Classic Burger

Soup of the Day

Crispy Pork Belly

Fettuccine pasta with creamy Alfredo sauce and grilled chicken.

Chicken Alfredo

Classic pizza topped with fresh mozzarella, tomatoes, and basil.

Margherita Pizza

Crispy rolls filled with seasoned vegetables.

Savory Spring Rolls

Romaine lettuce, croutons, parmesan, and Caesar dressing.

Caesar Salad

Chocolate Cake

Mixed vegetables stir-fried in a soy sauce glaze.

Vegetable Stir Fry

Homemade meatballs in marinara sauce, served with garlic bread.

Meatballs

Mushrooms stuffed with cream cheese and herbs.

Stuffed Mushrooms

Creamy fettuccine pasta with parmesan and garlic.

Fettuccine Alfredo

Classic margarita with tequila, lime juice, and triple sec.

Margarita

House-made tortilla chips, topped with cheddar cheese, jalapeños, sour cream, and guacamole.

Savoy Nachos

Chicken Wings

Crispy cauliflower tossed in buffalo sauce.

Buffalo Cauliflower

Chocolate Fondant

Steak Frites

Vegetable Risotto

Garlic Bread

Fish and Chips

Buffalo Wings

Juicy beef patty with lettuce, tomato, and onion.

Savoy Burger

Loaded Nachos

In a mixing bowl, combine the ground beef, salt, and black pepper. Form into two equal-sized patties.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheese on each patty to melt.

Add Cheese

Toast the burger buns lightly on the grill or in a toaster.

Prepare the Buns

On the bottom half of each bun, layer lettuce, the cooked patty with melted cheese, tomato slices, onion slices, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Ground beef (80% lean)

Salt

Black pepper

Burger buns

Cheese slices

Lettuce leaves

Tomato

Onion

Ketchup

Mustard

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

Stir in the diced carrots, celery, and potatoes. Add the broth, bay leaves, thyme, salt, and black pepper. Bring to a boil.

Add Remaining Ingredients

Reduce heat to low and let the soup simmer for about 30 minutes, or until the vegetables are tender.

Simmer

Remove bay leaves, stir in fresh parsley, and adjust seasoning if necessary. Serve hot with bread.

Finish and Serve

Olive oil

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Potatoes, diced

Vegetable or chicken broth

Bay leaves

Thyme, dried

Fresh parsley, chopped

Bread, for serving

Preheat your oven to 450°F (232°C). Score the skin of the pork belly in a crosshatch pattern, making sure not to cut into the meat. Rub the pork belly with salt and black pepper, ensuring that the seasoning gets into the scores.

Prepare the Pork Belly

Rub olive oil and thyme all over the pork belly to enhance the flavor.

Add Olive Oil and Thyme

Place the pork belly skin-side up on a roasting rack in a roasting pan. Roast in the oven for 30 minutes at 450°F (232°C) to get the skin crispy.

Roasting

After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue to roast for an additional 1.5 to 2 hours, or until the meat is tender and the skin is crispy.

Lower Temperature

Remove the pork belly from the oven and let it rest for 15 minutes before slicing.

Resting

Slice the crispy pork belly and serve with apple sauce on the side.

Serve

Pork belly

Apple sauce

Thyme (fresh)

In a large pot, bring salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

Season the chicken breasts with salt and black pepper. Grill over medium heat for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest before slicing.

Grill the Chicken

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, stirring constantly, and let simmer for 2-3 minutes.

Make the Alfredo Sauce

Stir in grated Parmesan cheese into the sauce until melted and smooth. Add cooked fettuccine to the sauce and toss to combine. Adjust seasoning with salt and black pepper.

Combine the Ingredients

Slice the grilled chicken and serve on top of the fettuccine Alfredo. Garnish with chopped parsley and additional Parmesan cheese if desired.

Fettuccine pasta

Chicken breast

Butter

Heavy cream

Parmesan cheese

Garlic

Parsley

Roll out the pizza dough on a floured surface to your desired thickness.

Prepare the Dough

Preheat your oven to its highest setting (around 250°C or 475°F). If using a pizza stone, place it in the oven to heat up.

Preheat the Oven

Slice the fresh mozzarella and tomatoes. If using whole tomatoes, crush them lightly to create a sauce consistency.

Prepare the Toppings

Spread the crushed tomatoes evenly over the rolled-out dough. Distribute the mozzarella slices on top, and sprinkle with salt and black pepper.

Assemble the Pizza

Transfer the assembled pizza to the oven (or onto the pizza stone) and bake for 10-15 minutes, or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Once the pizza is out of the oven, drizzle with olive oil and top with fresh basil leaves.

Add Fresh Basil

Slice the pizza into wedges and serve hot.

Slice and Serve

Pizza dough

Fresh mozzarella cheese

Tomatoes (Roma or San Marzano)

Fresh basil leaves

In a large bowl, combine the julienned carrots, shredded cabbage, sliced bell pepper, and chopped green onion. Add the soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well to combine all ingredients.

Prepare the Filling

Lay a spring roll wrapper on a clean surface. Place 2 tablespoons of the vegetable filling near the bottom edge of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.

Assemble the Spring Rolls

Heat oil in a deep pan or fryer over medium heat. Carefully place the spring rolls in the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Spring Rolls

Serve the spring rolls hot with your favorite dipping sauce.

Carrot, julienned

Cabbage, shredded

Bell pepper, thinly sliced

Green onion, chopped

Soy sauce

Sesame oil

Ginger, grated

Pepper

Spring roll wrappers

Wash the Romaine lettuce thoroughly under cold water. Remove any damaged outer leaves, and then chop the lettuce into bite-sized pieces.

Prepare the Lettuce

In a large bowl, combine the chopped Romaine lettuce, croutons, and grated Parmesan cheese.

Mix the Ingredients

Drizzle the Caesar dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.

Add Dressing

Add freshly ground black pepper to taste. Serve the salad with lemon wedges on the side for an extra burst of flavor.

Season and Serve

Romaine lettuce

Croutons

Parmesan cheese, grated

Caesar dressing

Black pepper, freshly ground

Lemon wedges

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until evenly mixed.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth (the batter will be thin).

Combine Wet Ingredients

Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Cool the Cakes

Once cooled, you can frost the cake with your favorite chocolate frosting or serve it plain for a gooey center treat.

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

large eggs

whole milk

vegetable oil

vanilla extract

boiling water

Wash and chop all the vegetables as indicated in the ingredients list.

Prepare the Vegetables

In a large skillet or wok, heat the sesame oil over medium-high heat.

Heat the Oil

Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.

Sauté Aromatics

Add the bell pepper, broccoli, carrot, and snow peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Add Vegetables

Pour in the soy sauce and stir well to coat the vegetables. Cook for another 2 minutes.

Add Soy Sauce

Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.

Bell pepper (sliced)

Broccoli florets

Carrot (sliced)

Snow peas

Garlic (minced)

Ginger (grated)

Green onions (sliced)

Salt and pepper

In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, parsley, salt, and black pepper until well combined.

Combine Ingredients

Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.

Form Meatballs

Preheat oven to 400°F (200°C). Bake meatballs for 20 minutes or until browned and cooked through.