Sedate, seafood-focused Brazilian & Portuguese eatery with a far-reaching Old & New World wine list.
4.5 – 448 reviews $$ • Portuguese restaurant
Menu
| Main Menu | |
| Salads | |
| Belgian Endive Arugula and Radicchio |
$7.00 |
| Mix of Greens Baby Red and Green Leaf, Tomato and Seedless cucumber |
$6.00 |
| Soups | |
| Fresh Vegetable Puree Soup | $6.50 |
| Caldo Verde Collard Greens in a Potato Base |
$5.50 |
| Red Clam Manhattan Style | $6.50 |
| Cold Appetizers | |
| Smoked Salmon Pastrami Style | $11.00 |
| Smoked Brook Trout Filet Served with Horseradish on the side |
$10.50 |
| Discovery Bay Oysters Served Raw on the Half Shell Sold by the Piece |
$3.00 |
| Honeydew Melon Served with Imported Prosciutto di Parma |
$9.50 |
| Jumbo Shrimp Cocktail | $11.50 |
| Fresh Mozzarella Served with Heirloom Tomatoes and Basil |
$9.95 |
| Mediterranean Octopus Salad | $14.50 |
| Hot Appetizers | |
| California Jumbo Green Asparagus Steamed Served with or without Hollandaise Sauce |
$9.00 |
| Mediterranean Octopus Broiled Served with Sauteed Garlic in Olive Oil |
$14.50 |
| Snails Sauteed In Cognac Sauce over Linguini | $10.50 |
| Portobello Mushrooms Sauteed in Garlic Sauce |
$9.00 |
| New Zealand Green Mussels Baked in a Red Sauce of Sliced Tomatoes, Onions, Green and Red Sweet Peppers |
$10.50 |
| Little Neck Clams Steamed in White Wine, Garlic, Cilantro and a Touch of Dijon Mustard |
$11.50 |
| Jumbo Shrimp Pan Sautéed in Fresh Tomato Puree and Cognac Sauce |
$14.50 |
| New Bedford Squid Stuffed with Shrimp and Minced Vegetables |
$14.50 |
| Fresh Imported Portuguese Sardines Broiled Served with Fresh Roasted Peppers |
$9.50 |
| Stuffed Clams Sold by the Piece | $1.50 |
| Fish | |
| Hawaiian Mahi Mahi Filet Pan Sautéed with Shrimp Sauce |
$24.00 |
| Black Grouper Baked in a Shrimp Sauce | $26.95 |
| Silver Seam Bream (Dourada) Filet or Whole Fish Broiled in Lemon and Olive Oil |
$27.00 |
| Monk Fish Pan-Steamed Served in a Red Sauce of Fresh Tomatoes, Onions, Sweet Red and Green Peppers |
$24.95 |
| Red Snapper Filet Baked in Olive Oil and Sautéed Onions |
$24.95 |
| Canadian Halibut Filet Pan Sautéed Served with Banana Flambé |
$27.95 |
| Chilean Sea Bass Broiled Served with Capers Sauce |
$31.00 |
| Yellow Fin Tuna Pan Sautéed in White Wine, a Touch of Garlic Mustard Sauce and Fresh Cilantro |
$28.00 |
| Brook Trout Filet Pan Sautéed Topped with Roasted Sliced Almonds |
$18.00 |
| Norwegian Dry Cod Fish Bacalhau, Char-Broiled served in Olive Oil & Garlic |
$25.50 |
| West Coast Wild King Salmon Broiled Filet Served with Hollandaise Sauce on the Side |
$24.00 |
| Center Cut of Sword Fish Broiled Topped with Sautéed Onions in Balsamic Vinegar |
$26.95 |
| Branzini Filet or Whole Fish 2 Lbs. Broiled | $27.00 |
| Imported Dover Sole Filet or Whole Fish Broiled Served in a Meuniere Sauce |
$35.00 |
| Seafood Broiled Combination of Grey Sole Jumbo Shrimp, & Sea Scallops |
$25.95 |
| Shellfish | |
| Portuguese Fisherman Rice Stew of Lobster, Mussels, Clams, Sea Scallops and Shrimp |
$60.00 |
| Colossal Shrimp Broiled Butterfly Style | $35.00 |
| Jumbo Shrimp Broiled Butterfly Style in Lemon Sauce | $23.95 |
| Mariscada Portuguese Style Bouillabaisse of Fish and Shellfish in Red Sauce |
$27.95 |
| Jumbo Shrimp over Linguini in Cognac Sauce |
$24.95 |
| New Zealand Langoustines Broiled Butterfly Style | $40.00 |
| New Bedford Sea Scallops Broiled Served with Dill Sauce |
$29.00 |
| Meats | |
