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New Summer Menu Lands at Gulph Mills' Savona

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Now that the dog days of summer are officially here, Gulph Mills standout Savona has debuted its new summer casual and formal dinner menus. The new additions highlight bold and beautiful flavors utilizing locally sourced produce and other seasonal ingredients.

Diners can experience executive chef Andrew Masciangelo’s and chef de cuisine Michael Kirk’s newest creations, including exquisitely prepared dishes like:

Salmon tartare, True Leaf Farm’s Brandywine tomatoes, dill aioli ($14)

Heirloom tomato salad, roasted fairytale eggplant, red wine pickled sweet onions ($16)

Hamachi crudo, blueberry-lime composta, basil ice ($16)

Spinach tonnarelli, jumbo lump crab, asparagus, lemon, basil ($24)

Roasted quail, Two Gander Farm’s braised cabbage, onions, cherry Campari ($35)

Plancha-seared halibut, cucumber and breakfast radish salad, gazpacho consommé ($37)

from left: Salmon tartare, True Leaf Farm’s Brandywine tomatoes, dill aioli; Hamachi crudo, blueberry-lime composta, basil ice// all photos by dallyn pavey

from left: Heirloom tomato salad, roasted fairytale eggplant, red wine pickled sweet onions; Spinach tonnarelli, jumbo lump crab, asparagus, lemon, basil

Enjoy these new dishes while dining al fresco on the Terrazzo, in the Grand Dining Room or at Bar Savona.

Ready to get a fresh taste of summer? Make your reservation online for formal or casual dining  or call (610) 520-1200 to secure your table.

100 Old Gulph Road, Gulph Mills, www.barsavona.com

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