Consistent, creative, high quality dining & seamlessly orchestrated service has been the hallmark of Savona's success for over 12 years. Executive Chef, Andrew Masciangelo uses his 12 year relationship with local farmers to source the freshest ingredients available. His "farm to table" philosophy involves handling products as few times as possible to capture the natural flavor intensity of each ingredient. Signature dishes include Dover Sole with Capri Lemon & Pignoli, Salt Crusted Branzino and Shrimp & Scallop "Borsette". Masciangelo's cuisine is supported by world class service maestro'd by Stephane Buliard and Jerome Naulleau. Savona has the largest wine cellar in the state of Pennsylvania offering guests over 1,000 selections to choose from. Head Sommelier, Melissa Monosoff uses her studied palette, vast wine knowledge & soft approach to heighten each guests dining experience. We look forward to welcoming you to Savona.

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Italian

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