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2623 Penn Avenue 412-281-0660 Hours

Dinner Menu

Savoy Satays
Finished with a Creamy Peanut Butter Sauce
Chicken 4 pieces 12
Shrimp 4 pieces 15

Roasted Butternut Squash filled    14
Chocolate Raviolis with Lobster Claw Meat
Four Raviolis in a Lobster Cream Sauce


Trio Appetizer Plate 16
Jumbo Lump Crab Cake with Orange Remoulade,
Arugula Salad, and Warm Vegetable Strudel

Chef’s Cheese Plate Gf 12
Served with Seasonal Fresh Fruit

Fried Zucchini Marinara 10
Thinly Sliced Zucchini, Topped with Parmesan Cheese, Cream Sauce
Served with Marinara Sauce

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


Tomato Soup with Grilled Cheese Croutons 8

Crab, Chicken and Andouille Sausage Gumbo 10


House Salad Gf 8
Romaine, Arugula Blend, Cucumbers, Tomatoes, Carrots, Red Onions

Caesar Salad Gf 8
Fresh  Cut Romaine Lettuce with House Made Caesar Dressing

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

Pear and Gorgonzola Salad Gf 8
Served with Spiced Pecans and White Balsamic Vinaigrette

Roasted Vegetable Salad Gf 10
Served with Grilled Vegetables, Apples, Spiced Pecans,
Cheddar Cheese, Olive Tap and Lambrusco Vinaigrette


Beef, Lamb and Pork

Delmonico  Steak Gf 36
Grilled Plain or Cajun Seasoned and Blackened
with Rosemary Yukon Whipped Potatoes,
a Dijon Scallion Butter and Sautéed Haricots Verts

Filet Gf 38
Served with a Mushroom Strudel Cigar, Sautéed Asparagus,
Whipped Potatoes and a White Wine Dijon Mustard Sauce

Lamb Chops Gf 38
Marinated in Dijon Mustard, Fresh Herbs,
Grilled and topped with our House Chili Jam.
Served with Brussels Sprout Leaves, and Whipped Potatoes

Baby Back Ribs Half Rack Gf 28
Add a Bone  4 each
Served BBQ or Siracha Style with your choice of Sautéed Spinach,
Mac n’ Cheese, French Fries or Corn


Vegetable Risotto Gf 16
Sautéed Red and Yellow Pepper, Mushrooms, Red Onion, Zucchini,
tossed in a Creamy Risotto topped with Parmesan Cheese

Cajun Chicken and Broccoli 22
Sautéed with Campanelle Pasta in a Creamy Cajun Spiced Sauce


Fried Chicken and Waffles 25
Boneless Breast, Leg or Thigh, with Corn Pudding
served with your choice of Red Velvet Waffle with Sweet Mascarpone Cream
or Classic Belgian Waffle and Pennsylvania Maple Syrup

Chicken Marsala Gf 24
Thinly Sliced with sautéed Shallots and Wild Mushrooms,
tossed in a Marsala Wine Demi Glaze,
accompanied by Spinach Risotto and  Baby Carrots


Stuffed Lobster Tail  34 
Filled with Jumbo Lump Crab Meat & Shrimp on
Brown Scallion Rice, Wild Mushroom Spinach and Drawn Butter

Grilled Swordfish and Shrimp Gf 34
Cherry Wood Smoked Tomatoes, Saffron Risotto,
Marinated Grilled Shrimp and Poblano Pepper Butter

Stuffed Salmon 36 
Filled with Jumbo Lump Crab Meat and Shrimp
with a Lemon Dill Beurre Blanc served with Sautéed Spinach
and Yukon Whipped Potatoes

Lobster & Shrimp Pasta 36
Lobster Claw & Tail Meat with Shrimp in a Fresh Basil Cream Sauce
served over Pappardelle Pasta

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

Add any of the following to any item

$3 for Each Shrimp
$4 for six ounces of Chicken
$6 for three ounces of Salmon
$6 For Each 2 oz. Portion Of Lobster Claw Meat
$10 for each Lobster Tail
$12 for each 2 oz. of Crabmeat
$22 for a Crabmeat Stuffed Lobster Tail

All items marked with this symbol Gf can
be prepared with gluten free ingredients.
Chef Watson will en
sure 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.
Please assist us to prepare your items tailored to your particular needs.
If you have an allergy please alert your server.

Executive Chef Kevin Watson
Pennsylvania Restaurant and Lodging
Chef of the Y ear 2014

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

Notice: The consumption of raw or undercooked eggs, meat, poultry,
seafood or shellfish may increase your risk of food borne illness.