Spring Dinner Menu

Antipasti

PEI Mussels: with grilled pineapple, red onions, ginger rum broth, herbed crostini $14
Trilogy of Sausage: sweet italian, wild boar, chorizo, in sherry Israeli cous cous, with porcini, roasted parsnips, chives, fried parsley garnish $15
Grilled Tuna: over black lentil cake filled with crabmeat and scallions, topped with micro greens drizzled with dill oil   $16
White Bean Ragu: with sunchoke puree, diced red potato and vegetables topped with egg and truffle oil$12
Antipasti: braised rabbit salad with fennel and carrot, hard ricotta, italian cured meats, sundried tomato puree drizzled with extra virgin olive oil $15
Zuppa del Giorno: soup of the day   $8
Artisan Cheese Plate       $15
Mixed Greens: with balsamic glaze and tasty tom tomatoes   $8
Red and White Romaine: with homemade caesar dressing and crouton sticks*   $8
Baby Spinach Salad: roasted pinenuts, crisp pancetta, avocado, strawberry vinaigrette $10
Iceberg / Bibb: with baby shrimp, cucumber, radish with basil aioli $12

 

Secondi

Pan Roasted Statler Chicken Breast: over farro, with baby zucchini, roasted peppers, scallions, arugula, finished with natural reduction sauce   $27
Grilled Flat Iron: foie gras risotto with leeks, toasted pistachio, portobella napoleon with gorgonzola and caramelized onion, roasted patty pan squash, red wine reduction sauce$30
Veal Porterhouse Chop: over fontina sage garlic mashed, broccolini, baby carrots, braised cippolini, finshed with madeira sauce   $36
Lamb Lion Chop: eggplant caponata, orzo pasta pie, haricot vert, balsamic demi $30
Roasted Pork Tenderloin: sauteed greens with pearl onions, fried borsin polenta, asparagus $27
Pan Seared Salmon: roasted fingerling potato, pea tendrils with snow peas, roasted beet, finished with mint oil$28
Panko Crusted Tilapia: over wild rice, grilled friesse, roasted brussels sprouts, finished with curry cream sauce$26
Zuppa de Pesce: cod, shrimp, mussels, calamari stewed with vegetables in a light tomato anise broth, grilled flat bread $28
Basil Linguine: with roasted countneck, clams in puttanesca sauce, grilled scallop garnish $28
Rosemary Pappardelle: roasted mushrooms, shallots, tuscan kale, toasted walnuts, marsala sauce, mascarpone garnish$22

Chef/Owner Tom Cutrone

Menu formatted by Abraham Sirkin

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Our menu items are cooked to order. Please allow us time to properly prepare your food. Before placing your order, please inform your server if a person in your party has a food allergy.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses