Dinner Menu
Appetizers
Savoy Satays
SAVOR PITTSBURGH’S
AWARD WINNING APPETIZER 2011
Finished with a Creamy Peanut Butter Sauce
Chicken 4 for 12
Shrimp 4 for 15
Roasted Butternut Squash filled 14
Chocolate Raviolis with Lobster Claw Meat
Three Raviolis in a Lobster Cream Sauce
SAVOR PITTSBURGH’S AWARD
WINNING APPETIZER 2012
Mediterranean Plate 14
Pita Chips, Mediterranean Salsa, Grilled Vegetables and Chick Pea Hummus
Fried Zucchini Marina 10
Chef’s Cheese Plate 12
Chef’s Featured Selections
Served with Seasonal Fresh Fruit
Trio Appetizer Plate 14
Jumbo Lump Crab Cake with an Orange Remoulade, Arugula Salad and Warm Vegetable Strudel
Fried Calamari and Shrimp 14
Served with Sun-Dried Tomato Horseradish Cream Sauce
Stuffed Salmon 16
Salmon filled with Jumbo Lump Crab Meat and Shrimp,
Served with a Lemon Dill Beurre Blanc
Wild Mushroom Tart 10
Assorted Wild Mushrooms sautéed in a Flaky Tart Shell with Madeira Wine Demi Sauce
Soup and Salad
Crab, Chicken and Andouille Sausage Gumbo 10
Italian Vegetarian Vegetable 8
Tomato Soup with Grilled Cheese Croutons 10
House Salad 8
Caesar Salad 10
Add Chicken 12
Add Shrimp 15
Add Poached Lobster 18
Roasted Vegetable Salad 15
With Apples, Walnuts and Cheddar Cheese
Chopped Salad 10
Add Salmon 15
Cucumber, Tomatoes, Red Onion, Feta Cheese and Kalamata Olives
Pear and Gorgonzola Salad 12
With Spiced Pecans and White Balsamic Vinaigrette
Grilled and Marinated Chicken Salad 12
Substitute Steak 14
With Green Beens, Cherry Tomatoes, Romaine & Arugula, Greens Tossed in
Whole Grain Mustard, topped with Goat Cheese and Toasted Almonds
Entrees
Jumbo Lump Crab Cakes 35
Over Sweet Corn, Sautéed Spinach, Grilled Red Peppers and Orange Remoulade
Shrimp and Grits 28
Sautéed Barbeque Jumbo Shrimp over White Cheddar Grits
Tilapia Piccata 25
Capers, Shallots, Fresh Lemon Juice, Italian Parsley,
Pappardelle Pasta and Haricot Verts
Stuffed Salmon 35
Filled with Crab Meat and Shrimp and Served with Sautéed Spinach and Yukon Whipped Potatoes
SAVOY’s Sesame Salmon 36
Served on brown Rice with red Peppers, Zucchini, Portabella Mushrooms, Red Onions, Broccoli and Carrots
Cavatappi Pasta Mac-N-Cheese 16 With Truffle Oil and Lobster
Angel Hair Pasta 22 Add Chicken 26 Add Shrimp 28 With Feta Cheese and Tomatoes
Butter Poached Lobster & Scallop Pasta 36
Sea Scallops in Fresh Basil Cream Sauce served over Pappardelle Pasta
Roasted Butternut Squash filled Chocolate Raviolis
with Lobster Claw and Tail Meat 36
Six Raviolis in a Lobster Cream Sauce
Fried Chicken and Waffles 25
Boneless Breast, Leg or Thigh, with Corn Pudding and Pennsylvania Maple Syrup
Chicken Marsala 26
Thinly Sliced Chicken Breast, Sautéed with Shallots, Wild Mushroom
Tossed in a Marsala Wine Demi Glaze
Accompanied by Spinach Risotto and Sautéed Baby Carrots
Veal Meatloaf 30
Served with Yukon gold Whipped Potatos and Melted Leeks. topped with Crispy Onions, Pan Gravy and a Side of Hatch Chili Jam
Beef Two Ways 30
Beef Brisket Cube and
Grilled Bistro Filet Steak
With Compressed Mushrooms, Haricot Verts and Cauliflower Silk
N.Y. Strip Steak 35
Compressed Mushrooms, Yukon Whipped Potatoes and Haricots Verts
Filet Mignon 38
Center Cut, Yukon Whipped Potatoes and Haricot Verts
Pork Three Ways 32
Pork Shoulder with an Apricot Thyme Demi
Pork Tenderloin with Pickled Apples and Sweet Potato Puree
BBQ Baby Back Ribs with Coleslaw
BBQ Baby Back Ribs 28
Served BBQ or Sriracha Style with your choice of Sautéed Spinach, Mac N’ cheese, French Fries or Corn
Lamb Chops 38
Elysian Fields Lamb served with a Mint Demi, accompanied by Spinach Risotto and Baby Carrots
Chef Watson has modified a number of menu items that can be prepared with gluten free ingredients using rice flour, rice pasta and gluten free bread items as substitutions. Please advise your server of any allergies so that proper utensils are used in the preparation and serving of your meal.
Especially if you are extremely sensitive.
3/2013
