Esches Aqua Vino Newsletter

Restaurant & Banquet

To Go MenuAquaVino Delivers

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Letter from the OwnerOur journey to create Esche's Aqua Vino commenced a little over 5 years ago. While playing forthe Philadelphia Flyers of the National Hockey League, a lifelong dream in itself, I envisioneddreams of one day starting up a restaurant in my hometown community and maybe eventrying my hand at establishing a family farm. Surprisingly, the idea of opening a restaurantcame into reach sooner than I expected.

We initiated a business plan that was developed as an upscale, urban seafood and steakhouserestaurant. Since then, the concept has transitioned at every turn and now, with the additionof locally renowned chef Michael Geno, we've been able to add a very special Italian flare,something we felt the area craves. This journey starts long before our grand opening in 2007and I sincerely desire to share the “cliff notes” of the path which has brought me to this point,a game-changer for my life in so many different ways…

Over the last two decades, I've been lucky enough to call hockey, not only my sport, but also myprofession. I had the opportunity to visit dozens of countries, live in four of them so far, andtravel throughout all of America, Canada, Europe, and Russia while seeing some of theworld's most cherished treasures. To say that I've been fortunate is a massive understatement.Reaching my childhood goal of playing in the NHL was far and wide my greatest personalachievement. Seeing and experiencing the world was an added bonus.

Striving to reach a NHL goal placed me on a different path then many of my friends andfamily. I had to move away when I was 15 years old to build my dream and, to be honest, Ihad no idea what I was doing, but I knew I loved it. I also knew my roots belonged here.Growing up watching the Utica Devils play at the Aud were some of my fondest memories of thesport. My dad and I never missed a game. I watched and idolized Chris Terreri in goal anddecided “that’s what I want to do!” I wanted to be a goalkeeper. Obviously, as you canimagine, the trials and tribulations seemed overwhelming at times, but the road becamesomewhat of a friend to me. I finally attained professional ranks with the Springfield Falconsof the American Hockey League (AHL). After Springfield the days went by all too fast. Whilecultivating a family, an NHL career on the rise, and a children's charity foundation gettingunderway, it’s needless to say that this was the pinnacle of my life so far. I played in Phoenixfor several years living in Scottsdale, Arizona where my beautiful daughter Ashlynn was born.And in that desert of Arizona, I was able to cut my teeth on a new NHL career. I brought mybride-to-be Kelly out with me and had many incredibly fulfilling experiences. I learned toteam-rope off our horse named Doc, who was from Tombstone Arizona; met up with achildhood legend for me, Waylon Jennings; I met one of my best friends and mentors, whowould later become a best man in my wedding, Sean Burke; I was living the true westerndream, and loved it.

The summer of 2002 arrived, we were building our house in Westmoreland, NY when I receivedthe call informing me I had been traded to Philadelphia. I was excited, nervous and mad allat once. We packed up our life in Arizona over the summer and unpacked in Philly. We had tostart all over again, but that's the way it works and you just embrace it. What a change it was.

The Flyers were the ultimate professional sports team. What you looked like, what you did orhow old you were was not their primary concern. They cared about winning and so did thefans. Not only did they care about it, it was expected of you night in and night out, noexceptions. What a difference it was, I loved it. That team and city was exactly like mypersonality. They were passionate and competitive. In Philly I met another one of my bestfriends, Mark Recchi, who showed me how to become the professional I always wanted to be.

In 2004 we were one game away from going to the Stanley Cup Finals. We lost to the soon to bechamps, the Tampa Bay Lightning in game seven. I joke and tell people it was the only time Ihad my heart broken. And then along came other set-backs. Our family's house inWestmoreland burnt down; losing everything we had at the time. But as we have done before,we just started over. And then came the Lockout, forcing NHL players and owners to miss a full

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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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

Esche

year of hockey. During all this turmoil, my son Waylon was born. Our family was nowcomplete, and my hockey career stayed the course, bringing me overseas to play and to the2006 Winter Olympic Games in Italy. I have learned that with all of life's downs, there aremost definitely ups as well.

A great example for me is when Mother Russia came calling to sign me, not the NHL. Talkabout life altering changes. But we took this challenge in stride and it turned out to be agreat all around experience. I started playing for the KHL in Kazan, the Gateway to Siberia,and then it was off to St. Petersburg for two years. Russia and Europe as a whole was an eyeopening experience for me and my family. I had visited all sorts of European cities prior toplaying over there but when you actually live there and feel their culture, I believe itchanges you.

