . . . . . . . . . . . . . . . . . . . . . . . 18Broiled haddock topped with a mixture of spinach, roasted peppers,imported romano cheeses & bread crumbs. Clams and Scallops Provencal . . . . . . . . . . . . . . . . . . 22Fresh sea scallops and clams. Sauteed in a delicate garlic & buttersauce with fresh mushrooms, tomatoes & scallions. Served overlinguini. *Pan Seared Tuna Steak . . . . . . . . . . . . . . . . . . . . . . 23Pan seared, pumpkin seed crusted yellow fin tuna, risotto, grapetomatoes and soy coconut cream.

Haddock Florentine

House EntreesChicken Saltimbocca. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Sauteed chicken medallions, served over a bed of greens. Covered in mushrooms, prosciutto and mozzarella in a light sherry marinara sauce.Rack of Lamb in a Pinot Noir Marinade . . . . . . . . . . . . . . . . . . . 29Rack of lamb marinated in a pinot noir glaze & served with risotto with our vegetableof the day. Veal Maria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Veal medallions sauteed with mushrooms, onions, prosciutto in a sweet vermouth sauce topped with mozzarella. *Veal Saltimbocca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Veal medallions sauteed with mushrooms, escarole, prosciutto and mozzarella in alight sherry sauce. Chicken Piedmontese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Sauteed chicken medallions, butter, garlic and prosciutto in a creamy chicken broth.

inner

AquaVino Deliversw w w. a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

Rack Of Lamb

Linguini Ala Portabella

White Chocolate Raspberry Cheesecake

Penne Santorini

Fruiti D’Mare

Chocolate Lava Cake

Chocolate Candy Cane Delight

PastaFruiti D’ Mare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Sauteed sea scallops, gulf shrimp and clams, olive oil and garlic with a light marinara sauce over linguine. Chicken Riggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Boneless chicken pieces, sauteed with onions and peppers, tomato cream sauce over rigatoni pasta. Penne Santorini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Penne pasta, spinach, kalamata olives, artichoke hearts, roasted red bell peppers, feta cheese, hot cherry peppers.Tossed in an olive oil and garlic sauce. Add Chicken: 4 Add Shrimp: 6Linguini Ala Portabella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Portabella mushrooms, sauteed with eggplant, olive oil, garlic and plum tomatoes. *Chef and Staff Favorites

Be Sure To Ask Your Server About Our Gluten Free Dinner Selections.

Homemade DessertsWhite Chocolate Raspberry Cheesecake . . . . . . . . . . . . . . . 6A delectable white chocolate cheesecake topped with fresh raspberry pureeand topped with pure white chocolate pieces and whipped topping.Traditional Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6A delectable chocolate cheesecake topped with fresh strawberries and toppedwith whipped topping.Chocolate Lava Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Molten chocolate torte, house-made whipped cream, fresh berries andraspberry sauce.Chocolate Candy Cane Delight . . . . . . . . . . . . . . . . . . . . . . . 7Chocolate cookie crust, peppermint ice cream, topped with cream, hot fudgeand crushed candy canes.Homemade Apple Crisp. . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Served with vanilla ice cream and caramel topping.

Gluten Free OptionsAppetizersGeno’s Greens, grilled and roasted redsImported Cheese & Olive PlatterShrimp CocktailSaladsHouse SaladAntipastoAqua Vino’s Fruit and Mixed GreensBuffalo Mozzarella with Beefsteak TomatoSteaksAqua Vino Signature Steakhouse SaladKansas City Bone-In-Strip SteakPorterhouse SteakPetite Cowgirl Filet-Charbroiled 6 Oz.TenderloinSeafoodSalmon FiletPan Seared Tuna SteakBroiled Haddock topped with butter, lemonand white wine.

House EntreesChicken SaltimboccaVeal MariaVeal SaltimboccaRack of lamb-Marinated in a roasted garlicand Rosemary served with Risotto w/ ourvegetable of the day.

Ordering Information:(315) 732-0116 • 4:30pm - 9:00pm Tues. - Sat.Payment May Be Made By Any Major Credit Card

Chicken Riggies

AquaVino Deliversw w w. a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

Desserts

Menu prices subjectto change.

Homemade Apple Crisp

AquaVino Deliversw w w . a q u a v i n o r e s t a u r a n t . c o m

(315) 732-0116

Hello everyone, it’s Trish here. Don’t you just love thistime of year? The orange and yellows of the autumn seasonare starting to give way to the reds and greens of theholiday season. Gone are the gorgeous days and nights outon the deck enjoying a fine meal with friends and family.Don’t you worry we’ll be out there in no time once thewarm weather arrives back 2013. Our banquet facilitieshave just been given a beautiful new facelift and are readyto host a holiday function for you and yours. Now is thetime when I reflect back to the many clients that I’ve cometo view as part of my extended family. Having been a partof Aqua Vino since its inception in 2007, I’ve had thepleasure to serve as banquet hostess to a variety of events.

This has offered the unique opportunity to coordinateintimate affairs which include bridal showers, rehersaldinners, baby showers, baptisms, first communion,graduation parties, post wedding celebrations, holidayparties, and including grand wedding receptions. We also

have the ability to offer a full service off site catering event.If your group cannot make it to Aqua Vino we will come toyou in your conference room, your office, or your diningroom.

