Antipasti
| PEI Mussels: with leeks, chorizo, capers in an herbed tomato white wine sauce with garlic crostini | $14 |
| Boneless Short Rib: over soft herbed polenta, roasted mushroom, red onions, celery root, madeira reduction and roasted chestnuts | $14 |
| Maine Crab Meat: in red lentils with leeks, pancetta, baby arugula and sherry cream, finished with chive oil | $16 |
| Vegetable Napoleon: herbed russet potato, eggplant, roasted peppers, goat cheese topped with microgreens and balsamic glaze | $11 |
| Stuffed Swiss Chard: filled with mozzarella, prosciutto served with tomato cream sauce | $12 |
| 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 Salad: tossed with roasted portobello, smoked bacon, pinenuts, and oven roasted tomatoes dressed with sherry vinegar and extra virgin olive oil | $10 |
| Endive and Watercress: with baby shrimp, tossed with beets, shaved fennel, farro finished with blood orange dressing | $14 |
Secondi
| Pan Roasted Statler Chicken Breast: boursin risotto with leeks, roasted acorn squash, asparagus, finished with natural reduction | $27 |
| Grilled Flat Iron: brie garlic mashed with broccoli rabe, roasted mushrooms, cippolini, finished with red wine reduction | $30 |
| Grilled Pork Rib Chop: with sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce | $27 |
| Duck Confit: with fettucine, porcini, sun dried tomatoes, leeks, Tuscan kale, finished with marsala wine sauce | $29 |
| Grilled Loin Lamb Chop: over white bean ragu with purple top turnips, shallots, baby carrots, spinach, finished with a natural reduction | $34 |
| Pan Roasted Salmon: wild rice, pomegranate, roasted brussels sprouts, olive tapenade finished with dill oil | $28 |
| Panko Crusted Tilapia: Roasted yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, fried scallion, finished with mint oil | $25 |
| Sautéed Mahi Mahi: over Israeli couscous, with harissa, pearl onion, baby zucchini, baby bok choy, finished with basil oil | $27 |
| Grilled Tuna and Caramelized Scallops: over black pepper linguine with leeks, sugar snap peas, grape tomatoes, in a saffron cream sauce | $29 |
| Spinach Pappardelle: tossed with roasted butternut squash, vidalia onions, parsnips, in a walnut sage cream topped with gorgonzola | $21 |
Chef/Owner Tom Cutrone
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