After St. Petes, it was on to Minsk, Belarus, another beautiful city we got the chance toexplore. And this past year, we packed up the family again to play over in Switzerland for theSCL Tigers. This was my favorite European experience thus far. We loved skiing in the Alps,and went sightseeing any free chance we had. Since Switzerland was such a beautifulcountry, many of our friends and family members from the Mohawk Valley came to visit us,which made the experience even greater.

Living on the road however had its drawbacks. I missed a great deal while being gone.Being away from your family and friends, missing holidays and truly missing some of life’smost meaningful moments was tough for us. During that time I began reading extensively.Primarily on things of interest to me such as farming, the restaurant business, history andautobiographies of world leaders. I always knew Oneida County was going to be the region Ihung my hat at the end of the day. I couldn't wait to get back and bring all my ideas andstories with me from our world travel experiences.

During my final year in Philly I set out looking for a restaurant to operate. The timingcouldn't have been better either, as it turned out. With help from the City of Utica and myclose friends I was able to start one of my business ventures with no experience. We mostdefinitely went through the growing pains any start-up business encounters, The last fourplus years have successfully established a solid restaurant business with great clientele.

My plan all along was to incorporate my goal of farming into the restaurant, so the last fiveyears we've been building our farm slowly but surely to supply the restaurant with food. Whenyou live here for only 3-4 months a year it's tough to get things done quickly, but last year wewere able to supplement almost 15% of the restaurant's produce and a majority of its eggs.This year including beef, chickens and significantly larger produce fields we're aiming for55%-65%. Our goal for Aqua Vino is to become the true hyper local experience.

I have always wanted to venture into different things beyond hockey. Deep down I knewhockey's window would eventually close for me, so I started thinking of some things I'vealways wanted to do. Farming always came to mind, as well as owning a restaurant. Andnow I am doing both, and loving it!

Well, like I said that's the “cliff notes” of this hockey, restaurant and farming career of mine.I hope you enjoy this To go magazine with some great articles of staff members, localentrepreneurs and health tips on the food you eat. We'll be putting out a new issue quarterlywith new articles and menu items. I look forward to seeing you down at Aqua Vino and thechance to talk with each of you. Be well and safe.

Rob


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The Synergy Behind

Beverly, the heart and soul of Aqua Vino.To know her is to love her. She truly is oneof the reasons we have so many of ourvalued customers coming week after weekto enjoy a delicious meal.

On the very, very rare occasion she is notin the building it is surely felt. Theatmosphere, the aura, the personality ofAqua Vino is not the same. So we arethankful Beverly practically spends everywaking hour trying to make the restauranta more delicious, more comfortable andmore friendly atmosphere than it alreadyis.

Beverly has the unique ability to makeevery single customer feel like family.

Beverly embodies Aqua Vino’s missionstatement “Growing our family one plateat a time.”

Trish the Dish, is the workhorse of AquaVino. Her hard work, dedication andcommitment to dining excellence hashelped take Aqua Vino to what it is today.Trish has been with us since day one in2007. She knows her customers and knowsher business.

When she is not waiting on customerswith her warm and heartfelt attentiveservices, she is coordinating, setting up,and pulling off some of the most enjoyable,beautiful and delicious parties in ourupstairs banquet facility.

Trish is kind, funny and truly enjoyswhat she does. She makes everyone feelwelcome and comfortable.

Next time your family has a specialcelebration, whether it be a firstcommunion, baby or bridal shower,birthday, wedding, or any great event, giveTrish a call, let her take over. You will notbe disappointed.

Mike, the Godfather of Utica cuisine, thechef that every local knows, the chef whocooks the most delicious consistent foodand the chef who is well known for hisfamous meatballs and the best greens inUtica.

Mike has been turning on local tastebuds since he was fifteen years old with theold world cooking methods he took fromhis Grandmother and Richie Scamardo.Since setting out on his own in 1998, thelocals have been following his deliciouscuisine, before settling into Aqua Vino in2007.

Michael’s Geno’s expertise leads a teamof the finest kitchen staff to producedelicious food and a wonderful diningexperience. Whether you are coming in foran evening out, quick lunch or specialevent, sit back, relax and let your tastebuds soar.

“The difference today from years ago is

that everything was cooked from scratch

back then. Not anymore, today most food

lacks authenticity and taste. I pride myself

on making a fresh flavorful dish from

scratch, that’s what keeps people coming

back again and again.”

