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Recipes brought to you by Avanti Savoia

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Appetizers, Starters & Snacks

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  1. Baked Whitefish with Dill and Tomato Cucumber Relish (Recipe ID: 678)

    Made even better if you have fresh dill from the garden.

  2. Barbeque Shrimp (Recipe ID: 782)

    Messy to eat, but really, really worth it!  Adjust pepper level to your liking.

  3. Braised Scallops in Champagne Sauce with Sliced Kiwi 5.0000 (1 review)
    (Recipe ID: 751)

    Silky smooth sauce with delicately simmered scallops.  A luxurious dish learned directly from Chef Jacky Robert.

  4. Calamari Fritti (Recipe ID: 137)

    Fried Calamari is so delicious when cooked properly and so disapointing when it is not.  Here are a few hints to insure success:  After cleaning the calamari, throughly dry the pieces before tossing in the seasoned flour and cooking.  To properly brown the calamari: heat the oil until it is very hot and cook the calamari in one layer only, repeating the process until it is all cooked.   DO NOT OVER COOK!

  5. Ceviche (Recipe ID: 296)

    In this recipe there is no stove cooking, but rather the seafood is "cold cooked" by the acid in the dish.

  6. Couscous Tuna Salad (Recipe ID: 793)

    Nice warm weather combination; simple creation by Chef David Hughes.

  7. Crabmeat and Cucumbers (Recipe ID: 318)

    Cool, quick and satisfying!

  8. Deep Fried Fish in Batter (Recipe ID: 513)

    Beer batter is the best!

  9. Dublin Bay Prawns in Sour Cream (Recipe ID: 590)

    Irish (or any) prawns in a simple "comfort food" style.

  10. Fish Cakes (Recipe ID: 591)

    Economical appetizer, first course or entree.

  11. Fried Oysters (Recipe ID: 592)

    Instructions for the perfect fried oysters.

  12. Gravlax (Home cured fish) (Recipe ID: 381)

    This dish originated in Scandinavia as a method for curing fish  with salt, sugar, dill and brandy. Tthe technique works just fine with Salmon or fresh Rainbow Trout.  Very nice with champagne, a shot of icy vodka or a dram of fine scotch.

  13. Irish Crab Salad (Recipe ID: 593)

    Nice vinaigrette dressed crab dish that can be enjoyed as a appetizer, salad or luncheon.

  14. Langoustine (Prawns) in a Cream Sauce (Recipe ID: 452)

    Very luxurious and delicious.

  15. Langoustine (Prawns) in Cheese Sauce (Recipe ID: 453)

    Extremly rich and smooth sauce.

  16. Lobster with Cream and Irish Whiskey (Recipe ID: 597)

    Rich and impressive... just be careful when igniting the whiskey.

  17. Marinated Fish and Scallops (Recipe ID: 456)

    Cold "cooked" by the marinade.  First cousin to Ceviche.

  18. Marinated Oysters (Recipe ID: 599)

    All about perfectly fresh oysters!

  19. Mornington Mussels (Recipe ID: 600)

    Comfort cooking with shellfish.

  20. Mussels Simmered with Thyme (Recipe ID: 446)

    An inexpensive delight.

  21. Oysters (Jean Baptiste le Moyne, Sieur de) Bienville (Recipe ID: 776)

    Oysters baked in their own shells topped with a rich sauce including shrimp and parmesean cheese.  Named for the founder of New Orleans.

  22. Pickled Fish (Recipe ID: 716)

    Make your own.

  23. Plaice Casserole (Recipe ID: 601)

    Plaice is a name used for a group of flatfish.  Use flounder fillets for this recipe.

  24. Prawns Sauteed in Garlic and Wine (Recipe ID: 722)

    Luxurious flavor, straight forward preparation.

  25. Prawns with Garlic (Gambas al Ajillo) (Recipe ID: 763)

    Very simple (and tasty) appetizer or main course.

  26. Salmon Caviar Canapes (Recipe ID: 375)

    Crunchy, creamy and a little salty, very refreshing.  Perfect with a little warm Sake!

  27. Salmon Mousse (Recipe ID: 809)

    A healthy take on fancy party food.  A little time spent on garnish can make the mousse spectacular.

  28. Salmon Spread (Recipe ID: 54)

    Serve with a dry white wine,  makes a very nice appetizer.

  29. Salsa Chipotle (Recipe ID: 840)
  30. Scallops on Polenta and Galletti Mushrooms (Recipe ID: 548)

    Beautiful and sophisticated presentation , as well as amazing taste.

  31. Seafood Cocktail Sauce (Recipe ID: 836)
  32. Shrimp Remoulade (Recipe ID: 772)

    Remoulade sauce is speciality of creole restaurants.  The sauce can have a mayonaise, ketchup or oil base.  The version we offer here is an oil based sauce, sometimes called "red' remoulade, because of the Paprika and chili sauce.  Serve it with boiled shrimp on a bed of greens.

  33. Shrimp Toast (Recipe ID: 311)

    A restaurant speciality that is surprisingly simple to make at home.

  34. Shrimp-Stuffed Baked Edam (Recipe ID: 143)

    An island speciality from Curacao.  It sounds alot harder to prepare than it really is-make it once and you will make it again.

  35. Tuna Mousse (Recipe ID: 55)

    Creative party dish made with fresh tuna.

  36. White Bean and Tuna Salad (Recipe ID: 236)

    Uncomplicated Italian favorite.