Aqua

maryland crabmeat pan-fried to a golden brown and served over a sweet tomato cream sauce

jumbo shrimp poached to perfection, chilled and served with absolut peppar infused cocktail sauce

an individual wheel of french brie cheese wrapped in puff pastry, baked to a golden brown and accompanied by garlic toast points and a mango puree

freshly prepared pico de gallo blended with calamari and black beans. served martini style and accompanied by tri-colored tortilla chips

fresh shucked oysters topped with our chef's special rockefeller mixture, lightly baked and crowned with hollandaise sauce

strips of sushi grade ahi tuna, cabbage, carrots, sweet red onion and a dab of wasabi. wrapped in a spring roll and accompanied by sweet wasabi soy

shrimp coated with japanese bread crumbs and served with tomato plum sauce

fresh salmon cured with kosher salt, tequila and cilantro then thinly sliced and accompanied by garlic toast points and a lime cream

an assortment of lobster tail, shrimp cocktail and crab cakes accompanied by an assortment of sauces

crisp hearts of romaine tossed in our homemade caesar dressing then sprinkled with shaved parmesan and diced tomatoes add shrimp $6.00 add chicken $4.50 add salmon $5.00

mixed baby greens surrounded by snow peas and laced with shitaki mushrooms and bean sprouts then crowned with a grilled ahi tuna steak drizzled with sweet sesame soy vinaigrette

baby spinach paired with hard-boiled eggs, tomatoes and sweet red onions then finished with a zesty hot bacon dressing

mixed greens topped with fresh cucumbers, cherry tomatoes, pralines and croutons

fresh chilean sea bass pan seared to a golden brown then served atop a roasted red pepper risotto with dueling red and yellow pepper coulis

fresh salmon topped with a mushroom duxel, wrapped in puff pastry, baked to a golden brown and paired with a port wine demi glaze. served with our chef's potatoes du jour

jumbo shrimp sauteed in garlic, white wine and lemon then placed around ratatouille and angel hair pasta with a lemon scented buerre blanc

fresh pacific snapper grilled to perfection and served with a saffron fume and parisianne potatoes

eight - ten ounce cold water lobster tail roasted to perfection accompanied by saffron risotto and a vegetable dujour

fresh ahi tuna coated with black and white sesame seeds, lightly pan seared and served medium rare. paired with a sweet wasabi soy and purple sticky rice and our chef's vegetable du jour

nine-ounce or twelve ounce filet mignon grilled to your specification then finished with a demi glaze and served with our chef's potato and vegetable du jour

ten ounce new york strip grilled to perfection and served with a wild mushroom demi glaze and our chef's potato du jour

fresh duck cooked confit style, presented with a mango demi glaze and our chef's potato and vegetable du jour

pork tenderloin marinated in caribbean jerk spices then grilled and served with sweet banana chutney and our chef's potatoes and vegetables du jour

veal medallions stuffed with morels and set atop homemade spaetzle and surrounded by a foie gras cream sauce

chicken breast stuffed with spinach, herbs and ricotta cheese then an fried to a golden brown and paired with a tomato cream sauce

a savory vegetable stew from the south of france, delicately placed over angel hair pasta