Dinner Menu


PEI Mussels:
with leeks, chorizo, capers in an herbed tomato white wine sauce with garlic crostini
Boneless Short Rib:
over soft herbed polenta, roasted mushroom, red onions, celery root, madeira reduction and roasted chestnuts
Maine Crab Meat:
in red lentils with leeks, pancetta, baby arugula and sherry cream, finished with chive oil
Vegetable Napoleon:
herbed russet potato, eggplant, roasted peppers, goat cheese topped with microgreens and balsamic glaze
Stuffed Swiss Chard:
filled with mozzarella, prosciutto served with tomato cream sauce
Zuppa del Giorno:
soup of the day  
Artisan Cheese Plate       $15


Mixed Greens:
with balsamic glaze and tasty tom tomatoes  
Red and White Romaine:
with homemade caesar dressing and crouton sticks *  
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 Watercress:
with baby shrimp, tossed with beets, shaved fennel, farro finished with blood orange dressing


Pan Roasted Statler Chicken Breast:
boursin risotto with leeks, roasted acorn squash, asparagus, finished with natural reduction  
Grilled Flat Iron:
brie garlic mashed with broccoli rabe, roasted mushrooms, cippolini, finished with red wine reduction
Grilled Pork Rib Chop:
with sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce
Duck Confit:
with fettucine, porcini, sun dried tomatoes, leeks, Tuscan kale, finished with marsala wine sauce 
Grilled Loin Lamb Chop:
over white bean ragu with purple top turnips, shallots, baby carrots, spinach, finished with a natural reduction
Pan Roasted Salmon:
wild rice, pomegranate, roasted brussels sprouts, olive tapenade finished with dill oil
Panko Crusted Tilapia:
Roasted yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, fried scallion, finished with mint oil
Sautéed Mahi Mahi:
over Israeli couscous, with harissa, pearl onion, baby zucchini, baby bok choy, finished with basil oil 
Grilled Tuna and Caramelized Scallops:
over black pepper linguine with leeks, sugar snap peas, grape tomatoes, in a saffron cream sauce
Spinach Pappardelle:
tossed with roasted butternut squash, vidalia onions, parsnips, in a walnut sage cream topped with gorgonzola

Chef/Owner Tom Cutrone

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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