Sweet Water offers menu for those with hankering for seafood

Asian, French and Pacific coast cuisines are combined at the new Sweet Water Prime Seafood restaurant, 9460 S. Eastern Ave., in Henderson.

Owners Spencer Sabatasso and Sean Steele teamed up with executive chef Michael D. Owings to create a menu featuring seafood that has been caught and flown in 48 hours before landing on the plate. No trans fats are used.

The 6,800-square-foot restaurant, seating as many as 200 in the dining room and enclosed patio, has two exhibition kitchens; chefs tables; a bar with purple velvet booths, granite countertops and Swarovski crystal starfish lanterns; plus a private function room complete with fireplace.

There's also a seafood market just inside the entrance with shellfish and seafood steaks for sale. Soups and platters are available for takeout.

Sweet Water is open from 11 a.m. to midnight daily. Call 588-5400 for further details.

Following are items served on the dinner menu.

Starters: Among the seafood sampler plates are the ahi tuna trio with a tuna tartare cone, tempura roll with citrus miso glaze and white and black sesame-crusted ahi tuna, served with sake teriyaki ($15); lump crabmeat tower with layers of spiced avocado, papaya relish and jumbo lump crabmeat ($14); pan-seared Maine diver scallops with wild rice and white bean ragout topped with roasted pinot garlic butter ($15); and chargrilled fish tacos with chili salsa, cilantro cream and shredded savory cabbage ($10).

Appetizers designed for sharing include chargrilled smoked salmon pizza with julienned red onions, capers and cream cheese ($14.95); flying shrimp, butterflied shrimp on skewers served with a Thai dipping sauce ($15.95); and steamed mussels and clams Provencal with roasted garlic, tomatoes, red onions, olives and herbs blended with a light olive oil sauce ($14).

Soups and salads: Clam chowder with Dexcel clams, potatoes, smokehouse bacon, herbs, leeks and onions blended with clam sauce and sweet cream, topped with butter, chopped parsley and paprika ($5 cup, $8 bowl); smokehouse salmon and roasted corn chowder with smoked salmon, chili roasted corn kernels, potatoes, onions, peppers and leeks, topped with butter and chopped parsley ($5 cup, $8 bowl); wild king salmon salad with roasted salmon dusted with stone-ground mustard topped with organic chilled field greens, candied pecans, sweet tangerines, creamy goat cheese and a white balsamic vinaigrette dressing ($17.95); Hawaiian macadamia nuts and shrimp salad with miso dressing blended with chopped Asian greens ($16.95); and seafood Caesar salad with chopped romaine, poached diced tomatoes, Dungeness crab, fried oysters and crispy cheese croutons ($18).

Entrees: Macadamia-crusted mahi mahi fish and chips ($13); panko crumb-crusted shrimp and chips ($17); cold water jumbo scallops dusted with corn flour ($19); tempura batter crispy fried crab claws ($21); and combo seafood platter with bay shrimp cocktail, halibut, scallops, oysters and shrimp ($25), all served with toasted macadamia nut tangerine salad and rosemary fries.

Seafood steak items, served pan-seared, fire-roasted or oven-baked and served with a choice of sauces, include Alaskan king salmon (5 ounce, $11; 8 ounce, $16), swordfish (5 ounce, $14; 8 ounce, $18), yellow fin tuna (5 ounce, $19; 8 ounce, $27) and Hawaiian ono (5 ounce, $11; 8 ounce, $14).

Chef's specials include stuffed prawns maison with large prawns stuffed with shrimp and crab pate, wrapped in pancetta bacon and sauteed in maitre d' butter and topped with a mornay sauce and blanched almonds ($26); sole cardinale stuffed with shrimp and crab pate, poached and topped with creme bechamel and bearnaise with toasted almonds ($24); and rainbow trout, pan seared and pecan crusted with thyme roasted baby potatoes and balsamic citrus cream reduction ($19).

Extras: Sweet Water also serves smokehouse wild salmon dishes; seafood cocktails featuring lobster tail, crab, prawns and shrimp; hand-shucked oysters and clams with Blue Point oysters from Long Island, N.Y.; shellfish feasts; and steaks, chops and chicken dishes.

Desserts: Strawberry cheesecake ($7); Key lime eclairs ($7); chocolate pecan roll ($8); chilled tropical teasers with white chocolate, mango and raspberry gelato accompanied by toasted pistachio nuts, mint mango relish, dark chocolate coulis and hazelnut-creamed cookies ($9); and martinis and mousse au-chocolate, a trio of 2-ounce martinis with white, dark and milk chocolate mousse and raspberry buttons ($16).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.