산세쓰 리버프론트 레스토랑

fresh scallops wrapped in apple wood smoked bacon; tossed in a sweet thai chili sauce

squid floured and fried; topped with crumbled gorgonzola cheese and drizzled balsamic reduction

traditional seafood salad with shrimp, calamari, scungili, and polpo; served in a lemon vinaigrette dressing

pan-seared ahi sushi grade tuna on a bed of avocado, mango, and red pepper salsa in a wasabi-pea coulis

prince edward island mussels simmered in garlic, herbs, white wine, and olive oil

classic little neck clams stuffed with herbed bread crumbs and spices, or casino with the chef's special mix of red and green bell peppers and italian bacon

grilled shrimp served with polenta, encrusted fried tomatoes and topped with scampi sauce

served over mixed greens, chopped tomato salad, and basil aioli

homemade mozzarella, roasted red peppers, fresh tomatoes, and basil; drizzled with extra virgin olive oil

the chef selection of special soup

romaine lettuce tossed in our homemade caesar dressing with croutons and shaved parmigiana cheese

mixed greens tossed with red grapes, bermuda onions, fuji apples, walnuts, and gorgonzola cheese in a raspberry vinaigrette

baby field greens, sliced apples, walnuts, and imported goat cheese in a truffle walnut vinaigrette dressing

baby arugula, marinated tomatoes, fresh mozzarella, red onions, pine nuts, basil, prosciutto, balsamic glaze and extra virgin olive oil

arugula tossed with red onions, tomatoes, and mushrooms in extra virgin olive oil dressing topped with shaved parmigiana cheese

breast of chicken with artichoke hearts, sun dried tomatoes, shiitake mushrooms, lemon and white wine

pan seared chicken breat, roasted potatoes, pine nuts, portobello mushrooms, roasted red peppers, rosemary; served in a maderia reduction with a touch of cream

a grilled 10 oz filet mignon served over braised asparagus, sweet mashed potatoes in a jack daniels whiskey peppercorn sauce

grilled 14 oz black angus sirloin "giambotta style" topped with sauteed long hot peppers, onions and potatoes

scallops, shrimp, tilapia, clams casino, clams oreganata in a light scampi sauce

jumbo white shrimp tossed in a scampi sauce served over fresh linguini pasta, leeks, and cherry tomatoes

stuffed with crabmeat; topped with a lobster cream sauce over sweet mashed potatoes and asparagus

pan seared mahi-mahi topped with a mango thai chili sauce; served with stir-fry asian vegetables

pan-seared prosciutto wrapped fresh center-cut tuna filet over sauteed spinach and fresh tomatoes; served in a balsamic sauce

pan seared chilean sea bass served with clams and mussels in a tomato and basil ragu over parmigiana risotto

fresh filet of grouper topped in a light garlic tomato broth, cherry tomatoes, jumbo shrimp and wilted arugula over a bed of linguini

pan-seared cajun dusted salmon served over sauteed broccoli rabe and parmigiana mashed potatoes; served in a lemon mustard sauce

sesame encrusted pan-seared sea scallops served with sweet mashed potatoes, wilted baby spinach; finished with a teriyaki orange glaze

fresh clams sauteed with garlic, olive oil, italian parsley served in a white or red sauce

combination of shrimp, clams, mussels, and calamari in a spicy plum tomato, garlic, and olive oil; served over a bed of homemade crushed red pepper fettuccini (spicy)

corkscrew pasta tossed with cherry tomatoes and fresh sea scallops in a creamy pesto sauce

fresh sauteed lobster meat tossed in a brandy cream sauce with our homemade pappardelle pasta

a sundried tomato ravioli stuffed with fresh mozzarella and basil tossed with pan-seared diver sea scallops in a pesto cream sauce

fresh raw little neck clams served on ice with a tangy cocktail sauce

cold jumbo shrimp cocktail servved on ice with a tangy cocktail sauce

cold blue point oysters on ice with a tangy cocktail sauce

thinly sliced than char grilled served with sauteed onions and mushrooms than topped with cheddar cheese on a ciabatta bread

