Dinner Menu
Antipasti Caldi - Hot Appetizers
- Steamed Manila Clams: In a traditional red or white sauce (subject to availability)
- Mixed Deep Ocean Fish: Four choice of deep ocean fish in a light pink pernod sauce
- Fruitti Di Mare alla Provenzale: A medley of seafood in a butter, white wine, garlic and light tomato sauce
- Fantasia di Mare: Seafood medley in a light cream and brandy sauce
- Cape Sante al Basilico: Scallops in shells sautéed in a light basil sauce
- Calamari Sautéed in a Guazzetto Sauce: Calamari in a light seafood base, white wine, tomato sauce and fresh spices
- Calamari Fritti: Deep fried calamari
- Insalata di Calamari alla Siciliana: Steamed calamari with a lemon, parsley, garlic, olive oil dressing
- Escargot Maison: Aromatic herbs and garlic in a white wine butter sauce
- Mozzarella Marinara: Breaded and deep fried and served with marinara sauce
- Antipasto Portofino: Platter of olives, calamari salad, pickles, marinated artichoke hearts, tomato, caponata, mozzarella caprese, Italian meats and bruschetta
- Mozzarella Caprese: Fresh homemade mozzarella cheese with tomato, basil and olive oil
- Ahi Carpaccio: On a dijon wasabe caper sauce (when available)
- Salmon Carpaccio: Non parail, capers and rucola
- Bresaola Carpaccio: Thin slices of beef topped with black pepper, olive oil and parmesan shaves
- Prosciutto and Fresh Friut: Cured Italian ham with fresh fruit in season
- Insalata Verde Mista (Spring Mix): Mixed garden greens with our light tarragon house dressing
- Caesar Salad: Crispy hearts of romaine, garlic, croutons and parmesan cheese with our Portofino Caesar dressing
- Minestrone alla Portofino: Fresh vegetable soup
- Cappelletti in Brodo: Pasta rings in a light chicken broth and parmesan cheese
- Zuppetta di Pesce Senza Spine: A cup of seafood soup (Buillabaisse)
- Gaspacio (Served Cold): A cold summer soup of fresh cucumbers, bell peppers, onions and a bit of garlic in a rich tomato base
- Spaghettini alla Marinara: Pasta in fresh tomato and basil sauce
- Fettuccine Alfredo: Flat egg pasta noodles in a rich cream and parmesan cheese sauce
- Linguine al Pesto: Pasta tossed with homemade pesto cream sauce
- Penne Broccoli & Spinach: Pasta sautéed in olive oil, white wine, garlic, broccoli and fresh spinach, with a touch of marinara
- Linguine alla Puttanesca: Linguine with olives, capers and a touch of anchovies in a spicy tomato sauce
- Penne alla Norma: Quill shaped pasta tossed with light marinara sauce topped with diced eggplant, fresh ricotta, basil and parmesan cheese
- Linguine alla Carbonara: Traditional Roman dish made with pancetta (Italian bacon) and a parmesan cream sauce
- Fettuccine alla Bolognese: Flat egg pasta noodles in a traditional Italian meat sauce
- Penne Salsiccia: Quill shaped pasta with Italian sausage, tomato, garlic and basil
- Linguine alle Vongole: Linguine with clams in white or red sauce (subject to availability)
- Ravioli: Cheese ravioli with mushrooms, tomatoes and basil in a light cream sauce
- Cannelloni Ripieni di Pollo: Cannelloni filled with chicken, mushrooms, spinach and ricotta cheese
- Lasagna di Legumi: Lasagna made with fresh vegetables in season
- Meat Lasagna – Traditional Style: Pasta layered with ragú sauce, mozzarella and parmesan cheeses, and besciamella sauce
- Fettuccine Shrimp and Mushrooms: Fettuccine with shrimp and mushrooms in a light pink cream sauce
- Ahi, Mahi Mahi, Ono, Opakapaka or Opah: Grilled on a low fire to your taste, sautéed in a piccata sauce (a lemon, butter, caper and white wine sauce), or sautéed in a guazzetto sauce (a light tomato sauce with an array of fresh spices in lemon, white wine and fish broth)
- Lobster Tail 10 oz: Drawn in butter and lemon
- Scampi al Limone: Prawns sautéed in a lemon, white wine sauce with garlic and butter
- Capesante alla Provinciale: Scallops sautéed in butter, white wine and garlic, with red tomato sauce
- Scampi Flambé Trastevere Style: Prawns prepared the real Italian way, sautéed in butter, garlic, tomato, capers, wine and flambé with brandy
