Fried cheese curds.......................8.5
-Deep fried Wisconsin chedder cheese curds.
Chicken wings..............................8
-Dredged and deep-fried chicken wings tossed in our chili vinaigrette.
Prairie popcorn............................8
-A rotating selection of fritters.
Trout board...............................12
-Idaho smoked trout served w/ rye crisp, house pickles, horseradish cream,and dijon.
Tavern board..............................12
-A selection of charcuterie and cheese served w/ house pickles, mustard,and baguette.
Wedge......................................9
-A quarter head of iceberg lettuce, hard boiled egg, tomatoes, sweet fried onions, and bleu cheese dressing. Add bacon for .50.
Chopped....................................9
-Julienned mixed greens, salami, and cheddar w/ basil vinaigrette.
Beet.......................................9
-Roasted red beets on a bed of mixed greens w/ candied walnuts and blue cheese crumbles.
Cobb......................................10
-Mixed greens tossed in a red wine vinaigrette and topped w/ turkey breast, bacon blue cheese crumbles, tomatoes, and hard boiled egg.
House......................................5
DRESSINGS
Ranch | 1000 island | Bleu cheese | Basil vinaigrette Red wine vinaigrette
Includes choice of house salad or french fries
Add cheese 1 | Add bacon 2
Savoy burger..............................11
-1/3 lb. Cascade Natural Beef patty on a Grand Central brioche bun.
Savoy veggie burger.......................12
-Our house made veggie burger on a Grand Central brioche bun.
Roasted turkey sandwich...................13
-Roasted turkey sandwich w/ collard greens and roasted red pepper rouille. Served on a Pearl ciabatta roll.
Lamb sandwich.............................14
-Oven roasted lamb w/ fontina carmelized onions and garlic aioli. Served on a Pearl ciabatta roll.
CHEESE
Vintage white cheddar | Oregon blue cheese
House pimento
(Entrees include a choice of two side dishes)
Ribeye Steak................................18
-Dry Rubbed, aged, and served w/ our horseradish cream.
Grilled pork chop...........................16
-Brined, rubbed, and grilled w/ our house BBQ sauce.
Oven Roasted Chicken........................17
-Half of an herb roasted chicken w/ pan gravy.
Fried Chicken.............................15.5
-Deep fried Draper Valley chicken served w/our chili vinaigrette.
Macaroni and Cheese.........................14
-Cavatappi noodles baked in our vintage white cheddar cheese sauce.
Choice of Three Side........................13
SIDES
Collard greens and pork...................6
Cornmeal waffle w/ honey butter...........5
Succotash.................................6
Macaroni and cheese.......................6
Roasted carrots...........................6
Potato gratin.............................5
Grilled asparagus.........................6
French fries..............................4
Soup......................................3
Side salad................................5
(Supper choices do not include two sides)
Spaghetti and meatballs....................16
-Our house meatballs in red sauce w/ garlic bread.
Idaho trout................................18
-Chef's Choice.
Market fish special..............market price
A WISCONSIN TRADITION
Friday fish fry....................16.5
-Savoy's take on a Wisconsin tradition upheld since 1848. Tender wild-caught cod, beer-battered, deep fried and served atop a pile of french fries w/ our house made coleslaw, tartar sauce, and applesauce.
AS ALWAYS OUR POLICY IS
"THE BEST IN FOODS" at
"THE MOST REASONABLE PRICE"
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ALL ITEMS MADE IN HOUSE