Aquario Restaurant

Served on mesculin.

Served with imported prosciutto di parma.

Served with horseradish on the side.

Served cold topped with escabeche sauce.

Served cold in salad of chopped onions, tomatoes and fresh parsley.

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

Broiled served with fresh roasted peppers.

Steamed in white wine, garlic, fresh cilantro and a touch of dijon mustard.

Sauteed in fresh tomato puree and cognac sauce.

Served with sauteed garlic in olive oil.

Stuffed with shrimp and minced vegetables.

Puree of fresh tomato and cucumbers served cold.

Made with collard greens, potatoes and virgin olive oil.

Served with broccoli rabe.

Broiled served with a touch of garlic sauce.

Broiled served with 9 Ounces Lobster tail.

Cubes of pork loin and little neck clams sauteed in wine and fresh cilantro.

Combination of shellfish, chicken and pork over saffron rice.

Served with calvados sauce.

Served in a very light fresh tomato sauce.

Served with sliced sauteed portobello mushrooms.

Served with 3 jumbo shrimp broiled butterfly style.

Served in olive oil and garlic.

Baked in olive oil and sauteed onions.

Broiled served in a meuniere sauce.

Combination of grey sole, jumbo shrimpand sea scallops.

topped with sauteed onions in balsamic vinegar.

Served with dill sauce.

Sauteed topped with roasted sliced almonds.

Served with banana flambe.

Lightly fried or sauteed in cognac sauce.

Served with hollandaise sauce on the side.

Steamed served in a red sauce of fresh tomatoes, onions, sweet red and green peppers.

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

Served in a light shrimp sauce.

Broiled, portion served 1-1-2 lb.

Portuguese style bouillabaisse of fish and shellfish in red sauce.