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Served over arugula with lingon berry compote and aged balsamic vinegar.
Thinly sliced beef tenderloin with capers, artichokes, shaved parmesan cheese and extra virgin olive oil.
Pan seared jumbo lump crab, shrimp and scallops with saffron aioli and cocktail sauce.
Assorted wild mushrooms with risotto, gorgonzola and white truffle oil.
Assortment of cold Italian meats, vegetables and cheeses.
Lightly breaded squid fried to perfection with a mildly spiced marinara sauce.
Served with sauteed radicchio and a balsamic reduction.
New zealand and prince edward island mussels in red or white garlic sauce.
Jumbo shrimp with classic cocktail sauce.
Hearty italian vegetable soup with cannellini.
Baby arugula with goat cheese, candied walnuts and a sundried cherry balsamic vinaigrette.
Fresh mozzarella cheese with tomato, basil and olive oil and aged balsamic vinegar.
Baby spinach, tossed with english cucumber, belgium endive, gorgonzola cheese, tomato and a sherry vinaigrette.
The classic original salad with croutons, shaved parmesan and caesar dressing.
Homemade fettuccini tossed with cream, butter and parmesan cheese.
Ravioli stuffed with lobster and ricotta cheese, topped with a roasted tomato basil cream and garnished with a baby lobster tail.
Homemade fettuccini with pancetta, sun dried tomatoes, shallots and a vodka blush sauce.
Homemade rolled pasta with ricotta filling with tomato and light cream sauce.
Shrimp and scallops scampi style with garlic wine sauce over linguini.
Tossed with arugula, roasted roma tomatoes, broccoli florets, white wine, smoked chili oil, topped with toasted pine nuts & shaved parmigiana reggiano.
Homemade wide ribbon with wild mushrooms, caramelized onion, fresh herbs, garlic oil and truffle essence.
homemade pasta baked with ricotta and meat in a traditional italian sauce.
Prepared milanese style with mozzarella and fresh tomato sauce.
breast of chicken with spinach, prosciutto and mozzarella with a white wine sauce.
SautEed veal medallions and shrimp with sundried tomatoes and brandy cream.
Veal cutlet parmesan with fresh tomato sauce and mozzarella cheese.
Ny strip rollatini filled with spinach, roasted pepper, aged ricotta, finished with crimini mushroom chianti demi glace & served with risotto.
12 Ounce steak with a peppercorn brandy cream sauce and served with baked potato or vegetables.
10 Ounce steak with caramelized onions and a red wine reduction and served with baked potato or vegetables.
Slow cooked and basted with a rich chipotle barbeque and served with baked potato or vegetables.
Baby lobster tail, jumbo lump crab, calamari & homemade fettuccine tossed with light garlic lemon basil olive oil.
Broiled, served over risotto milanese, with fried leeks finished with tomato saffron broth.
Shiitake mushrooms, braised leeks, wasabi & pickled ginger, served with italian vegetables.
Pan seared with hearts of palm, sundried tomatoes, lemon caper white wine & served with italian vegetables.
Caprese style, topped with fresh mozzarella, tomatoes, olive oil, basil, balsamic reduction & served with Italian vegetables.
Julienned prosciutto, roasted peppers, garlic confit, merlot demi glace & served with risotto milanese.
Pan roasted, blueberry port wine reduction.
Menu for Portofino Restaurant provided by Allmenus.com
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