- Michael Geno

GH

GH


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Greek Chicken Wrap

Philly Cheese Steak Sandwich

Reuben Sandwich

Buffalo Chicken Wrap

Harbor Lock Turkey Wrap

Greek Chicken Salad

Antipasto Salad

Aqua Vino’s Fruit & Mixed Greens

L

French Onion Crock

Seafood Bisque

Greek Beef Salad

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 andpepperoncini peppers topped with kalamata olives, feta cheese and greek dressing.Philly Cheesesteak Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . 10Tender, juicy, thinly sliced steak sauteed with peppers and onions with melted cheeseall on a homemade Italian hoagie roll. Add mushrooms 1Harbor Lock Turkey Wrap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Herb wrap loaded with fresh turkey, roasted red peppers, apples, dried cranberries,fresh spinach and cheddar cheese.

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


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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


(315) 732-0116

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 CobbFresh Fruit and Mixed GreensGreek Cx or Beef CobbAntipasto

Aqua Vino SpecialitiesVino BurgerSteakhouse SaladGrilled Chicken over Aqua Vino greensGrilled Chicken over escarole, hot cherrypeppers, prosciutto and garlic sauteedwith romano and parmesan cheeses withroasted peppers.

SidesAqua Vino GreensSide salad

Chicken Riggies

Menu prices subject to change.

Cheese & Olive Platter

Geno’s Greens

Aqua Vino Calamari

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 Cheese & Olive Platter ..............................................................................................................12Three imported cheeses along with a variety of mixed olives and served with a side of honey. 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

Dinner

East Utica’s Famous Fresh

Fried Meatballs

Long Hots

French Onion Crock


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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.

Crab Cakes

Shrimp and Crab Bisque

Aqua Vino’s Fruit & Mixed Greens

Antipasto Salad Buffalo Mozzarella withBeefsteak Tomatoes

Porterhouse Steak

Petite CowGirl Filet

House Salad

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! *Porterhouse Steak .............................................................3424 Oz. Prime cut charbroiled, tender and juicy porterhouse steak. Topped with portabella mushrooms. 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 2.99*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


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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

Rack Of Lamb

Veal Saltimbocca

Haddock Oreganato

Dinner

SeafoodCitrus Salmon Filet . . . . . . . . . . . . . . . . . . . . . . . . 22Grilled atlantic salmon filet, with a three citrus beurre blanc, servedwith risotto 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


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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 vegetable of 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 a light sherrysauce. Chicken Piedmontese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Sauteed chicken medallions, butter, garlic and prosciutto in a creamy chicken broth.

Linguini Ala Portabella

White Chocolate Raspberry Cheesecake

Penne Santorini

Fruiti D’Mare

Chocolate Lava Cake

Traditional Cheesecake

Desserts


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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.

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

Menu prices subject to change.

Trays ToGo

Catering MenuCold Cut Platter

(Ham, Turkey, Roast Beef, American & Swiss Cheese)Baked Chicken & Potatoes Sausage & Peppers Eggplant Parmigiana Baked Lasagna Meatballs “Aqua Vino” Greens

(Marinated Grilled Chicken Served Over “Aqua Vino” Greens topped with Red Roasted Peppers)

Chicken Francaise Chicken Milanese

(Chicken Cutlet topped w/Tomatoes, Wet Mozzarella, Onions, Garlic and Olive Oil)

Tenderloin Tips w/Portobello Mushrooms (Cooked in a Marsala Wine Sauce)

“Aqua Vino” Signature Steakhouse Salad Garden Salad w/House Dressing (Meatless) Antipasto w/House Dressing (With Meat) Cavatelli w/ Marinara Sauce Hats w/ Broccoli Chicken Riggies Chicken Vodka Riggies Pasta Alfredo Sausage RollsGreens Rolls Greens & Sausage Rolls Combination

*Add $5.00 for Rolls to be cut and placed on trays.

We Can Customize For Any Occasion

What’s 363 miles long and connects the historic Hudson River to the Great Lakes and is the

“Aqua” in AquaVino?A few hints: It took 8 years to build, cost the State of New York $7,000,000,was constructed by man and mule with the first soil moved by shovel in Rome, NYon July 4th, 1817 and was celebrated as the premier civil-engineering achievementof its time.

The legendary ERIE CANAL rests memorably sits outside the patio doors ofAquaVino and is part of the original 15 miles of canal that was first opened in1819. Governor Dewitt Clinton was heavily criticized for finally constructing anidea that started to percolate in the 1760’s. To go further back into history, the firstcanal, located on the Mohawk River near Utica, dates back to 1730, almost 100years before the Erie Canal was built and almost 60 years before New York joinedthe Union.

