Riva Naperville

with chimichurri sauce

crispy fried with cocktail sauce

cannellini ragout and tomato vinaigrette

with asian greens and a citrus-ginger aioli

per pc. on a bed of ice with cocktail sauce

with louis sauce and vegetable slaw

traditional steamed with olive oil, garlic sauce or spicy tomato broth

lightly seared, served with ginger sauce

bacon wrapped and seared with tomatillo sauce

with maytag bleu cheese

finished with basil pesto

arugula, radicchio and frissée tossed in a balsamic vinaigrette

herb infused goat cheese and hazelnut vinaigrette

field greens tossed with grilled vegetables, fingerling potatoes, and roasted shallot vinaigrette, topped with grilled sliced sirloin

chopped lettuces, red onion, tomato, kalamata olives, garbanzo beans and feta tossed in a balsamic vinaigrette

a non-traditional cobb with shrimp, bacon, peppers tomatoes, red onion and avocado tossed in a citrus vinaigrette

pan seared with lemon caper sauce, served with sautéed spinach

accompanied by couscous, cool gazpacho sauce, and a fennel salad

layered with crab cannelloni, baby spinach , and oyster mushrooms. served with vanilla saffron essence

served with mashed potato and vegetables

served with ginger-soy sauce, wasabi and asian soba salad

a combination of clams, black mussels, calamari, shrimp, scallops, fresh catch, and baby octopus in a spicy tomato sauce served with garlic croutons

natural, french cut chicken breast, pan seared and served with olive oil mashed potatoes and natural jus

with portobello mushrooms, in a tomato cognac cream sauce

a full pound of littleneck clams tossed with linguini and your choice of red or white sauce

filled with italian cheese and pistachios

crisp popcorn shrimp with lettuce, tomato and spicy mayonnaise in a tomato tortilla wrap

grilled to preference with onion confit and country mustard on a pretzel roll

served with choice of cheese on a corn duster roll

seared tuna with gruyere cheese on brioche toast

grilled chicken breast with pesto mayonnaise, red peppers and provolone cheese

crisp blackened catfish fillet with lettuce, tomato and spicy mayonnaise on a hoagie roll

sweet east coast bay shrimp salad with sprouts

thinly sliced turkey, lettuce, tomato and aioli

herb infused goat cheese and hazelnut vinaigrette

with louis sauce and vegetable slaw

lightly seared, served with ginger sauce

with chimichurri sauce

crispy fried with cocktail sauce

cannellini bean ragout and tomato vinaigrette

8 plump east coast clams stuffed and baked

on a bed of ice with cocktail sauce

bacon wrapped & seared with tomatillo sauce

with key lime mayo

with spicy sriracha mayo

with citrus mayo and tobiko

thin sliced raw sirloin garnished with white truffle oil and a micro salad

with asian greens and a citrus-ginger aioli

traditional steamed with olive oil, garlic sauce or spicy tomato broth

served with dipping sauces.

with maytag bleu cheese

finished with basil pesto

arugula, radicchio and frissée tossed in a balsamic vinaigrette

topped with creamy bleu cheese dressing and crispy pancetta

served with ginger-soy sauce, wasabi, and an asian soba salad

east coast swordfish au gratin with jonah crab meat and hollandaise sauce. served on a bed of roasted banana potatoes

layered with crab cannelloni, baby spinach and oyster mushrooms. sauced with vanilla saffron essence

accompanied by couscous, cool gazpacho sauce, and a fennel salad

pan seared and filleted tableside, with parisienne potatoes and choice of sauce

a combination of clams, black mussels, calamari, shrimp, scallops, fresh catch, and baby octopus in a spicy tomato sauce served with garlic croutons

natural, french cut chicken breast, pan seared and served with olive oil mashed potatoes and natural jus

with balsamic roasted cipollini onions, garlic mashed potatoes and herb infused demi glaze

with louie sauce and a vegetable slaw

3/4 lb. alaskan king crab legs and 12 oz. cold water australian lobster tail

20 oz. filet carved tableside, served with seasonal grilled vegetables and béarnaise sauce

broiled or steamed

12 oz. or 24 oz. broiled lobster tails

1.5 lb. served steamed

with portobello mushrooms, in a tomato cognac cream sauce

a traditional italian dish. linguini tossed with diavolo sauce and jonah crab meat, topped with 1 lb. whole maine lobster

a full pound of littleneck clams tossed with linguini and your choice of red or white sauce

filled with italian cheeses and pistachios