Dinner Menu


PEI Mussels: with confetti of vegetables in grain mustard beer broth, herbed crostini $14
Braised Boneless Short Rib: curried farro with scallions, toasted almonds,
golden raisins, with a brandy reduction
Pan Roasted Herb Ravioli: filled with bolognese, ricotta and parmesan over porcini sage cream   $14
Monk Fish Medallion: wrapped with pancetta over baby arugula, kalamata
olives, julienned carrots served with a mango ginger dressing finished with mint oil
Beet Tower: layered with pistachio crusted goat cheese, grilled cauliflower, balsamic glaze and micro greens $12
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
Warmed Spinach Salad: tossed with roasted portobello, smoked bacon,
pinenuts, and oven roasted tomatoes dressed with sherry vinegar and
extra virgin olive oil  
Endive and Trevisano: tossed with shaved fennel, roasted chic peas, blood orange dressing and grilled prosciutto $9



Pan Roasted Statler Chicken Breast: garlic brie mashed, asparagus and
baby carrots, finished with pan reduction sauce  
Grilled Flat Iron: russet potato nepoleon filled with fontina and herbs,
roasted mushrooms, braised cippolini, broccoli rabe, red wine demi glaze
Grilled Pork Rib Chop: with roasted sweet potato, maple thyme puree,
braised red cabbage with caraway seeds, fried scallion, port wine sauce  
Moulard Duck Breast: roasted purple potato, fried herb polenta, roasted butternut, haricot verts, balsamic demi glaze $28
Braised Lamb Shank: over white bean ragu with pearl onions, purple top
turnips, Tuscan kale, finished with natural reduction sauce
Pan Roasted Salmon: saffron risotto with leeks, roasted brussels sprouts,
fried parsley and capers, finished with dill oil
Panko Crusted Tilapia: sweet smoked paprika cous cous with chives, snap
peas, arugula, drizzled with chili oil
Sautéed Mahi: roasted red potato, sautéed greens with braised parsnips
and shallots, pan seared baby bok choy, with a turmeric cream sauce
Shrimp / Crabmeat: over black pepper linguine with red onions, baby
zucchini, sundried tomato in celery root sherry cream
Tomato Pappardelle: tossed with roasted eggplant, bell peppers,
vidalia onions, zucchini, fresh mozzarella, finished with basil oil

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