This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change rev 1-20-08
Aqua Knox Dinner Menu
Shells of the Sea
FRESH STONE CRAB CLAWS FROM THE FLORIDA KEYS
Served with House Mustard Sauce Market Price
SEAFOOD TRIO
Sweet Shrimp, Lobster and Jumbo Lump Crab served with AquaKnox Cocktail Sauce 21.00
SWEET SHRIMP COCKTAIL 15.00
LOBSTER COCKTAIL 19.00
JUMBO LUMP CRAB COCKTAIL 18.00
LOUISIANA PRAWNS
with AquaKnox Cocktail Sauce 18.00
OYSTERSON THE HALF SHELL
Serving only the finest cold water oysters
Offered as a Tasting of 3 for 7.50 6 for 14.00 12 for 24.00
SEAFOOD PLATEAU
Mussels, Oysters, Prawns, Clams, Ceviche, Lobster, Stone Crab and Ponzu Oyster Sliders
Serves Two 79.00
Appetizer Courses
TUNA TATAKI & TARTARE
with Hijiki Cucumber Salad 18.00
JUMBO LUMP CRAB CAKES
with Yellow Wax Bean Salad and Citrus Aioli 18.00
MEDITERRANEAN MUSSELS
with White Wine and Herb Butter 16.00
HOUSESMOKED FISH PLATE
Selection of Smoked Fishes with Assorted Creams 21.00
CAVIAR
Selection of Caviars with traditional Garnishes (By the Ounce) Market Price
Soup & Salad Courses
ROASTED BUTTERNUT SQUASH SOUP
with Duck Confit and Apple Compote 12.00
SWEET SHRIMP SALAD
Frisee, Baby Lettuce, Watermelon and Citrus Vinaigrette 16.00
ROMAINE HEART SALAD
with Blue Cheese Caesar 10.00
“LARDON”SALAD
Frisee, Poached Egg, Pancetta and Spanish Sherry 12.00
TOMATO PANZANELLA SALAD
Tomatoes, Cucumbers, Red Onions, Croutons and Banyuls Caper Vinaigrette 14.00
DUCK CONFIT
Potatoes, Red Peppers, Frisee and Roasted Shallot Vinaigrette 16.00
BUTTER LETTUCE& HERB SALAD
with Champagne Vinaigrette 10.00
CHEF’S SELECTION CHEESE PLATTER 15.00
Freshest Seafood Flown In Daily
Main Course
MESQUITE GRILLED NEW ZEALAND KING SALMON
Black Barley and a Lemon Shrimp Relish 28.00
GRILLED JUMBO LOUISIANA PRAWNS
Basmati Rice with Roasted Pine Nuts and Herbs, Caviar Cream Sauce with
Sweet Royal Red Shrimp 30.00
GRILLED AHI TUNA
with Bean Ragout and Anchovy-Roasted Garlic Aioli 31.00
PAN SEARED CRISPY GROUPER
Lobster-miso Broth, Soba Noodles, Baby Bok Choy, Shiitake Mushrooms,
Lemongrass Oil 27.00
SEAREDDAY BOAT SCALLOPS
with Parsnip Puree and Warm Citrus Jus 30.00
SAUTÉED JOHN DORY
with Lobster Succotash and Sweet Corn Broth 34.00
GRILLED WHOLE FISH
with Cherry Tomato Essence 35.00
WHOLE GRILLED LOBSTER
with Herbed Drawn Butter 49.00
PAN ROASTED BLACK BASS
with Baby Artichokes, Flageolet and Grilled Lemon Sauce 29.00
CHEF MOLONEY’S SIGNATURE FISH SOUP
with Lobster, Shrimp, John Dory, Mussels, Clams and Saffron Broth 32.00
From the Grill
DRY AGED PRIME NEW YORK
with Madeira Mustard Sauce 36.00
FILET MIGNON
with Pistachio Peppercorn and Foie Gras Demi 38.00
BISTECA(32 OZ. PRIME DOUBLE CUT PORTERHOUSE)
Herbs and Extra Virgin Olive Oil Serves Two 56.00
OVEN ROASTED GUINEA HEN
with Verjus, Grapes and Red Bliss Buttermilk Potatoes 24.00
Accompaniments
DAUPHINOISE POTATOES
ALIGOTE POTATOES
POMME FRITTES
ASPARAGUS
RAPINI
SPINACH
6.00 each
Ron GarciaManaging Partner Executive Chef Tom Moloney
Freshest Seafood Flown In Daily
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