Porto Leggero Menu

vine ripened tomatoes, buffalo mozzarella, sun dried tomatoes, and roasted red peppers

watermelon and heirloom tomato salad, shaved ricotta salata, olive oil, and lemon vinaigrette

parmiginano breaded mushroomsin a light veal jus finished with fresh basil and tomato with an arugula salad

parmiginano breaded mushroomsin a light veal jus finished with fresh basil and tomato with an arugula salad

diver scallops in a spicy white bean and rosemary broth finished with plum tomato

mushroom stuffed with sausage and spinach in a sherry wine reduction

classic style meatballs with ricotta and toasted crostini

porcini ravioli in a white and black truffle cream sauce

olive oil and garlic with Italian sausage, broccoli di rapa, and sun dried tomatoes

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy

ight tomato and basil sauce with sausage and mushrooms finished with toasted fennel seeds

veal, pork, and beef stew with vegetables in a red wine reduction

pancetta, onions, and white wine infused sauce with barley cooked san marzano tomatoes

vodka sauce with peas in a light tomato basil sauce with a hint of cream

butternut squash filled ravioli topped with brown butter and sage sauce, finished with crumble amaretti

large shrimp simmered with garlic, lemon, white wine, and fresh herbs

red snapper in a rosemary garlic sauce served over sauteed mushrooms

panko crusted halibut in a light wine, butter, and lemon sauce

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce

tender chicken sauteed with sausage, white wine, and garlic finished with a hint of vinegar

veal with parmigiana breading, topped with arugula, tomato, and parmigiana shavings

double cut pork chop, white wine sauce, with long hot peppers, mushrooms, and potatoes

slow roasted lamb shank with natural jus over saffron risotto

braised short ribs of beef, red wine reduction, with natural jus

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes

vine ripened tomatoes, buffalo mozzarella, sun dried tomatoes, and roasted red peppers

watermelon and heirloom tomato salad, shaved ricotta salata, olive oil, and lemon vinaigrette

parmigiano breaded mushrooms in a light veal jus finishedwith fresh basil and tomato with an arugula salad

steamed mussels in a spicy tomato sauce

diver scallops in a spicy white bean and rosemary broth finished with plum tomato

mushrooms stuffed with sausage and spinach in a sherry red wine reduction

classic style meatballs with ricotta and toasted crostini

porcini ravioli in a white and black truffle cream sauce

olive oil and garlic with Italian sausage, broccoli di rapa, and sun dried tomatoes

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy

light tomato and basil sauce with sausage and mushrooms finished with toasted fennel seeds

veal, pork and beef stew with vegetables in a red wine reduction.

pancetta, onions, and white wine infused sauce with barley cooked san marzano tomatoes

butternut squash filled ravioli topped with brown butter and sage sauce, finished with crumble amaretti

large shrimp simmered with garlic, lemon, white wine and fresh herbs

red snapper in a rosemary garlic sauce served over sauteed mushrooms

panko crusted halibut in a light wine, butter, and lemon sauce

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce

tender chicken sauteed with sausage, white wine, and garlic finished with a hint of vinegar

veal with parmigiana breading, topped with arugula, tomato, and parmigiana shavings

double cut pork chop, white wine sauce with long hot peppers, mushrooms and potatoes

slow raosted lamb shank with natural jus over saffron risotto

braised short ribs of beef, red wine reduction, with natural jus

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes