Restaurant & Banquet

To Go Menu AquaVino Delivers w 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 Our mission is Letter from the Owner to provide a Our journey to create Esche's Aqua Vino commenced a little over 5 years ago. While playing for the Philadelphia Flyers of the National Hockey League, a lifelong dream in itself, I envisioned unique, dreams of one day starting up a restaurant in my hometown community and maybe even trying my hand at establishing a family farm. Surprisingly, the idea of opening a restaurant came into reach sooner than I expected. personal We initiated a business plan that was developed as an upscale, urban seafood and steakhouse connection restaurant. Since then, the concept has transitioned at every turn and now, with the addition of 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 2007 from our home and 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… to your hearts. Over the last two decades, I've been lucky enough to call hockey, not only my sport, but also my profession. I had the opportunity to visit dozens of countries, live in four of them so far, and With our travel throughout all of America, Canada, Europe, and Russia while seeing some of the world's most cherished treasures. To say that I've been fortunate is a massive understatement. transparent Reaching my childhood goal of playing in the NHL was far and wide my greatest personal achievement. Seeing and experiencing the world was an added bonus. farm, we grow Striving to reach a NHL goal placed me on a different path then many of my friends and family. I had to move away when I was 15 years old to build my dream and, to be honest, I unadulterated had 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 the sport. My dad and I never missed a game. I watched and idolized Chris Terreri in goal and harvested decided “that’s what I want to do!” I wanted to be a goalkeeper. Obviously, as you can imagine, the trials and tribulations seemed overwhelming at times, but the road became solely for your somewhat of a friend to me. I finally attained professional ranks with the Springfield Falcons of the American Hockey League (AHL). After Springfield the days went by all too fast. While cultivating a family, an NHL career on the rise, and a children's charity foundation getting consumption. underway, it’s needless to say that this was the pinnacle of my life so far. I played in Phoenix for several years living in Scottsdale, Arizona where my beautiful daughter Ashlynn was born. Giving you the And in that desert of Arizona, I was able to cut my teeth on a new NHL career. I brought my bride-to-be Kelly out with me and had many incredibly fulfilling experiences. I learned to team-rope off our horse named Doc, who was from Tombstone Arizona; met up with a ultimate field childhood legend for me, Waylon Jennings; I met one of my best friends and mentors, who would later become a best man in my wedding, Sean Burke; I was living the true western to fork, dream, and loved it.

The summer of 2002 arrived, we were building our house in Westmoreland, NY when I received hyper-local the call informing me I had been traded to Philadelphia. I was excited, nervous and mad all at once. We packed up our life in Arizona over the summer and unpacked in Philly. We had to dining start 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 or experience how old you were was not their primary concern. They cared about winning and so did the fans. Not only did they care about it, it was expected of you night in and night out, no and growing exceptions. What a difference it was, I loved it. That team and city was exactly like my personality. They were passionate and competitive. In Philly I met another one of my best friends, Mark Recchi, who showed me how to become the professional I always wanted to be. our family one In 2004 we were one game away from going to the Stanley Cup Finals. We lost to the soon to be plate at a champs, the Tampa Bay Lightning in game seven. I joke and tell people it was the only time I had my heart broken. And then along came other set-backs. Our family's house in Westmoreland burnt down; losing everything we had at the time. But as we have done before, time.” we just started over. And then came the Lockout, forcing NHL players and owners to miss a full

Robert & Kelly

Esche AquaVino Delivers w 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 year of hockey. During all this turmoil, my son Waylon was born. Our family was now complete, and my hockey career stayed the course, bringing me overseas to play and to the 2006 Winter Olympic Games in Italy. I have learned that with all of life's downs, there are most definitely ups as well.

A great example for me is when Mother Russia came calling to sign me, not the NHL. Talk about life altering changes. But we took this challenge in stride and it turned out to be a great 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 eye opening experience for me and my family. I had visited all sorts of European cities prior to playing over there but when you actually live there and feel their culture, I believe it changes you.

After St. Petes, it was on to Minsk, Belarus, another beautiful city we got the chance to explore. And this past year, we packed up the family again to play over in Switzerland for the SCL 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 beautiful country, 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’s most 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 and autobiographies of world leaders. I always knew Oneida County was going to be the region I hung my hat at the end of the day. I couldn't wait to get back and bring all my ideas and stories with me from our world travel experiences.

