The Portofino Restaurant Menu

Mussels steamed with garlic, white wine, sambuca and cream

Any item on our Pasta list can be ordered in appetizer portion

Fried calamari in a light batter with tangy horseradish dipping sauce

Antipasto of assorted Italian cold cuts and giardiniera with Italian dressing

Baked eggplant filled with ricotta cheese baked with a tomato-cream sauce

Fresh pasta rings stuffed with spinach, ground veal and mortadella ham, in a clear consommé

Crisp Romaine lettuce tossed with delicately breaded calamari, garlic croutons, and parmesan dressing

Diced grilled chicken, homemade garlic croutons, shaved parmesan cheese and spinach with balsamic dressing

A combination of marinated seafood-shrimp, calamari, scallops, and mussels-served over tender baby greens

Rolled eggplant filled with ricotta cheese baked in a tomato cream sauce

Layered eggplant slices with tomato and mozzarella

Fresh mozzerella served with sliced vine-ripened tomatoes and Italian dressing

With goat cheese, walnuts, and raspberry vinaigrette

Linguine pasta with chopped clam sauce - Choice of: tomato or white garlic

Ringlets of pasta filled with veal and mortadella ham tossed with tomato cream sauce

Freshly rolled pasta tubes filled with blended veal and chicken and baked in tomato sauce

Layers of fresh pasta, cheese and meat baked in a Northern Italian sauce

In egg cream sauce with parmesan, pancetta, onion, and sweet peas

Sweet Italian sausage, green pepper, onion, and mushrooms in tomato sauce over spaghetti

Round ear shaped pasta with four types of wild mushroom, rosemary cream sauce and grilled chicken breast—an original family specialty

Veal slices sautéed in butter, capers and lemon-white wine sauce

Breaded veal cutlet with mozzarella cheese and tomato sauce

Veal sautéed with shitake mushrooms and veal demi-glace

Tenderloin of beef medallions with gorgonzola cream sauce

Breaded chicken cutlet topped with fresh tomato sauce and melted mozzarella

Sautéed in marinara sauce with onion, green pepper, mushrooms, and sliced Italian sausage

Boneless chicken breast sautéed in butter, lemon, and capers sauce

Boneless breast of chicken sautéed with Marsala wine and sliced mushrooms

Shrimp sauteed in a spicy tomato sauce, served over linguini

Sautéed filet of sole with toasted almonds, white wine and lemon brown butter

Squid in peppers, mushrooms, and onion-garlic tomato sauce

Fried shrimp, scallops, squid, and fresh fish with a tangy horseradish dipping sauce

Fried calamari, lighty floured with lemon wedges and our special horseradish dipping sauce

Crispy polenta triangles with wild mushrooms and rosemary cream sauce

Cured Parma ham with fresh mozzarella cheese and Italian dressing

Eggplant rolls filled with ricotta cheese and baked with tomato cream sauce, delicious

Antipasto of assorted Italian cold cuts with pickled Giardiniera and fresh mozzarella cheese

Cold combination of shrimp, scallops, calamari, and mussels marinated in olive oil and lemon over greens

Any item on our Pasta list can be ordered in appetizer portion

Chicken broth with parmesan turkey meatballs and spinach

Fresh pasta rings stuffed with spinach, ground veal and mortadella ham, in a clear consommé

Fresh mozzarella cheese served with slices of tomato over mixed greens and Italian red wine vinaigrette

Spinach salad with dried cherries, pine nuts, crumbled gorgonzola cheese, and balsamic vinaigrette

Goat cheese and walnuts over tender baby greens and raspberry vinaigrette

Tossed green salad - Italian dressing

Roasted vegetables (eggplant, onions, garlic, carrots, peppers, zucchini) and goat cheese filled pasta tossed with diced tomatoes and sage butter

Homemade chopped clam sauce - served in your choice of: red tomato sauce or white garlic sauce

Baked eggplant filled with ricotta cheese with tomato cream sauce

In a green sauce made with basil, pine nuts, garlic, olive oil, and parmigiano cheese

Potato dumplings served in a pink tomato cream sauce

Layers of fresh pasta, cheese and meat baked in a Northern Italian meat sauce

Thick spaghetti with a hole running through the center sauteed in egg cream sauce with parmigiano, pancetta, sweet peas, and onion

Freshly rolled pasta tubes with blended meat filling and baked in creamy béchamel sauce

Pasta tossed with sautéed shitake mushrooms and shrimp in extra virgin olive oil and garlic

