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Summer at Savinos

Published / by Eli Marie Natividad

What a wonderful summer it has been for all. Our menu has been a hit, if you haven’t come by to see the changes you still have plenty of time left before Fall arrives!

This week marks the start of Dine Out Boston formerly known as Restaurant Week. Our special menu will be available for two weeks; August 15 to August 20 and August 22 to August 27. We open for service at 5:00pm each night and recommend making a reservation! We are doing a three-course meal at $38 a person with specials every evening. Click here for a copy of our menu

The days have been hot and there are more to come, so stop by and enjoy one of our refreshing summer cocktails such as our Cucumber Cooler or The Rainforest Rumble. During Restaurant Week we will still continue to offer our Tapas menu to those at the bar looking to cool down and enjoy the atmosphere.

It’s Restaurant Week!

Published / by Eli Marie Natividad

A.K.A. Dine Out Boston!

Join us March 7-12 & 14-19 for a fantastic prix fixe menu, only $33 per person. A great opportunity to try some new favorites! See the menu below, and we’ll see you at Savinos:


smoked turkey, fontina, and caramelized onion panini frittata filled with leeks, sundried tomato, asparagus, potato, and goat cheese mussels with leeks, garlic and herbs in sambuca broth mixed marinated olives bruschetta with tomato, hard ricotta, and basil oil scallops with saffron farro and chives +4 smoked salmon over mixed greens with capers, red onion and mint oil +3 harissa risotto with scallions, baby zucchini, and arugula fried herbed polenta with chive oil roasted mushrooms and shallots drizzled with truffle oil zuppa del giorno



Organic Mixed Greens with tasty tom tomato and balsamic shallot vinaigrette Red and White Romaine* with garlic herbed crouton sticks; finished with caesar dressing Artisan Cheese Plate + 4



Roast Half Bell & Evans Chicken foie gras mashed potatoes, broccoli rabe, baby carrots, finished with an herbed glaze Grilled Flat Iron Steak +2 rosemary and russet napoleon layered with fontina, roasted mushrooms and shallots, brussel sprouts, finished with a red wine demi glaze Moulard Duck Breast over wild rice, haricot verts, roasted acorn squash, with a port wine sauce Grilled Pork Rib Chop sweet potato, maple thyme puree, sautéed tuscan kale, cipollini, fried cauliflower, with a marsala reduction Pan seared Salmon black pepper linguini, tossed with pearl onions, snow peas, trevisano, in a pancetta cream, finished with parsley pesto Panko Crusted Tilapia beet cous cous with leeks, sautéed greens, asparagus, finished with mint oil Zuppa del Pesce shrimp, mussels, calamari, clams, with vegetables, in tomato vermouth broth, with garlic crostini Caramelized Scallops and Monkfish Medallion +2 harissa risotto, scallions, baby zucchini, baby arugula, with grilled clementine Spinach Pappardelle roasted leeks, butternut squash, and chestnuts, grilled hard ricotta, with celery root cream and toasted pistachio Fettuccine Bolognese fresh ground veal and pork with vegetables tossed with fettuccine pasta