During my final year in Philly I set out looking for a restaurant to operate. The timing couldn't have been better either, as it turned out. With help from the City of Utica and my close friends I was able to start one of my business ventures with no experience. We most definitely went through the growing pains any start-up business encounters, The last four plus 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 five years we've been building our farm slowly but surely to supply the restaurant with food. When you live here for only 3-4 months a year it's tough to get things done quickly, but last year we were 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 for 55%-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 knew hockey's window would eventually close for me, so I started thinking of some things I've always wanted to do. Farming always came to mind, as well as owning a restaurant. And now 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, local entrepreneurs and health tips on the food you eat. We'll be putting out a new issue quarterly with new articles and menu items. I look forward to seeing you down at Aqua Vino and the chance to talk with each of you. Be well and safe. Rob

AquaVino Delivers w 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 Beverly, the heart and soul of Aqua Vino. Trish the Dish, is the workhorse of Aqua Mike, the Godfather of Utica cuisine, the To know her is to love her. She truly is one Vino. Her hard work, dedication and chef that every local knows, the chef who of the reasons we have so mTany of hour e Synergy Behcooiksn the mdost delicious consistent food commitment to dining excellence has valued customers coming week after week helped take Aqua Vino to what it is today. and the chef who is well known for his to enjoy a delicious meal. Trish has been with us since day one in famous meatballs and the best greens in On the very, very rare occasion she is not 2007. She knows her customers and knows Utica. in the building it is surely felt. The her business. Mike has been turning on local taste atmosphere, the aura, the personality of When she is not waiting on customers buds since he was fifteen years old with the Aqua Vino is not the same. So we are with her warm and heartfelt attentive old world cooking methods he took from thankful Beverly practically spends every services, she is coordinating, setting up, his Grandmother and Richie Scamardo. waking hour trying to make the restaurant and pulling off some of the most enjoyable, Since setting out on his own in 1998, the a more delicious, more comfortable and beautiful and delicious parties in our locals have been following his delicious more friendly atmosphere than it already upstairs banquet facility. cuisine, before settling into Aqua Vino in is. Trish is kind, funny and truly enjoys 2007. Beverly has the unique ability to make what she does. She makes everyone feel Michael’s Geno’s expertise leads a team every single customer feel like family. welcome and comfortable. of the finest kitchen staff to produce Beverly embodies Aqua Vino’s mission Next time your family has a special delicious food and a wonderful dining statement “Growing our family one plate celebration, whether it be a first experience. Whether you are coming in for at a time.” communion, baby or bridal shower, an evening out, quick lunch or special birthday, wedding, or any great event, give event, sit back, relax and let your taste Trish a call, let her take over. You will not buds soar. be disappointed. “The difference today from years ago is

G 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.” H H - Michael Geno G

AquaVino Delivers w 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 AquaVino Delivers w 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 Lunch Soups & Salads Shrimp and Crab Bisque ...... cup 5 bowl 9 A delicious bisque made with shrimp and crab meat, sweet corn, scallions and served with a crab cake. Soup du Jour ...... cup 3 bowl 5 Prepared daily from the freshest of ingredients. French Onion Soup ...... 7 Bisque Homemade, Sherried beef broth laced with sweet onions & topped with baguette Seafood croutons and melted, imported Swiss cheese. Vino’s Chopped Cobb ...... 10 Fresh 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 12 Fresh 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 ...... 9 French Onion Crock Field 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 6 Antipasto ...... 11 A generous serving of fresh cut romaine lettuce, tomato, onions, olives, tuna, imported cheese and salami. Bellissimo!

G reek Chic ken Salad

Salad Greek Beef

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Ant ipasto Salad Sandwiches/Wraps Reuben Sandwich ...... 9 Sliced, lean corned beef or turkey layered with sauerkraut, melted swiss cheese and thousand island dressing on fresh marbled rye bread. Reu Buffalo Chicken Wrap...... 8 ben Sandwi ch Juicy chicken tenders bathed in a spicy buffalo sauce, topped with lettuce, tomato & drizzled with bleu cheese dressing. Greek Chicken Wrap...... 9 Seasoned grilled chicken with the freshest lettuce, tomato, red onions and pepperoncini peppers topped with kalamata olives, feta cheese and greek dressing. Ha rbor L Philly Cheesesteak Sandwich ...... 10 ock T urkey Tender, juicy, thinly sliced steak sauteed with peppers and onions with melted cheese Wrap all on a homemade Italian hoagie roll. Add mushrooms 1 Harbor Lock Turkey Wrap ...... 9 Herb wrap loaded with fresh turkey, roasted red peppers, apples, dried cranberries, fresh spinach and cheddar cheese.

