Cuisineof Savannah.com

Executive Chef & OwnerPhilip Branan

Dining informAtionTerrace Dining, Vegetarian MealsTake Out Meals, Children’s MenuExtensive Wine Listfull sErvicE BArRestaurant HoursAttirEResort/Dressy CasualADDitionAl sErvicEsPrivate Parties & Private RoomsBanquet Facilitiesnon-smoking

rEsErvAtionsSuggestedcrEDit cArDsAmerican Express, VisaMasterCard, Discover CardDiners Club Card, Carte BlanchechEcksNot Accepted

Most Romantic RestaurantCited by Georgia Byrd in “Romantic Days & Nights in Savannah”, 2001

Best DessertTaste of Savannh for Chocolate Bread Pudding, 2004

HoursMon-Thurs • 11:00 am-10:00 pm

Fri & Sat • 11:00 am-11:00 pmSunday • 12:00 am-10:00 pm

Meals ServedLunchDinner

CuisineAmericanSeafood

Steak House

Boar’s Head Grill & Tavern

1 North Lincoln Street | Savannah, GA 31401 | (912) 651-9660www.BoarsHeadGrill.com

Boar’s Head Grill & Tavern, Savannah’s first restaurant on Historic River Street, has been a favorite for locals and tourists the past 35 years. Locally owned and operated by Chef Philip & Charlene Branan, Boar’s Head offers casual, riverfront dining in a unique restored cotton warehouse built in the 1800’s. Specializing in the finest USDA aged steaks, chops, live Maine lobster, local seafood and sinfully delicious desserts, Chef Branan caters to every diners needs. Relax and unwind with your favorite cocktails before and after dinner in our Tavern with a spectacular view of the Savannah River. Remind the bartender to ring the bell when you see “A Ship Pass By”!

Soups, Appetizers & SaladsFamous Savannah “She Crab Soup” - Cup 5Creamy crab bisque laced with sherry.

Blackeyed Pea & Ham Soup - Cup 5Peas and vegetables simmered in a chicken, ham broth.

Shrimp Cocktail - 9Chilled local shrimp with cocktail and pink brandy sauces.

Baked Oysters Rockefeller - 9Topped with spinach, hollandaise and Parmesan

Barbecued Shrimp - 9 Bacon wrapped and grilled with peach barbecue sauce. Jicama Coleslaw

Chef Philip’s Crabcake - 10Cajun Tarter Sauce

Fried Green Tomatoes - 8Vermont goat cheese & balsamic vinegar

Mixed Greens - 4Baby lettuces tossed with herbed buttermilk dressing

Caesar - 5Our own version of the classic

Spinach Salad -7Tossed with Gorgonzola cheese, grilled red onion, currants, pecans, and balsamic vinaigrette

PastasFettuccine Alfredo with Chicken & Prosciutto -19Boneless chicken breast sautéed with prosciutto ham, shallot and garlic. Tossed with fettuccine in a white wine, Parmesan cream sauce.

Shrimp and Scallop Primavera - 21Shrimp and Scallops sautéed with fresh vegetables. Over angel hair in a pesto, olive oil sauce.

Vegetarian Primavera - 16Fresh vegetables over angel hair in a pesto, olive oil sauce.

SeafoodGrilled Salmon Filet - 21With orange hollandaise

Low Country Bouillabaisse - 23Fish, shrimp, and scallops simmered in a tomato, saffron broth. Rice pilaf

Sautéed Grouper “Francaise” - 26With lemon, caper butter sauce

Stuffed Shrimp - 22Baked with seasoned crabmeat. Served over angel hair pasta with lemon butter and asparagus.

Low Country Shrimp and Andouille - 23Shrimp and sausage sautéed with sweet red peppers in a Cajun spice butter. Creamy cheddar cheese grits.

Blackened Mahi Mahi - 21With remoulade sauce

Maine Lobster - Market PriceSimply steamed with drawn butter and lemon

Lobster Thermidor - Market PriceOur version of a classic. Live lobster sautéed with mushrooms and herbs in a brandy, Dijon cream sauce. Hollandaise and Parmesan grantinee.

Steaks, Chops & ChickenFilet Mignon - 6oz. - 24, 10oz. - 29The most tender cut, basted and grilled to perfection

Ribeye - 12oz. - 23Well marbled and full of flavor

Sirloin - 10oz. - 24New York Strip steak

Pork Chop - 12oz. - 21T-Bone Chop with fresh peach chutney

Double Lamb Chops - 14oz. - 33With pommeray mustard sauce

Breast of Chicken Picatta - 19Boneless breast of chicken sautéed with mushrooms and capers in lemon butter. Served over fettuccine.