Welcome to Culinary Adventures

Savannah Supper Club & Lounge

A Symphony of Pleasures

Reservations

Gift Cards

DINNER
Sample Menu Items

beginnings

French Onion Soup Gratinée - 11

Mama’s Shrimp and Andouille Gumbo - 10

Filet Mignon Tartar - Whole grain mustard, Quail egg - 16

Beer Battered Lobster Beignets & Chips - Spicy Remoulade Sauce - 16

Louisiana dungeness Crab Cake – Southern Succotash - 14

Shrimp Dijon - Brandy, Shallots, Dijon Mustard Sauce - 14

House Made Kabocha Squash stuffed Raviolis – ‘Parmesan Air’ - 12

Free range Chicken Satay – Green papaya slaw, Peanut dipping sauce - 11

Tuna Tartar - Avocado, Pickled Ginger, Cucumber & Crispy Wonton - 14

Grilled ‘n Chilled Chile - lime Shrimp Cocktail – Avocado Pico de Gallo - 14

from the earth

The Wedge - Iceberg, Tomatoes, Red Onions,
Buttermilk Blue Cheese Dressing - 10

Spinach and Endive - Point Reyes Blue Cheese, Pears,
Red Onions, Bacon Vinaigrette - 11

Butter Lettuce - Tomatoes, Roasted Almonds,
Roquefort-Dijon Vinaigrette - 12

Southern Chopped - Tomatoes, Corn, Cheddar,
Bacon, Avocado, Spiced Pecans - 11

‘Grilled’ Caesar Salad – Cilantro-Pumpkinseed Dressing,
Tomato-Red Onion Relish - 11

Kenter Farms Tender Greens – Humbolt Fog Goat Cheese,
Roasted Squash - 11

by sea

Mama’s Gumbo
A Spicy New Orleans classic with Shrimp,
Crayfish, Andouille Sausage, Scallops,
Fish and Red Rice - 22

Cedar ‘Paper’ wrapped Salmon – Tempura Blue Lake Beans,
Jasmine Rice - 26

Halibut ‘Picholine’ - Spinach, Garlic Mashed, Capers,
Picholine Olive Sauce - 32

Seared Day Boat Scallops – White Truffle ‘Grits’,
Oven Roasted Cherry Tomatoes - 28

New Zealand Green Lip Mussels – Citrus Sofrito Broth,
Grilled Garlic Bread - 20

Iron Skillet Arctic Char – Roasted Farmers Market Vegetables,
Cipollini Jus - 26

“Catch of the Day” – Chefs Nightly Presentation - Market

by land

Smoked Prime Rib
Herb crusted and slow roasted for 3 hours
over Pecan and Apple woods in our custom smoker.
Served with Choice of Potato, Creamed Horseradish
and au Jus - 36

‘Black Orchard’ Beer Braised Shortribs
Point Reyes Blue Cheese Mashers - 25

Grilled Free Range Chicken Breast - Watercress Salad,
Grilled Lemon - 17

Beef ‘Stroganoff’ - Sliced Filet Mignon, Noodles,
Cremini Mushrooms, Mustard Sauce - 24

Porcini dusted Snake River Farms Pork Tenderloin
House Gnocchi, Mascarpone - 24

Prime Colorado Rack of Lamb – Mashed Potatoes,
Asparagus, Sweet Garlic Jam - 40

Memphis Style Pulled Pork Sandwich
BBQ Yam Fries, Coleslaw - 15

16 oz. Grilled Rib Eye – Olive Oil Smashed Potatoes,
Blistered Tomato Vinaigrette - 38

Filet Mignon with Rogue Creamery Bleu Cheese
Mashed Potatoes, Asparagus - 36

Prime 10 oz. Flatiron Steak - French Fries,
‘Applejack’ Bourbon Sauce - 24

Honey-Buttermilk Fried Chicken - Mashed Potatoes,
Thyme Cream Gravy - 18

Prime Skirt Steak - Mashed Potatoes, Green Beans,
Balsamic Jus - 20

‘Savannah Steak Burger’