Known at the time as “Clinton’s Big Ditch,” skeptics were eager to point out thatthe 568 foot water level rise from the Hudson to Lake Erie alone was too difficultto overcome. Not to mention the herculean effort necessary to dig a 4 foot deep, 40 foot wide “ditch” toaccommodate the freight traffic. Those cynics were not only proven wrong, they were left in the dust as thesuccess of the Erie Canal continued to expand over the next 100 years, bringing new economy and vitality to thecommunities it traversed. Clinton, once the Mayor of NY City, had a vision for the City that stayed close withhim as Governor and that vision, whether he understood it at the time, impacted the entire corridor of the Erie

Canal, creating communities where none existed:

“The city will, in the course of time, become the granary ofthe world, the emporium of commerce, the seat of

manufactures, the focus of great moneyed operations,” saidClinton. “And before the revolution of a century, the whole

island of Manhattan, covered with inhabitants and replenishedwith a dense population, will constitute one vast city.”

- Dewitt Clinton


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Fast forward to today ...The Erie Canal has enjoyed a rebirth as a world-renownedrecreational and historic asset. In 2001, it was designated asthe nation's 23rd National Heritage Corridor and joined theranks of America's most prestigious historical resources.Overcoming insurmountable barriers from funding, toengineering, to siting the best route, the Erie Canal is now aniconic marvel of perseverance, hard work, dedication andpure determination. And it sits quietly outside the doors ofAquaVino, reminding us every day, that anything is possible.

Esche’s AQUA VINO & Esche’s Family Farms GivingYou The Ultimate Field To Fork Experience

Robert and I have always wanted to get into farming, being able to work at our home, while teaching our two children an honestwork ethic in sharing the responsibility of the farm.

But the biggest benefit of all is being able to grow the most unadulterated food on their ownland, using no chemicals, no pesticides, and no growth hormones, or synthetically made food forthe animals.

The industrial agriculture complex is crumbling, and our culture is screaming for good,nutritious clean food. And that is where the restaurant comes in.We grow all of our food at the farm for Aqua Vino and we aregetting bigger each year.

We grow our own tomatoes, peppers, cucumbers, squash,zucchini, beans, peas, and herbs such as rosemary, basil, andparsley all from seed.

The tomatoes will be extra special this year. We haveplanted 350 individual plants consisting of 32 differentvarieties of Heirloom Tomatoes. An Heirloom Tomato isgenerally considered to be a variety that is passed down

through several generations of a familybecause of it’s valued characteristicsthrough seed saving.

An Heirloom Tomato is unlike any tomato you see in agrocery store, which are typically hybrids, grown with preference to size,weight, and shape so they can be shipped in uniform boxes to ripen at the store.For tomatoes to be shipped they are picked green and sprayed with ethelyne gas tohelp ripen them along the way. Aside of the toxins, at this stage only about 5percent of the potential flavor is in the fruit.

Yet this is the stage from which the tomato you buy in the grocery store is picked so it could be trucked across country or countries,held in warehouses, distributed to store sites, displayed on shelves, and ultimately bought by a consumer. So we wanted to do thingsdifferent, growing Heirloom Tomatoes to give the customer the ultimate tomato experience of color and taste.

Right now, the garden is filled with vegetables and herbs that will be harvested for the restaurant’s use this summer. In addition, wealso have a 2 acre orchard in which we grow apples, pears, peaches, nectarines, plums, cherries, kiwi, and brambles.

Robert and I also supply farm fresh eggs to Aqua Vino. Our free range housing allows us to rotate the chickens daily, giving the hensa fresh pasture of grass for foraging and allowing the fertilized grass to rest and regrow.

Eggs from hens raised on a pasture such as the ones we are producing have:1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega3 fatty acids, 3 times more vitamin E, 7 times more beta carotene, 6 times as muchvitamin D . “Study from Mother Earth News”And just because you buy a dozen organic cage free eggs at the store does not meanthey are pastured. By regulations, they may only have access to one tiny doorleading to a cement pad!!!!

Take a look at the pictures on the right and thinkabout this. When you or your child gets sick whathappens? They are weak, they are pale, and theirnoses run. Look at the picture of the store boughtegg on the bottom, the birds are sick and weak.Their yoke is runny, pale, and not firm but weak.

The egg on the top is from our healthy free range birds. Notice how firm and upright ouregg is. Look at the dark orange color. The birds are strong and healthy, and are outside inthe sunshine foraging for a natural diet all day long. Which egg would you rather eat?

