Portobello's Grill

House made potato chips piled high and covered with a blue cheese cream sauce. Drizzled with balsamic glaze.

Hot sourdough accented with fresh rosemary.

Hot sourdough accented with fresh rosemary.

Hot sourdough accented with fresh rosemary.

A stack of fried eggplant discs topped with Louisiana crawfish, spinach and bacon cream sauce.

Garnished with creolaise.

Served with marinara.

Fresh spinach dressing, fried and set in a smoked bacon cream sauce.

Served with bruschetta.

Classic style with croutons.

Romaine, tomatoes and sliced black olives tossed with our signature sensation dressing.

Mixed greens, grape tomatoes, cucumbers, cheddar cheese and smoked bacon with your choice of dressing.

Parmigiana crusted eggplant wheels and chicken atop field greens, grape tomatoes, cucumbers, bacon and sharp cheddar cheese with ranch and balsamic vinaigrette.

Fresh strawberries and red grapes, fire grilled chicken, field greens and Gorgonzola cheese crumbles. Served with apple pecan vinaigrette.

Fire-grilled chicken, field greens, grape tomatoes, cucumbers, purple onions, sliced black olives, bacon and Gorgonzola cheese crumbles. Served with Italian balsamic vinaigrette.

Grilled marinated tenderloin, field greens, tomatoes, smoked bacon and crispy onion rings. Served with blue cheese vinaigrette.

2 filet medallions cooked to order and covered with a delicious Merlot wine and crimini mushroom reduction. Served with au gratin potatoes and creamed spinach.

Marinated tenderloin grilled to order and set on caramelized onions. Served with au gratin potatoes and charred Brussels sprouts.

2 center cut 8 oz. bone-in chops. Served with roasted fingerling potatoes and creamed spinach.

Grilled and simmered in a delicious Marsala wine and mushroom sauce. Served with au gratin potatoes and broccoli Italian style.

Fire grilled and topped with a saute of fresh basil and grape tomatoes. Finished with fresh shredded Parmigiana and a drizzle of balsamic glaze. Served with rice pilaf and roasted squash and zucchini.

Marinated grilled chicken breasts fired and basted with olive oil and herbs. Served with rice pilaf and charred Brussels sprouts.

Finished with lemon butter and served with broccoli Italian style and roasted fingerling potatoes.

Grilled and basted with a white wine lemon butter. Served with fingerling potatoes and roasted squash and zucchini.

Lightly battered and fried filet of red fish. Topped with Louisiana craw fish tails sauteed in Creole butter Alfredo and served over spaghetti.

Our version of New Orleans style barbecued Louisiana shrimp. Served a top au gratin potatoes.

Gulf shrimp served with fries and cocktail sauce.

Layers of pasta, meat sauce, 5 cheeses and marinara sauce.

Served with spaghetti.

Served with spaghetti.

Hand rolled everyday with garlic, fresh herbs and Italian crumbs then baked and simmered in marinara. Served with spaghetti.

Mozzarella, provolone, Romano and marinara.

Mozzarella, provolone, fresh basil, olive oil and marinara.

Mozzarella, provolone, fresh basil, olive oil and marinara.

Alfredo, caramelized onions, smoked bacon, mozzarella, provolone and Romano.

1/2 lb. of beef, caramelized onions, smoked bacon, Gorgonzola cheese, mayo, lettuce and tomatoes.

1/2 lb. of beef, cheddar, mayo, mustard, lettuce, tomatoes, pickles and purple onions.

Grilled chicken, smoked bacon, provolone, lettuce, tomato, mayo and fresh basil pesto. Served on warm focaccia bread.

Housemade red beans and rice, crispy fried chicken strips. Served on Monday.

Served with fingerling potatoes and creamed spinach. Served on Monday to Friday.

Chicken and sausage gumbo. Served on Monday to Friday.

Chicken and sausage gumbo. Served on Monday to Friday.

Rosemary tasso white gravy. Au gratin potatoes and charred Brussels sprouts. Served on Tuesday.

Caramelized onions and mushrooms brown gravy. Au gratin potatoes and roasted squash and zucchini. Served on Wednesday.

Topped with a Merlot wine and crimini mushroom reduction. Au gratin potatoes and creamed spinach. Served on Thursday.

Fresh Louisiana shrimp and sliced domestic mushrooms sauteed then finished with fresh basil, garlic and white wine lemon butter sauce. Tossed with spaghetti. Served only Friday.