Savannah Chop House
32441 Golden Lantern
Laguna Nigel, CA  92677
Phone 949-493-7107
See Website | Map 

Dinner $40
Online Reservations

Dinner $40

Choice of Appetizers

Ginger She Crab Soup
Sundried tomato, butter milk biscuit
or
Baby Iceberg Wedge
Served with Maytag blue cheese dressing

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Choice of Entrée

Lobster Ravioli
sautéed greens in a  Marsala cilantro cream sauce,
or
Southern Barbecued Beef Brisket
cheddar Jalapeno potatoes with grilled corn with chipotle lime butter
or
Sirloin Steak with Crawfish fondue
roasted wild mushrooms, wilted spinach
or
Applewood smoked  Prime Rib
A generous cut of Chef Mark Anthony’s  famous Prime Rib, carefully trimmed and slow roasted au jus, creamy horseradish and served with your choice of one Savannah’s side
(16oz grilled Bone in Rib Eye add $9)

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Choice of Dessert

Mile High Lemon Meringue Pie
Graham cracker crust, sweet Meyers lemons
or
Key Lime Pie
Served with fresh whipped cream and berries

Chef Mark Pariano

Question: How long have you been a chef?
Answer: I Graduated from Johnson and Wales in 1983, wow, been  a Professional Chef for 28 years! Where does the time go?

Question: How long have you been at this restaurant?
Answer:  Been here since June

Question: Who or what inspired you to become a chef?
Answer: so many inspirational “ defining moments” when I was a very young boy, My Grandpa Michael Sansone  was a truck driver, and would let me help him  drop off paper goods in Cleveland Hotels, ( my hometown) and Chef’s would give me food.
 I was inspired from growing organic vegetables in my Father Joseph Pariano’s Garden, and I remember making a Roasted Beet Salad with a Blood Orange Vinaigrette and Basil at age ten and my Uncle Chuck thought it was the greatest thing he ever ate.
While other kids were watching Cartoons I was watching the Galloping Gourmet, this English Chef and Julia Childs on PBS!
I get inspiration from my loving mother Patricia who sends me recipes every week or we talk food over the phone.

Question: What do you enjoy most about your profession?
Answer: So many gratifying bullet Points:

1.      Being able to take a raw piece of Fish and create a dish that is beautiful creation

2.      Teaching my staff a new technique, or recipe

3.      Going from Table to Table and meeting wonderful people and making there night

4.      Sharing my passion and ability with others via cooking classes

5.      Cooking, Creating, being able to use my hands

6.      The Dinner Rush adrenalin, cranking out tasteful beautiful meals

Question: When you’re not in the kitchen what are you doing?
Answer: Watching Sports, believe it or not, I DO love to entertain,  Iam learning to surf, I love going to Salt Creek Beach and tossing the football around, and I love reading, and Iam a total Movie Junkie, actually wanted to be an actor as much as a chef

Question: What is your most popular dish?
Answer: Chilean Sea Bass, Lobster White Truffle Mashed Potatoes and Vanilla Bean Buerre Blanc

Question: Your last meal on Earth would be??
Answer: Easy, Osso Bucco with Angel Hair Pasta and Lemon Gremolata, which I also will be featuring during Restaurant Week! And to take that one step further I would have to have my loved ones there, my boys Mark and Chad, my mom, and people like Joe Walsh of the Eagles, My inspirational mentor, Former Coach of The Cleveland Browns, Sam Ruitigliano, and the woman I love, and my siblings, Tracy, Chris, Joey, and Jeff

Question: What's your favorite item on the Restaurant Week Menu?
Answer: Filet Oscar with Dungeness Crab Cake, Lemon Grass -Blood Orange Hollandaise, with Duck Fat Roasted Fingerling Potatoes and Broccolini

Savannah Chop House
32441 Golden Lantern
Laguna Nigel, CA  92677