Saveur Restaurant
Our Menu
42+ dishes crafted with seasonal ingredients and classical technique
Showing 42 dishes
Starters
Begin your journey
Seared Scallops
Pan-seared scallops with cauliflower purée, crispy capers, and lemon beurre blanc.
Beef Tartare
Hand-cut prime beef with capers, shallots, Dijon, and quail egg. Served with crostini.
Truffle Arancini
Crispy risotto balls filled with black truffle, fontina, and wild mushrooms.
Burrata & Heirloom Tomato
Creamy burrata with heirloom tomatoes, basil oil, fleur de sel, and aged balsamic.
Foie Gras Torchon
House-made foie gras with brioche toast, fig compote, and microgreens.
Soups & Salads
Fresh and light
French Onion Soup
Slow-cooked caramelized onion broth, gruyère crouton, gratinéed to perfection.
Lobster Bisque
Velvety lobster bisque with cognac cream, chive oil, and claw meat garnish.
Caesar Royale
Romaine hearts, house-made caesar dressing, anchovy, shaved parmesan, garlic croutons.
Niçoise Salad
Seared ahi tuna, haricots verts, olives, soft egg, cherry tomatoes, and herb vinaigrette.
Main Courses
Chef's finest selections
Duck Confit
Slow-cooked duck leg with cherry jus, lentil ragù, and wilted watercress.
Rack of Lamb
Herb-crusted New Zealand lamb rack, rosemary jus, roasted garlic mash.
Free-Range Chicken
Roasted supreme of chicken, morel cream sauce, asparagus, and pommes purée.
Vegetarian Wellington
Wild mushroom and spinach duxelles in golden puff pastry, truffle sauce.
Veal Medallions
Pan-roasted veal with sage butter, prosciutto, and creamy polenta.
Steaks & Grills
Premium cuts, perfectly prepared
Wagyu Ribeye 12oz
A5 Wagyu ribeye, dry-aged 30 days, with bone marrow butter and fleur de sel.
Filet Mignon 8oz
Center-cut tenderloin, seared to order, with périgueux sauce and truffle fries.
New York Strip 14oz
USDA Prime strip steak with herb compound butter and roasted shallots.
Tomahawk 32oz
Bone-in tomahawk ribeye for two, carved tableside. Served with three sauces.
Bone-In Short Rib
72-hour braised short rib, red wine reduction, horseradish gremolata.
Seafood
Ocean to table
Whole Roasted Branzino
Mediterranean sea bass, roasted with lemon, herbs, and olive oil. Deboned tableside.
Butter-Poached Lobster
Cold-water lobster tail poached in clarified butter, tarragon emulsion, caviar.
King Crab Legs
Alaskan king crab legs, steamed or grilled, with drawn butter and lemon.
Seared Halibut
Pacific halibut, pea purée, crispy pancetta, and beurre blanc.
Shrimp Provençal
Jumbo shrimp sautéed in garlic, white wine, tomato concassé, and fresh herbs.
Pasta & Risotto
Italian-inspired comfort
Black Truffle Tagliatelle
Hand-rolled egg pasta, shaved black truffle, parmesan cream, chive.
Lobster Linguine
Fresh linguine, lobster, cherry tomatoes, basil, and light bisque sauce.
Wild Mushroom Risotto
Carnaroli rice, porcini, shiitake, truffle oil, aged parmesan.
Squid Ink Pasta
House-made squid ink tagliolini, crab, chili, garlic, white wine.
Sides
Perfect accompaniments
Truffle Fries
Thin-cut fries tossed in truffle oil, parmesan, and fresh herbs.
Roasted Asparagus
Grilled asparagus with lemon zest, olive oil, and shaved parmesan.
Pommes Purée
Joël Robuchon-style whipped potatoes with butter and cream.
Creamed Spinach
Wilted baby spinach in nutmeg cream sauce with crispy shallots.
Mac & Gruyère
Three-cheese baked macaroni with gruyère, comté, and breadcrumb crust.
Desserts
Sweet finales
Valrhona Chocolate Fondant
Warm dark chocolate lava cake, vanilla bean ice cream, gold dust.
Crème Brûlée
Classic vanilla custard with caramelized sugar crust and seasonal berries.
Tarte Tatin
Upside-down caramelized apple tart, puff pastry, crème fraîche.
Cheese Board
Selection of 5 artisan cheeses, honeycomb, walnuts, seasonal fruit, crackers.
Drinks & Bar
Crafted beverages
Saveur Old Fashioned
Bourbon, house demerara, Angostura bitters, smoked orange peel.
Gold Negroni
Gin, Campari, sweet vermouth, gold-dusted sphere ice.
Champagne Cocktail
Moët & Chandon, Cointreau, elderflower, fresh raspberry.
Virgin Forest
Cucumber, mint, green apple, elderflower tonic, lime. Non-alcoholic.
Sommelier Wine Selection
Ask your server for tonight's curated wine pairings by the glass.