THE MENU
Dinner at Savoro.
Updated seasonally. Every dish made by hand in our East Village kitchen. Vegetarian, gluten-free, and dietary accommodations available — please mention in your reservation notes.
COURSE
Antipasti
Begin your journey with our carefully crafted starters
Burrata Caprese
Creamy burrata with heirloom tomatoes, aged balsamic reduction, and fresh basil
Carpaccio di Manzo
Thinly sliced beef tenderloin with arugula, shaved Parmigiano, and truffle oil
Calamari Fritti
Crispy fried calamari with spicy marinara and lemon aioli
Bruschetta Trio
Classic tomato basil, wild mushroom, and whipped ricotta with honey
Polpo alla Griglia
Grilled octopus with roasted potatoes, olives, and citrus vinaigrette
COURSE
Primi
Handmade pastas and risottos crafted with tradition
Tagliatelle al Tartufo
Fresh tagliatelle with black truffle cream sauce and Parmigiano Reggiano
Risotto ai Funghi Porcini
Arborio rice slowly cooked with porcini mushrooms, white wine, and aged parmesan
Pappardelle al Ragu
Wide ribbon pasta with slow-braised short rib ragu and pecorino
Spaghetti alle Vongole
Spaghetti with fresh clams, white wine, garlic, and chili flakes
Gnocchi alla Sorrentina
Potato gnocchi baked with San Marzano tomato sauce, mozzarella, and basil
COURSE
Secondi
Prime cuts and seafood, prepared with mastery
Bistecca alla Fiorentina
42oz Wagyu porterhouse, herb-crusted, served with roasted vegetables and bone marrow butter
Salmone al Limone
Pan-seared Atlantic salmon with asparagus, lemon butter, and crispy capers
Branzino al Forno
Whole roasted Mediterranean sea bass with cherry tomatoes, olives, and herbs
Ossobuco alla Milanese
Braised veal shank with saffron risotto and gremolata
Pollo alla Parmigiana
Pan-fried chicken breast with melted mozzarella, marinara, and fresh basil
COURSE
Pizza
Wood-fired in our imported Neapolitan oven
Margherita DOP
San Marzano tomatoes, fresh mozzarella di bufala, basil, and extra virgin olive oil
Tartufo Bianco
White truffle cream, wild mushrooms, fontina, and arugula
Diavola
Spicy sopressata, roasted peppers, fresh mozzarella, and Calabrian chili honey
COURSE
Dolci
Sweet endings to a perfect evening
Tiramisu Classico
Traditional layered mascarpone, espresso-soaked ladyfingers, and cocoa
Panna Cotta al Limone
Silky vanilla panna cotta with limoncello glaze and fresh berries
Cannoli Siciliani
Crispy shells filled with sweet ricotta, pistachios, and chocolate chips
Affogato al Caffè
Vanilla gelato drowned in a shot of hot espresso with amaretti crumble
COURSE
Bevande
Curated wines, cocktails, and Italian spirits
Negroni Classico
Gin, Campari, and sweet vermouth stirred to perfection
Aperol Spritz
Aperol, prosecco, and a splash of soda over ice
Espresso Martini
Vodka, fresh espresso, coffee liqueur, and vanilla
Italian Wine Selection
Ask your server about our rotating selection of regional Italian wines
THE CHEF’S TABLE
Five-Course Tasting Menu — $95 per guest
Optional wine pairing — $60. Available Thursday–Sunday evenings. Reservations required 48 hours in advance.
Reserve The Chef’s TableDIETARY ACCOMMODATIONS
V = Vegetarian · GF = Gluten-Free · GF-op = Gluten-Free available on request. Please inform your server of any allergies or dietary restrictions. Our kitchen handles all major allergens.
Menu updated seasonally.
Hungry Yet?
Book your table now — we’re typically reserved 2–3 weeks in advance for weekend dinner.