8 oz. Proprietary blend of All Natural, Ground Angus Steak
on Brioche Bun with Lettuce, Tomato, French or Yam Fries
and Two of the following Toppings: White Cheddar, Blue Cheese, Avocado, Applewood Smoked Bacon, Onion Fritters, Roasted Green Chiles,
Sautéed Mushrooms or Fried Egg - 15

extra plates

Savannah Mashed - Cheddar, Bacon, Scallions - 8

Olive Oil Smashed ‘new’ Potatoes - 8

BBQ Spiced Yam Fries - 8

French Fries – Thyme and Parmesan - 7

Roasted Garlic Mashed Potatoes - 7

Mac & Cheese - Potato Chip Crust - 7

sautéed Spinach - Olive Oil with Toasted Sliced Garlic - 7

Farmers Market Root Vegetables - 8

Roasted Asparagus - Olive Oil, Maldon Sea Salt - 8

Slow-Roasted Brussels Sprouts - Applewood Smoked Bacon,
Maple-Butter Glaze - 7

Green Beans - Shallots and Bacon - 7

Ragout of Forrest Mushrooms - 8

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Executive Chef - Joe Youkhan

Children's menu available upon request.
Menu items and prices are subject to change.

Welcome to Culinary Adventures

Savannah Supper Club & Lounge

A Symphony of Pleasures

beginnings

French Onion Soup Gratinée - 11

Mama’s Shrimp and Andouille Gumbo - 10

Filet Mignon Tartar - Whole grain mustard, Quail egg - 16

Beer Battered Lobster Beignets & Chips - Spicy Remoulade Sauce - 16

Louisiana dungeness Crab Cake – Southern Succotash - 14

Shrimp Dijon - Brandy, Shallots, Dijon Mustard Sauce - 14

House Made Kabocha Squash stuffed Raviolis – ‘Parmesan Air’ - 12

Free range Chicken Satay – Green papaya slaw, Peanut dipping sauce - 11

Tuna Tartar - Avocado, Pickled Ginger, Cucumber & Crispy Wonton - 14

Grilled ‘n Chilled Chile - lime Shrimp Cocktail – Avocado Pico de Gallo - 14

from the earth

The Wedge - Iceberg, Tomatoes, Red Onions, Buttermilk Blue Cheese Dressing - 10

Spinach and Endive - Point Reyes Blue Cheese, Pears, Red Onions, Bacon Vinaigrette - 11

Butter Lettuce - Tomatoes, Roasted Almonds, Roquefort-Dijon Vinaigrette - 12

Southern Chopped - Tomatoes, Corn, Cheddar, Bacon, Avocado, Spiced Pecans - 11

‘Grilled’ Caesar Salad – Cilantro-Pumpkinseed Dressing, Tomato-Red Onion Relish - 11

Kenter Farms Tender Greens – Humbolt Fog Goat Cheese, Roasted Squash - 11

by sea

Mama’s Gumbo A Spicy New Orleans classic with Shrimp, Crayfish, Andouille Sausage, Scallops, Fish and Red Rice - 22

Cedar ‘Paper’ wrapped Salmon – Tempura Blue Lake Beans, Jasmine Rice - 26

Halibut ‘Picholine’ - Spinach, Garlic Mashed, Capers, Picholine Olive Sauce - 32

Seared Day Boat Scallops – White Truffle ‘Grits’, Oven Roasted Cherry Tomatoes - 28

New Zealand Green Lip Mussels – Citrus Sofrito Broth, Grilled Garlic Bread - 20

Iron Skillet Arctic Char – Roasted Farmers Market Vegetables, Cipollini Jus - 26

“Catch of the Day” – Chefs Nightly Presentation - Market

by land

Smoked Prime Rib Herb crusted and slow roasted for 3 hours over Pecan and Apple woods in our custom smoker. Served with Choice of Potato, Creamed Horseradish and au Jus - 36

‘Black Orchard’ Beer Braised Shortribs Point Reyes Blue Cheese Mashers - 25

Grilled Free Range Chicken Breast - Watercress Salad, Grilled Lemon - 17

Beef ‘Stroganoff’ - Sliced Filet Mignon, Noodles, Cremini Mushrooms, Mustard Sauce - 24

Porcini dusted Snake River Farms Pork Tenderloin House Gnocchi, Mascarpone - 24

Prime Colorado Rack of Lamb – Mashed Potatoes, Asparagus, Sweet Garlic Jam - 40

Memphis Style Pulled Pork Sandwich BBQ Yam Fries, Coleslaw - 15

16 oz. Grilled Rib Eye – Olive Oil Smashed Potatoes, Blistered Tomato Vinaigrette - 38

Filet Mignon with Rogue Creamery Bleu Cheese Mashed Potatoes, Asparagus - 36

Prime 10 oz. Flatiron Steak - French Fries, ‘Applejack’ Bourbon Sauce - 24

Honey-Buttermilk Fried Chicken - Mashed Potatoes, Thyme Cream Gravy - 18

Prime Skirt Steak - Mashed Potatoes, Green Beans, Balsamic Jus - 20

‘Savannah Steak Burger’

