Savinos Menu

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

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

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

Served with leeks, chorizo, and capers in an herbed tomato white wine sauce with garlic crostini.

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

Served with caramelized onion, brie, and micro greens.

Filled with leeks, russet potato, spinach, and Cheddar.

Served with fettuccine, porcini, sun-dried tomatoes, leeks, and tuscan kale, finished with Marsala wine sauce.

Boursin risotto with leeks, roasted acorn squash, and asparagus, finished with natural reduction.

Served with caramelized onion, brie, and micro greens.

Served with fontina and caramelized onions.

Filled with leeks, russet potato, spinach, and Cheddar.

Served with leeks, garlic, and herbs in a sambuca broth.

A medley of olives marinated with garlic, herbs, and a hint of citrus, typically including ingredients like rosemary and olive oil. Contains allium.

Served with peppers, goat cheese, basil, and portobello mushroom.

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

Served with wild rice finished with dill oil.

Served with truffle oil.

Served with chive oil.

A curated selection of artisan cheeses, typically accompanied by a variety of accompaniments such as fruits, nuts, honey, and bread or crackers.

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, and goat cheese. Topped with micro greens and balsamic glaze.

Filled with mozzarella and prosciutto. Served with tomato cream sauce.

A curated selection of handcrafted cheeses accompanied by a variety of fruits, nuts, and bread for pairing.

Served with homemade Caesar dressing and crouton sticks. Raw.

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

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

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

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

Served with fettuccine, porcini, sun-dried tomatoes, leeks, and 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, and olive tapenade finished with dill oil.

Roasted Yukon gold potato, with turmeric, roasted sautéed greens, haricot verts, and fried scallion, finished with mint oil.

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

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

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