Porto Lounge and Restaurant

Portuguese collard green soup.

Classic gazpacho soup.

Crabmeat soup.

Baby arugula, citrus sections, toasted hazelnut, shaved fennel, crisp parsnip, goat cheese and sherry vinaigrette.

Mixed greens, shaved red onions, cucumber, yellow pepper, vine ripe tomato and balsamic vinaigrette.

Caesar, herb roasted crouton, shaved Pecorino Romano and white anchovy.

Watercress and frisse, crisp apple, candied walnuts, Roquefort blue cheese and sherry vinaigrette.

Crispy quail with garlic, honey and lemon thyme reduction.

Marinated wings with Roquefort creme fraiche.

Pan roasted duck with apple cider Dijon sauce.

Sliced bread, steak, prosciutto, cured ham and fresh sausage dipped in a tomato beer sauce and covered with molten cheese.

Portuguese chorizo flambeed in Portuguese brandy.

Spanish sausage baked in red wine, roasted peppers, fresh parsley and garlic.

Marinated pork cubes sauteed with potatoes, chorizo, Portuguese olives and pickled vegetables.

Spanish meat balls in romesco sauce.

Mild cheeses, prosciutto, salpicao, chorizo, pate and olives.

Flaked salted cod fish with potato, onion, eggs and fresh parsley molded and fried.

Salted cod sauteed with potatoes and peppers.

Clams or mussels steamed with chorizo, white wine and garlic.

Shrimp sauteed in olive oil and garlic.

Tender slices of octopus sauteed olives oil and garlic.

Kataifi fried shrimp with spicy tomato preserve.

Ricotta stuffed portobello, romesco and arugula.

Grilled asparagus, baby carrot, baby zucchini and spicy garlic aioli.

Piquillo peppers stuffed with forbidden black rice, corn and tomato on goat cheese bechamel.

Sliced steak, roasted tomato, caramelized onion, arugula and Pecorino encrusted Portuguese roll.

Portuguese prosciutto, grilled asparagus, mushroom spread, roasted tomato and fontina cheese.

Hummus, vine ripe tomato, cucumber, red onion, romaine and olive dill yogurt.

Grilled chicken, roasted red pepper, romaine, vine ripe tomato, manchego and garlic aioli.

Atlantic salmon, baby spinach, bacon lardon, crisp apple, lemon thyme, leek and creme fraiche.

Seared NY strip, garlic and red wine chanterelles, served with potato leek gratin.

Pan roasted chicken with roasted fingerling potatoes, wild mushrooms, cipolinni onions and sherry pan gravy.

Grilled vegetable lasagna. Eggplant, yellow squash, zucchini, portobello, vine ripe tomato, romesco sauce and Pecorino Romano.

A combination of shrimp, scallops, clams, mussels, lobster and calamari cooked with saffron rice.

A combination of shrimp, scallops, clams, mussels, lobster and calamari cooked with saffron rice, bone in chicken and Spanish sausage.