Savann

Name: Savann
Address: 414 Amsterdam Ave., 10024, NY, 10024
Telephone: 212-580-0202

414 Amsterdam Ave., Manhattan, NY 10024, US

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Details

Cuisine: French, Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

BRUNCH

Manhattan Omelets

Brioche French Toast : The French

With currants, fresh fruit and maple syrup.

Steak and Eggs

Served with roasted potatoes, mixed greens and fresh fruit.

Eggs Benedict NYC

With roasted potatoes, mixed greens and fresh fruit.

Three Eggs, Any Style, New York Style

With roasted potatoes, mixed greens and fresh fruit.

Sandwiches

With roasted potatoes, tomatoes, onions, mixed greens and fresh fruit.

Toasted Bagel : New York's Pride

With home cured salmon, cream cheese and traditional garnish.

Stuffed Crepes of Upper West Side

With honey sweetened ricotta cheese and fresh fruits

Savann Burger

With mixed greens, tomatoes, roasted potatoes, sautéed onions and Asiago cheese.

Marinated Roasted Chicken

Half boneless chicken served over organic bulgur, lentil, green peas and carrot.

Penne: The Italian

Cooked in roasted mushroom and tomato sauce.

Mixed Vegetable Strudel

Stuffed with caramelized onions, sauteed mushrooms, leeks, carrots, dill with yogurt garlic sauce.

Brunch Special: New York Hospitality

Served with coffee or tea, and a glass of Mimosa. Choice of | • Brioche French Toast | • Mixed Vegetable Omelet

APPETIZERS

Soup of the Day

Grav-Lox

Served over a chickpea-scallion pancake, with flying fish caviar and dill cream sauce.

Roasted Baby Eggplant

Cooked in a light garlic and roasted tomatoes served with yogurt sauce.

Risotto

Cooked with white wine, green peas, carrots, mushrooms seasoned with Asiago cheese and truffle oil.

Mint Zucchini Pancake

Served with light garlic yogurt sauce.

Grilled Marinated Calamari

Served over mixed green salad and cherry tomatoes, with a balsamic reduction.

Grilled Shelled Maine Lobster

Served over sweet potato puree and baby spinach, with pomegranate reduction.

Warm Baby Spinach Salad

Served with grilled zucchini, caramelized pears, shiitake mushrooms toasted with pomegranate reduction topped with goat cheese.

Endive Salad

Mixed with endive, radicchio, apple, walnuts, grapefruit, olive oil and balsamic vinaigrette

Mesclun Field Greens

Mix field greens with balsamic vinaigrette.

Crab and Corn Soup

Roasted White Bean Salad

Cooked in olive oil and garnished with tomatoes.

Savann Salad

Mix greens toasted with roasted beets and caramelized pears, Turkish olives topped with feta cheese, lemon and olive oil.

ENTREES

Seafood Savann

Shrimp, scallops, white beans and linguini cooked in a light roasted tomato sauce.

Poached Lamb Shank

Cooked in lemon grass white wine green peas, carrots and potatoes, topped with fresh dill.

Grilled Salmon

Scalloped potatoes, sautéed cabbage, apple and tomato fennel cumin coulis, topped with tricolor salad.

Filet Mignon

Over scallop potatoes and Portobello mushrooms, with balsamic vinegar sauce.

Shellfish Purse

Stuffed with shrimp, scallops, lobster, mushrooms, scallion and tomatoes served over corn puree, with roasted pepper coriander sauce.

Grilled Duck

Served over sweet potato puree, sautéed spinach, roasted beets and pearl onion with sun-dried sour cherry ,sauce.

Dry Jumbo Sea Scallops

Served with organic bulgur and lentil, fresh grapefruit, pomegranate reduction, topped with tricolor salad.

Marinated Roasted Chicken

Half boneless chicken served over organic bulgur, lentil, green peas and carrot.

Pan Seared Brook Trout

Served over vegetable risotto sautéed spinach sun dry tomato vinaigrette.

Roasted Pork Loin

Stuffed with caramelized onions, sun dry fruit, pine nuts and sage, over sweet potato puree, sautéed cabbage and apple with roasted pepper coriander sauce.

Grilled Lamb Sirlion

Served over vegetable risotto, with roasted eggplant and light garlic yogurt sauce.

Penne

Cooked in roasted mushrooms and tomato sauce.

Mix Vegetable Pie

Stuffed with Portobello mushrooms, cabbage, dill and caramelized onions with yogurt garlic sauce.