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Dinner Menu

Savinos Italian Restaurant with Fresh, Seasonal Ingredients

See our Tapas menu
See our Lunch menu

antipasti

PEI Mussels     13

with leeks, carrots, ginger, and parsley, in a lime tequila broth

Maine Crab Cake with Wellfleet Oyster 14

over napa slaw, roasted pepper aioli, cucumber dill relish

Calamari with Baby Shrimp    12

in a saffron cous cous with red onions, plum tomato, and avocado

finished with chive oil

Grilled Prosciutto 12

filled with mozzarella and sage, grilled flatbread, microgreens,

drizzled with balsamic glaze

Fritto Misto  11

mixed fried vegetables, herbed polenta, with basil oil drizzle

Zuppa del Giorno  7

 

isalata

Organic Mixed Greens     7

with tasty tom tomato and balsamic shallot vinaigrette

Red and White Romaine*   7

with garlic herbed crouton sticks, finished with caesar dressing

Baby Spinach Salad  9

tossed with crisped pancetta, pine nuts, cannellini beans,

and a marsala maple glaze with extra virgin olive oil

Baby Arugula Salad 13

with lobster meat, toasted almonds, dried apricots,

and scallions, curry oil drizzled with blood orange glaze

Artisan Cheese Plate 14

 

secondi

Roast Half Bell & Evans Chicken   25

cheddar garlic mashed potato, with pistachio, broccolini,

finished with an herbed glaze

Grilled Flat Iron Steak  29

over roasted mushroom risotto with leeks, truffle oil, asparagus

baby carrots and a red wine demi glaze

Roasted Pork Tenderloin   30

ragù of porcini, portabello, shallots and kale,

in a madiera reduction sauce, roasted harissa russet potato

Moulard Duck Breast  27

whipped yukon gold potatoes with pureed parsnips, roasted pearl onions

grilled frisée, dried cherry sauce

Lamb Loin Chop   29

roasted red potato, italian eggplant, cippolini, oven roasted tomato

with balsamic demi glaze

Pan seared Salmon  25

over mini pasta shells tossed with pea tendrils, leeks, snow peas,

triple sec sauce, roasted beets, finished with mint oil

Panko Crusted Tilapia  24

over farro with baby zucchini, olives, capers, roasted garlic, in a

light tomato sauce, finished with basil oil

Pan Roasted Cod Loin  28

shrimp, scallops, black lentil cake, haricot verts, lobster brodo,

with a fried parsley garnish                             

Stuffed Golden Trout  27

filled with vegetables, smoked whitefish over sautéed greens,

roasted fingerling potatoes, tarragon oil

Tomato Pappardelle  20

grilled leeks, fennel, zucchini, and artichoke hearts, garlic oil,

herbs topped with goat cheese

 

 

 

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