Buffalo Chicken Wrap

Philly Cheese Steak Sandwich

Greek Ch AquaVino Delivers icken Wrap w 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 Ordering Information: (315) 732-0116 • 11:30am - 2:30pm Tues. - Fri. Payment May Be Made By Any Major Credit Card

Aqua Vino Specialties Portside Chicken Sandwich ...... 9 Grilled chicken with melted mozzarella, roasted red peppers and portobello mushrooms served on a en e Chick NY deli kaiser roll with a crunchy kosher spear. Portsid ich Vino Burger...... 9 Sandw Cabernet 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 or mushrooms add 1 Vi no Haddock Oreganato ...... 10 Bur ger Fresh baked haddock fillet topped with oregano, parsley, bread crumbs in a light white wine and lemon sauce. Grilled Chicken over Aqua Vino’s Famous Greens ...... 11 Grilled Chicken over escarole, hot cherry peppers, prosciutto and garlic. Sauteed with oreganato mix and imported romano and parmesan cheeses with roasted peppers. Aqua Vino Signature Steakhouse Salad ...... 12 Marinated tenderloin tips, fresh cut romaine lettuce, feta cheese, cherry tomatoes and onion finished with a balsamic glaze. A favorite of our guests!

Had dock Orega nato ver hicken O Grilled C o Greens AquaVin Paninis & Pasta Turkey Panini ...... 9 Fresh wheat berry bread, turkey, roasted red peppers, apples, dried cranberries, spinach and cheddar cheese. Topped with honey-dijon mustard and grilled to perfection. Aqua Vino Signature Vegetarian Panini ...... 9 Steakhouse Salad Fresh zucchini, summer squash, portobello mushroom, red peppers and red onion and grill them to perfection. Top them with boursin and cheddar cheese piled high on a bed of fresh spinach on our fresh italian panini bread. (seasonal) Panini Caprese ...... 9 Sliced beefsteak tomatoes, fresh mozzarella cheese and basil pesto melted on fresh italian panini bread. First Mate Pasta Fagoli ...... 9 Sauteed garlic, prosciutto & cannalini beans, finished in a light plum tomato sauce. Topped with imported parmesan cheese. Aqua Vino ...... 9 Juicy boneless chicken sauteed with onions and peppers in a light tomato cream sauce over rigatoni pasta. ini y Pan “A Utica favorite!” Turke

Vegetarian Panini

Gluten Free Options Salads Chopped Cobb Fresh Fruit and Mixed Greens Greek Cx or Beef Cobb Antipasto Pan oli ini Caprese a Fag e Past Aqua Vino Specialities t Mat Chic Firs ken Vino Burger Rigg ies Steakhouse Salad Grilled Chicken over Aqua Vino greens Homemade Chips ...... 2 Grilled Chicken over escarole, hot cherry Sides Onion Rings ...... 4 peppers, prosciutto and garlic sauteed Side order Sweet Potato Fries ...... 4 Chicken Tenders ...... 6 with romano and parmesan cheeses with Add Sweet Potato Fries with Sandwich .2 Side Salad ...... 4 roasted peppers. Seasoned Fries ...... 3 All sandwiches served with homemade chips or Aqua Vino Greens ...... 9 Sides seasoned french fries. Aqua Vino Greens Side salad Menu prices subject to change. AquaVino Delivers w 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 Dinner

resh ica’s Famous F East Ut b Cakes tballs Ge Cra Fried Mea no’s Greens Appetizers & Soups East Utica’s Famous Fresh Fried Meatballs...... 10 Michael Geno’s homemade meatballs over roasted peppers. *Geno’s Greens...... 12 Escarole, hot cherry peppers, prosciutto and garlic. Sauteed with oreganato mix and imported romano and parmesan cheeses. Crab Cakes ...... 12 Lump crab meat, peppers, onions and creole remoulade. (2 per order) Long Hots...... 10 Pilsner battered four cheeses and garlic stuffed long hot peppers with chimichurri sauce. Imported Cheese & Olive Platter ...... 12 Three imported cheeses along with a variety of mixed olives and served with a side of honey. Jumbo Shrimp Cocktail ...... 13 Chilled jumbo shrimp served with our signature cocktail sauce. *Aqua Vino Calamari ...... 13 Breaded and fried squid, hot cherry peppers and aged parmesan. Served with Sambal Aioli. *Chef and Staff Favorites

