Savor Restaurant

Amuse Bouche: Truffle Popcorn & Chocolate-dipped strawberries

Soup Course: Roasted Garlic & Smoked Gouda Bisque with crispy Pancetta

Bread Service served with soup: Pretzel Bites, Crostini, DiCamillo’s fresh sliced bread.  All served with Fresh whipped butter, fresh whipped ricotta, Olive Oil & Himalayan pink sea salt, fresh herb dipping sauce

Salad Course: Classic Caesar Salad with Baby Gem & Black Smoked Gouda & White Anchovies 

Entree: Herb-crusted Filet Mignon served with a Lobster & Crab Oscar, Baby Carrots & Parsnip Puree 

Dessert: Sticky Toffee pudding with a Sea Salt Caramel Sauce served with Madagascar Vanilla Butter Ice Cream

Saturday, February 14

6:00

$70/pp 

Fall Hours (September 10 – December 19)

Lunch:

• Monday, Wednesday, Friday: 11:00 am – 1:30 pm

Dinner:

• Monday, Wednesday, Friday, Saturday: 5:00 pm – 9:00 pm (Last seating at 8:00 pm)

Closed Days:

• Saturday, 1/31
• Saturday, 2/14
• Monday, 2/16
• Wednesday, 2/25
• Friday, 2/27
• Saturday, 3/7
• Spring Break: Saturday, 3/14 – Saturday, 3/21
• Saturday, 3/28
• Friday, 4/3
• Saturday, 4/4
• Friday, 4/10
• Saturday, 4/11
• Monday, 4/13
• Last Day: Wednesday, 5/13

Savor is a working classroom in the Niagara Falls Culinary Institute. Hours and schedules are subject to change depending on class availability.

Reservations are highly recommended; walk-ins are not always available.

Lunch Prix Fixe – $17

Bread Service: Pastry 215’s Daily Baked Breads with Seasonal Accompaniments
Dietary Legend:
GF = Gluten-Friendly
V = Vegan
N = Contains Nuts

= Upon Request (e.g., gluten-free, chili removal)

Starters (Choose One)

• Cabbage Patch Salad (N*) — Shredded cabbage, fried green tomato croutons, BBQ peanuts, buttermilk ranch
• Chef’s Salad (GF) — Iceberg, red onion, cucumber, tomato, pepperoncini, green goddess dressing
• Chicken Fried Ribs — Alabama white BBQ sauce, hot pepper jam
• Grilled Chicken Skewers — Chicken thighs, creole mustard, holy trinity aioli, scallion gremolata
• Boudin Balls — Boudin, comeback sauce

Main Dishes (Choose One)

• Shrimp and Grits — NOLA BBQ shrimp, bacon, mushroom, cheddar grits
• Fried Chicken Biscuit — Pool Hall slaw, hot pepper jelly, cheddar and scallion biscuit, choice of side
• Pimento Burger — Pimento cheese, lettuce, tomato, onion, garlic dill pickles, charred scallion aioli, choice of side
• Fried Catfish — Comeback sauce, choice of 2 sides
• Grillades and Grits — Pork tenderloin, Creole gravy, cheddar grits
• Vegan Hoppin’ John (V) — Black-eyed peas, smoked cabbage, greens, rice
• Savor Salad (GF, V*) — Iceberg, cucumber, tomato, celery, carrot, shaved red onion, feta
  • Choice of: Grilled chicken or shrimp
  • Choice of dressing: Buttermilk ranch or Greek goddess
• Southern Breakfast Pizza — Andouille gravy, ’tater sticks, fried egg, scallion
• BBQ Chicken Pizza — Tangy BBQ sauce, Alabama white BBQ sauce, mozzarella, cheddar, pickles
• Traditional Pizza — Cheese or cheese & pepperoni

Sides

• Cheddar Grits
• Hushpuppies
• Coleslaw
• Smothered Cabbage
• Black-Eyed Peas
• Potato Salad
• French Fries
• Side Salad

