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| ANTIPASTI |
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| BRUSCHETTA PORTOBELLO |
| Italian bread topped with fresh tomato, basil, extra oolive oil, arugula lettuce and goat cheese |
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| BRESAOLA |
| Cured beef, served with mushrooms, parmesan cheese, extra virgin olive oil and lemon |
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| CALAMARI FRITTI |
| Fried squid |
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| CARPACCIO DEL PORTO BELLO |
| Finely sliced filet with baby arugula lettuce, thin slices of parmesan cheese and sprinkles of balsamic vinegar |
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| COZZE ALL' AMALFITANA |
| Fresh mussels sauteed with garlic, chile, tomato, basil and white wine |
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| INSALATE |
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| INSALATA ALLA GIULIO CESARE |
| Caesar salad, Porto Bello style |
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| INSALATA CAPRESE |
| Sliced mozzarella cheese, tomato, olive oil and oregano |
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| INSALATA BISTRO |
| Bistró salad with honey glazed pecans, baby green lettuce, feta cheese, mandarine clusters and strawberries |
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| INSALATA DI RUGHETTA |
| Arugula lettuce salad wrapped in prosciutto di Parma |
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| ZUPPE |
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| MINESTRONE |
| Our classic italian soup, rich with vegetables & homemade pasta in a savory tomato broth |
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| CREMA ZAFERANO & COZZE |
| Mussels and saffron cream soup with a touch of white wine |
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| CREMA VONGOLE |
| Cream of clam soup with a touch of white wine |
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| PASTE |
| CANNELLONI |
| Cannelloni filled with riccota cheese and spinach, baked in tomato sauce with parmesan cheese |
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| FUSILLI PORTO BELLO |
| Fusilli with artichokes, black olives, lemon, juice, garlic, basil and olive oil |
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| LASAGNA AL FORNO |
| Baked lasagna with meat sauce |
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| FARFALLE AL SALMONE |
| Bowtie pasta in a rosy cream, smoked salmon sauce flamed with vodka |
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| FETTUCCINE FUNGHI & SARCICCE |
| Freshly made pasta sautéed with italian sausage and mushrooms |
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| RAVIOLI DELLA NONNA |
| Home made Raviolis filled with meat, spinach and cheese in a Napolitana sauce |
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| TRICOLORE POLLO ROSE |
Tricolor pasta in a light cream pink sauce with garlic, spinach, white wine, misted mushrooms, asparragus and chuncks of grilled chicken breast |
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| LINGUINE VONGOLE & GAMBERI |
| Linguine with clams and baby shrimp sauteed in garlic, white wine olive oil and parsely |
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| SECONDI |
| POLLO ALLA PIZZAIOLA |
| Baked breaded chicken breast topped with tomato sauce & mozzarella cheese |
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| TRANCIO DI PESCE IN CROSTA |
| Fresh fish fillet (catch of the day) in a bread and olive crust, wine citrus sauce seasoned with garlic and parsley, served on a veggie ratatouille style bed |
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| BRANZINO ALLA GRIGLIA |
| Citrus brushed grilled sea bass with herbed couscous, toasted pine nuts and Gaeta olive puree |
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| ARROSTO DI SALMONE |
| Served with fava puree, sadish salad and citrus vinaigrette |
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| MAZZANCOLLE ALLA BRACE |
| Mediterranean style marinated prawns, baked in a firewood oven served with potato salad and parmesan spinach |
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| OSSOBUCO DI VITELLA |
| Veal ossobuco with risotto and portobello mushrooms, white wine and saffron |
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| VITELLO PORTO BELLO |
| Veal cutlets with a creamy white wine sauce, portobello mushrooms & shrimp |
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| COSTATA DI MANZO |
| Charcoal grilled choise Rib eye served with italian style mashed potatoes, butter, lime, spinach and asparagus |
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