Aquario Restaurant menu

Smoked Salmon Pastrami Style

Smoked Brook Trout Filet

Served with horseradish on the side

Discovery Bay Oysters

Served raw on the half shell sold by the piece

Honeydew Melon

Served with imported prosciutto di parma

Jumbo Shrimp Cocktail

Smoked Yellow Fin Tuna Sliced Served on Mesculin

California Jumbo Green Asparagus

Steamed served with or without hollandaise sauce

Mediterranean Octopus

Broiled served with sauteed garlic in olive oil

Snails Sauteed in Cognac Sauce over Linguini

Portabella Mushrooms Sauteed in Garlic Sauce

New Zealand Green Mussels

Baked in a red sauce of sliced tomatoes, onions, green and red sweet peppers

Little Neck Clams Steamed in White Wine

Garlic, fresh coriander, and a touch of dijon mustard

Jumbo Shrimp Pan Sauteed in Cognac Sauce

New Bedford Squid

Stuffed with shrimp and minced vegetables

Fresh Imported Portuguese Sardines

Broiled served with fresh roasted peppers stuffed clams sold by the piece

Belgian Endive

Arugula and Radicchio

Mix of Greens

Baby Red and Green Leaf

Tomato and Seedless Cucumber

Fresh Vegetables Puree Soup

Caldo Verde

Made with virgin olive oil, potatoes, and collard greens

Red Clam Manhattan Style

Branzini Filet or Whole Fish (2 lbs.) Broiled

New Bedford Sea Scallops

Broiled served in dill sauce

Red Snapper Filet

Baked in olive oil and sauteed onions

New Zealand Langostinos

Broiled served butterfly style

Canadian Halibut Filet Pan

Sauteed served with shrimp sauce

Jumbo Shrimp

Sauteed in cognac sauce over linguini

Seafood Broiled Combination of Grey Sole

Jumbo shrimp, and sea scallops

Portuguese Fisherman Rice Stew

Shellfish, lobster, mussels, clams, sea scallops and shrimp for two

Chilean Sea Bass

Broiled served with capers sauce

Yellow Fin Tuna Pan

Sauteed in white wine, a touch of garlic mustard sauce and fresh coriander

Brook Trout Filet Pan

Sauteed topped with roasted sliced almonds

Norwegian Dry Cod Fish

Bacalhau, char-broiled served in olive oil and garlic

Jumbo Shrimp Broiled Butterfly Style in Lemon Sauce

Mariscada

Portuguese style bouillabaisse of fish and shellfish in red sauce

Main Lobster Broiled or Steamed

Sold by the pound

Imported Dover Sole

Whole fish or filet served with meuniere on the side

West Coast Wild King Salmon

Broiled filet served with hollandaise sauce on the side

Jumbo Alaskan Crab Legs

Broiled, portion served 1-½ lb.

Center Cut of Sword Fish

Broiled topped with sauteed onions in balsamic vinegar

Florida Pompano

Whole fish 2 lbs. or filet broiled in light lemon sauce

Sea Bream Dorade

Broiled butterfly style on the bone or filet

Veal Chop Broiled Served with Broccoli Rabe

Rack of Lamb

Broiled served with a touch of garlic sauce

Sirloin Steak

Char-broiled served with sliced sauteed portobello mushrooms

Loin of Pork Alentejo

Cubes of loin, little neck clams sautéed in wine and fresh coriander

Chicken Char

Broiled served with garlic and fresh parsley sauce

Long Island Duck

Roasted served with calvados sauce

Paelha

Combination of shellfish, chicken and pork over saffron rice

Tenderloin Filet Mignon

Broiled served with 9 oz. lobster tail

Roasted Baby Suckling Pig