10 oz sirloin burger smothered with three cheeses

grilled chicken topped with sauteed spinach, roasted red peppers, and fresh mozzarella; served on a ciabatta bread

fresh scallops wrapped in apple wood smoked bacon; tossed in a sweet thai chili sauce

squid floured and fried; topped with crumbled gorgonzola cheese and drizzled balsamic reduction

traditional seafood salad with shrimp, calamari, scungili, and polpo; served in a lemon vinaigrette dressing

pan-seared ahi sushi grade tuna on a bed of avocado, mango, and red pepper salsa in a wasabi-pea coulis

prince edward island mussels simmered in garlic, herbs, white wine, and olive oil

classic little neck clams stuffed with herbed bread crumbs and spices, or casino with the chef's special mix of red and green bell peppers and italian bacon

grilled shrimp served with polenta, encrusted fried tomatoes and topped with scampi sauce

served over mixed greens, chopped tomato salad, and basil aioli

homemade mozzarella, roasted red peppers, fresh tomatoes, and basil; drizzled with extra virgin olive oil

the chef selection of special soup

romaine lettuce tossed in our homemade caesar dressing with croutons and shaved parmigiana cheese

mixed greens tossed with red grapes, bermuda onions, fuji apples, walnuts, and gorgonzola cheese in a raspberry vinaigrette

baby field greens, sliced apples, walnuts, and imported goat cheese in a truffle walnut vinaigrette dressing

baby arugula, marinated tomatoes, fresh mozzarella, red onions, pine nuts, basil, prosciutto, balsamic glaze and extra virgin olive oil

arugula tossed with red onions, tomatoes, and mushrooms in extra virgin olive oil dressing topped with shaved parmigiana cheese

breast of chicken with artichoke hearts, sun dried tomatoes, shiitake mushrooms, lemon and white wine

pan seared chicken breat, roasted potatoes, pine nuts, portobello mushrooms, roasted red peppers, rosemary; served in a maderia reduction with a touch of cream

a grilled 10 oz filet mignon served over braised asparagus, sweet mashed potatoes in a jack daniels whiskey peppercorn sauce

grilled 14 oz black angus sirloin "giambotta style" topped with sauteed long hot peppers, onions and potatoes

scallops, shrimp, tilapia, clams casino, clams oreganata in a light scampi sauce

jumbo white shrimp tossed in a scampi sauce served over fresh linguini pasta, leeks, and cherry tomatoes

stuffed with crabmeat; topped with a lobster cream sauce over sweet mashed potatoes and asparagus

pan seared mahi-mahi topped with a mango thai chili sauce; served with stir-fry asian vegetables

pan-seared prosciutto wrapped fresh center-cut tuna filet over sauteed spinach and fresh tomatoes; served in a balsamic sauce

pan seared chilean sea bass served with clams and mussels in a tomato and basil ragu over parmigiana risotto

fresh filet of grouper topped in a light garlic tomato broth, cherry tomatoes, jumbo shrimp and wilted arugula over a bed of linguini

pan-seared cajun dusted salmon served over sauteed broccoli rabe and parmigiana mashed potatoes; served in a lemon mustard sauce

sesame encrusted pan-seared sea scallops served with sweet mashed potatoes, wilted baby spinach; finished with a teriyaki orange glaze

fresh clams sauteed with garlic, olive oil, italian parsley served in a white or red sauce

combination of shrimp, clams, mussels, and calamari in a spicy plum tomato, garlic, and olive oil; served over a bed of homemade crushed red pepper fettuccini (spicy)

corkscrew pasta tossed with cherry tomatoes and fresh sea scallops in a creamy pesto sauce

fresh sauteed lobster meat tossed in a brandy cream sauce with our homemade pappardelle pasta

a sundried tomato ravioli stuffed with fresh mozzarella and basil tossed with pan-seared diver sea scallops in a pesto cream sauce

fresh raw little neck clams served on ice with a tangy cocktail sauce

cold jumbo shrimp cocktail servved on ice with a tangy cocktail sauce

cold blue point oysters on ice with a tangy cocktail sauce

thinly sliced than char grilled served with sauteed onions and mushrooms than topped with cheddar cheese on a ciabatta bread

10 oz sirloin burger smothered with three cheeses

grilled chicken topped with sauteed spinach, roasted red peppers, and fresh mozzarella; served on a ciabatta bread