Savinos Online Ordering Menu

Choice of appetizer & entree with dessert.

Chef's Selection.

With Balsamic Glaze and Tom Tomatoes.

Fresh Ground Veal and Pork with Vegetables, Tossed with Penne Pasta.

Parma Prosciutto, Fresh Mozzarella, Plum Tomato and Basil Oil, Served with Pasta Salad.

With Sauteed Greens, Mixed Vegetables and Basil Oil.

Tossed with Seasonal Vegetables and Herb-Garlic Oil.

With Leeks, Chorizo, Capers in an Herbed Tomato White Wine Sauce with Garlic Crostini.

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.

Chef's Selection.

Chef's Selection.

With Balsamic Glaze and Tasty Tom Tomatoes.

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.

Boursin Risotto with Leeks, Roasted Acorn Squash, Asparagus, Finished with Natural Reduction.

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 Fettucine, 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.

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.

Chef's Selection.