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2623 Penn Avenue 412-281-0660 Hours

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
Four 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

Crab, Artichoke and Jalapeno Pepper Dip 10
Served Hot with Old Bay Seasoned Pita Triangles and French Baguette

Fried Calamari and Shrimp 14
Served with Sun-Dried Tomato Horseradish Cream Sauce

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

Tomato Soup with Grilled Cheese Croutons 8

House Salad 8

Caesar Salad 8

Chopped Salad 8
Cucumber, Tomatoes, Red Onion, Feta Cheese and Kalamata Olives

Pear and Gorgonzola Salad 8
With Spiced Pecans and White Balsamic Vinaigrette

Mini Heirloom Tomato and Grilled Eggplant 8
With Whole Wheat Cous Cous, Cucumber, Fresh Mozzarella Cheese and a Sicilian Lemon Basil Vinaigrette

Entrees

Jumbo Lump Crab Cakes 35
Over Sweet Corn, Sautéed  Spinach, Grilled Red Peppers and Orange Remoulade

Shrimp and Grits 28
Andouille Sausage, Garlic, Tomato Concasse, Mushrooms,
Scallions & fresh Lemon on Tillamook Cheddar Grits

Grilled Swordfish 34
Cherry Wood Smoked Tomatoes, Saffron Risotto and Marinated Grilled Shrimp

Stuffed Salmon 36 
Filled with Crab Meat and Shrimp and Served with Sautéed Spinach and Yukon Whipped Potatoes

Lobster Risotto 16
Lobster Tail Meat with Sautéed Corn

Cajun Chicken and Broccoli 22
Sautéed Chicken Breast, Campanelle Pasta in a Creamy Cajun spiced Sauce

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 24
Thinly Sliced Chicken Breast, Sautéed with Shallots, Wild Mushroom
Tossed in a Marsala Wine Demi Glaze
Accompanied by Spinach Risotto and Sautéed Baby Carrots

Stuffed Chicken Breast 26
Filled with Wild Mushrooms, Brown Rice and topped
with a Boursin Cheese Cream Sauce.
Served with Sautéed Brussels Sprout Leaves.

Veal Meatloaf 30
Served with Yukon Gold Whipped Potatoes and Melted Leeks.
Topped with Crispy Onions,
Pan Gravy and a Side of Hatch Chili Jam

Delmonico  Steak 34
Grilled Plain or Cajun Seasoned and Blackened with Yukon Whipped Potatoes,
a Dijon Scallion Butter and Sautéed Haricots Verts

BBQ Baby Back Ribs 28
Served BBQ or Sriracha Style with your choice of Sautéed Spinach,
Mac N’ cheese, French Fries or Corn

Braised Lamb Shank 29
Elysian Fields Lamb Shank on Parmesan Cheese Polenta with
Compressed Wild Mushrooms,
Sauteed Baby Arugula, Kale and Topped with a Poached Egg

Hatch Chili Jam with any item $ .75
Add any of the following to any item
$3 Per Each Shrimp
$4 for six ounces of Chicken
$6 for three ounces of Salmon
$6 For Each 2 Oz. Portion Of Lobster Claw Meat
$6 for three ounces of Steak
$10 for Each Lobster Tail

All items marked with this symbol Gf can be prepared with gluten free ingredients.
Chef Watson will
assure that rice flour, rice pasta and
gluten free bread items are substituted.
Please advise your server so that proper utensils are used
in the preparation and serving of your meal.

SAVOY uses only Brown Rice Oil for all deep fried menu items.
Please assist us to prepare your items tailored to your particular needs, if you have an allergy please alert your server.

SAVOY does not permit any outside food or beverage to be brought in.

01182014