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We have curated a long list of recipes from some of the top chef's in Savannah. Since 2000, AmericasCuisine has been the ultimate food resource for making your favorirte restaurant's dishes at home.

AmericasCuisine has assembled 41 recipes from the best restaurants in Savannah. The finest chefs reveal their secrets in our extensive collection of restaurant recipes. Categorized below, these printable restaurant recipes can be prepared at home to satisfy your culinary cravings! For a broader variety, visit AmericasCuisine's Recipes to browse a collection of 2,288 recipes.

Top Recipe Categories in Savannah

Clam Linguini

Seafood
18 Little Neck Clams
1/2 Shallot, diced
2 tbsp Butter
1/2 Garlic Clove, minced
1/4 cup White Wine
2 tbsp Lemon Juice
1/4 cup Heavy Cream
1/4 cup Stock (Chicken or Fish)
fresh Thyme
1 tbsp Parmesan Cheese
Salt and Pepper, to taste
1 pinch chopped Parsley
2 dashes Tabasco
Linguini
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Curried Rice with Edamame

Rice
Serves 6
1 6 oz box Long Grain & Wild Rice mix
2 tsp butter
1 tsp Curry Powder
1/3 cup Green onion
2 cups Vegetable Broth
½ cup Craisins
4 oz frozen Edamame
sliced Almonds (for garnish)
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Flaming Turtle Fondue

Desserts
Serves 4-6
12 oz Milk Chocolate, finely chopped
2 tbsp Heavy Cream
¼ cup Caramel Ice Cream Topping
1 tbsp Bacardi® 151 Rum
3 tbsp Pecans, chopped
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Fried Green Tomatoes

Appetizers
Serves 4
2 ears fresh Corn, shucked and cut off the cob
2 oz Vidalia Onion, diced
2 cup Heavy Cream
1 tsp AP Flour
1/4 lb Butter
Salt and Pepper, to taste
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Lowcountry Shrimp & Sausage with Cheddar Cheese Grits

Seafood
Serves 4
½ lb Unsalted Butter, softened
1 ea Shallot, chopped fine
2 ea Garlic cloves, chopped fine
1 ea Lemon, juice of, no seeds
2 tbsp Blackened Fish Spice
1 tbsp Parsley, chopped
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Peppered Shrimp

Appetizers, Seafood
Yields 1 1/2 cups
1/2 cup Paprika
2 tbsp Salt
1/4 cup Garlic
1/4 cup Cayenne Pepper
1/8 cup White Pepper
1 tbsp Thyme
1 tbsp Ground Oregano
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Barbeque Sauce

Sauces, Seafood
Serves 4
1 cup Shrimp stock
1 cup Savannah Fest Beer (or any lager of your preference)
1 tbsp Worcestershire
2 tbsp chopped Garlic
1/8 tsp Red Pepper
1/8 tsp Black Pepper
1 tsp Salt
1/8 tsp crushed Red Pepper
1/4 tsp dry Thyme
1/4 tsp dry Rosemary leaves
1/4 tsp dry Oregano
1 lb large Shrimp (shell on)
1 stick cold Butter
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Big Ol' Grilled Pork Chop with Georgia Stone Ground Grits & Wilted Organic Baby Greens Served with a Honey Bourbon Braised & Grilled Sweet Red Onion. Garnished with an Apple Bourbon Reduction

Pork
Serves 4
4 14 oz Pork Chops
2 medium Red Onions
1/2 cup Honey
2 cup Bourbon
1/2 tsp chopped Garlic
1 1/2 tbsp chopped Shallots
4 Baby Head Lettuces or 4 cup Baby Greens
1 cup Stone Ground Grits
2 cup Apple Cider
3 cup Chicken Stock
2 cup Heavy Cream
1/2 lb Butter
2 Cinnamon Sticks
2 Star Anise
2 whole Clove
3 sprigs of Thyme
2 Bay Leaves
5 Black Peppercorns
1 cup Brown Sugar
2 cup White Wine
Extra Virgin Olive Oil
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Blueberry Barbeque Sauce

