We invite you to come in and try our new Premier Menu created exclusively for Savor Restaurant by Executive Chef Mario Maggi.

Born in Florence and trained in the kitchens of Milan, Executive Chef Mario Maggi brings nearly 40 years of culinary expertise to Fayetteville, offering guests at Savor Restaurant a wide variety of classic and contemporary gourmet dishes.

Each dish is prepared and presented with the utmost care, creating a feast for both the palate and the eye.

We are open daily at 4pm for dinner.

Click Food Titles for Photos

Antipasti Olive all'Ascolana Crisply Fried Green Olives Stuffed with Smoked Mozzarella, Served with Spicy Tomato Sauce 9 Tuscan Hummus Chef's Version of Cannellini Bean Hummus Accompanied by Rosemary Piadina 9 Fritto Misto Monterey Squid, Oregon Bay Shrimp, Shaved Vegetables Paired with a Tomato Aioli 14 Rollata di Mozzarella Napoletana Housemade Mozzarella Rolled with Prosciutto, Roasted Peppers, and Basil Layered Atop Beefsteak Tomatoes, Extra Virgin Olive Oil and Balsamic Reduction 14 Carpaccio di Manzo alla Senese Beef Carpaccio Topped with Arugula and Shaved Parmigiano 11 Carpaccio di Tonno Ahi Tuna Encrusted with Aromatic Herbs and Spices Topped with Shaved Cucumbers and Finished with Lemon Olive Oil Emulsion 13 Pasta Fettuccine Classiche alla Bolognese Fettuccine Pasta Tossed in a Rich Meat and Tomato Bolognese Sauce 14 Schiaffoni Pasticciati Schiaffoni Pasta, Char-Grilled Chicken Breast, Kalamata Olives, Fresh Diced Tomatoes in a Pancetta Sage Cream Sauce 17 Gnocchi al Telefono Handmade Potato Dumplings with Pomodoro Sauce, Melted Mozzarella, and a Touch of Cream 17 Tortelloni alla Papalina Jumbo Tortelloni Stuffed with Parmigiano and Tossed with Panna, Piselli, and Prosciutto 16 Spaghetti Caprese Spaghetti, Cherry Tomatoes, Perlini Mozzarella, and Basil Lightly Tossed with Lemon Juice and Extra Virgin Olive Oil 14 Ravioli d'Aragosta Lump Crab & Lobster Stuffed Ravioli Tossed in a Lobster Bisque with Sauteed Shrimp and Asparagus 21 Ravioli di Vitello alla Ortolana Ravioli Stuffed with Veal in a Creamy Asparagus Sauce with Oven-Dried Cherry Tomatoes 20 Fiocchi con Gorgonzola Fiocchi Pasta Filled with Tellagio, Robiolo, Ricotta, and Fresh Pear Tossed in a Gorgonzola Cream Sauce 22 Risotti Risotto alla Milanese con Asparagi Italian Arborio Rice in Yellow Saffron Sauce with Asparagus Tips 18 Risotto Al Funghi Di Bosco Italian Arborio Rice with Porcini Mushrooms, Served Atop a Parmigiano Shell 20

Insalate Panzanelle Originale Vine-Ripened Tomatoes, English Cucumbers, Torpido Red Onions, Tuscan Bread, Chianti Vinaigrette 9 Spinaci Baby Spinach, Goat Cheese, Toasted Pine Nuts, Crispy Pancetta, Concasse Tomatoes, Balsamic Vinaigrette 10 Insalata di Cesare Grigliata Char Grilled Romaine Topped with Shaved Parmigiano, Black Olives, Fried Capers and Toasted Bread 12 Fresh Mozzarella alla Caprese Fresh Mozzarella Paired with Heirloom Tomatoes, Basil, and Extra Virgin Olive Oil 14 Pesci Salmone in Crosta di Patate Tartufate Pan Seared Potato Crusted Filet of Salmon, Served Over Artichoke and Brussels Sprouts 22 Branzino alla Savor Sautéed Sea Bass with Grilled Asparagus, Spinach, and Fried Artichoke Hearts in a Light Garlic Sauce 28 Tagliata di Tonno 8 oz Center Cut Ahi Tuna Loin Coated in Balsamic Reduction and Flash Seared Rare Accompanied by a Sautee of Cannelini Beans, Oven-Dried Cherry Tomatoes, and Pancetta 29 Pollo Pollo alla Sorrentina Grilled Eggplant and Chicken Breast, Topped with Mozzarella Cheese Finished in Tomato Sauce and Served Alongside Tuscan Roasted Vegetables 20 Suprema di Pollo al Marsala Sauteed Chicken Breast Cutlets Crowned with a Rich Mushroom and Marsala Pan Sauce 20 Rollata di Pollo alla Florentina Pounded Organic Chicken Breast Stuffed with Spinach, Fontina Cheese, Julienne Carrots, and Prosciutto Served Over Scamorza Potato Puree with Porcini Mushroom Sauce 20 Carni Stinco d'Agnello al Barolo con Polenta Morbida Colorado Lamb Shank Braised in Barolo Wine Served with a Natural Sauce Atop a Bed of Soft Polenta 24 Tagliata di Manzo con Patate Toscane Marinated New York Steak Grilled and Sliced Tableside Paired with an Arugula Salad and Tuscan Roasted Potatoes 25 Filetto al Gorgonzola Center Cut Filet Wrapped in Pancetta, Grilled to Perfection and Topped with Gorgonzola Cheese Sauce Served with Scamorza Potato Puree & Blue Lake Green Beans Sautéed with Pancetta 28 Controfiletto alla Florentina 20oz Bone-In Rib-Eye Steak Served with Tuscan Roasted Potatoes and Broccoli Di Rapa 34 Desserts Tiramisu 7 Panna Cotta 7 Funghetto 7 Crema Catalana 7 Cioccolatissimo Savor 7