Aqua

Pan-seared jumbo scallops atop creamy saffron-infused Arborio rice, garnished with fresh chives.

Diced raw ahi tuna marinated in a soy-ginger dressing, served with sushi rice, avocado, cucumber, and seaweed salad.

A thick-cut swordfish steak grilled to perfection, finished with a bright lemon-herb butter sauce and seasonal vegetables.

Fresh linguine pasta tossed with succulent lobster meat, cherry tomatoes, and a delicate white wine garlic sauce.

A traditional Spanish rice dish brimming with shrimp, mussels, clams, calamari, and chorizo, flavored with saffron and smoked paprika.

A selection of fresh, briny oysters served with mignonette and cocktail sauce.

Spicy blackened salmon fillet complemented by a refreshing mango, red onion, and cilantro salsa.