- Dover Sole Dianna: From the English Channel sautéed with lemon, peas, mushrooms, butter and cognac
- Dover Sole Mugnaia (Meuniere): From the English Channel sautéed with butter, lemon and parsley
- Lobster Tail and Filet Mignon: 8 oz. Lobster tail with lemon drawn butter and 8 oz. Filet Mignon grilled to taste served with fresh vegetables in season
- Broiled Scampi and Filet Mignon: Prawns with lemon drawn butter and 8 oz. Filet Mignon grilled to your liking served with fresh vegetables in season
- New York Strip Steak: A generous cut of sirloin strip, broiled and served with fresh vegetable of the day
- Rib Eye: Grilled or in a Chianti demi glaze mushroom sauce served with fresh vegetable of the day
- Pork T-Bone Steak: Grilled to taste in a rosemary sauce served with fresh vegetable of the day
- Filet Mignon: 10 oz. Filet Mignon grilled to your liking served with fresh vegetable of the day
- Filet Mignon alla Marco Antonio: Filet Mignon sliced and layered with eggplant and large croutons topped with a mushroom, brandy, Dijon mustard sauce fresh vegetable of the day
- Filet Mignon alla Maitre di Hotel: Filet Mignon served with béarnaise sauce and fresh vegetable of the day
- Rack of Lamb: New Zealand rack of lamb encrusted in Dijon, delicately roasted in the oven and served with a rosemary burgundy wine sauce served with fresh vegetable of the day
- Scaloppine Piccata: Veal medallions sautéed with a white wine, lemon, butter, caper sauce
- Scaloppine alla Marsala: Veal medallions sautéed with mushrooms, shallots and Marsala wine
- Scaloppine Porcini: Veal sauté. Flambé with a light porcini mushroom cream sauce
- Osso Buco alla Portofino: Veal shank in a traditional sauce served with fettuccine pasta
- Pollo Piccata: Chicken breast sautéed with a white wine, lemon, butter sauce and capers
- Pollo Marsala: Chicken breast sautéed with mushrooms, shallots and Marsala wine
- Pollo Porcini: Chicken breast sauté. Flambé with a light porcini mushroom cream sauce
- Pollo alla Angelo: Chicken breast sautéed with artichoke hearts in a garlic, white wine, butter sauce
- Pollo alla Cacciatore: Chicken braised in a medley of fresh vegetables, tomato and wine sauce
- Baked Potato: Served with choice of sour cream, butter and chives
- Mushroom Trifolati: Quartered mushrooms sautéed with garlic, butter, white wine and parsley
- Spinaci alla Amatriciana: Spinach sautéed with bits of pancetta, butter and parmesan cheese
- Melanzane alla Parmigiana: Golden fried eggplant baked in tomato sauce, mozzarella, parmesan and fresh basil
- Lasagna di Legumi: Lasagna made with fresh vegetables in season
- Fettuccine Alfredo: Flat egg pasta noodles in rich cream and parmesan cheese sauce
- Linguine al Pesto: Pasta tossed with homemade pesto cream sauce
- Penne Broccoli & Spinach: Pasta sautéed in olive oil, white wine, garlic, broccoli and fresh spinach with a touch of marinara sauce
- Spaghettini alla Marinara: Pasta in fresh tomato and basil sauce
- Ravioli: Cheese ravioli with mushrooms, tomatoes and basil in a light cream sauce
- Spaghettini alla Marinara: Pasta in fresh tomato and basil sauce
- Spaghettini alla Marinara con Polpette: Spaghetti marinara and meatballs
- Penne Pasta: Pasta quills in butter with parmesan cheese
- Ravioli alla Marinara: Cheese ravioli with marinara sauce
- Fettuccine Alfredo: Flat egg pasta noodles in rich cream and parmesan cheese sauce
- Mozzarella Marinara: Breaded, deep fried and served with marinara sauce
- Profiteroles: Cream puffs filled with vanilla ice cream served with chocolate sauce and roasted almonds
- Italian Gelati & Sorbets: Italian Ice Cream Made Daily
- Caramel Custard
- Chocolate Mousse Cake
- Tirami Sú
- Chocolate Mousse for the Chocolate Lover: Swiss chocolate cube filled with chocolate mousse truffle and drizzled with a sweet berry sauce of the season
- Panna Cotta: Italian baked cream custard
- Cappuccino
- Espresso
- Caffé D’Amore: Caffé with Grand Marnier and Kahlua topped with fresh whipped cream
- Caffé or Té: Regular coffee or tea with lemon