4 Piece Savoy Satays

Finished with a creamy peanut butter sauce.

Roasted Butternut Squash-Filled Chocolate Raviolis with Lobster Claw Meat

Four raviolis in a lobster cream sauce.

Mediterranean Plate

Pita chips, Mediterranean salsa, grilled vegetables and chickpea hummus.

Fried Zucchini Marina

Chef's Cheese Plate

Chef's featured selections served with seasonal fresh fruit.

Trio Appetizer Plate

Jumbo lump crab cake with an orange remoulade, arugula salad and warm vegetable strudel.

Fried Calamari and Shrimp

Served with sun-dried tomato horseradish cream sauce.

Wild Mushroom Tart

Assorted wild mushrooms sauteed in a flaky tart shell with Madeira wine demi sauce.

Crab, Chicken and Andouille Sausage Gumbo

Soup of the Day

Please call the restaurant for today's selection.

Tomato Soup with Grilled Cheese Croutons

House Salad

Caesar Salad

Roasted Vegetable Salad

With apples, walnuts and cheddar cheese.

Chopped Salad

Cucumber, tomatoes, red onion, feta cheese and Kalamata olives.

Pear and Gorgonzola Salad

With spiced pecans and white balsamic vinaigrette.

Spring Salad

Baby greens, spinach and romaine with goat cheese brulee, oven-roasted tomatoes and vegetable strudel. Dressed in a white balsamic vinaigrette.

Jumbo Lump Crab Cakes

Over sweet corn, sauteed spinach, grilled red peppers and orange remoulade.

Shrimp and Grits

Andouille sausage, garlic, tomato concasse, mushrooms, scallions and fresh lemon on Tillamook cheddar grits.

Stuffed Salmon

Filled with crab meat and shrimp and served with sauteed spinach and Yukon whipped potatoes.

Savyo's Sesame Salmon

Served on brown rice with red peppers, zucchini, portabella mushrooms, red onions, broccoli and carrots.

Cavatappi Pasta Mac and Cheese

With truffle oil and lobster.

Angel Hair Pasta

With feta cheese and tomatoes.

Butter Poached Lobster and Scallop Pasta

Sea scallops in fresh basil cream sauce served over pappardelle pasta.

Roasted Butternut Squash Filled Chocolate Raviolis with Lobster Claw and Tail Meat

Six raviolis in a lobster cream sauce.

Fried Chicken and Waffles

Boneless breast, leg or thigh with corn pudding and Pennsylvania maple syrup.

Chicken Marsala

Thinly sliced chicken breast sauteed with shallots and wild mushroom and tossed in a Marsala wine demi glaze. Served with spinach risotto and sauteed baby carrots.

Stuffed Chicken Breast

Filled with wild mushrooms and brown rice and topped with a boursin cheese cream sauce. Served with sauteed Brussels sprout leaves.

Veal Meatloaf

Served with Yukon gold whipped potatoes and melted leeks and topped with crispy onions, pan gravy and a side of hatch chili jam.

Beef 2 Ways

Beef brisket cube and grilled bistro filet steak with compressed mushrooms, haricot verts and cauliflower silk.

N.Y. Strip Steak

Compressed mushrooms, Yukon whipped potatoes and haricots verts.

BBQ Baby Back Ribs

Served BBQ- or Sriracha-style with your choice of sauteed spinach, mac and cheese, french fries or corn.

Lamb Chops

Elysian Fields lamb served with a mint demi, spinach risotto and baby carrots.