The Highland Cattle have just arrived on the farm. Look forward to our deliciousgrass fed beef at Aqua Vino soon.

Hope you enjoy our natural farm fresh food,Kelly Esche


(315) 732-0116

Q-When did you start cooking?A- I started cooking in 1999 at the

Yahnundasis. I was inspired by good cookingat home by my mom, but mostly because I loveto eat good food and always have.

Q- How do you compare Aqua Vino’sfood with other restaurants that you haveworked at?

A- I think that the freshness of ourproduce/meats that we use really sets us apart,we get fresh ingredients daily from “EschesFarm”. Also we get eggs from free rangechickens and we are also raising grass fed beef,which I’m real excited about. Most of the beefyou buy in stores and eat are packed withadded growth hormones and antibiotics. Myfavorite saying is “A chef is only as good as hisingredients” so the “fresher the better” is my motto.

Q- What’s your favorite thing about working at Aqua Vino’s?A- The staff & co-workers. I’ve been working here for over four years, but it feels

like I’ve known these people all my life. It’s definitely a second family for me.

Q- What kind of food do you like to eat?A- I like rustic, hearty, delicious and simple tasting food.

Q- Who was your greatest cooking influence?A- My Mom, my Grandma and Grandpa

Q- In a world where everything is pre-made, pre-packaged, pre-cooked, what do you think people at home should take time to make?Bread? Sauces? Pastas

A- I think homemade Chicken Noodle Soup with homemade egg noodles. Myearliest memories as a child was helping my Grandfather roll out the noodles on thekitchen table with flour everywhere.

Q- When you are spending time at home do you cook for yourself or doyou order out?

A- I cook for myself most of the time. I love cooking at home, there's no pressureor stress. I can just relax and take my time. I also love to order Chinese Food andSushi.

Q- Describe the food you cook here.A- I think that what we do here is unique. We have the local favorites such as

Chicken Riggies and “Utica Greens” but we also have foods that are notaccustomed to this area. I think that is why our customers keep coming back. Wealways have fresh seafood like salmon, tuna, haddock, and scallops. We also havefresh veal and filet mignon.

Q- What is your favorite dish on the menu?A- It’s a coin flip between the Seared Tuna or the Clams & Scallops Provencal.

Q- Tell us what you have learned from working with Mike Geno?A- If there is one thing that I’ve learned from Executive Chef Mike Geno is how

to be a chef. Other chefs I’ve worked for taught me how to cook, follow a basicrecipe and repeat it a thousand times. Mike has given me the opportunity toexpress myself creatively through cooking. He’s taught me to take chances, risks,and be creative.

Q- What inspires your cooking?A- Its easy to cook when you use great ingredients. It’s all about the ingredients.

I was taught to taste the raw ingredients and know the flavor. This way you canunderstand how to marry the ingredients in a recipe. I strongly believe less is more.If you do not taste the ingredients, why is it in the dish? Obviously, there arecertain ingredients like salt you do not want to taste (if you taste salt, it’s toomuch). If you put basil and oregano in a dish, you have to make sure you balancethem so you can taste them both. I look for balance of flavors on the palate.

Q- Do you have any advice for beginner cooks?A- Yes, don’t give up. Don’t be afraid to be different or try new things.

!e "#$ct %&ace '( )$gin ...!e "#$ct %&ace '( )$gin ...!e "#$ct %&ace '( )$gin ...Whether youare holding aBridal Shower, Rehearsal Dinner orIntimate Reception, Aqua Vino offers aunique waterfrontsetting, personal serviceand culinary expertise.

Whether youare holding aBridal Shower, Rehearsal Dinner orIntimate Reception, Aqua Vino offers aunique waterfrontsetting, personal serviceand culinary expertise.

16 Harbor Lock Road, Utica, NY 315.732.0116 www.aquavinorestaurant.com16 Harbor Lock Road, Utica, NY 315.732.0116 www.aquavinorestaurant.com

Q&A with Our Artisan Chef Jason Gordon


(315) 732-0116

Hours:Lunch • Tuesday - Saturday

11:30am - 2:30pm

Dinner • Tuesday - Friday4:30pm - 9:00pm

(315) 732-0116

This was at one time part of the Erie Canal.

Do you recognize this Utica Street?Come see similar vintage photos like this at AV.

Growing our family one plate

at a time.

Come VisitUs On

The Canal


(315) 732-0116

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