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
Follow us on Facebook and Instagram both @savinosgrill
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
