Dinner Menu

Appetizers & Salads

Deep Fried Calamari

9.50

fire roasted tomato salsa, lemon aioli

Wood Fired White Pizza

8 / 6 (tasting portion)

spinach, herb mascarpone, smoked mozzarell, shaved garlic, thin sliced zucchini

 

Pecan Crusted Chile Relleno

9.00

broccoli & ricotta, roasted pepper coulis

Baked Local Goat Cheese

8.75

prosciutto, toasted baguette, black pepper-cranberry chutney

 *The Old Windmill Dairy Goat Cheese, McIntosh, New Mexico

Bruschetta Trio

8

apple-fennel, sun dried tomato & quinoa tapenade, roasted peppers & herb goat cheese

Selection of Oysters

$2.50 each

east & west coast, varies daily, mignonette & cocktail sauce

Antipasto Plate

11

cured italian meat, sweet & sour peppers, lentil hummus, roasted mushrooms, marinated olives

Sesame-Pepper Seared Ahi Tuna

12

matchstick vegetable salad, sesame vinaigrette

Crab Cakes

12.00

apple-brussles slaw, chipotle aioli, cilantro-lime dressing

Artisan Cheese Plate

11

four samples of today's cheese selection, house crackers, quince paste, marcona almonds

Butternut Squash Bisque

4 / 6

red chile oil & fried sage

 

Chopped Caesar Salad

7 / 5 (tasting portion)

garlic croutons, grated grana padano

Spinach & Grapefruit Salad

8

spinach & frisee, sunflower seed brittle, local chevre, citrus vinaigrette

Organic Greens Salad

6.5 / 4.5 (tasting portion)

chopped olives, sunflower seeds, feta cheese, red pepper vinaigrette

Soup of the Day

AQ

From the Wood Fired Oven

Steaks & Chops

Center Cut Beef Sirloin

23

herb smashed red potatoes, seasonal fresh vegetables, portobello demi-glace, crispy onion strings

Parmesan Crusted Chicken Breast

20

wild rice rissotto cake, julienne vegetables, dijon-herb pan sauce

Seared Long Island Duck Breast

22.00

gorgonzola roasted sweet potatoes, roasted beets, spinach & onions, balsamic-port demi

Filet Mignon

30 / 24 (tasting portion)

sour cream mashed potatoes, butter & garlic string beans, red wine sauce, black truffle butter

Reserve Angus Rib Eye

31

rosemary roasted potatoes, wood oven vegetable skewer, ancho chile demi glace, chiffonade roated peppers

Savoy Favorites

Vegetable Stuffed Mushroom

19

sautéed wild mushrooms, roasted butternut squash, caramelized onions, fried polenta, squash coulis

Cedar Plank Salmon

23.50

warm cracked quinoa & white bean salad, fire roasted brussel sprouts, lemon beurre blanc

Braised Lamb Shank

24

parmesan polenta, roasted root vegetables & swiss chard, redwine-lamb jus, lemon-mint gremolata

Seared Ahi Tuna

26

wasabi mashed potatoes, sugar snap peas, sauteed mushrooms, sake beurre blanc

Herb Roasted Prime Rib

28

sour cream mashed potatoes, seasonal vegetables, herbed veal jus

King Cut - $34

Small Cut - $21

Savoy Supports Local Farmers When Possible.
A gratuity of 18% may be added to parties of 8 or more