Appetizers
Carpaccio di Manzo
Thin slices of marinated filet mignon topped with white truffle oil, arugula & shaved parmigiano
Calamari Fritti
Fried baby calamari served with traditional marinara sauce
Steamed Mussels
New zealand mussels steamed in white wine and garlic butter and splash of creme fraiche
Escargot
Escargot topped with roasted garlic butter and oven baked in a puff pastry
Sashimi
Fresh bluefin tuna served with white rice, wasabi and ginger
Maine Lobster Cocktail
Medallions of maine lobster topped with our savoie sauce
Jumbo Lump Crabmeat Cocktail
Crabmeat topped with our savoie sauce
Jumbo Shrimp Cocktail
Large prawn shrimp topped with our savoie sauce
Short Rib Sliders
Boneless short rib
Squash Blossom
Lemon aioli and pesto
Meatball and Marinara
Made with fresh filet mignon
Eggplant Melanzane
Layers of grilled eggplant, marinara sauce, parmigiano and mozzarella cheeses
Short Rib Polenta
Boneless short rib served with polenta
Large Cheese Board (for 4)
Hand selected artisan cheese, meats & fruits
Small Cheese Board (for 2)
Salads
House Salad
A wedge of crisp lettuce, diced roma tomatoes, bacon bits, red onions and blue cheese crumbles
Caesar Salad
Insalata Mediterranean
Arugula, avocado, hearts of palm, fresh mozzarella and parmigiano topped with extra virgin olive oil
Caprese Salad
Fresh burrata, sliced beefsteak tomato with extra virgin olive oil and topped with fresh basil
Shrimp Louie
A bed of iceberg lettuce with tomatoes, carrots and a cruet of louie dressing
Soup
Soup du Jour
Lobster Bisque
Pastas
Spaghetti al Pomodoro Fresco
Spaghetti with fresh roma tomatoes, basil, extra virgin olive oil and a touch of garlic
Fusilli Fra Diavolo
Baby calamari sauteed in extra virgin olive oil, white wine and garlic in a spicy marinara sauce with fusilli pasta
Spaghetti and Meatball
One meatball made with fresh ground filet mignon
Fettuccine alla Bolognese
Fresh ground veal and filet mignon cooked in our delicate tomato sauce with a touch of herbs
Cannelloni
Two homemade pastas rolled and stuffed with lobster, crab and shrimp topped with absolut vodka pink sauce
Short Rib Lassagna
Fresh pasta layered with a blend of ricotta, parmigiano-reggiano and buffalo mozzarella, then oven baked
Duck Pasta
Oven baked duck breast over penne pasta with shitaki mushrooms, herbs and spices
Gems of Sea
Spaghetti, lobster, shrimp, scallops tossed in a pesto and gorgonzola sauce
Clams Genovese
Baby icelandic lobster sauteed in olive oil and roasted garlic butter on top of fusilli pasta and clams in a béchamel sauce
Mushroom Risotto
Shiitake mushrooms, sauteed with extra virgin olive oil, fresh diced roma tomatoes, then blended with imported Arborio rice and Italian parsley topped with truffle oil
Meats
Paupiettes de Veau
Rolled provimi veal stuffed with prosciutto di parma and buffalo mozzarella, sauteed in white wine, butter and sage
Oven Baked Chicken Breast
Stuffed with provolone cheese, roasted red pepper and artichokes
Lollipop Lamb
New zealand lamb served alla milanese
Steak Diane
10 oz. filet mignon pounded thinly and sauteed in clarified butter, shallots, dijon mustard, chives and flambéed in bristol cream sherry and courvoisier cognac
14 oz. Rib Eye
Charbroiled and finished in our state of the art oven
Veal Chop
16 oz. provimi veal chop marked on the charbroiler, then oven roasted and topped with extra virgin olive oil and rosemary
Filet Mignon
10 oz. filet mignon charbroiled to perfection, served on a baked portobello mushroom topped with a port wine reduction
Veal Milanese
16 oz. provimi veal chop pounded thinly, coated with savoie seasoned italian breadcrumbs and sautéed in extra virgin olive oil, topped with a tri-colored salad and a lemon wedge
Bone in Tomahawk Steak (for 2)
28 oz. rib eye charbroiled and finished in our state of the art oven
Pizza
Pepperoni and Cheese
Grilled Vegetable and Cheese
A combination of zucchini, eggplant, spinach, carrots and topped with fresh arugula and truffle oil
White
Alfredo style sauce, grilled chicken and shaved parmigiano
Prosciutto Margherita
Prosciutto with fresh mozzarella, basil and our marinara sauce topped with truffle oil
Short Rib
Short rib, red bell peppers, caramelized onions and topped with mozzarella
Shrimp
A combination of shrimp, avocado, garlic butter, almonds and ancho chile
Seafood
Fresh Fillet of Sole
Ligthly grilled meuniere or almandine
Fresh Fillet of Salmon
Salmon sauteed in extra virgin olive oil and then oven roasted
Bouillabaisse
Halibut, sea bass, swordfish, clams, mussels, jumbo shrimp and calamari in our tomato broth
Loin of Sword
A 10 oz. loin of swordfish charbroiled and brushed with lemon butter
Lobster Risotto
Medallions of lobster sauteed in extra virgin olive oil, a hint of garlic, fresh diced roma tomatoes, flambéed in courvoisier cognac, then blended with imported arborio rice
Sea Bass En Papillote
Chilean sea bass oven baked in parchment paper
Sole a l'Admiral
Fresh petrale sole stuffed with lobster, crab and shrimp then oven baked to a golden brown
Menu for Savoie French Italian Eatery is provided by findrestaurantmenu.com
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