Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining

We invite you to come in and try our new Premier Menu created exclusively for Savor Restaurant by Executive Chef Mario Maggi.

Born in Florence and trained in the kitchens of Milan, Executive Chef Mario Maggi brings nearly 40 years of culinary expertise to Fayetteville, offering guests at Savor Restaurant a wide variety of classic and contemporary gourmet dishes.

Each dish is prepared and presented with the utmost care, creating a feast for both the palate and the eye.

We are open daily at 4pm for dinner.


Click Food Titles for Photos

Antipasti

Olive all'Ascolana
Crisply Fried Green Olives Stuffed with Smoked Mozzarella, Served with Spicy Tomato Sauce
9

Tuscan Hummus
Chef's Version of Cannellini Bean Hummus Accompanied by Rosemary Piadina
9

Fritto Misto
Monterey Squid, Oregon Bay Shrimp, Shaved Vegetables Paired with a Tomato Aioli
14

Rollata di Mozzarella Napoletana
Housemade Mozzarella Rolled with Prosciutto, Roasted Peppers, and Basil Layered Atop Beefsteak Tomatoes, Extra Virgin Olive Oil and Balsamic Reduction
14

Prosciutto e Melone
Imported Parma Prosciutto Paired with Seasonal Cantaloupe
12

Carpaccio di Manzo alla Senese
Beef Carpaccio Topped with Arugula and Shaved Parmigiano
11

Carpaccio di Tonno
Ahi Tuna Encrusted with Aromatic Herbs and Spices Topped with Shaved Cucumbers and Finished with Lemon Olive Oil Emulsion
13

Bresaola della Valtellina
Arugula and Shaved Parmigiano Served Atop Thinly Sliced Dry-Aged Beef Drizzled with Extra Virgin Olive Oil
14

Pasta

Fettuccine Classiche alla Bolognese
Fettuccine Pasta Tossed in a Rich Meat and Tomato Bolognese Sauce
14

Schiaffoni Pasticciati
Schiaffoni Pasta, Char-Grilled Chicken Breast, Kalamata Olives, Fresh Diced Tomatoes in a Pancetta Sage Cream Sauce
17

Gnocchi al Telefono
Handmade Potato Dumplings with Pomodoro Sauce, Melted Mozzarella, and a Touch of Cream
17

Pappardelle al Perfuma di Tartufate
Pappardelle Tossed in a Wild Mushroom Sauce and Finished with Truffle Essence
18

Tortelloni alla Papalina
Jumbo Tortelloni Stuffed with Parmigiano and Tossed with Panna, Piselli, and Prosciutto
16

Spaghetti Caprese
Spaghetti, Cherry Tomatoes, Perlini Mozzarella, and Basil Lightly Tossed with Lemon Juice and Extra Virgin Olive Oil
14

Strozzapreti alla Pastore
Strozzapreti, Sage, Pancetta, Sausage, and Tomatoes Topped with Shaved Ricotta Salata
18

Ravioli d'Aragosta
Lump Crab & Lobster Stuffed Ravioli Tossed in a Lobster Bisque with Sauteed Shrimp and Asparagus
21

Ravioli di Vitello alla Ortolana
Ravioli Stuffed with Veal in a Creamy Asparagus Sauce with Oven-Dried Cherry Tomatoes
20

Fiocchi con Gorgonzola
Fiocchi Pasta Filled with Tellagio, Robiolo, Ricotta, and Fresh Pear Tossed in a Gorgonzola Cream Sauce
22

Risotti

Risotto alla Milanese con Asparagi
Italian Arborio Rice in Yellow Saffron Sauce with Asparagus Tip
18

Risotto della Chef Mario
Arborio Rice with Radicchio, Mascarpone, and Truffle Essence Served Atop a Parmigiano Shell
20
Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining Savor Dining

Insalate

Insalata Tricolore
Radicchio, Belgium Endive, Arugula, and Shaved Parmigiano Tossed with Balsamic Vinaigrette
9

Panzanelle Originale
Vine-Ripened Tomatoes, English Cucumbers, Torpido Red Onions, Tuscan Bread, Chianti Vinaigrette
9

Spinaci
Baby Spinach, Goat Cheese, Toasted Pine Nuts, Crispy Pancetta, Concasse Tomatoes, Balsamic Vinaigrette
10

Insalata di Cesare Grigliata
Char Grilled Romaine Topped with Shaved Parmigiano, Black Olives, Fried Capers and Toasted Bread
12

Fresh Mozzarella alla Caprese
Fresh Mozzarella Paired with Heirloom Tomatoes, Basil, and Extra Virgin Olive Oil
14

Pesci

Salmone in Crosta di Patate Tartufate
Pan Seared Potato Crusted Filet of Salmon, Served Over Artichoke and Brussels Sprouts
22

Branzino alla Savor
Sautéed Sea Bass with Grilled Asparagus, Spinach, and Fried Artichoke Hearts in a Light Garlic Sauce
28

Dentice alla Pescatora
Red Snapper, Clams, and Shrimp Sauteed with Artichoke Hearts, Kalamata Olives, and Fresh Tomatoes Served Al Cartoccio
27

Pollo

Pollo alla Sorrentina
Grilled Eggplant and Chicken Breast, Topped with Mozzarella Cheese Finished in Tomato Sauce and Served Alongside Tuscan Roasted Vegetables
20

Suprema di Pollo al Marsala
Sauteed Chicken Breast Cutlets Crowned with a Rich Mushroom and Marsala Pan Sauce
20

Rollata di Pollo alla Florentina
Pounded Organic Chicken Breast Stuffed with Spinach, Fontina Cheese, Julienne Carrots, and Prosciutto Served Over Scamorza Potato Puree with Porcini Mushroom Sauce
20

Carni

Stinco d'Agnello al Barolo con Polenta Morbida
Colorado Lamb Shank Braised in Barolo Wine Served with a Natural Sauce Atop a Bed of Soft Polenta
24

Costoletta alla Valdostana
Sautéed 14oz Pork Chop Topped with Prosciutto and Fontina Finished in the Oven with Plum Tomatoes and a Wild Mushroom Sauce
25

Tagliata di Manzo con Patate Toscane
Marinated New York Steak Grilled and Sliced Tableside Paired with an Arugula Salad and Tuscan Roasted Potatoes
25

Filetto al Gorgonzola
Center Cut Filet Wrapped in Pancetta, Grilled to Perfection and Topped with Gorgonzola Cheese Sauce Served with Scamorza Potato Puree & Blue Lake Green Beans Sautéed with Pancetta
28

Controfiletto alla Florentina
20oz Bone-In Rib-Eye Steak Served with Tuscan Roasted Potatoes and Broccoli Di Rapa
34

Desserts

Tiramisu 7

Panna Cotta 7

Funghetto 7

Crema Catalana 7

Cioccolatissimo Savor 7

Tortino Di Ricotta Alls Toscana 7