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Small Plates | Main Plates
| Main Plates | |
| Baked Macaroni and Cheese | ~18 |
| Smoked bacon / tiger shrimp / Vermont white cheddar cream | |
| Penne Pasta | ~14 |
| Italian sausage / peppers / onions / sauce pomodoro | |
| Chicken Fricassee | ~16 |
| Free range chicken / braised root vegetables / Pappardelle pasta | |
| Filet Mignon | ~25 |
| Grilled beef tenderloin / portobello mushroom / parmesan layeredpotatoes / balsamic demi glace | |
| Sterling Farms Pork Tenderloin | ~19 |
| Pan roasted tenderloin / mashed sweet potatoes/ brussels sprouts /roasted garlic & apricot sauce | |
| Boneless Beef Short Ribs | ~24 |
| Yukon gold potatoes / braised root vegetables / cabernet &star anise jus | |
| Molasses Braised Lamb Shank | ~23 |
| Red cabbage / parmesan layered potatoes | |
| Atlantic Salmon | ~21 |
| Grilled salmon / butternut squash & orzo pasta / sage aioli | |
| Veal Scaloppini | ~24 |
| Rosemary risotto / mushroom ragout / asparagus | |
| Potato Crusted Grouper | ~21 |
| Asparagus / caper & fennel sauce | |
| Maple Leaf Duck | ~22 |
| Slow roasted breast & leg / red cabbage / mashed sweet potatoes /black currant duck jus | |
Savona uses local produce and meats whenever possible. Consuming raw or undercooked meat and seafood may increase the risk of food borne illness |
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