Portofino Ristorante

a combination of prosciutto, provolone, olives, sopperssata, artichoke hearts, pickled eggplants in olive oil and roasted peppers over a bed of mixed greens.

a combination of clams casino, clams oreganato, stuffed artichoke, stuffed eggplant and mussels in blush marinara sauce.

fresh homemade mozzarella with slices of tomato, extra virgin olive oil and fresh basil.

sauteed Prince Island mussels with garlic, oil, fresh herbs with a dash of lemon in a white wine sauce.

jumbo shrimp in a cocktail sauce.

sauteed calamaretti with garlic, extra virgin olive oil, peperoncino and chopped fresh plum tomato.

sauteed clams in their own juice with olive oil and fresh herbs in a white or red sauce.

soup of the day.

fresh homemade fettuccine sauteed with garlic, oil, endive, zucchini and chicken.

rigatoni with prosciutto, eggs and pecorino cheese.

pencilpoint - shaped pasta with artichokes, black and green olives and fresh herbs.

tortellini with parma ham, peas and a dash of cream.

angel hair pasta with fresh garlic, basil, plum tomato and extra virgin olive oil.

fresh homemade pasta sauteed with garlic, extra virgin olive oil, and broccoli rabe.

linguine with clams in red or white sauce.

field and baby greens with balsamic vinegar and extra virgin olive oil.

fennel, orange, black olives, oregano and extra virgin olive oil.

arugola, radicchio and Belgium endive.

tomato and red onion, extra virgin olive oil and a dash of balsamic vinegar.

mixed greens, roasted peppers, tomatoes, red onions, black olives, extra virgin olive oil and red wine vinegar

broiled veal chop brushed with port wine, served over mixed greens, chopped tomatoes, extra virgin olive oil and balsamic vinegar.

salmon wrapped in foil, baked with plum tomato, extra virgin olive oil and kosher salt served over mixed greens with balsamic vinegar.

veal scaloppini sauteed with portobello mushrooms and a touch of plum tomato with wine sauce and fresh herbs.

jumbo shrimp sauteed with olive oil, garlic, wine sauce and fresh herbs served over a bed of sauteed spinach.

sauteed chicken breast topped with roasted peppers, fresh homemade mozzarella, black olives and wine sauce.

veal scaloppini sauteed and topped with spinach, prosciutto and wine sauce.

sauteed jumbo shrimp with artichoke hearts, sun-dried tomatoes and wine sauce.

seasoned with the wonderful flavors of olives and capers. Sauteed chicken breast with olive oil, chopped fresh tomatoes, dry white wine and a dash of cream.

our special dessert tray will be presented after dinner.