Sauces
Serves 8-10
2 quarts fresh Blueberries
2 cups Coco Cola®
½ cup Balsamic Vinegar
½ cup Red Wine Vinegar
½ Worcestershire Sauce
2 cups Onions, chopped
¼ cup Garlic, minced
2 cups Ketchup
1 cup Brown Sugar
½ cup Honey
1 tbsp Onion Powder
1 tbsp Red Pepper Flakes
1 tbsp Mustard Powder
1 tbsp Kosher Salt
1 tbsp Tabaso
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Braised Pork Belly

Pork
Serves 6
Ingredients for Braised Pork Belly Cure Mix
1/4 cup Fennel Seeds
1/4 cup Cumin Seeds
2 tbsp Coriander Seeds
8 tsp Black Peppercorns
4 pieces Star Anise
4 pieces Cinnamon Stick
2 tsp White Peppercorns
4 tsp Whole Cloves
4 tbsp ground Coriander
1 cup Salt
2/3 cup Sugar
Ingredients for Braised Pork Belly
1/2 Pork belly (approximately 6 lbs)
2 cups Cure Mix
2 qt rich Chicken Stock (water can be substituted)
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Cajun Shrimp Tortellini

Pasta
Serves 1
6-8 21/25 Jumbo Shrimp, peeled & deveined, tail on
1 tbsp Butter
1/2 tsp minced Garlic
1 tsp Parsley Flakes
1/2 cup Heavy Cream
1/4 grated Parmesan Cheese
1 package frozen or fresh Cheese Tortellini (cooked and drained)
chopped Scallions
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Cliff House Seafood Stew

Soups
Serves 4-6
4 White Onions, julienne
¼ cup Minced Garlic
1 lb Whole Butter
1 tbsp Saffron
2 cups Fennel Font (Green Tops)
2 cups Pernod
2 cups Clam Juice
2 cans Whole Plum Tomatoes
3 tsp Tabasco Sauce
2 tbsp Old Bay Seasoning
1 tbsp Black Pepper
2 tbsp Kosher Salt
¼ cup Fresh Thyme
1 tsp Red Pepper Flake
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Conch Chowder

Soups
Serves 7-10 People
2 lb Conch Meat
1/2 oz Meat Tenderizer
2 oz Shell House Spice
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Grilled Filet of Beef With Madeira & Boursin Cheese, Asparagus & Fingerling Potatoes

Beef
Serves 4
Ingredients for Boursin
3 tbsp Butter
1/4 cup Shallots, diced
3 tbsp Garlic, minced
1 cup Spinach, julienned
1 1/2 tsp Basil, chopped
1 tsp Salt
1 tsp White Pepper
1 lb Cream Cheese
2 tbsp Parmesan Cheese
1/4 cup Point Reyes (or your favorite blue cheese)
4 tbsp Goat Cheese
Ingredients for Roasted Potatoes
2 tbsp Olive Oil
White Pepper, to taste
2 sprigs of Thyme
1 lb Fingerling Potatoes, cut in half
Salt
1 tbsp Butter
Ingredients for Madeira Sauce
3 cups Veal Stock (can be purchased premade)
1 cup Madeira Wine
2 tbsp Shallots, minced
1/2 tbsp Garlic, minced
2 sprigs of Thyme
Salt
White Pepper, to taste
Ingredients for Asparagus
2 tbsp Butter
1 lb Asparagus, trimmed and blanched
Ingredients for Filet of Beef
4 8 oz Beef Tenderloins
Salt
Black Pepper
4 tbsp Olive Oil
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Gullah Skillet Fried Rice with Crab & Seared Scallops

Rice
Serves 4
Ingredients for Cucumber Sauce
2 Cucumbers, peeled & seeded
1 1/2 cups Sour Cream
2 tbsp Olive Oil
1/3 cup + 1 tbsp Red Wine Vinegar
1 1/2 tbsp Garlic Powder
1/2 tsp salt
2 pinches Chili Flakes
Ingredients for Rice
4 tbsp Butter
1/4 cup Corn
1/4 cup Red Bell Pepper, finely diced
1/4 cup Onion, finely diced
1/4 cup Celery, finely diced
2 tsp Greek Seasoning
1/2 cup Bacon, cooked & crumbled
1 cup White Rice, cooked
8 oz Crab Meat
Ingredients for Scallops and Final Presentation
20 oz large Sea Scallops, cleaned
2 tbsp Olive Oil
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Hazelnut Crusted Sea Bass

