Dinner Menu



Calamari | 10

Tempura Fried Calamari with Honey-Lime Sambal

Shrimp Flat Bread | 12

Shrimp Flat Bread with Pistachio Basil Pesto, Roasted Butternut Squash,
Caramelized Onions and Mozzarella

Sautéed Mussels★ | 10

Fresh Sautéed Mussels with Tomatoes, Shallots, Garlic and Lemon Grass
in Thai Green Coconut Curry Broth

Smoked Duck Salad★ | 12

Smoked Duck with Almonds, Mushrooms and Parmigiano-Reggiano
Served on Fresh Spinach with Caesar Dressing

Mushroom Salad | 11

Marinated Wild Mushrooms, Oven Dried Tomatoes and Goat Cheese
Served on Arugula with Crispy Polenta Croutons and Basalmic Vinaigrette

Blue Crab Wedge Salad★ | 15

Blue Crab with Grape Tomatoes and Crispy Bacon
Served on a wedge of Iceberg Lettuce with Green Goddess Dressing

1620 House Mix Salad★ | 8

Arkansas Locally Grown Hydroponic Salad
with Onions, Peppers and Carrots


Savoy Burger | 11

 Ground Beef Filet and Strip Steak,
Smoked Gouda Cheese Fondue, Caramelized Onions,
Arugula, Chipotle Aioli, Tomato Chips,
Served on a House Made Brioche Bun
Add Fried Egg 0.75
Add Truffle Steak Fries 6
Add House Salad 4

Salmon | 26

Salmon Filet with Smoked Gouda and Swiss Polenta Cake, Sautéed Spinach, Sundried Tomato,
Basil and White Truffle Mushroom Broth

Cavatelli | 32

Ricotta Gnocchi with Shrimp & Lobster,
Served Mac & Cheese Style

Boston Cod★ | 29

Boston Cod Filet with Tapiko Caviar, Served with Sweet and Sour Chili Braised Cabbage,
House Bacon, Mandarin Orange Compote and Local Muscadine

Half-Chicken★ | 25

Half of a grilled Free-Range Chicken Herb Rubbed and Served with Roasted Butternut Squash Risotto,
Sautéed Spinach-Arugula, Carmelized Lemon and Red Zinfandel Gastrique

Crispy Duck | 24

Crispy Duck, Roasted Japaleno Wild Rice with Shiitake Mushrooms, Shallots, Pine Nuts,
Brussel Sprouts and Cherry Wonton with Five Spice Red Wine Sauce

1620 Chicken | 18

Chicken with with Yukon Gold Parmesan Truffle Mash,
Sautéed Butternut Squash and Mushroom Madeira Sauce

Loin of Lamb★ | 39

Moroccan Spiced Loin of Lamb, Roasted Red Pepper Currant Couscous
Served with Coconut Lime Curry Sauce

Rib Eye Steak★ | 38 22 oz.

Grilled Cajun Spiced Boneless Rib Eye Steak with Yukon Gold Parmesan Truffle Mash,
Sautéed Harding Farms Broccoli, Tobacco Onions and Chipotle Key Lime Butter
Add 8 oz. Australian Rock Lobster 20

Steak Au Poire | 32 12 oz.

Pepper Encrusted New York Strip Steak served with Yukon Gold Swiss Au Gratin Potatoes,
Brussel Sprouts, Onion Tanglers and Brandy Cream Sauce Add 8 oz. Australian Rock Lobster 20

Vegetarian★ | 15

Roasted Japaleno Wild Rice with Shiitake Mushrooms, Pine Nuts,
Brussel Sprouts, Grilled Tomato and Fall Vegetables


We proudly serve Arkansas grown products.


Grand Marnier Souffle | 10

Served with St. Cecilia Creme

Chocolate Jamaican Rum Souffle | 10

Served with St. Cecilia Creme

We please ask that Souffle orders be placed at the same time as your entree selection.

20% Gratuity Added For Parties of Six or More
$3.00 Split Plate Charge

Limousine Service Available