Portobello's Grill in Bocage Village takeout in Baton Rouge is just a click away, so don't wait another day to treat yourself to their delicious food! Whether you're looking for a low fee or fast...show more
Chicken fried chicken, fresh baked biscuit, tasso rosemary gravy, and Creole potato hash.
Diced Italian sausage, red onions, red and green peppers, and provolone and pecorino Romano cheeses.
Fresh baked biscuit with boudin and spicy honey.
Fresh Southern waffle served with fresh fruit, strawberry butter, and maple syrup.
Louisiana shrimp, andouille sausage, tomatoes, Creole cream, and Parmesan polenta over stoneground grits.
Chicken fried chicken on a fresh Southern waffle and served with strawberry butter and maple syrup.
Grilled chicken, mushrooms, Marsala sauce, and fresh fettuccine Alfredo.
Applewood-smoked bacon, provolone, lettuce, tomato, roasted garlic mayo, and basil pesto. Served on warm focaccia bread.
Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, French fried pickles, and purple onion. Cooked medium-well.
Parmesan crusted chicken and fresh fettuccine Alfredo.
Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.
Fried eggplant, Louisiana crawfish tails, spinach, and bacon cream.
Chef Peter’s classic crab appetizer. Louisiana crabmeat, blend of Italian cheeses, Creole meunière, and hollandaise sauce.
White cheddar, pepper jack, and artichoke hearts. Served with crostinis.
Cheese filled, fried, and served with marinara.
Romaine, grape tomatoes, and sliced black olives tossed with our signature sensation dressing.
Mixed greens, tomatoes, cucumbers, cheddar, applewood-smoked bacon, and house-made sourdough croutons with your choice of dressing.
Romaine with sourdough croutons and house-made Caesar dressing.
Greens, grapes, and strawberries tossed with apple pecan vinaigrette. Finished with gorgonzola cheese and fire-grilled chicken.
Parmigiana-crusted eggplant and chicken, greens, tomatoes, cucumbers, applewood-smoked bacon, and cheddar. Served with ranch and Italian balsamic vinaigrette.
Chef Sclafani’s grandfather’s famous salad. Romaine lettuce, boiled Gulf shrimp, olives, boiled eggs, onions, tomatoes, Romano cheese, and tangy remoulade dressing.
Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, homemade pickles, red onions, French fried pickles, and purple onion. Cooked medium-well.
Applewood-smoked bacon, provolone, lettuce, tomato, roasted garlic mayo, and basil pesto. Served on warm focaccia bread.
Parmesan crusted chicken and fresh fettuccine Alfredo.
Eggplant medallions, 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.
Chicken breast, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.
Fried eggplant medallions, Louisiana crawfish tails, spinach, bacon cream, and spaghetti.
Sclafani family recipe.
Sautéed Louisiana Gulf shrimp, lemon basil cream sauce, and spaghetti.
Pan-sautéed farm-raised redfish, jumbo lump crab meat, Creole meunière, hollandaise, and asparagus.
Pecan-dusted fresh Gulf fish, mélange of green beans, fingerling potatoes, and Creole meunière.
(5) Cheeses, beef, Italian sausage, and marinara sauce.
Pan-sauteed baby white veal medallions, jumbo lump crab meat, imperial sauce, linguine, and vodka tomato cream.
Pan-sautéed baby white veal, lemon caper butter sauce, and fresh fettuccine Alfredo.
Pan-sautéed baby white veal, mushrooms, Marsala sauce, and fresh fettuccine Alfredo.
Baby white veal, marinara, provolone, Parmesan, spaghetti, and vodka tomato cream.
(14 oz.) Hand-cut certified Angus beef ribeye with steakhouse mash and house-made andouille steak sauce.
Served with mashed potatoes.
Served with french fries.
Served with fries.
Served with fries.
Fresh Louisiana shrimp sautéed then finished with fresh basil, garlic, white wine, and lemon butter sauce. Tossed with spaghetti.
(16 oz.) To-go cup.
(16 oz.) To-go cup.
Last updated February 27, 2023