Seafood
Serves 4
Ingredients for Lemon Beurre Blanc
2 oz diced Shallots
1/4 oz Garlic, finely chopped
1/2 cup White Wine
2 oz fresh Lemon Juice
4 oz Heavy Cream
1 pinch of Kosher Salt
1 pinch of Ground Black Pepper
1 lb Butter, cut into 1”x1” squares & softened
Ingredients for Lemon Chive Aioli
6 oz Extra Virgin Olive Oil
1 oz chopped Chives
1/4 oz roasted Garlic
1/2 oz Lemon juice
1 pinch Kosher Salt
1 pinch Ground Black Pepper
Ingredients for Hazelnut Breading
1 cup Hazelnuts
1 cup prepared Cornbread
Ingredients Sea Bass
1/2-1 oz Lemon Beurre Blanc (recipe below)
1/2 oz Lemon Chive Aioli (recipe below)
4 pieces of raw Sea Bass
Hazelnut Breading
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Irish Potato Soup

Soups
Serves 8-12
5 lb Potato, peeled & sliced
1 can Chicken Broth
1 Yellow Onion
1 qt Milk
¼ lb Butter
1 cup All Purpose Flour
1 tbsp Chicken Base
¼ tsp Accent
Leeks, to taste
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Kevin Barry’s Irish Soda Bread

Bread
Yields 3 Loaves
5 lb Whole Wheat Flour
4 tbsp Salt
3 tbsp Baking Soda
2 qt Buttermilk
1 cup Honey
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Lady Michelle She Crab Soup

Soups
Yields 10, 5 oz Portions
6¼ oz Fennel Heads, finely diced
6¼ oz Onions, diced
6¼ oz Celery, diced
4½ oz Pasteurized Lump Crab Meat
3 oz Pasteurized Claw Meat
6 oz Crab Base
1 cup Sherry
2 cups Whole Milk
1½ quart of Heavy Cream
10 oz Unsalted Butter
10 oz White All Purpose Flour
½ tsp Fennel Seeds
1 Bay Leaf
½ tsp Black Pepper Corns
3 Parsley Stems
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Local Black Grouper with Goat Cheese Gratinéed Cream Spinach and Sun-dried Tomatoes

Seafood
Serves 4
4 8 oz Grouper filets
48 oz Spinach, cleaned
24 oz Heavy Cream
12 oz Chevre (goat cheese)
2 oz Panko Bread Crumbs
4 oz Parmeggiano Reggiano, shredded
1 dash of Nutmeg
Sun-dried Tomatoes, julienne
Lemon zest
10 oz Quinoa, cooked until tender
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Mack’s Peach Cobbler

Desserts
Serves 20
15 fresh Georgia Peaches, peeled, pitted & sliced
2 cups Brown Sugar
1 tsp ground Cinnamon
1 cup chopped Pecans
5 cups Yellow Cake Mix
1 lb Margarine, cut in 1/2
1 cup Water
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Oyster Stew

Stew
Serves 4-6
½ pint freshly shucked Oysters
8 oz of Heavy Cream
cup Craisins
8 oz Evaporated Milk
8 oz Regular Milk
4 oz Butter
1 tsp Salt & Pepper
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Paella

Rice
6 cup Dark Chicken Stock
1/2 tsp Saffron
1 small Onion, peeled & diced
Kosher Salt, to taste
1/2 cup Olive Oil
1/4 lb Cooking Chorizo Sausage, 1/4” slices
4 Scallions, chopped
4 tbs fresh Garlic, chopped
2 roasted Red Peppers, chopped
1 lb small or medium Shrimp, shelled
4 Lobster Tails, split lengthwise; or 8 Jumbo Shrimp, in their shells
3 cup Rice
5 tbsp Parsley, chopped
2 Bay Leaves, crumbled
1/2 cup Dry White Wine
1/4 lb fresh or frozen Peas
18 Mussels, scrubbed
Lemon Wedges, to garnish
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Pan Roasted Ashley Farms Chicken Breast With Haricot Vert, Country Ham, Caramelized Onions, Sweet Potato Fritters & Sweet Tea Lemon Jus

