No cuisines specified
With leeks and ginger in a mango dill vermouth broth, served with herbed crostini.
Vegetable filling with micro greens and harissa aioli.
Fried with semolina flour; napa slaw with poppyseeds, rice wine vinegar and basil creme fraiche.
Herbed mustard, summer fruits with grilled rosemary pasta, finished with a port wine glaze.
Eggplant, zucchini, yellow squash, and tomato with fried squash blossom filled with brie; finished with truffle and chive oils.
With tasty tom tomato and balsamic shallot vinaigrette.
With garlic herbed crouton sticks; finished with caesar dressing.
Tossed with crisped pancetta, toasted pine nuts, watermelon, and hard ricotta finished with balsamic glaze and extra virgin olive oil.
With beets, english cucumber, and goat cheese tossed in a blood orange vinaigrette.
With boursin mashed potato, grilled corn relish laced with stregga, haricot verts, and baby carrots finished with a citrus glaze.
Roasted red potato, portobello with gorgonzola and caramelized onion, braised tuscan kale with a red wine demi glaze.
Sauteed greens and cippolini onions, fried herbed polenta with mascarpone, fresh fig and a balsamic reduction.
Over peach risotto with leeks and snow peas; broccolini in marsala sauce.
Roasted fingerling potato, sautéed pea tendrils, di parma prosciutto and melon, finished with midori syrup and tarragon oil.
Over curried israeli cous cous with roasted peppers and chives, grilled asparagus, drizzled with mint oil.
Littleneck clams, mussels, scallop and shrimp with fennel, carrots, and onions in a light tomato pernod broth. served with grilled crostini.
Over lemon linguini, with baby zucchini, scallions, pear tomato tossed with basil oil.
Mixed sausage, roasted mushrooms, shallots, fava beans, artichoke hearts with garlic oil and herbs.
With red pearl onions, cracked kalamata olives, trevisano, finished with sundried tomato oil and garnished with avocado and fresh mozzarella.
Menu for Savinos provided by Allmenus.com
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