a sampling of our daily creations or chefs choices featuring four fresh daily house-made soups including vegan, vegetarian, & dairy-free/gluten-free options:
Fresh Tomato Basil
Cup$3.99
Bowl$5.99
Quart$9.99
Natural House-roasted Beef Barley
Cup$3.99
Bowl$5.99
Quart$9.99
Fresh Carrot Chipotle
Cup$3.99
Bowl$5.99
Quart$9.99
House-roasted Turkey Posole
Cup$3.99
Bowl$5.99
Quart$9.99
House-roasted Turkey Noodle
Cup$3.99
Bowl$5.99
Quart$9.99
House-roasted Turkey Chili
Cup$3.99
Bowl$5.99
Quart$9.99
Minestrone
Cup$3.99
Bowl$5.99
Quart$9.99
Cream Of Fresh Broccoli
Cup$3.99
Bowl$5.99
Quart$9.99
Fresh Butternut Squash
Cup$3.99
Bowl$5.99
Quart$9.99
Black Bean
Cup$3.99
Bowl$5.99
Quart$9.99
Lentil Vegetable
Cup$3.99
Bowl$5.99
Quart$9.99
Salad Bar
Salad Bar
voted santa barbara’s best salad bar! our award winning salad bar features local organic produce whenever possible. over 41 different options to choose from including grilled organic tofu, wild salmon, natural broiled rosemary chicken breast, house-roasted beef, and only house-made dressings.
Sandwiches
served all day on daily baked, locally made bread. gluten-free bread is available. we use applegate all-natural, nitrate-free, hormone-free turkey, smoked turkey, black forest ham, house roasted beef, or genoa salami. savoy offers local organic baby greens that are tossed with fig balsamic & extra virgin olive oil with a touch of sea salt. a sampling of our daily creations or chefs choices:
bread: sourdough, wheat, french baguette, ciabatta, or rye, gluten-free, veggie tortillas available for wraps; cheese: tillamook cheddar, jarlberg swiss, or provolone; shots of flavor: house-made pesto mayo, chipotle mayo, sun-dried tomato mayo, t& amari aioli; ncludes: leaf lettuce, sprouts, tomato, cucumber, mayo or vegenaise, dijon mustard or yellow mustard; extras: avocado & natural bacon
Deli
we offer a variety of hot & cold dishes that can be bought individually by weight or mix and matched in one of our combination plates. we use only gluten-free tamari. many of our dishes are gluten-free, vegan, & vegetarian. a sampling of our cold and host case daily creations or chefs choices:
Cold Case
strawberry organic baby spinach, oven roasted beet, classic greek salad, grilled eggplant & asparagus, quinoa mango, albacore tuna cranberry, curry chicken, caprese, pesto green beans, chinese chicken, pesto pasta, forbidden rice, grilled portobello mushrooms, fresh fruit, bhutanese red rice salad, house-made quiche of the day including quiche lorraine, broccoli and cheddar quiche, & vegetable goat cheese quiche
Hot Chef’s Case
turkey pasilla fritter (as seen on diners, drive-ins, and dives), organic tofu stir fry, wild salmon with pineapple salsa (made to order), chicken of the woods (organic), coconut curry chicken (organic), sweet potatoes au gratin, oven-roasted/grilled, vegetables, brown rice with vegetables, tri-color rice pilaf, butternut squash, organic rice medley, organic chicken marsala, beef stroganoff featuring local grass fed beef, mashed potatoes, & macaroni and cheese
Bakery
at savoy, we make all our own bakery items. we use real butter, organic flour, sea salt, and the purest natural ingredients. we often substitute organic agave, honey, or pure maple syrup in place of refined sugar and offer several gluten-free and vegan options. a sampling of our daily creations or chefs choices:
savoy chocolate-buttermilk, double carrot, lemon poppy seed, & many more!
Bars
apricot cranberry oat bars, lemon bars, brownies with mocha ganache, white chocolate raspberry, traditional cheesecake, old fashioned crisp apple pie, & many more!
Cupcakes
lemon cream, farm cakes, vanilla raspberry, lavender, mexican hot chocolate, coconut, & many more!
Cookies Baked Daily
luten-free chocolate chip, gluten-free chocolate chip with pecans, gluten-free ginger molasses, & vegan chocolate thin mint
Breads
gluten-free banana walnut bread (sweetened with agave or pure maple), gluten-free pumpkin spice, gluten-free banana, vegan chocolate peanut butter & many more!
“This is living the dream,” says Paul. “I always wanted to own a restaurant.” Kathy adds, “Paul loves management and I love being out front with the people, so we work well as a team.”
Santa Barbara Natives, Paul and Kathy attended the same schools. However, they did not meet until they were adults. “I lived in Hawaii for ten years, and worked at the Marriott at Ka’anapali Beach,” explained Paul. “When I moved back I worked at the Big Yellow house in Summerland. The owners knew Kathy, and I met her through them. I then worked at Lazy Acres for ten years. I’ve always managed kitchens.” Kathy worked at Rusty’s, Moby Dick’s and at John Dory’s, which became Brophy Brothers