Chicken
Serves 4
Ingredients for Pan Roasted Chicken Breast
4 boneless Chicken Breast
2 tbsp Olive Oil
Kosher Salt
fresh Ground Black Pepper
2 cups fresh brewed Sweet Tea
1 Lemon, juiced
2 tbsp cold Unsalted Butter
Ingredients for Haricot Vert
1 tbsp Olive Oil
1/4 lb Haricot Vert, clipped
1 cup Caramelized Onions
1/4 cup diced Country Ham
Kosher Salt & fresh Ground Black Pepper, to taste
Ingredients for Sweet Potato Fritters
4 large Sweet Potatoes
4 Eggs
1 cup Japanese Bread Crumbs (Panko)
8 tbsp All Purpose Flour
1 cup chopped fresh Chives
1/4 cup Honey
1 tbsp Kosher Salt
1 tsp White Pepper
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Pan Roasted Local Red Grouper With Scallion Honey Corn Bread, Field Peas, Tasso Ham, Vidalia Onion, Bell Pepper with a Green Tomato Vinaigrette & Fresh Pea Tendrils

Seafood
Serves 4-6
1 ½ lb fresh Grouper filet, cut into 4 6 oz portions
¼ cup fresh shelled Field Peas, blanched
¼ cup Vidalia Onion, small diced
¼ cup Red Bell Pepper, small diced
¼ cup Cajun Tasso Ham, small diced
4 2” x 2” cubed portions of Scallion Honey Corn Bread
(recipe included)
1 ½ tbsp Green Tomato Vinaigrette (recipe included)
12 Pea Tendrils
Olive Oil
Lemon Juice
Salt & Pepper
¼ cup Chicken Stock or Broth
¼ cup White Wine
1 tbsp Butter
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Pasta Santorini

Pasta
Serves 2
1 lb fresh Shrimp, size 21-25
2 oz Extra Virgin Olive Oil
1 cup diced fresh Tomatoes
½ cup diced fresh Onion
2 tsp minced Garlic
1 pinch of Cayenne Pepper
½-¾ oz Ouzo
1½ cups Marinara Sauce
(ours has basil, oregano & garlic)
2 oz crumbled Feta Cheese
4 cups Spaghetti Pasta
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Pecan & Molasses Crusted Rack of Lamb

Lamb
Serves 6
Ingredients for Marinade
1/2 cup Dark Molasses
1 cup Dijon Mustard
2 tbsp Kava Instant Coffee
1/2 cup Roasted Garlic
Ingredients for Pecan Crust
2 cups Toasted Pecans, minced fine
1/2 cup Panko Crumbs or other
toasted bread crumbs
1/4 cup Olive Oil
1 tsp Salt
1 tsp Cracked Pepper Mix
Ingredients for Lamb
3 Racks of Lamb, chine bone removed
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Philip Branan's Black-Eyed Pea Soup

Soups
Yield: 8 cups
3/4 lb dried Black-Eyed Peas
1/4 lb Bacon, diced
1 cup White Onion, chopped
1 cup Celery, chopped
1 cup Carrot, chopped
2 cloves Garlic, minced
3/4 cup Tomatoes, diced with juice
1 cup fresh Collards, rinsed, stems removed, diced
11/2 qt rich Chicken Stock
1 smoked Ham Hock
1/2 tsp Kosher Salt
1/4 tsp dried Oregano
1/8 tsp dried Thyme
1/8 tsp Ground White Pepper
1/2 cup cooked Ham, diced
11/2 tsp chopped fresh Cilantro
1 oz Sherry
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Pickled Mushrooms

Appetizers
1 tbsp Coriander whole
1 tbsp Black Peppercorns
1 pinch Red Pepper Flakes
2 dashes Tabasco Sauce
1 minced Shallot
2 cup cold Water
1/4 cup White Wine
2 sprigs Terragon
1 cup Sugar
1 cup Red Wine Vinegar
1/2 cup Champaign Vinegar
1/4 cup Kosher Salt
1 Star Anise whole
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Riverboat Barbeque Shrimp & Grits

Seafood
1 lb (16-20) Shrimp, peeled, deveined & tail off
1 qt Water
1/2 tablespoon Kosher Salt
1 cup Grits
2 Eggs, beaten
1/4 lb Butter
1 1/2 cup shredded Cheddar Cheese
Garlic & Cayenne Pepper to taste
Barbeque Sauce
diced Peppers, garnish
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Rock’s Award-Winning Gumbo

