Porta Via Ristorante

Assorted Italian mates and cheeses.

Focaccia with tomatoes, basil chiffonade, garlic, and balsamic reduction.

Breaded with Italian herbs, with warm pomodoro sauce.

In white wine, with garlic, and tomatoes.

Goat cheese wrapped in aged prosciutto, with black sesame and parmesan flatbread, arugula, tomatoes, and sweet balsamic reduction.

With bacon, pine nuts, carrots, feta, pecorino, and citrus cilantro dressing.

Romaine, croutons, shaved aged parmigiano, and caesar dressing.

Romaine, cucumbers, tomatoes, kalamata olives, feta, and balsamic vinaigrette.

Fresh mixed greens, red onions, grape tomatoes, shaved aged parmigiano, and balsamic vinaigrette.

Burrata cheese, tomatoes, fresh basil on mixed greens, with ev olive oil, and balsamic vinegar.

Iceberg, avocado, tomato, hard boiled egg, pickled vegetables, and Gorgonzola dressing.

Fresh mixed greens, roasted mushrooms, artichoke hearts, kalamata olives, grape tomatoes, pine nuts, shaved aged parmigiano, and balsamic vinaigrette.

Al dente angel hair pasta nest with classic tomato sauce.

Wide, flat pasta layered with bolognese sauce, spinach, and mozzarella, with shaved aged parmigiano, and a hint of bechamel.

Flat thick pasta with creamy Alfredo sauce.

Flat, thick pasta with basil, pine nuts, roasted garlic, aged parmigiano, and ev olive oil.

Cylindrical pasta in meat sauce, touch of cream.

Long, thin pasta with sauteed pancetta, and in creamy egg sauce.

Short and twisted pasta with porta via vodka sauce.

Small, soft potato and ricotta dumplings with sorrento tomato sauce and oregano or four cheese sauce with walnuts.

Ear shaped pasta with chicken sausage and rapini.

Lobster and ricotta stuffed dumplings with truffle oil and shiitake mushrooms and in porta via vodka sauce.

Baked, beef stuffed crepes with bechamel sauce, and mozzarella.

Five fontina stuffed crepes baked in creamy pesto sauce.