| Chicken Char-Broiled in the Bone Served with Garlic and Fresh Parsley Sauce |
$18.00 |
| Alentejana Cubes of Pork Loin and Little Neck Clams Sautéed in Wine and Fresh Cilantro |
$19.00 |
| Chicken Cutlet Pan Sautéed in a Leek Sauce with Oyster Mushrooms |
$18.00 |
| Long Island Duck Roasted Served with Calvados Sauce |
$23.95 |
| Paelha Combination of Shellfish, Chicken and Pork over Saffron Rice |
$27.50 |
| Sirloin Steak Char-Broiled Served with Roast Potatoes & Broccoli Rabe |
$32.00 |
| Veal Chop Broiled Served with Broccoli Rabe |
$39.00 |
| Rib-Eye Steak Char-Broiled Served with Three Jumbo Shrimp Broiled Butterfly Style |
$42.00 |
| Osso Buco Veal Shank Braised in a Light Sauce of White Wine and Fresh Tomato Purée |
$39.00 |
| Rack of Lamb Broiled Served with a Touch of Garlic Sauce |
$39.00 |
| Filet Mignon with Grilled Shrimp Broiled to your taste Served with a 3 Grilled Shrimp |
$65.00 |
| Wine List | |
| Vinho Verde | |
| Alvarinho- Morgadio da Torre | |
| Alvarinho Palacio da Brejoeira | |
| Aveleda | |
| Casal Garcia | |
| Lagosta | |
| Quinta da Aveleda | |
| White Wines | |
| Cartuta White | |
| Caterina Oak Aged Blended Chardonnay | |
| Esporão Reserva | |
| Falcoaria Estate Bottled | |
| Joao Pires | |
| Pera Manca | |
| Red Wines | |
| Barca Velha House of Ferreiras | |
| Cartuxa Red | |
| Cartuxa Red Reserva | |
| Caves Alianca – Quinta da Cortezia Touriga | |
| Nacional Grape | |
| Caves S. Joao Reserva | |
| Chamirce | |
| Cistus Reserva | |
| Daõ Cardeal Reserva Caves D. Teodosio | |
| Daõ Duque de Viseu Quinta dos Carvalhos | |
| Domaine Martinho Second Wine of Quinta do Carmo | |
| FalcoariaEstate Bottled | |
| Francisco Nunes Garcia Reserva | |
| Luis Pato Vinhas Velhas | |
| Marques de Borba Rerserva | |
| Meandro | |
| Pera Manca | |
| Porca de Murça Reserva | |
| Quinta da Bacalhoa | |
| Quinta do Cabriz Superior | |
| Quinta do Carmo (50% Alicante Bouscat) | |
| Quinta da Gaivosa | |
| Quinta da Manuela | |
| Quinta de Pancas Cabernet Sauvignon | |
| Quinta do Poço do Lobo Bairrada Cabernet Sauvignon | |
| Quinta da Terrugem T | |
| Quinta de Terrugem Doc – Borba | |
| Quinta do Vale de Meão | |
| Reguengos Esporaõ D.O.C. Reserve | |
| Red Wines | |
| Arco Viejo Red | |
| Marques de Arienzo Gran Reserva | |
| Marques de Riscal Reserva | |
| Marques de Caceres Crianza Rel | |
| Ribera del Duero | |
| Bordeaux | |
| Chateau de Lamarque | |
| Baron Philippe Rothschild Crave | |
| Chateau Gaubert Graves Blanc | |
| Burgundy | |
| Joseph Drouhin Chablis Premier | |
| Joseph Drouhin Chardonnay Laforet | |
| Joseph Drouhin Chassagne Montrachet | |
| Joseph Drouhin Macon Village | |
| Joseph Drouhin Pouilly-Fuisse | |
| Joseph Drouhin Puligny Montrachet | |
| Loire | |
| Michel Redde Sancerre | |
| Domaine De La Quilla Muscadet | |
| Marquis de Goulaine Muscadet (Black Label) | |
| Bordeax | |
| Pauiuac LaFite Reserve | |
| St. Emilion Chateau Faugeres | |
| Chateau LaCroix Pomerol | |
| Chateaux Chateau Coufran-Haut Medol | |
| Burgundy | |
| Beaujolais-Villages, Joseph Drouhin | |
| Fleurie, Georges Duboeuf | |
| Joseph Drouhin Chassagne Montrachet | |
| Joseph Drouhin Cote de Nuits Village | |
| Rhone Valley | |
| Michel Chapoutier Chateauneuf du | |
| Pape la Bernardine | |
| Pascal Perrier St. Joseph | |
| Lolris Bernard Cotes du Rhone | |
| Grand Reserve | |
| Grenache | |
| California Chardonnay | |
| Clos du Bois Calcaire Vineyard Sonoma | |
| Far Nient Napa Valley Chardonnay | |
| Fetzer Vineyards Mendonlino Sundial | |
