Fall Dinner Menu

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

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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