Antipasti
| PEI Mussels: with leeks, diced potato, cubanelle peppers, curry ginger vermouth broth | $13 |
| Boneless Short Rib: White bean ragú, porcini, roasted purple top turnips, caramelized onions, served with a madeira reduction sauce | $15 |
| Foie Gras: celery root slaw, toasted pullman bread, cider glaze | $16 |
| Carmilized Scallops: over farro with leeks, dill, pancetta cream, drizzled with dill oil | $16 |
| Wild Rice Cake: filled with scallions, zucchini, chard, saffron cream, topped with microgreens | $11 |
| Zuppa del Giorno: soup of the day | $8 |
| Artisan Cheese Plate | $15 |
Insalata
| Mixed Greens: with balsamic glaze and tasty tom tomatoes | $8 |
| Red and White Romaine: with homemade caesar dressing and crouton sticks * | $8 |
| Warmed Spinach: portabello, applewood smoked bacon, oven roasted tomato, pinenuts with extra virgin olive oil and balsamic vinegar | $10 |
| Grilled Tuna: baby arugula, roasted peppers, fennel, potato hay and basil oil | $15 |
Secondi
| Pan Roasted Statler Chicken Breast: over farro, with baby zucchini, roasted peppers, scallions, arugula, finished with natural reduction sauce | $27 |
| Grilled Flat Iron: sweet potato napoleon with fontina and sage roasted mushrooms, cippolini, broccoli rabe, red wine demi | $30 |
| Lamb Lion Chop: sundried tomato, goat cheese garlic mashed, acorn squash, roasted eggplant,haricot verts, brandy reduction | $30 |
| Pork Rib Chop: fried butternut polenta, sautéed greens, roasted shallots, spiced pear, walnuts, gorgonzola, with port wine reduction | $27 |
| Pan Roasted Duck Breast: red potatoes, Tuscan kale, with apple cranberry relish, fried cauliflower, finished with balsamic glaze | $27 |
| Pan Roasted Salmon: roasted fingerling potatoes, grilled frisée, roasted beets, asparagus, mint oil | $28 |
| Panko Crusted Tilapia: over Israeli cous cous, with baby zucchini, pearl onions, olives, capers, tomatowhite wine brodo topped with fried parsley | $26 |
| Zuppa de Pesce: cod, mussels, calamari, shrimp with stewed vegetables in an anise tomato broth and herbed crostini | $28 |
| Monk / Shrimp: chive linguine, snap peas, trevisano, sunchoke, sherry cream | $28 |
| Rosemary Pappardelle: roasted red onion, roasted parsnips, dried fruit, apricot, cherry, golden raisins, garlic oil herbs, almonds, hard ricotta | $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