Children’s Menu (For Guests 12 and Under) — $12

• Starter
  • Choice of starter or fruit cup
• Main Dish
  • Kid’s cheeseburger and fries
  • Chicken tenders and fries
  • Personal pizza: cheese or pepperoni

Note:
We are not a completely gluten-free or nut-free facility. Dishes labeled GF or N may have come in contact with allergens. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Dinner Prix Fixe — $40

Bread Service: Pastry 215’s Daily Baked Breads with Seasonal Accompaniments

Dietary Legend:

GF = Gluten-Friendly | V = Vegan | N = Contains Nuts | * = Upon Request
We are not a gluten-free or nut-free facility. Items may have come into contact with gluten or nuts.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Starters (Choose One)

• Citrus, Parmesan, and Arugula Salad (N*, GF, V*) — Arugula with citrus, shaved Parmesan, radish, candied pistachios, champagne vinaigrette
• Charcuterie Board (GF*) — Assortment of cured meats, cheeses (e.g., prosciutto, Genoa salami, Parmigiano Reggiano, Gorgonzola), olives, crostini
• Confit Pork Belly (GF) — Rich pork belly with apple fennel salad and radicchio pesto
• Savor Bistro Salad (GF, V) — Boston lettuce and fine herbs with red wine vinaigrette
• Margherita Bisque (GF) — Creamy bisque with roasted tomatoes, basil, toasted breadcrumbs, crème fraîche
• Bruschetta Flatbread — Flatbread topped with confit tomatoes and basil

Main Dishes (Choose One)

• N.Y. Strip Steak and Mushroom Pizza — Pizza topped with tender steak and wild mushrooms, finished with truffled arugula, Parmesan, and mozzarella (steak-and-mushroom combos are rich and savory with earthy mushroom flavor and hearty steak bites)
• Traditional Pizza — Classic pizza with cheese or cheese & pepperoni
• Vegan Trumpet Mushroom “Scallops” (GF, V, N*) — Trumpet mushrooms prepared to resemble scallops, served with radicchio risotto and asparagus tips, finished with basil oil (a plant-based alternative with umami mushroom flavor)
• Pan Seared Chicken Breast (GF) — Juicy chicken breast served with house spaghetti aglio e olio, seasonal vegetables, and citrus emulsion
• Hearth Roasted Salmon (GF) — Salmon roasted over fire with sweet potato dauphinoise, roasted kale, and a dried cranberry vinaigrette
• Coconut Shrimp Curry (GF*) — Coconut curry with shrimp, jasmine rice, cauliflower, and confit tomatoes, finished with basil
• Black and Bleu Burger — Burger with candied bacon, Galbani Gorgonzola, arugula, pickled red onion, and aioli on a brioche roll served with French fries
• Culinary 133 Cut of the Day (GF) — Daily chef’s choice premium cut, served with whipped potato purée, seasonal vegetables, and demi-glace

Dessert (Choose One)

• Blood Orange Passion Fruit Petit Gateau (N) — Blood orange mousse, passionfruit marmalade, coconut nougatine, hazelnut dacquoise, coconut sorbet, passion fruit coulis
• Lemon Meringue Cheesecake — Lemon cheesecake with graham cracker crumble, lemon curd, fresh meringue, fresh fruit, chantilly, candied lemon peel, raspberry sorbet
• Gluten-Friendly Chestnut Mont Blanc (GF, N) — Baked meringue, chestnut mousse, chantilly, pomegranate compote, salted caramel, candied pecans
• Vegan Affogato (V, N) — Rich vanilla bean ice cream, Biscoff caramel sauce, chocolate cake, chocolate ganache, chocolate shavings, hot espresso
• Chocolate Orange Posset (N*) Fresh Orange Custard, Chocolate Ganache, Pistachios, Macaron, Fresh Fruit

Children’s Menu — $17 (For Guests 12 and Under)

• Starter
• Choice of starter or fruit cup
• Main Dish
  • Kid’s cheeseburger and fries
  • Chicken tenders and fries
  • Personal pizza: cheese or pepperoni
  • Kid’s spaghetti parm
• Dessert
  • Vanilla ice cream with chocolate sauce and cookie