Long Hots

tail p Cock Shrim Chee umbo se & O J live P latter Aqu a Vi no C alam ari

Soups Shrimp and Crab Bisque ...... cup 5 bowl 9 A 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 5 Prepared daily from the finest of ingredients. French Onion Soup...... 7 French Sherried beef broth, sweet onions, baguette croutons, imported provolone Onion Crock cheese.

ue Bisq rab nd C mp a Shri AquaVino Delivers w 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 Ordering Information: (315) 732-0116 • 4:30pm - 9:00pm Tues. - Sat. Payment May Be Made By Any Major Credit Card

Steaks Aqua Vino Signature Steakhouse Salad ...... 19 Marinated tenderloin tips, fresh cut romaine, feta cheese, cherry tomatoes and onion. Finished with a balsamic glaze and served with pan fried potatoes. nature ino Sig Kansas City Bone-In-Strip Steak ...... 30 Aqua V e Salad Fresh cut, 16 Oz., charbroiled, bone-in Kansas City Steak. akhous Ste Topped with caramelized onions. Grilled to your perfection! *Porterhouse Steak ...... 34 24 Oz. Prime cut charbroiled, tender and juicy porterhouse steak. Topped with portabella mushrooms. Petite CowGirl Filet ...... 26 Charbroiled 6 Oz. tenderloin, garnished with fried onions and a red wine demi glaze. Add: gorgonzola cheese 2.99 CowBoy Filet...... 29 Kansas Charbroiled 8 Oz. tenderloin, garnished with fried onions and a red wine demi glaze. City Bon e-In Str Add gorgonzola cheese 2.99 ip Steak *Chef and Staff Favorites All entrees are served with house salad, side of pasta or potato and vegetable of the day.

Port erhous e Steak

ilet owGirl F Petite C CowBoy Filet

Salads House Salad ...... 4 Field greens, grape tomatoes, red onion, cucumber and choice of dressing. Caesar ...... 9 Add chicken 4 Shrimp 6 Romaine leaf and hearts, aged parmesan, baguette croutons with traditional caesar dressing. Antipasto ...... 15 Fresh 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 6 Salad House Field greens, orange supremes, red grapes, strawberries, sun-dried cranberries, Cae sar Salad candied almonds, feta cheese. Topped with a sugar garlic vinaigrette. Buffalo Mozzarella with Beefsteak Tomatoes...... 11 Sliced buffalo mozzarella and beefsteak tomatoes on a medley of mixed greens. Topped with balsamic and basil pesto.

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on Filet Citrus Salm

Hadd ock O rega nato tine Floren Seafood ddock Citrus Salmon Filet ...... 22 Ha Grilled atlantic salmon filet, with a three citrus beurre blanc, served with risotto and fresh vegetables. Haddock Oreganato ...... 17 Baked fresh haddock fillet, oregano, parsley, bread crumbs in a light white wine with lemon butter sauce. Haddock Florentine ...... 18 Broiled haddock topped with a mixture of spinach, roasted peppers, imported romano cheeses & bread crumbs. Clams and Scallops Provencal ...... 22 Fresh sea scallops and clams. Sauteed in a delicate garlic & butter sauce with fresh mushrooms, tomatoes & scallions. Served over linguini. *Pan Seared Tuna Steak...... 23 Pan seared, pumpkin seed crusted yellow fin tuna, risotto, grape tomatoes and soy coconut cream. llops Clams & Sca

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

Veal S altimbocca

Ra ck Of Lamb

Veal Maria

C hicken Piedm AquaVino Delivers ontese w 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 Ordering Information: (315) 732-0116 • 4:30pm - 9:00pm Tues. - Sat. Payment May Be Made By Any Major Credit Card

Pasta Fruiti D’ Mare ...... 24 Sauteed sea scallops, gulf shrimp and clams, olive oil and garlic with a light marinara sauce over linguine. Chicken Riggies ...... 17 re Boneless chicken pieces, sauteed with onions and peppers, tomato cream sauce over rigatoni pasta. uiti D’Ma Fr Penne Santorini ...... 18 Penne 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: 6 Linguini Ala Portabella ...... 17 Portabella 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.

