is
situated in a beautiful old brick building in the heart of Savannah’s
National Landmark Historic District.
The building is listed in Historic Savannah Foundation’s architectural inventory as a notable example
of its style and is praised in architectural surveys for its arched windows, exposed brick walls and
doorways with semicircular, segmental arched toplights.
The design is attributed to Hyman W. Witcover, a practicing architect in Savannah from 1897 to 1923,
who also designed Savannah’s City Hall, the Main Library Building on Bull Street and many of the
fine residences located in the Chatham Crescent section of Savannah’s Ardsley Park. Witcover, a
member of the American Institute of Architects, was the first president of the Savannah Society of
Architects.
The structure was completed in 1902 for Savannah’s Hebrew Congregation. In 1913, the Congregation
sold the building to W.T. Belford for $23,000. In the hands of the Belford family, whose early 1900’s
portrait hangs on the West wall of our main dining room, the building became an important wholesale
food company in Savannah. The Belford signs painted on the west side of the building and under the
front awning remain to this day, faded by years of weather.
The Belford’s Wholesale Food Company was an active and integral part of The City Market, the
bustling social and commercial heart of early Savannah. The actual market, a splendid edifice with
soaring brick arches and open-air stalls for the sale of produce, fish, meat and baked goods, was
located two blocks East on Ellis Square. The demolition of that market in the late 1950s was a tragedy
in the eyes of local preservationists and was the catalyst that began the preservation and restoration
movement in Savannah. Ironically, the demolition of the original City Market probably saved four
blocks of surrounding feed, seed, grain and produce warehouses, collectively now known as City
Market, including the Belford building, now known as Belford’s Savannah.
Wonderful wines accompany Belford’s fine food in surroundings that whisper their history on both
sides of the arched windows.
Look around you. The walls carry framed photographs of the area as it appeared during the hey-day
of Belford’s Wholesale Foods, many of which were provided by the Belford family.
There is no experience like it in Savannah ... perhaps, anywhere.
TONIGHT’S SPECIALS
WILD MUSHROOM BISQUE - 8
Truffle crème fraîche
PANZANELLA SALAD - 11
Artisan mixed greens, cornbread croutons,
toasted pumpkin seeds, Thomasville Tomme, shaved red onions,
shaved watermelon radish, pomegranate vinaigrette
BEEF MARROW BONE - 11
Minced olives, chili flakes, Parmesan-Reggiano, truffle oil, crostini
SAUSAGE & PEPPERS - 24
Sweet Vidalia onions, sun-dried tomatoes, grilled artichokes,
marinara soaked linguini, shaved Pecorino Romano
Suggested Wine Pairing: 2014 Joel Gott Zinfandel - 45/14
PAN SEARED BLACK GROUPER - 31
Roasted sweet potato & kale hash, broccoli rabe, aged balsamic
Suggested Wine Pairing: 2014 Wyou Vinho Verde, Portugal - 30/8
*SURF & TURF - 42
Petite filet mignon, blackened diver scallops,
charred cipollini onions & haricots verts,
blood orange rice pilaf, brown butter cream
Suggested Wine Pairing: 2015 Prime Cuts Red Blend, South Africa - 35/10
BUTCHER’S CUT
Garlic whipped potatoes, charred brussel sprouts,
espagnole sauce, smoked blue cheese
*12 OZ. 55-DAY WET-AGED PRIME NY STRIP - 42
*16 OZ. DRY-AGED BONE-IN KANSAS CITY STRIP – 48
*18 OZ. DRY-AGED BONE-IN KANSAS CITY STRIP - 54
Suggested Wine Pairing: 2014 B Side Cabernet Sauvignon, Napa Valley CA - 52/15
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness,
especially if you have certain medical conditions or are in a high risk population: pregnancy, children & elderly
STARTERS
SHE CRAB SOUP - 9
BABY KALE SALAD - 9
Charred Georgia peaches, spiced pecans, pickled red onion,
Capra Gia Farms feta, balsamic vinaigrette
SHRIMP & GRITS - 12
Smoked gouda grits, andouille basil cream,
smoked paprika oil, basil oil
CHARCUTERIE & ARTISANAL CHEESE PLATE - 24
Chef’s selection of two specialty meats,
three premium cheeses & accompaniments
Premium cheeses only - 16
SAUTÉED CALAMARI - 12
Heirloom grape tomatoes, capers, garlic,
arugula, spicy tomato broth
BABY ICEBERG WEDGE - 11
Heirloom tomatoes, radishes, Applewood smoked bacon,
Asher blue cheese dressing
“BLT” STACK - 12
Fried green tomatoes, candied bacon, frisée, pickled red onion,
black pepper buttermilk dressing, balsamic reduction, basil oil
JUMBO LUMP CRAB CAKE - 15
Spiced tomato jam, jalapeño aioli
ENTRÉES
WILD MUSHROOM & BEEF TENDERLOIN TAGLIATELLE - 28
Sweet peas, sun dried tomatoes, cipollini onion, gorgonzola cream
*BBQ SPICED SCOTTISH SALMON - 27
Smoked gouda mac & cheese, collard greens
BELFORD’S AWARD WINNING JUMBO LUMP CRAB CAKES - 34
Savannah red rice, haricots verts, spiced tomato jam, jalapeño aioli
*38-DAY AGED 8 OZ. FILET MIGNON - 42
Whipped potatoes, haricots verts, cabernet bordelaise
SHRIMP, GREENS & GRITS - 27
Shrimp, smoked gouda grit cake, Applewood smoked bacon, collard greens,
chardonnay butter sauce, heirloom tomatoes, green onion, Parmesan
* SEMINOLE PRIDE 16 OZ. COWGIRL RIB EYE - 49
Cajun steak fries, broccoli rabe, horseradish chive butter
*BERKWOOD FARMS PORK CHOP - 36
Savory spinach & goat cheese bread pudding, charred brussel sprouts,
roasted apple & bacon chutney
BONE-IN CHICKEN BREAST - 26
Stuffed with smoked prosciutto, Thomasville Tomme & spinach,
roasted garlic whipped potatoes, broccoli rabe, red pepper demi-glace
Southern Coastal Cuisine in
City Market
Thank you for choosing Belford’s Savannah Seafood and Steaks
We look forward to serving you again soon!
Belford’s Savannah is the perfect place to celebrate your special occasion
Please contact Rachel Wamsley at 912-233-2626 for all your group dining needs
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness,
especially if you have certain medical conditions or are in a high risk population: pregnancy, children & elderly