8 oz. Proprietary blend of All Natural, Ground Angus Steak on Brioche Bun with Lettuce, Tomato, French or Yam Fries and Two of the following Toppings: White Cheddar, Blue Cheese, Avocado, Applewood Smoked Bacon, Onion Fritters, Roasted Green Chiles, Sautéed Mushrooms or Fried Egg - 15

extra plates

Savannah Mashed - Cheddar, Bacon, Scallions - 8

Olive Oil Smashed ‘new’ Potatoes - 8

BBQ Spiced Yam Fries - 8

French Fries – Thyme and Parmesan - 7

Roasted Garlic Mashed Potatoes - 7

Mac & Cheese - Potato Chip Crust - 7

sautéed Spinach - Olive Oil with Toasted Sliced Garlic - 7

Farmers Market Root Vegetables - 8

Roasted Asparagus - Olive Oil, Maldon Sea Salt - 8

Slow-Roasted Brussels Sprouts - Applewood Smoked Bacon, Maple-Butter Glaze - 7

Green Beans - Shallots and Bacon - 7

Ragout of Forrest Mushrooms - 8

Executive Chef - Joe Youkhan

The Wedge - Iceberg, Tomatoes, Red Onions,
Buttermilk Blue Cheese Dressing - 10

Spinach and Endive - Point Reyes Blue Cheese, Pears,
Red Onions, Bacon Vinaigrette - 11

Butter Lettuce - Tomatoes, Roasted Almonds,
Roquefort-Dijon Vinaigrette - 12

Southern Chopped - Tomatoes, Corn, Cheddar,
Bacon, Avocado, Spiced Pecans - 11

‘Grilled’ Caesar Salad – Cilantro-Pumpkinseed Dressing,
Tomato-Red Onion Relish - 11

Kenter Farms Tender Greens – Humbolt Fog Goat Cheese,
Roasted Squash - 11

Mama’s Gumbo
A Spicy New Orleans classic with Shrimp,
Crayfish, Andouille Sausage, Scallops,
Fish and Red Rice - 22

Cedar ‘Paper’ wrapped Salmon – Tempura Blue Lake Beans,
Jasmine Rice - 26

Halibut ‘Picholine’ - Spinach, Garlic Mashed, Capers,
Picholine Olive Sauce - 32

Seared Day Boat Scallops – White Truffle ‘Grits’,
Oven Roasted Cherry Tomatoes - 28

New Zealand Green Lip Mussels – Citrus Sofrito Broth,
Grilled Garlic Bread - 20

Iron Skillet Arctic Char – Roasted Farmers Market Vegetables,
Cipollini Jus - 26

Smoked Prime Rib
Herb crusted and slow roasted for 3 hours
over Pecan and Apple woods in our custom smoker.
Served with Choice of Potato, Creamed Horseradish
and au Jus - 36

‘Black Orchard’ Beer Braised Shortribs
Point Reyes Blue Cheese Mashers - 25

Grilled Free Range Chicken Breast - Watercress Salad,
Grilled Lemon - 17

Beef ‘Stroganoff’ - Sliced Filet Mignon, Noodles,
Cremini Mushrooms, Mustard Sauce - 24

Porcini dusted Snake River Farms Pork Tenderloin
House Gnocchi, Mascarpone - 24

Prime Colorado Rack of Lamb – Mashed Potatoes,
Asparagus, Sweet Garlic Jam - 40

Memphis Style Pulled Pork Sandwich
BBQ Yam Fries, Coleslaw - 15

16 oz. Grilled Rib Eye – Olive Oil Smashed Potatoes,
Blistered Tomato Vinaigrette - 38

Filet Mignon with Rogue Creamery Bleu Cheese
Mashed Potatoes, Asparagus - 36

Prime 10 oz. Flatiron Steak - French Fries,
‘Applejack’ Bourbon Sauce - 24

Honey-Buttermilk Fried Chicken - Mashed Potatoes,
Thyme Cream Gravy - 18

Prime Skirt Steak - Mashed Potatoes, Green Beans,
Balsamic Jus - 20

8 oz. Proprietary blend of All Natural, Ground Angus Steak
on Brioche Bun with Lettuce, Tomato, French or Yam Fries
and Two of the following Toppings: White Cheddar, Blue Cheese, Avocado, Applewood Smoked Bacon, Onion Fritters, Roasted Green Chiles,
Sautéed Mushrooms or Fried Egg - 15

Slow-Roasted Brussels Sprouts - Applewood Smoked Bacon,
Maple-Butter Glaze - 7