Aqua Bar & Lounge By Chef Shaun Hergatt

Seafood restaurant, 3000 S Las Vegas Blvd, Las Vegas, NV

VeganScore 30

Menu

Mains

• Spaghetti Pomodoro — Reggiano, Basil
• Duck Breast
• Bluefin Toro
• Salmon Tartare — Quail Egg, Brioche, Fennel Fronds
• Oysters of the Day — Shallot, Mignonette
• Chicken Roulade
• 8oz Australian Wagyu Beef #9 — Beef Jus, Live Organic Mushrooms
• Lobster Roll — Maine Lobster, Brioche, Espelette
• Hot Oysters — Ginger, Scallion, Creme Spinach
• King Crab Legs 1/2 lb
• Alaskan Black Cod — Sweet Potato & Ginger Puree, Yuzu Beurre Blanc
• Mediterranean Sea Bass
• Dover Sole
• Halibut — Aromatic Oil
• Steak Tartare Two Ways
• Oysters with Caviar — Fresh Oysters with Caviar
• Uni Risotto — Saffron, Uni Cream
• Lobster Spaghetti Pomodoro — San Marzano Tomatoes, Parmigiana Reggiano, Basil
• Kataifi Scallops — Green Curry Sauce, Kaffier Lime Oil
• Vegetable Red Curry
• Spicy Fried Chicken — Hot Acacia Honey, Chinese Broccoli Mixed with Oyster Sauce
• Tuna Steak

Starters

• King Crab Salad — Butter Lettuce, Apple, Calamansi Vinaigrette
• Australian Caesar Salad — Bacon, Avocado, Parmesan, Croutons
• Kale Salad — Parmesan, Feta, Lemon Vinaigrette, Almonds
• Jamon Iberico — Cornichons and Pickled Pearl Onions
• Plateau — Sopressata, Capicola, Prosciutto accompanied with Crostini, Grain Mustard, Cornichons
• Fromage Plateau — Served with Crostini, Grapes, Honeycomb, Saba Reduction
• Hamachi
• Tasmanian Ocean Trout — Calamansi, Trout Roe
• Shrimp Toast — 3 Caviar Sauce
• Hudson Valley Seared Foie Gras
• Crab Cake — Citrus Aioli & Wasabi Aioli, Frisée Salad
• Wagyu Toast
• King Crab Lettuce Cups — Butter Lettuce, Apples, Spring Radish, King Crab
• Red Tuna Toasty — Caviar, Warm Brioche
• Crispy Potato with Caviar

Desserts

• Chocolate Cake — 3 Layered Mousse Cake
• Panna Cotta — With Raspberries
• Caviar Ball

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