Aqua e Vino
COZZE - P.E.I. mussels, fresh tomato broth, herbs, crostini 18sourcing signal
CARPACCIO* - thinly sliced Wagyu beef, lemon garlic aioli, arugula, Grana Padano 21
FEGATINI - chicken liver and truffle pate’ with crostini 20
ANIMELLE - veal sweetbreads in padella, wild mushrooms, Marsala 20
PRIMI
GNOCCHI - Farmers market fresh tomato basil sauce, fior di latte 20
SECONDI (PIZZA MARGHERITA - plum tomato sauce, mozzarella, basil 16)
PIZZA ISOLA VERDE - fresh cherry tomatoes, mozzarella, arugula, Prosciutto 18
CONTORNI (RUCOLA - arugula salad, grana padano, citronette 5)
POMODORI - local tomato salad, red onions, oregano, basil, sherry vinaigrette 6
COZZE - P.E.I. mussels, fresh tomato broth, herbs, crostini 20sourcing signal
BURRATA - farmers market heirloom tomatoes, Siano burrata, basil, EVOO 22
QUINTO QUARTO (LINGUA - beef tongue, borlotti beans, salsa verde 20)
TRIPPA - braised beef tripe, vegetable battuto, mint 19
FEGATINI - chicken liver and truffle pate with crostini 22
ANIMELLE - veal sweetbreads in padella, wild mushrooms, Marsala 20
SECONDI
PARMIGIANA - eggplant, tomato passata, fior di latte, basil, au gratin 26
TROTA - NC trout in padella, lemon capers sauce 30
BRANZINO - oven roasted with Castelvetrano olives, cherry tomatoes 42
POLLO - “My Nonna“ style pan fried 1/2 chicken 30
VITELLO - French veal scaloppine, fresh baby artichokes, white vine sauce 42
AGNELLO - herb marinated grilled lamb scottadito, 46 (CONTORNI)
RUCOLA - arugula salad, grana padano, citronette 5
20% will be added to parties of 6 or more
*This item is cooked to order. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Menu as captured Sep 1, 2026 · source ↗
We hold 102 venues in Charlotte, NC and could score 12 of them. Positions are counted against those 12.
v1.7.4 3.9/100 = sourcing 3.4/50 (named-farm 0 distinct, named-region 1 distinct, attribute 2 distinct [class=breed-marketing x0.00, class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18.
sourcing
Prosciutto di Parma
Named region“FOR MAGNUM July 2026 PRANZO/LUNCH MENU ANTIPASTI FORMAGGI - selection of Italian cheeses, fruit preserves 30 ** PROSCIUTTO DI PARMA - 30 months aged Devodier Prosciutto riserva 34 ** POLIPO - Spanish octopus a la plancha, artichokes, peppers, olives,”
on the menu · source ↗
heirloom
Attribute“tomato broth, herbs, crostini 18 CARPACCIO* - thinly sliced Wagyu beef, lemon garlic aioli, arugula, Grana Padano 21 BURRATA - Cherryville heirloom tomatoes, Siano burrata, basil, EVOO 20 ANGURIA - watermelon, cucumber, tomatoes, red onion, mint, ricotta salata 16 FEGATINI -”
on the menu · source ↗
protein
Wagyu
Attribute“plancha, artichokes, peppers, olives, capers 20 COZZE - P.E.I. mussels, fresh tomato broth, herbs, crostini 18 CARPACCIO* - thinly sliced Wagyu beef, lemon garlic aioli, arugula, Grana Padano 21 BURRATA - Cherryville heirloom tomatoes, Siano burrata, basil, EVOO 20 ANGURIA -”
on the menu · source ↗
Coverage
- Charlotte Magazine restaurant guide entry: Aqua e Vino ↗
Charlotte Magazine
Press