Savinos Menu

Filled with leeks, russet potato, spinach & cheddar.

With leeks, garlic and herbs in a sambuca broth.

Chef's selection.

With homemade Caesar dressing and croutons.

With hard ricotta, crisp pancetta, toasted pine nuts, extra virgin olive oil and balsamic glaze.

With baby shrimp, tossed with beets, shaved fennel, farro finished with blood orange dressing.

With calamari, red onions, plum tomatoes, kalamata olives, tossed with garlic oil and herbs.

Fresh ground veal and pork with vegetables, tossed with penne pasta.

Over farro with leeks, sauteed greens, baby zucchini, drizzled with chili oil.

Over mixed greens with dill red potato salad, finished with mint oil.

Risotto of the day.

Parma prosciutto, fresh mozzarella, plum tomato and basil oil, served with pasta salad.

Panini of the day.

Grilled flatbread pizza of the day.

Over soft herbed polenta, roasted mushroom, red onions, celery root, madeira reduction and roasted chestnuts.

In red lentils with leeks, pancetta, baby arugula and sherry cream, finished with chive oil.

Herbed russet potato, eggplant, roasted peppers, goat cheese topped with microgreens and balsamic glaze.

Filled with mozzarella, prosciutto served with tomato cream sauce.

Chef's selection.

Chef's selection.

With homemade caesar dressing and crouton sticks.

Tossed with roasted portobello, smoked bacon, pinenuts and oven roasted tomatoes dressed with sherry vinegar and extra virgin olive oil.

With baby shrimp, tossed with beets, farro finished with blood orange dressing.

Brie garlic mashed with broccoli rabe, roasted mushrooms, cippolini, finished with red wine reduction.

With sweet potato thyme puree, grilled frisee, braised red cabbage with caraway, finished with port wine sauce.

With fettuccine, porcini, sun dried tomatoes, leeks, tuscan kale, finished with marsala wine sauce.

Over white bean ragu with purple top turnips, shallots, baby carrots, spinach, finished with a natural reduction.

Wild rice, pomegranate, roasted brussels sprouts, olive tapenade finished with dill oil.

Roasted yukon gold potato, with turmeric, roasted sauteed greens, haricot verts, finished with mint oil.

Over israeli couscous, with harissa, pearl onion, baby zucchini, baby bok choy, finished with basil oil.

Over black pepper linguine with leeks, sugar snap peas, grape tomatoes, in a saffron cream sauce.

Tossed with roasted butternut squash, vidalia onions, parsnips, in a walnut sage cream topped with gorgonzola.

With fontina and caramelized onions.

Filled with leeks, russet potato, spinach & cheddar.

With leeks, garlic and herbs in a sambuca broth.

With peppers, goat cheese, basil and portobello mushroom.

Over mixed greens with capers, red onion, mint oil.

With wild rice finished with dill oil.

With truffle oil.

With chive oil.

Chef's selection.