Portola Kitchen Menu

Kale pesto, mozzarella, Italian sausage, and roasted bell peppers.

Mozzarella, tomato sauce, Italian sausage, mushrooms, bell peppers, red onions, and spicy pepperoncino oil.

Fresh mozzarella, prosciutto, shaved grana padano, mushrooms, and wild arugula. Drizzled with white truffle oil.

Tomato sauce, mozzarella, mushrooms, baby artichokes, kalamata olives, Italian ham, and dried oregano.

Baby artichoke, zucchini, fresh tomatoes, eggplant, mushrooms, mozzarella, tomato sauce, and basil

Seared ahi tuna with avocado, bell pepper, mango salsa, and Calabrian pepper sauce.

Fried calamari with tartar and cocktail sauce.

Grilled ciabatta bread rubbed with garlic and topped with marinated tomatoes, basil, and kalamata olives.

Creamy burrata cheese with sliced heirloom tomatoes, baby arugula & extra virgin olive oil

Organic romaine lettuce, grana padano, hardboiled egg, housemade caesar dressing, focaccia garlic rosemary croutons.

Organic mixed greens tossed with candied walnuts, dried cranberries in a raspberry vinaigrette topped with bosc pears and gorgonzola cheese padana, cantaloupe, mixed Italian olives.

Homemade mafalda pasta with traditional meat ragout.

Homemade mafalda pasta with meatballs and grana padano.

Homemade pasta shells tossed with Italian sausage, kale pesto, chili flakes, and pecorino.

Homemade pasta tubes, tossed with shallots, applewood smoked bacon, parsley, and a vodka, tomato cream sauce.

Salmon with homemade spaghetti tossed with garlic, mushrooms, chopped tomatoes, and capers in a white wine cream sauce.

Grilled half chicken, served with mixed vegetables and roasted fingerling potatoes.

Grilled salmon served over carrot coulis, wild rice, and seasonal veggies.

Marinated, grilled skirt steak served with mixed vegetable and garlic mashed potatoes.

Breaded eggplant with herbs and spices, marinara, provolone and mozzarella cheese.

Grass fed beef, cheddar cheese, red onion, lettuce, tomato, house pickle, red tomato aioli and French fries.

Broccolini, marinara