Dinner Menu

Appetizers

Savoy Satays Chicken 4 for 12, Shrimp 4 for 15
Finished with a Creamy Peanut Butter Sauce
SAVOR PITTSBURGH’S AWARD-WINNING APPETIZER

Fried Chicken Wings 10
Eight Wings with a choice of specialty sauces: General Tso’s, Buffalo Ranch, Chipotle, Sriracha Sesame, Blue Cheese and Cajun

Cheddar Burger Sliders 14
with Tillamook Cheddar Cheese, Grilled Onions, Shredded Lettuce, Kosher Pickles, Served with SAVOY Fries

Mediterranean Plate 14
Pita Chips, Mediterranean Salsa, Grilled Vegetables and Chick Pea Hummus

Cheese Quesadilla 10, add Chicken 12
with Chipotle Poblano Cream and Pico De Gallo

Pan Seared Tilapia Tacos 12
Served with Avocado, Lettuce, Tomato, Red Onion and Spicy Mustard Remoulade

Chef’s Cheese Plate 12
Chef’s Featured Selections
served with Seasonal Fresh Fruit

Trio Appetizer Plate 14
Jumbo Lump Crab Cake, 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

Tilapia Sliders 12
Pan Seared Tilapia served with a Spicy Mustard Remoulade and SAVOY Fries

Wild Mushroom Tart 10
Assorted Wild Mushrooms sautéed in a Flaky Tart Shell with Madeira Wine Demi Sauce

BBQ Baby Back Ribs 14
Half Rack of Ribs served with SAVOY Fries, BBQ or Sriracha Style

Soup and Salad

Crab and Chicken Andouille Gumbo 10

SAVOY Chili 8

House Salad 8

Caesar Salad 10, Add Chicken 12, Add Shrimp 15, Add Poached Lobster 18

Roasted Vegetable Salad 15
with Apples, Walnuts, Cheddar Cheese and Mini Pumpkin Muffins

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

Tomato Soup with Grilled Cheese Croutons 10

Fennel Salad 12
Mixed Greens with Fennel, Orange and Pomegranate with White Balsamic Vinaigrette

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

Butter Poached Lobster & Scallop Pasta 36
Sea Scallops in Fresh Basil Cream Sauce served over Pappardelle Pasta

Fried Chicken and Waffles 25
Boneless Breast, Leg or Thigh, with Corn Pudding and Pennsylvania Maple Syrup

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

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

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

Filet Mignon 38
Center Cut, Yukon Whipped Potatoes and Haricot Verts

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

Lamb Chops 38
Elysian Fields Lamb served with a Mint Demi, accompanied by Spinach Risotto and Baby Carrots

Stuffed Salmon 35
Served with Sautéed Spinach and Yukon Whipped Potatoes

Smoked BBQ Pork Shoulder 26
Served with Beemster Cheese Grits and Root Beer Onion Rings