Soup du jour

Made-to-Order Chowder of the Day

Crab and Lobster Bisque

Aquatini Chopped Salad
with cherry tomatoes, green beans, Boston lettuce,
cut corn, bacon, and hot potato croutons, and mustard vinaigrette

with local goat cheese or blue cheese

Imported and Local Aged Cheeses with homemade preserves

Assorted Pates, homemade preserves, and pickles

Lobster Salad with cucumber, tomato, and lettuce hearts

Aquatini’s “famous” Crab cake
with remoulade sauce, citrus greens

Beef Tenderloin Tips “buffalo-style”

Mussels with garlic, parsley, and white wine

Beef Tenderloin with scalloped potato,
sautéed spinach, gorgonzola and vidalia ionion sauce

Homemade Lobster Ravioli
with lemon-vanilla butter and sautéed spinach

Risotto with Corn, Basil, Cherry Tomato
and applewood smoke bacon
(available vegetarian)
add Seared Sea Scallops or Garlic Shrimp

Fresh Fish and Seafood Specials Nightly
market price

**Nightly Specials also available**

Executive Chef Alec Maxon found his inspiration for cooking while traveling through Italy. His passions include gathering mushrooms and other fine foods, and he can now identify over 50 different species.

Alec also spends time away from the kitchen foraging for porcinis in Gloucester, and matsutake in the White Mountains of New Hampshire. In the Berkshires, he looks for the finest morels, wild onions, and fiddleheads.

An avid fisherman, he spent part of his last seven years aboard local lobster, tuna, and other commercial fishing boats. Digging clams is another one of his hobbies. Alec possesses a vast knowledge of the local fishing industry, and he brings this knowledge back to the restaurant where both the landlubbers and the saltiest of seafarers alike can reap the rewards of his experience in his fine cuisine.