Gluten Free Options Appetizers Geno’s Greens, grilled and roasted reds Imported Cheese & Olive Platter Shrimp Cocktail Chicken Riggies Salads House Salad Antipasto Aqua Vino’s Fruit and Mixed Greens Buffalo Mozzarella with Beefsteak Tomato Steaks Aqua Vino Signature Steakhouse Salad Kansas City Bone-In-Strip Steak Porterhouse Steak Petite Cowgirl Filet-Charbroiled 6 Oz. Tenderloin Seafood Salmon Filet Pan Seared Tuna Steak Broiled Haddock topped with butter, lemon Ling and white wine. uini A la Por tabella House Entrees Chicken Saltimbocca ni Veal Maria Santori Penne Veal Saltimbocca Rack of lamb-Marinated in a roasted garlic Homemade Desserts and Rosemary served with Risotto w/ our White Chocolate Raspberry Cheesecake ...... 6 vegetable of the day. A delectable white chocolate cheesecake topped with fresh raspberry puree and topped with pure white chocolate pieces and whipped topping. Traditional Cheesecake ...... 6 A delectable chocolate cheesecake topped with fresh strawberries and topped with whipped topping. Chocolate Lava Cake...... 7 Desserts Molten chocolate torte, house-made whipped cream, fresh berries and raspberry sauce.

Chocolate Lava Cake

White Chocolate Raspberry Cheesecake ake eesec al Ch ition Trad AquaVino Delivers Menu prices subject to change. w 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 Trays To G o

Catering Menu

Cold 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 Rolls Greens 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 $7,000,000, was constructed by man and mule with the first soil moved by shovel in Rome, NY on July 4th, 1817 and was celebrated as the premier civil-engineering achievement of its time.

The legendary rests memorably sits outside the patio doors of AquaVino and is part of the original 15 miles of canal that was first opened in 1819. Governor Dewitt Clinton was heavily criticized for finally constructing an idea that started to percolate in the 1760’s. To go further back into history, the first canal, located on the near Utica, dates back to 1730, almost 100 years before the Erie Canal was built and almost 60 years before New York joined the Union.

Known at the time as “Clinton’s Big Ditch,” skeptics were eager to point out that the 568 foot water level rise from the Hudson to Lake Erie alone was too difficult to overcome. Not to mention the herculean effort necessary to dig a 4 foot deep, 40 foot wide “ditch” to accommodate the freight traffic. Those cynics were not only proven wrong, they were left in the dust as the success of the Erie Canal continued to expand over the next 100 years, bringing new economy and vitality to the communities it traversed. Clinton, once the Mayor of NY City, had a vision for the City that stayed close with him 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 of the world, the emporium of commerce, the seat of manufactures, the focus of great moneyed operations,” said Clinton. “And before the revolution of a century, the whole island of Manhattan, covered with inhabitants and replenished with a dense population, will constitute one vast city.”

- Dewitt Clinton Fast forward to today ...

The Erie Canal has enjoyed a rebirth as a world-renowned recreational and historic asset. In 2001, it was designated as the nation's 23rd National Heritage Corridor and joined the ranks of America's most prestigious historical resources. Overcoming insurmountable barriers from funding, to engineering, to siting the best route, the Erie Canal is now an iconic marvel of perseverance, hard work, dedication and pure determination. And it sits quietly outside the doors of AquaVino, reminding us every day, that anything is possible.

AquaVino Delivers w 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 Esche’s AQUA VINO & Esche’s Family Farms Giving You 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 honest work 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 own land, using no chemicals, no pesticides, and no growth hormones, or synthetically made food for the 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 are getting bigger each year. We grow our own tomatoes, peppers, cucumbers, squash, zucchini, beans, peas, and herbs such as rosemary, basil, and parsley all from seed. The tomatoes will be extra special this year. We have planted 350 individual plants consisting of 32 different varieties of Heirloom Tomatoes. An Heirloom Tomato is generally considered to be a variety that is passed down through several generations of a family because of it’s valued characteristics through seed saving. An Heirloom Tomato is unlike any tomato you see in a grocery 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 to help ripen them along the way. Aside of the toxins, at this stage only about 5 percent 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 things different, 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, we also 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 hens a 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 omega 3 fatty acids, 3 times more vitamin E, 7 times more beta carotene, 6 times as much vitamin D . “Study from Mother Earth News” And just because you buy a dozen organic cage free eggs at the store does not mean they are pastured. By regulations, they may only have access to one tiny door leading to a cement pad!!!!

