SAVOR Menu

Poultry

Thai Green Chili Chicken | Sugarcane Skewer

Duck Meatball a la Orange

Pheasant Croquette | Pear and Currant Compote

Chicken Roulade | Fennel | Tarragon

Red Meat/Game

Beef Bourguignon | Potato

Smoked Adobe Boar Shoulder | Celery Root Salad

Grilled Lamb Skewer | Rosemary | Anchoyade

Venison Carpaccio | Rye | Caper Aioli

Beef Berbere | Injera Bread

Pork

Pineapple Fried Rice | Glazed Ham

Pressed Pork Belly | Blackberry

Pork Shumai

Pork Loin Tostada | Green Mole | Chicharon

Charcuterie

Country Style Pate | Cornichon | Mustard

Chorizo Verde | Pepitas

Duck Rilette | Pickled Cherry | Brioche

Fish

Swordfish | Masa | Cabbage | Lime | Jalapeńo

Tuna Poke | Sesame | Seaweed | Scallion

BBQ Octopus | Citrus Salad | Celery Leaf

Brandade | Salt + Vinegar Chip | Chive

Mackerel | Pickled Fennel | Lemon | Caper

Parsnip Budino | Salmon Roe | Crispy Beet

Shellfish

Baked Clam | Corn | Chile | Breadcrumbs | Aioli

Scallop | Rice Chip | Plum | Thai Basil

Crab Salad | Lettuce Cup | Avocado | Citrus Vinaigrette

Vegetarian

Cumin Roasted Carrots | Honey | Puffed Grains

Chile Relleno | Asadero | Pine Nuts

Compressed Melon + Cucumber Panzanella

Mushroom Risotto (Arancini)

Marinated Mortgage Lifter Beans | Gremolata

Fresh Snow Peas | Straciatella | Black Olive

Whipped Triple Crème | Grain + Nut Granola | Honey

Black + Blue Grilled Cheese | Chicories

Cornbread | Cultured Butter | Ramps + Roasted Corn

Desserts

Tiramisu Canoli

Caramelized White Chocolate Éclair

Baklava | Dried Fruits

Tapioca | Brulee Pineapple + Banana

Popcorn + Yogurt Panna Cotta | Puffed Grain | Blood Orange (powder)

Specialty Menu Items – Supporter Circle

Churros | Vanilla Mascarpone

Chicken Tagine | Cous Cous | Apricot

Torched Hamachi | Yuzu | Pistachio

Roast Snapper | Cilantro Chimichurri

Rabbit Sausage | Figs | Pickled Apple

Yellow Curry |Shrimp | Carrot

Seared Scallop | Candied Orange |Coriander Syrup

Angel Food Cake | Coconut | Li Hing

Baked Brie | Peach

Korea Short Rib “Sugar Steak” | Jicama Salad

Hazelnut Financier

Merguez | Caramelized Onions | Beans

Triple Crème Cheesecake |Quinoa Crust

Belgian Endive | Poached Chicken | Bruleed Grapefruit |Avocado | Sesame

Lemon Curd Tart | Blueberry

Crawfish Etoufee

Boudin Blanc | Bahn Mi Vegetables | Cilantro

Asparagus | Bonito Flake | White Miso

2018 Culinary Team

Be sure to look for and talk to our award-winning culinary/menu design team strolling the hall at SAVOR:

As of 3.19.18.

Pairings coming soon!

Menu subject to change.