| Iron Horse – Sonoma | |
| Kendall – Jackson Vinter’s Reserve | |
| Robert Mondavi Reserve, Napa | |
| Sequoia Grove Napa Carneros Valley | |
| Taft Street Winery – Sonoma County | |
| California Sauvignon Blanc | |
| Simi Winery, Alexander Valley, Sonoma | |
| Kendall-Jackson Vinter’s Reserve | |
| Washington State | |
| Chardonnay, The Hogue Cellars | |
| Chateau Ste Michelle Cold Creek Chardonnay | |
| Covey Ru Barrel Chardonnay | |
| California Cabernet Sauvignon | |
| Benziger Sonoma | |
| Clos du Bois Alexandre Valley Sonoma | |
| Rutherford Hill Napa Valley | |
| Stone Gate Napa Valley | |
| Rodney Strong Sonoma Valley Reserve | |
| California Merlot | |
| Clos du Bois Sonoma Merlot | |
| Rutherford Hill Napa Valley | |
| Stone Gate Napa Valley | |
| Rodney Strong Alexandre Valley | |
| Bonterra Vineyards Mendolino | |
| California Pinot Noir | |
| Benziger Sonoma | |
| Fetzer Barrel Select 28 | |
| Salmon Harbor Merlot | |
| Washington State | |
| Chateau Ste Michelle Indian Wells Merlot | |
| Genesis Select Columbia Valley | |
| Salmon Harbor Merlot | |
| Oregon Pinot Noir Knudsen – Erath Vintage Select | |
| Erath Vineyards Williamette Valley | |
| Vintage Select | |
| Argentinian Wines | |
| Bodega Norton – Reserva Selections Cabernet Sauvignon | |
| Don Rodolfo Shiraz | |
| White Wines | |
| Chardonnay Gran Riserva Santa Carolina | |
| La Familia Chardonnay | |
| Casa Lapostolle Sauvignon Blanc | |
| La Playa Chardonnay Reserva | |
| Red Wines | |
| Santa Carolina Cabernet Sauvignon Reserva | |
| La Playa Cabernet Sauvignon Reserva | |
| La Playa Merlot Reserve | |
| Carmen Merlot Classic | |
| Carmen Merlot Reserve | |
| Carmen Cabernet Sauvignon | |
| International Champagnes | |
| Caves Aliança, Portugal | |
| Chandon Brut Cuvée | |
| Korbel Brut | |
| Moët and Chandon Dom Pérignon Cuvée | |
| Moët and Chandon White Star | |
| Taittinger Brut la Française | |
| White Wines | |
| Alto Adige Pinot Grigio, Santa Margharita | |
| Pinot Bianco | |
| Piedmont | |
| Gavi Cai Bianca | |
| Chardonnay l’Atro | |
| White Wines – Tuscany | |
| Villa Antinori Bianco Toscana | |
| Conte della Vipera, Sauvignon Blanc | |
| Piedmont | |
| Pio Cesare Barolo | |
| Michele Charlo Bar Baresco | |
| Joao Pires | |
| Tuscany | |
| Castello di Querceto Chianti Classic Riserva | |
| Ruffino Riserva Ducale Chianti Classic (Tan Label) | |
| Ruffino Riserva Ducale Chianti ClassicT | |
| Veneto | |
| Costassera Amarone Classic 2000 | |
| Fabiano Valpolicella Ripassato Negraro Signature | |
| Take Out Menu | |
| Salads | |
| Belgian Endive Arugula and Radicchio |
$6.00 |
| Mix of Greens Baby Red and Green Leaf, Tomato and Seedless Cucumber |
$5.50 |
| Soups | |
| Fresh Vegetable Puree Soup | $6.50 |
| Caldo Verde Collard Greens in a Potato Base |
$5.50 |
| Red Clam Manhattan Style | $6.50 |
| Cold Appetizers | |
| Discovery Bay Oysters Served Raw on the Half Shell Sold by the Piece |
$3.00 |
| Fresh Mozzarella Served with Heirloom Tomatoes and Basil |
$9.50 |
| Mediterranean Octopus Salad | $14.00 |
| Melon & Prosciutto di Parma Honeydew Melon Served with Imported Prosciutto di Parma |
$9.00 |
| Hot Appetizers | |
| Mediterranean Octopus Broiled Served with Sautéed Garlic in Olive Oil |
$14.00 |
| Snails Sautéed in Cognac Sauce Over Linguini | $11.00 |
| Portuguese Linguica (Sausage) Broiled with Pickled Vegetables |
$8.00 |
| Portobello Mushrooms Sautéed in Garlic Sauce | $9.00 |
| Little Neck Clams Steamed in White Wine Garlic, Cilantro and a Touch of Dijon Mustard |
