Portofino Restaurant & Banquet

Mixed greens, dried cherries, plum tomatoes and red onion.

Greens, dried cherries, walnuts, apple, roasted squash with blue cheese and a lemon honey vinaigrette.

Greens, tomato, red onion, cucumber, croutons.

Baby greens, grilled chicken, bacon, bleu cheese, tomato, capers and red onion.

Romaine, croutons and Parmesan cheese.

Served with a balsamic vinaigrette.

Aged Cheddar, bacon, lettuce, tomato and red onion.

Served with a Cajun aioli, lettuce, tomato, red onion and Cheddar.

On ciabatta with lettuce, tomato and mustard aioli.

0n brioche with lettuce and tomato with spicy aioli.

Vegan. Black bean patty, baby greens, tomato.

Served with caramelized onions and mozzarella on a hoagie bun served with aujus.

Served on toasted bread with sauerkraut, Swiss cheese and 1000 Island dressing.

Served with tzatziki sauce, lettuce, tomato and red onion.

Served on a brioche bun with spicy aioli, lettuce, tomato and red onion.

Served with compound butter, polenta and fresh vegetables.

Served with a ginger glaze, mango salsa, stir fry veggies and rice.

Sauteed with tomato and onion tossed in angel hair pasta.

Fried or sauteed with caper sauce, mashed potato and chef's vegetable.

Served with mushroom asparagus risotto, spinach, red peppers and a tomato caper relish.

Roasted with Parmesan mustard, mashed potato and chef's vegetable.

Served with pesto cream, pine nuts, Parmesan.

Sauteed with mushrooms, herbs and finished in wine with garlic mashed potatoes.

Sauteed with mushrooms, herbs and finished in wine with garlic mashed potatoes.

Italian sausage, tenderloin tips, marinara and penne pasta, mozzarella and Parmesan cheese.

One lamb shank over mashed potato with sauteed spinach, mushrooms and natural.

8 oz aged filet with derni glaze, mashed potatoes and Brussels sprouts.

Served with marinara.

Served with marinara.

Served with marinara.

Pan-seared with butternut squash risotto, Brussel sprouts, cauliflower puree, garnished with pork belly, pine nuts and a chimichurri sauce.

With sauteed mushroom, green onions and basil.

Slow-cooked, light sauce pork baby backs.

Pan-seared, served over rice with sweet and sour Asian slaw.

Summer vegetables in a light tomato butter sauce with linguini, Parmesan and aged balsamic.

Served with lyonnaise potatoes and fresh vegetables.

Served over jasmine rice with tomato relish and fresh vegetables.

Marinated and grilled, served with mashed potatoes and fresh vegetables.

Grilled chicken breast, tossed in fettuccini with pesto creme and Parmesan cheese.

Capicola, proscuitto, sopressata, pan seared pork belly, aged Cheddar, stilton, fontina, roasted squash bruschetta with nuts, giardiniera, pickled onion, toast points, dates and blueberry compote.

Coconut battered gulf shrimp served with an orange horseradish sauce.

Served with aioli and giardiniera.

Served with caramelized onions, mushrooms and demi-glaze.

Spinach, bacon, onion and Parmesan on the shell.

1/2 lb. Served with white wine garlic sauce, arugula, and ciabatta.

Three tacos with Cajun slaw and avocado salsa.

Fried with onions and sweet peppers.

Served with crispy wontons.

Served with a balsamic glaze.

Seasoned ground beef, cheese, lettuce, tomato, onion jalapenos, avocado and served with rice wantons.

Toast, candied apple, walnut, roasted squash and gorgonzola with a balsamic glaze.

Served with marinara.

The ultimate comfort food.

Served with ranch dressing.

Served with Parmesan and dipping ciabatta.

Fried with sweet peppers and pepperoncini and finished with a light pepperoncini butter sauce.

Served with fresh berries and strawberry sauce.