Take a look at the pictures on the right and think about this. When you or your child gets sick what happens? They are weak, they are pale, and their noses run. Look at the picture of the store bought egg 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 our egg is. Look at the dark orange color. The birds are strong and healthy, and are outside in the 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 delicious grass fed beef at Aqua Vino soon.

Hope you enjoy our natural farm fresh food, Kelly Esche

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1166 HHaarrbboorr LLoocckk RRooaadd,, UUttiiccaa,, NNYY 331155..773322..00111166 wwwwww..aaqquuaavviinnoorreessttaauurraanntt..ccoomm Q&A with Our Artisan Chef Jason Gordon Q-When did you start cooking? Q- When you are spending time at home do you cook for yourself or do A- I started cooking in 1999 at the you order out? Yahnundasis. I was inspired by good cooking A- I cook for myself most of the time. I love cooking at home, there's no pressure at home by my mom, but mostly because I love or stress. I can just relax and take my time. I also love to order Chinese Food and to eat good food and always have. Sushi.

Q- How do you compare Aqua Vino’s Q- Describe the food you cook here. food with other restaurants that you have A- I think that what we do here is unique. We have the local favorites such as worked at? Chicken Riggies and “Utica Greens” but we also have that are not A- I think that the freshness of our accustomed to this area. I think that is why our customers keep coming back. We produce/meats that we use really sets us apart, always have fresh seafood like salmon, tuna, haddock, and scallops. We also have we get fresh ingredients daily from “Esches fresh veal and filet mignon. Farm”. Also we get eggs from free range chickens and we are also raising grass fed beef, Q- What is your favorite dish on the menu? which I’m real excited about. Most of the beef A- It’s a coin flip between the Seared Tuna or the Clams & Scallops Provencal. you buy in stores and eat are packed with added growth hormones and antibiotics. My Q- Tell us what you have learned from working with Mike Geno? favorite saying is “A chef is only as good as his A- If there is one thing that I’ve learned from Executive Chef Mike Geno is how ingredients” so the “fresher the better” is my motto. to be a chef. Other chefs I’ve worked for taught me how to cook, follow a basic recipe and repeat it a thousand times. Mike has given me the opportunity to Q- What’s your favorite thing about working at Aqua Vino’s? express myself creatively through cooking. He’s taught me to take chances, risks, A- The staff & co-workers. I’ve been working here for over four years, but it feels and be creative. like I’ve known these people all my life. It’s definitely a second family for me. Q- What inspires your cooking? Q- What kind of food do you like to eat? A- Its easy to cook when you use great ingredients. It’s all about the ingredients. A- I like rustic, hearty, delicious and simple tasting food. I was taught to taste the raw ingredients and know the flavor. This way you can understand how to marry the ingredients in a recipe. I strongly believe less is more. Q- Who was your greatest cooking influence? If you do not taste the ingredients, why is it in the dish? Obviously, there are A- My Mom, my Grandma and Grandpa certain ingredients like salt you do not want to taste (if you taste salt, it’s too much). If you put basil and oregano in a dish, you have to make sure you balance Q- In a world where everything is pre-made, pre-packaged, pre- them so you can taste them both. I look for balance of flavors on the palate. cooked, what do you think people at home should take time to make? Bread? Sauces? Pastas Q- Do you have any advice for beginner cooks? A- I think homemade Chicken Noodle Soup with homemade egg noodles. My A- Yes, don’t give up. Don’t be afraid to be different or try new things. earliest memories as a child was helping my Grandfather roll out the noodles on the kitchen table with flour everywhere. AquaVino Delivers w 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 Hours: Lunch • Tuesday - Saturday 11:30am - 2:30pm Dinner • Tuesday - Friday 4:30pm - 9:00pm (315) 732-0116

Come Visit Us On The Canal

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.

AquaVino Delivers w 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