Aqua Marine Grill

STARTERS – SERVED FRESH FROM OUR RAW BAR

Oysters on the Half Shell	half dozen / dozen
Littleneck Clams on the Half Shell	half dozen / dozen
Peel & Eat	Shrimp dozen Steamed in beer and pickling spice
Seared Tuna ?Sashimi?	Served with wasabi and seaweed salad
Ceviche Peruano	Prepared with a piquant lime marinade, fingerling potatoes
Grav Lax	Cured salmon with cucumber-dill sauce
Lobster Salad	Served with celery root and teardrop tomatoes

STARTERS – SERVED HOT FROM OUR OPEN-VIEW KITCHEN

Steamer Clams	Steamed with garlic, herbs, and white wine
Chesapeake Crab Cake	Served with grain mustard dip and romaine hearts
Fried Calamari	Served with crushed tomato, hot pepper, and olive oil
Grilled Portobello	Served with bruschetta and Gorgonzola

STARTERS – SOUPS AND SALADS

New England Clam Chowder
Conch Chowder	Bahamian style in tomato broth
Seafood Brie Veloute	prepared with pernod and fresh dill
Caesar Salad	Fresh Market Greens

ENTREES – FROM THE DEEP FRYER

ALL OF OUR FRIED SEAFOOD IS BREADED IN CORNMEAL AND FRIED IN CHOLESTEROL-FREE VEGETABLE SHORTENING. Served with a choice of caper-pimiento remoulade or traditional tarter sauce.

Butterfly Shrimp	Savory black tigers
Haddock Fillet	North Atlantic, snow-white, mild
Sea Scallops	Canadian colossal
Lemon Sole Fillet	Crisp-fried, delicate, mild

ENTREES – From the Wood-Burning Grill

ALL OF OUR FRIED SEAFOOD IS BREADED IN CORNMEAL AND FRIED IN CHOLESTEROL-FREE VEGETABLE SHORTENING. All of our fish is filleted, grilled over hickory chips, and guaranteed fresh (iced, never frozen).

Chilean Salmon	Bright pink, farm-raised
Center-cut Swordfish	Flesh-white, coarse-grained, meaty
Mahi-Mahi	Sandy white, fine textured, meaty
Yellowfin Tuna	Sashimi grade, cooked rare to medium
Red Snapper	Flesh-white, flaky, mild
Black Grouper	Creamy white, firm-flaky, mild
Shrimp Skewer	Jumbo South American whites
Scallop Skewer
Canadian colossal	Brushed with your choice of lemon-herb vinaigrette or Cajun spice. Offered with your choice of mango salsa, grilled salsa criollo, or caper-pimiento remoulade.

ENTREES – HOUSE SPECIALTIES

ALL OF OUR FRIED SEAFOOD IS BREADED IN CORNMEAL AND FRIED IN CHOLESTEROL-FREE VEGETABLE SHORTENING.

Steamed Live	Maine Lobster one and a quarter pounds two and a half pounds when available
Broiled Stuffed	Maine Lobster one and a quarter pounds two and a half pounds when available
Alaskan King Crab Legs	Steamed whole in shell, served with roast garlic aioli
Fisherman?s Pot	Monkfish, scallops, shrimp, clams, and mussels steamed with potatoes and herbsAdditional Selections
Linguini alla Vongole	Red or white sauce, with garlic, olive oil, and littleneck clams
Seafood Capelini Provencal	Shrimp, clams, and mussels with fresh tomato, herb, garlic, and angel-hair pasta
Cioppino	Lobster, shrimp, scallops, mussels, clams, and calamari simmered in a light tomato sauce with red wine, saffron, fennel, and herbs
Poached Salmon Fillet	Served with herb butter, broccoli rabe, and angel hair pasta
Grilled Hawaiian Opah	Infused with lemon grass, ginger, and hot pepper. Served with tamarind sauce and oriental vegetables
Seared Chilean Seabass	Deglazed with shallots, capers, and lemon; served with asparagus, fingerling potatoes, and fried basil
Center-cut Eye of Sirloin	Twelve ounce, trimmed, served with cabernet-portobello sauce
Grilled Double Breast of Chicken	Partially de-boned, marinated in rosemary and garlic
Grilled Portobello and Seasonal Vegetables	Served with Served with

ENTREES – ADDITIONAL SELECTIONS

ALL OF OUR FRIED SEAFOOD IS BREADED IN CORNMEAL AND FRIED IN CHOLESTEROL-FREE VEGETABLE SHORTENING.

Linguini alla Vongole	Red or white sauce, with garlic, olive oil, and littleneck clams
Seafood Capelini Provencal	Shrimp, clams, and mussels with fresh tomato, herb, garlic, and angel-hair pasta
Cioppino	Lobster, shrimp, scallops, mussels, clams, and calamari simmered in a light tomato sauce with red wine, saffron, fennel, and herbs
Poached Salmon Fillet	Served with herb butter, broccoli rabe, and angel hair pasta
Grilled Hawaiian Opah	Infused with lemon grass, ginger, and hot pepper. Served with tamarind sauce and oriental vegetables
Seared Chilean Seabass	Deglazed with shallots, capers, and lemon; served with asparagus, fingerling potatoes, and fried basil Center-cut Eye of Sirloin Twelve ounce, trimmed, served with cabernet-portobello sauce
Grilled Double Breast of Chicken	Partially de-boned, marinated in rosemary and garlic
Grilled Portobello and Seasonal Vegetables	Served with Caribbean polenta

ENTREES – ADDITIONAL SELECTIONS – SIDE ORDERS

ALL OF OUR FRIED SEAFOOD IS BREADED IN CORNMEAL AND FRIED IN CHOLESTEROL-FREE VEGETABLE SHORTENING.

Steak Fries
Baked Potato
Basmati Rice	Prepared with chick peas and almonds
Caribbean Polenta	Prepared with roast peppers and fresh greens
Baked Spinach
Casserole
Fried Plantains
Grilled Asparagus
Broccoli Aioli
Broccoli Rabe

DESSERTS – BAKED FRESH DAILY

Scratch Cheesecake	Simple, rustic, and fresh, with plum compote
Fudge Brownie	with vanilla cream and glazed walnuts
Coconut Flan	Delicate custard with caramel sauce
Baked Apple Crisp	With Haagen-dazs vanilla ice cream
Fruit Cocktail	Laced with Angostura bitters and fresh nutmeg
Haagen-Dazs Ice Cream
Baked Alaska

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