1765 · The House

Gulph Mills · The Main Line

A tour of Italy, in a house from 1765.

A raw bar, a pizza oven and one of the region's deepest cellars. Lunch and dinner, seven days.

Open 7 days

Free parking

4 private rooms

Set table with lobster cioppino and a cocktail

The Kitchen

A menu that moves with the season.

A raw bar, five pizzas, pasta and risotto, fish and steak, and gelato spun daily in the carpigiani.

Executive Chef Andrew Masciangelo on the line

North to south, coast to coast.

To start

Blue Crab Cocktail 28
Cocktail sauce, lemon

Grilled Octopus 23
Sweet corn gazpacho, arugula, crispy shallot, potato

Burratina 21
Melon, elderflower, mint, crispy prosciutto, aged balsamic

Large plates

Georges Bank Sea Scallops

 

52


Summer corn, mushroom, bell pepper, crispy pancetta

Wood Grilled Branzino 44
Broccoli rabe, Sicilian tomato sauce, charred lemon

8oz Angus Filet Mignon 62
Market mushrooms, natural jus

Pasta e risotto

Spaghetti ala "Chitarra" 29
Veal and ricotta meatballs, pomodoro

Clam Malfadine 37
Little neck clams, roasted garlic, Calabrian chili, lemon

Risotto Nero 42
Jumbo lump crab, sweet corn, shishito

To finish

Honey Vanilla Crème Brûlée 15
Blackberries, olivewood balsamic

Peach Almond Tart 15
Almond cream, vanilla gelato

Gelato and Sorbetto 9
Spun daily in the carpigiani

The Savona house, 1765

A hilltop inn, older than the country.

1765

The building

1997

The restaurant

7

Days a week

4

Private rooms

Wine dinners, four courses, poured all night.

25 Sep — Frias Family Vineyard

$195 · Selah Chardonnay and two Howell Mountain Cabernets, then three Frias Cabernets against Carolina quail, braised short rib and roasted lamb. Dark chocolate pot de crème to close.

Reserve

8 Oct — Excursion à la Française

$165 · Champagne on arrival, then Sancerre, Bourgogne Passe-Tout-Grains and a Rhône Syrah against crab panisse, crispy duck confit and grilled hanger steak. Raspberry clafoutis to close.
Reserve

11 Nov — The Soul of Spain

$165 · Cava rosé on arrival, then Albariño, Rioja Gran Reserva and a Campo de Borja red with croquetas de jamón, grilled octopus and braised short rib. Chocolate crema catalana.
Reserve

Winter (TBA) — Winter Series

The next run is being planned with Celerier's Cellar now. Dates and menus go out to the list before they reach the site.
Join the list
The Wine Cellar private dining room

Private Dining

Four rooms, and a cellar walled in wine.

Eight to thirty-six guests, lunch and dinner, seven days. No room rental at any hour, parking on site, and a menu built around your table.

A cellar worth coming down for.

A by-the-glass list that moves with the kitchen, and a sommelier who will build the evening around whatever you order.

Antipasti spread with burrata, prosciutto and olives

We'll hold a table for you.

Weekends book out early. Reserve online, or call and we will find you something.