Aquatica Restaurant

tender mussels from the northern icy waters of canada, steamed to perfection and tossed in a piquantly spicy blend of red thai curry paste, creamy coconut milk, lemon grass, sautéed garlic, sake wine

one of our ""almost famous"" crab cakes broiled golden and served on crackers with avocado aioli and a sprinkle of bias cut scallions

crisp wontons layered with asian flavored diced sushi grade ahi and garnished with key lime wasabi aioli, bias cut scallions and sesame seeds

petite wheel of imported french brie cheese seasoned with herbs de provence and roasted whole garlic cloves. served with seasonal fruit garnish and freshly baked bread

tender helix snails marinated in cabernet wine and cracked black peppercorns baked in savory garlic shallot butter. served with freshly baked warm bread

idaho rainbow trout harvested from the sawtooth mountain region, lightly marinated in brown sugar, salt and cracked black pepper. hot smoked with maple wood to impart a delicate sweetness. served with

large sweet sea scallops broiled to perfection in a creamy cheese sauce made from jarlsberg soft ripened cheese, whole milk and ""aa"" grade butter. finished and browned with parmesan seasoned bread cru

succulent crab is blended with parmesan, mozzarella, provolone, white cheddar and cream cheese; chopped spinach and artichokes are folded in and seasoned with a hint of spice. baked to a golden brown

cold water lobster never tasted better, swimming in a velvety soup made with lobster stock, light cream, hints of sherry and thyme, and just the right amount of seasoning. served with imported red ova

crisp romaine lettuce leaves and hand cut croutons dressed in the classic style tossed with a creamy garlic anchovy dressing. can be prepared tableside for 2 or more

an organic mix of mesclun greens, grape tomatoes, carrot juliennes, toasted pine nuts and gorgonzola crumbles, tossed with our own honey persimmon vinaigrette

starting with the finest crab meat, I have blended the asian flavors of chili garlic sauce with fresh lime juice and cilantro to create the most sumptuous crab cakes. they are served with an avocado chipotle mayonnaise

one of our chili lime crab cakes broiled to a golden brown, paired with a hand-cut, dry aged petite filet mignon, perfectly seasoned and grilled to your desired doneness

10 ounce, certified black angus beef, hand-cut and dry aged for 21 days or more, grilled to your liking, then broiled with a gorgonzola cheese crust and finished with a cabernet and port wine demi-glaceâ??.

16 ounces of u.s.d.a. choice strip loin, hand cut and dry aged, grilled to your desired doneness and served with horseradish peppercorn butter

twin four ounce sushi grade ahi tuna steaks, seared or blackened to your desired doneness and served with our own key lime wasabi aioli.

8 ounces of hand- cut organic farm-raised salmon either grilled or steamed to doneness and accompanied by a traditional hawaiian sauce made from soy sauce, lemon, garlic, ginger and scallions.

tender chicken breast cutlets and crab meat, sautéed together with proscuitto ham, shallots and artichoke hearts. finished with a sprinkle of thyme, a splash of sweet sherry and a pour of heavy cream

an 8oz portion of tender mahi-mahi from the coastal waters of ecuador perfectly grilled and accompanied by an asian inspired mango salsa.

delicate back fin and lump crabmeat blended with just the right amount of seasoning, worcestershire, lemon and mayonnaise. baked to a golden brown.

gulf shrimp and sweet blue crab meat sautéed in â??aaâ?? grade butter with minced fresh garlic. finished with chardonnay wine, fresh lemon juice and a pour of heavy cream. garnished with a chiffonade of basil. served over linguine