Ringlets of pasta filled with veal and mortadella ham topped with your choice of: alfredo sauce or tomato meat sauce

Wide egg noodles folded in a parmesan cream sauce

Breaded veal cutlet with mozzarella cheese and tomato sauce

Veal slices topped with prosciutto ham, a slice of fresh tomato, and mozzarella cheese sautéed in a white wine sauce

Braised, stuffed veal with fresh mushrooms in a sherry wine sauce - an original family specialty

Veal slices sautéed in butter, capers, lemon, and white wine sauce

Veal slices sautéed with fresh mushrooms and Marsala wine sauce

Veal slices sautéed in a light white wine sauce with a touch of cream served with fresh mushrooms

Boneless chicken breast sautéed in butter, lemon, and white wine sauce with capers

Boneless chicken breast filled with prosciutto, spinach, and parmigiano cheese baked with a wine cream sauce - an original family specialty

Chicken breast sautéed in a marinara sauce with onions, green pepper, and mushrooms with sliced sweet Italian sausage

Beef Tenderloin medallions with fresh mushrooms and sherry wine sauce

Broiled Ribeye Steak with onion, green pepper, mushrooms, black olives, and tomato

Single-cut lamb chops broiled with black olive and rosemary demi-glace

Scallops sautéed in tomato sauce with fresh mushrooms and basil served over linguini

Jumbo shrimp sautéed in spicy plum tomato and wine sauce with mushrooms and peppers over linguini

Shrimp, scallops, fish, clams, mussels, and squid in a light tomato broth over capellini

Shrimp, scallops, fish, clams, mussels, and squid cooked in a white wine and lemon sauce with a touch of garlic

Sautéed filet of sole with toasted almonds, white wine and lemon brown butter

Shrimp sautéed in lemon, butter, garlic and white wine sauce

Saffron risotto with chopped lobster

Prosecco, Peach Nectar with a lemon twist

Aperol Liquor, Prosecco, club soda, slice of orange

Beefeater Gin, Campari, Lustau Vermut Rojo, lemon twist

Rosemary infused Vodka, Tanqueray Gin, garnished with a Gorgonzola stuffed Queen Olive

St-Germain Elderflower, Bombay Saphire Gin, Prosecco, lemon twist

Midnight Moon Blueberry Moonshine, Triple Sec, Club Soda

Vanilla vodka, Lime Juice, and Ginger Beer, served in a copper mug with lime

Amaretto Disaronno, Jose Cuervo Tequila Gold, Triple Sec, Lime, and sugared rim

Fresh fruit of the season

Pistachio cream custard topped with hard caramel

Italian strawberry-moscato non-dairy sorbet served with a crisp wafer cookie

Chocolate and vanilla ice cream filled with a cherry, and hand-rolled in powdered cocoa, topped with hazelnuts

Lemon gelato with a heart of limoncello covered in meringue and served over vanilla sauce and raspberry sauce

Layered chocolate cake with chocolate and hazelnut creams and hazelnut crunch and chocolate glaze

Traditional Italian Ricotta cheesecake served with cold vanilla custard sauce

Mango Mousse on sponge cake base, with chopped mango glaze topping

Italian caramel cream filled doughnut rolled in cinnamon sugar

Pastry shell filled with sweet ricotta cheese and chocolate chips

Double shot of Danesi Emerald blend, lemon twist

"Corrected" shot of espresso, with a touch of Sambuca

Espresso topped with steamed and frothed milk

Brewed coffee made from Danesi 100% Arabica Beans

Americano with steamed and foamed milk

Black tea, spices, and cream

with a special blend of Tia Maria Liquor and Virgin Island Rum

with Sambuca, steamed milk and a touch of cinnamon

with almond liqueur

Layered Kahlua, Sambuca, and Bailey's Irish Cream, invented here at Portofino

Marshmallow Vodka, Crème de Cacao, Cream, and Graham Cracker rim

served with biscotti cookie

Wild Ale, 10% red grapes

Large portobello mushroom stuffed with crabmeat and mushroom, baked with balsamic vinegar and extra virgin olive oil

Black and white bean soup with capellini pasta and a touch of tomato

Broiled fillet of Atlantic rockfish in a brandy lobster cream sauce with mussels

Veal shank braised in roasted vegetable sauce and served over saffron risotto

sliced with sweet and sour, onion, raisin, pine nut sauce

Butternut squash and ricotta cheese stuffed ravioli tossed with shrimp in a vodka tomato cream sauce