$11.50 |
| Jumbo Shrimp Pan Sautéed in Fresh Tomato Puree and Cognac Sauce | $14.00 |
| New Bedford Squid Stuffed with Shrimp and Minced Vegetables |
$14.50 |
| Fresh Imported Portuguese Sardines Broiled Served with Fresh Roasted Peppers |
$9.00 |
| Stuffed Clams Sold by the Piece | $1.50 |
| Fish | |
| Hawaiian Mahi Mahi Filet Pan Sautéed with Shrimp Sauce |
$22.95 |
| Black Grouper Baked in a Shrimp Sauce | $25.00 |
| Silver Seam Bream (Dourada) Filet or Whole Fish Broiled in Lemon and Olive Oil |
$25.00 |
| Monk Fish Pan-Steamed Served in a Red Sauce of Fresh Tomatoes, Onions, Sweet Red and Green Peppers |
$24.00 |
| Red Snapper Filet Baked in Olive Oil and Sautéed Onions | $24.00 |
| Chilean Sea Bass Broiled Served with Capers Sauce |
$29.00 |
| Yellow Fin Tuna Pan Sautéed in White Wine a Touch of Garlic Mustard Sauce and Fresh Cilantro |
$30.00 |
| Brook Trout Filet Pan Sautéed Topped with Roasted Sliced Almonds |
$17.50 |
| Norwegian Dry Cod Fish Bacalhau, Char-Broiled served in Olive Oil & Garlic |
$24.50 |
| West Coast Wild King Salmon Broiled Filet Served with Hollandaise Sauce on the Side |
$24.00 |
| Center Cut of Sword Fish Broiled Topped with Sautéed Onions in Balsamic Vinegar |
$26.50 |
| Branzini Filet or Whole Fish 2 Lbs. Broiled | $25.00 |
| Imported Dover Sole Filet or Whole Fish Broiled Served in a Meuniere Sauce |
$35.00 |
| Seafood Broiled Combination of Grey Sole Jumbo Shrimp, & Sea Scallops |
$24.00 |
| Shellfish | |
| Portuguese Fisherman Rice Stew of Lobster Mussels, Clams, Sea Scallops and Shrimp for Two |
$54.00 |
| Jumbo Shrimp Broiled Butterfly Style in Lemon Sauce | $22.00 |
| Mariscada Portuguese Style Bouillabaisse of Fish and Shellfish in Red Sauce |
$25.00 |
| Jumbo Shrimp Over Linguini in Cognac Sauce | $23.00 |
| New Bedford Sea Scallops Broiled Served with Dill Sauce |
$28.00 |
| Meats | |
| Whole Chicken Char-Broiled in the Bone Served with Garlic & Fresh Parsley Sauce |
$21.00 |
| Alentejana Cubes of Pork Loin and Little Neck Clams Sautéed in Wine and Fresh Cilantro |
$19.00 |
| Chicken Cutlet Pan Sautéed in a Leek Sauce with Mushrooms |
$17.00 |
| Long Island Duck Roasted Served with Calvados Sauce |
$22.95 |
| Paelha Combination of Shellfish, Chicken and Pork over Saffron Rice |
$26.50 |
| Sirloin Steak Char-Broiled Served with Roast Potatoes & Broccoli Rabe |
$30.00 |
| Veal Chop Broiled Served with Broccoli Rabe |
$39.00 |
| Rib-Eye Steak Char-Broiled Served with Three Jumbo Shrimp Broiled Butterfly Style |
$41.00 |
| Rack of Lamb Broiled Served with a Touch of Garlic Sauce |
$37.00 |
| Filet Mignon Broiled to Your Taste Served with a Lobster Tail |
$65.00 |
| Additional Side Dishes | |
| Fried Scallop Potatoes with Parsley & Garlic |
$3.50 |
| French Fries | $3.50 |
| Broccoli Rabe Pan Sauteed with Garlic |
$7.00 |
| Desserts | |
| Flan Portuguese Style |
$7.00 |
| Pasteis de Natas (4 Pieces) | $7.00 |
| Fruit Tart | $7.00 |
| Chcolate Mousse | $7.00 |
… View more
Order and Reservations
Reservations: opentable.com
Contact Aquario Restaurant
Address: 141 Lake St, Harrison, NY 10604
Phone: (914) 287-0220
Hours
| Tuesday | 12–9:30PM |
| Wednesday | 12–10PM |
| Thursday | 12–10PM |
| Friday | 12–10:30PM |
| Saturday | 12–10:30PM |
| Sunday | 1–9:30PM |
| Monday | 12–9:30PM |
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Page · Portuguese Restaurant. 141 East Lake St, West Harrison, NY, United States, New York. (914) 287-0220. [email protected].