Soups
Serves 6
1¼ cups Canola Oil
2 link Andouille Sausage
1 ½ lbs Boneless Chicken Thighs, diced
1 ½ cups Onion, small dice
1 cup Celery, small dice
1 cup Bell Pepper, small dice
¼ cup minced Garlic
1½ cups All-Purpose Flour
2-4 tsp Crushed Red Pepper
(depending on how spicy you like it)
½ tsp Cayenne Pepper
1½ qrts Chicken Stock
3 Bay Leaves
2 cans Plum Tomatoes, crushed with hands
¼ cup Tomato Paste
¾ lb Shrimp pieces
¾ lb Crawfish Tails
1½ cups Cut Okra (fresh is best)
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Sautéed Local Shrimp with Country Ham & Grits Cake

Seafood
Serves 2
12 oz The Olde Pink House Fresh Native Stone Ground Organic Sweet Yellow Corn Grits
6 oz shredded Cheddar Cheese
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Savannah Dip

Appetizers
Serves 4
2 9 oz packages of Stouffer’s Cream
Spinach (frozen)
1 cup of shredded Mozzarella Cheese
1/2 can of Cream of Mushroom Soup
1/3 cup Artichoke Hearts
1/2 tsp Garlic Powder
1 bag of your favorite Tortilla Chips Salsa
Asiago Cheese (optional)
Tomato (optional)
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Savannah Trifle

Desserts
Serves 8-10
Ingredients for Vanilla Custard Sauce
1 cup Sugar
1 quart Heavy Cream
dash of Salt
8 Egg Yolks
1 tbsp Vanilla
1 tbsp Grand Marnier
Ingredients for Savannah Trifle
1 20 oz Sponge Cake, torn into pieces
1 1/2 oz of Grande Marnier
Whipped Cream
sliced Almonds, toasted
Vanilla Custard Sauce
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Seared Scallops with Mushrooms on Vanilla Corn Emulsion

Seafood
Serves 4 - 6
1/4 cup Onion, chopped
1 tsp Garlic, minced
1 cup Corn Kernels, roasted
1 Vanilla Bean
1 qt Shellfish Stock
2/3 cup Oil
Salt & Pepper to taste
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Southern Barbecued Shrimp

Appetizers, Seafood
Serves 4
Ingredients for Southern Barbecued Shrimp
24 large Shrimp, peeled & deveined
12 slices Applewood Smoked Bacon
4 Bamboo Skewers
Ingredients for Southern Peach Barbecue Sauce
1 16 oz bottle of your favorite Barbecue Sauce
1 cup pureed Georgia Peaches
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Southern Greens

Sides
Serves 90
1 cs Collard Greens
1 cs Turnip Greens
1 cs Mustard Greens
5 lb Smoked Ham Hock
2 lb Fat Back
1 cup Bacon Grease
6 ea Yellow Onion, julienned
1 cup Worcestershire Sauce
1 lb Dark Brown Sugar
2 qrts Red Wine Vinegar
½ cup Tabasco® Sauce
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Squash Casserole

Sides
Serves 8
4 lbs Yellow Squash, sliced
1 medium Onion
1 tsp Pepper, 1 tsp Salt
2 cups Cornflakes, crushed
¼ cup Butter or Margarine, melted
1 10 ½ oz can Cream of Mushroom Soup
1 cup grated American Cheese
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Sticky Toffee Pudding

Desserts
Serves 6
1 cup Dark Brown Sugar, packed
1/3 cup All Purpose Flour
1½ tsp Baking Powder
¼ tsp Baking Soda
1/8 tsp Salt
½ cup Milk
1 Egg
1 tsp Vanilla
¼ cup Unsalted Butter, melted
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Sweet Potato Crusted Grouper with peach chutney

Seafood
Serves 6 as an Appetizer
6 6-8oz. portions of grouper filets
½ cup creole mustard
½ cup olive oil or butter
Salt & Pepper
1 lb. sweet potatoes, skinned
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Sweet Potato Soufflé

Sides
Serves 8-10
4 lbs Sweet Potatoes
1 tsp Salt
1½ cups Sugar
2 Eggs
½ cup Raisins
1 Lemon, grated rind and juice
½ tsp Nutmeg
½ cup Evaporated Milk
½ cup chopped Pecans
1 stick Butter or Margarine
½ cup Shredded Coconut
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