The personal connection that grows with each and everyone of my customers I work with is what makes coming towork at Aqua Vino a distinct pleasure. Each and every day Istrive to make changes to help improve the quality andexperience our clients have when holding an event here atAqua Vino. I've been in the restaurant business for over tenyears, believing that you must love what you do and thatwill emulate to the guests that we serve... The othermembers of the Aqua Vino staff and I are committed toensuring each party goes off without a hitch. We wantevery guest to walk away feeling that you were well takencare of and want to come back and join us again. -Trish

Special Events

.Aqua Vino’s Famous Greens

Fresh Haddock OregantoFresh Haddock Florentine

Mike Geno’s Homemade Baked LasagnaStuffed CalamariSausage Rolls

AV Greens RollsCombo Av Greens/Sausage Rolls

Cold Cut platterSausage & PeppersEggplant Parmigiana

Geno’s MeatballsChicken FrancaiseChicken Milanese

Tenderloin Tips w/Portobello MushroomsAqua Vino’s Signature Steakhouse Salad

Garden Salad w/House DressingAntipasto w/House DressingCavatelli w/Marinara Sauce

Hats w/BroccoliChicken Riggies

Chicken Vodka RiggiesPasta Alfredo

We Can Customize For Any Occasion

H,lida$ Tra#s

Friday, February 8thCabin Fever Bash with

Aquavino & ShowtimeCome Out Of Hibernation and Join Us

For A Great Night Of Fun & Music

2nd Wednesdayof Each Month

January 14th & March 4thReserve Now

50 customer limit

March 11th Reserve Now

50 customer limit

March 25th Reserve Now

50 customer limit

January 23rdCome learn to cook

some of Mike Geno’s and Jason Gordon’s

signature dishes. Make your

reservations today

Wine Tasting Dinner

Scotch Tasting &

Dinner Night

Vodka Tasting &

Dinner Night

MikeCooking

with

3rd Wednesdayof Each Month

OLD WORLDUTICA CUISINE

EXOTICSEAFOOD NIGHT

With Executive Chef Michael Geno

Enjoy old world dishes from Utica’s past.

Join Artisan Chef Jason Gordonas he prepares a melody ofexotic dishes from the sea.

&

Chefs in the Front - Managers & Servers Cooking For You

Enjoy As They Both Try & Put Their Money

Where Their Mouth Is!!Call For Reservations

ReversalRoleReversal

RoleFebruary 6th

By: Robert EscheIt is no secret Utica (named after famed ancient Carthaginian city) has had a capricious past to say the

least. What most don’t remember is just how great it once was, how much Utica adapted when timesdemanded change and how there are many signs pointing to steady upward growth for its future. A smartman once said “ the farther backward you can look, the farther forward you are likely to see”, so letstake a very quick look back at Utica’s greatness. By the way, the smart man was Winston Churchill.

First settled by Europeans and later settled by New Englanders in the late 18th century and after theRevolutionary War, the beginning of the 19th century brought massive change to an otherwise quietvillage. It was “Clinton’s Ditch” or the great Erie Canal, which opened up trade routes to the west. Thewestward expansion caused business to flourish in Utica starting with numerous textile mills throughoutthe area and many still stand to this day. Sadly, we now consider them old dilapidated buildings, but intheir hay day, they housed thousands and thousands of skilled jobs. Then, the textile mills struggledalmost as quickly as they grew. The reason: the Mohawk River, the river that we see on a daily basis asit twists and turns throughout Oneida County. The River’s current was too slow to turn the industrialmachines of that day and New England’s textile future looked brighter then ours as they were able topush their textile mills a lot faster then us and produce much more. So Utica was presented with a majorproblem that it set out to fix and they did. With the Chenango Canal fully built, we started transportingcoal from Pennsylvania up to Utica with investment from some local entrepreneurs. We then startedburning coal for power and our area flourished once again, we were really flying high at this point and inthe early 20th century a tool and die cast industry came to the area as well, later to be called ChicagoPneumatic Company. Two flourishing industries at once. Wow! But very short lived as the textiles wouldmove to the American South. It was the result of Reconstruction, when the country was trying to rebuilda ravished south due to the Civil War.

GE was next, employing over 8,000 people and creating the motto for Utica as the “Radio Capital ofthe World”. Notice the word World not Nation, that’s some pretty powerful branding. Once againthough Utica would take its lumps, watching the tool and die cast industry follow the textiles to theAmerican South over the several decades. GE sold its Aerospace Division to Martin Marietta (LockheedMartin) only to have them shut their doors and pack up and move it on down the road along with an AirForce Base that carried with it thousands in population and jobs. Good Old Griffiss Air Force Base.Through these decades we started getting labeled as “The City God Forgot” and “Sin City” due to theorganized crime from the top down of its citizens and the continual loss of jobs and population.

But through all these trials and tribulations over the decades and centuries Utica has never lost its realbrand and that is “There Is No Better Place to Raise a Family”. There’s no doubt it takes a tough personto live here and that we have our reasons to be disgruntled but our sense of community is second to none.It still is considered one of the most generous communities in the nation when it comes to charities. Wehave bright spots in the near future as we strive to not only keep our city together but to grow it onceagain much like our ancestors did. Utica went through cycles of ups and downs over a long history andwe’ll be no different. But we’ve seen plenty of downs over the last few decades which tell me, if WinstonChurchill is right; we’re bound to go back to the top. There’s a lot to be excited about in Utica over thelast few years: the Boilermaker, Griffiss Business Park, Saranac Thursdays, The Nano Chip Plant, HarborPoint, New Hotels going up everywhere, Local Politicians from both sides of the aisle working togetherto pull us out of crazy debts and, of course, Aqua Vino! We will get there together but it won’t beovernight. I hope you enjoyed my opinions on the community and my attempt at putting our history intocliff notes. See you soon Down on The Canal.

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