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Aquario Restaurant Menu : Cold Appetizers |
| 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 |
Aquario Restaurant Menu : Hot Appetizers |
| 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 |
Aquario Restaurant Menu : Salad |
| Belgian Endive | ||
| Arugula and Radicchio | ||
| Mix of Greens | ||
| Baby Red and Green Leaf | ||
| Tomato and Seedless Cucumber |
Aquario Restaurant Menu : Soups |
| Fresh Vegetables Puree Soup | ||
| Caldo Verde | Made with virgin olive oil, potatoes, and collard greens | |
| Red Clam Manhattan Style |
Aquario Restaurant Menu : Fresh Fish & Shellfish |
| 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 |
Aquario Restaurant Menu : Meats |
| 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 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.