Savoie French Italian Eatery

Thin slices of marinated filet mignon topped with white truffle oil, arugula & shaved parmigiano

Fried baby calamari served with traditional marinara sauce

New zealand mussels steamed in white wine and garlic butter and splash of creme fraiche

Escargot topped with roasted garlic butter and oven baked in a puff pastry

Fresh bluefin tuna served with white rice, wasabi and ginger

Medallions of maine lobster topped with our savoie sauce

Crabmeat topped with our savoie sauce

Large prawn shrimp topped with our savoie sauce

Boneless short rib

Lemon aioli and pesto

Made with fresh filet mignon

Layers of grilled eggplant, marinara sauce, parmigiano and mozzarella cheeses

Boneless short rib served with polenta

Hand selected artisan cheese, meats & fruits

A wedge of crisp lettuce, diced roma tomatoes, bacon bits, red onions and blue cheese crumbles

Arugula, avocado, hearts of palm, fresh mozzarella and parmigiano topped with extra virgin olive oil

Fresh burrata, sliced beefsteak tomato with extra virgin olive oil and topped with fresh basil

A bed of iceberg lettuce with tomatoes, carrots and a cruet of louie dressing

Spaghetti with fresh roma tomatoes, basil, extra virgin olive oil and a touch of garlic

Baby calamari sauteed in extra virgin olive oil, white wine and garlic in a spicy marinara sauce with fusilli pasta

One meatball made with fresh ground filet mignon

Fresh ground veal and filet mignon cooked in our delicate tomato sauce with a touch of herbs

Two homemade pastas rolled and stuffed with lobster, crab and shrimp topped with absolut vodka pink sauce

Fresh pasta layered with a blend of ricotta, parmigiano-reggiano and buffalo mozzarella, then oven baked

Oven baked duck breast over penne pasta with shitaki mushrooms, herbs and spices

Spaghetti, lobster, shrimp, scallops tossed in a pesto and gorgonzola sauce

Baby icelandic lobster sauteed in olive oil and roasted garlic butter on top of fusilli pasta and clams in a béchamel sauce

Shiitake mushrooms, sauteed with extra virgin olive oil, fresh diced roma tomatoes, then blended with imported Arborio rice and Italian parsley topped with truffle oil

Rolled provimi veal stuffed with prosciutto di parma and buffalo mozzarella, sauteed in white wine, butter and sage

Stuffed with provolone cheese, roasted red pepper and artichokes

New zealand lamb served alla milanese

10 oz. filet mignon pounded thinly and sauteed in clarified butter, shallots, dijon mustard, chives and flambéed in bristol cream sherry and courvoisier cognac

Charbroiled and finished in our state of the art oven

16 oz. provimi veal chop marked on the charbroiler, then oven roasted and topped with extra virgin olive oil and rosemary

10 oz. filet mignon charbroiled to perfection, served on a baked portobello mushroom topped with a port wine reduction

16 oz. provimi veal chop pounded thinly, coated with savoie seasoned italian breadcrumbs and sautéed in extra virgin olive oil, topped with a tri-colored salad and a lemon wedge

28 oz. rib eye charbroiled and finished in our state of the art oven

A combination of zucchini, eggplant, spinach, carrots and topped with fresh arugula and truffle oil

Alfredo style sauce, grilled chicken and shaved parmigiano

Prosciutto with fresh mozzarella, basil and our marinara sauce topped with truffle oil

Short rib, red bell peppers, caramelized onions and topped with mozzarella

A combination of shrimp, avocado, garlic butter, almonds and ancho chile

Ligthly grilled meuniere or almandine

Salmon sauteed in extra virgin olive oil and then oven roasted

Halibut, sea bass, swordfish, clams, mussels, jumbo shrimp and calamari in our tomato broth

A 10 oz. loin of swordfish charbroiled and brushed with lemon butter

Medallions of lobster sauteed in extra virgin olive oil, a hint of garlic, fresh diced roma tomatoes, flambéed in courvoisier cognac, then blended with imported arborio rice

Chilean sea bass oven baked in parchment paper

Fresh petrale sole stuffed with lobster, crab and shrimp then oven baked to a golden brown