Portobello's Grill

Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, and French fries.

Parmesan-crusted chicken and fresh fettuccine alfredo.

Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Grilled chicken, mushrooms, marsala sauce, and fresh fettuccine alfredo.

Parmesan, Romano, ricotta, Italian breadcrumbs

White cheddar, pepper jack, artichoke hearts, served with crostinis

Served with marinara.

Chef Peter’s classic crab appetizer: Louisiana crabmeat, blend of Italian cheeses, Creole meunière, hollandaise

Jumbo lump and claw crab meat, fontina, Parmesan, romano, and crostinis.

Louisiana Crawfish tails, lemon aioli, Creole tomato butter, micro cilantro

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

Jumbo lump crab meat, cream cheese, and roasted white corn sauce.

Hot sourdough accented with fresh rosemary. Your choice of style.

Chef Sclafani’s grandfather’s famous salad: Romaine, boiled Gulf shrimp, olives, boiled eggs, onions, tomatoes, Romano, tangy remoulade dressing

Fresh strawberries and red grapes, fire-grilled chicken, field greens, and gorgonzola cheese crumble with apple pecan vinaigrette.

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

Classic style with croutons. Your choice of dressing.

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

Romaine, tomatoes, and sliced black olives. Recommended with signature sensation dressing. Your choice of dressing.

Shrimp & Crab Gumbo.

Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, and French fries.

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

Grilled Atlantic Salmon, melange of sauteed spinach, Brabant potatoes, lemon butter beurre blanc.

Pecan-dusted fresh Gulf fish, mélange of green beans, fingerling potatoes, Creole meunière

Pan-sauteed baby white veal, mushrooms, Marsala sauce, fresh fettuccine alfredo.

Pan-sauteed white baby veal medallions, jumbo lump crab meat, imperial sauce, spaghetti, vodka tomato cream.

Pan-sautéed baby white veal, lemon caper butter sauce, fresh fettuccine alfredo

Baby white veal, marinara, provolone, parmesan, spaghetti, vodka tomato cream

Ground beef, marinara, fresh pasta sheets, mozzarella, provolone, parmesan, ricotta.

Fried eggplant medallions, Louisiana crawfish tails, spinach, bacon cream, and spaghetti.

Parmesan-crusted chicken and fresh fettuccine alfredo.

Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Grilled chicken, lemon caper butter sauce, and fresh fettuccine alfredo.

Grilled chicken, mushrooms, marsala sauce, and fresh fettuccine alfredo.

Eggplant medallions, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.

Sclafani family recipe.

Sauteed Louisiana Gulf shrimp, lemon basil cream sauce, spaghetti.

Pan-sautéed farm-raised redfish, jumbo lump crab meat, creole meunière, hollandaise, and asparagus.

(14 oz.) Black angus beef, hand-cut daily, steakhouse mash.

(8 oz.) Creekstone Farms, hand-cut daily, and roasted fingerling potatoes.

14 oz center cut pork chop, over Romano and herb potatoes, served with crispy brussels sprouts, and Tasso gravy.

Topped with buffalo trace bourbon creme anglaise.

Fried catfish strips, creole remoulade, cocktail sauce, and french fries. .

Fried chicken. Rosemary tasso white gravy and mashed potato.

Homemade red beans and rice with crispy fried chicken strips.

Chef Peter’s blend of short rib, brisket, chuck, caramelized onions, portobello ragu, and mashed potato.

Pan-sautéed Gulf fish, lemon butter, broccoli, and sensation salad.

Served with a cup of soup. Your choice of style.

Fried catfish strips, creole remoulade, cocktail sauce, and french fries. .

Fried chicken. Rosemary tasso white gravy and mashed potato.

Homemade red beans and rice with crispy fried chicken strips.

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

Hand rolled every day with garlic, fresh herbs, and Italian crumbs then baked and simmered in marinara.

Fresh squash, zucchini, grape tomatoes, spinach and purple onions sautéed and finished with a hint of lemon. Tossed with spaghetti.

Fresh squash, zucchini, grape tomatoes, spinach and purple onions sautéed and finished with a hint of lemon. Tossed with spaghetti.

Fresh Louisiana shrimp sauteed in creole butter finished with alfredo sauce then topped with a housemade crabcake. Tossed with fettuccine.

Parmigiana crusted eggplant stacked with Louisiana crawfish, spinach and smoked bacon cream sauce. Over spaghetti.

Fresh squash, zucchini, grape tomatoes, spinach and purple onions sautéed and finished with a hint of lemon. Tossed with spaghetti.

Classic Alfredo sauce tossed with penne and topped with parmigiana crusted chicken.

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

Chicken, smoked sausage, tasso, onions, and peppers simmered in a roasted garlic cream sauce. Served over penne pasta.

Fire grilled and topped with a sauté of fresh basil and grape tomatoes. Finished with freshly shredded parmigiana and a drizzle of balsamic glaze. Served with rice pilaf and roasted squash & zucchini

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

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

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

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

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

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

Lightly battered and fried filet of Redfish. Topped with Louisiana crawfish tails sauteed in Creole butter Alfredo and served over spaghetti.

Gulf shrimp served with fries & cocktail sauce.

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

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

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

Alfredo, caramelized onions, smoked bacon, mozzarella, provolone, romano.

Mozzarella, provolone, romano, marinara.

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

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

With marinara.

Housemade potato chips piled high and covered with a bleu cheese cream sauce. Drizzled with balsamic glaze

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

Garnished with creolaise.

With bruschetta.

Hot sourdough accented with fresh rosemary.

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.

Classic style with croutons.

Fresh strawberries and red grapes, fire-grilled chicken, field greens, and gorgonzola cheese crumbles. With apple pecan vinaigrette.

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

Grilled marinated tenderloin, field greens, tomatoes, smoked bacon and crispy onion rings. With bleu cheese vinaigrette.

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

Half pound of beef, caramelized onions, smoked bacon, gorgonzola cheese, mayo, lettuce and tomatoes.

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

Half pound of beef, cheddar, mayo, mustard, lettuce, tomatoes, pickles, & purple onions.