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.

Two poached eggs and Canadian bacon. Served on an English muffin. Topped with hollandaise sauce, with a side of asparagus. Served with potatoes.

Sauteed shallots, diced pancetta, asparagus, chunks of fontina cheese, and folded into a soft frittata. Served with potatoes.

Mushrooms, oregano, garlic, packets of melted feta cheese, and folded into a soft frittata. Served with potatoes.

Two poached eggs and smoked salmon. Served on an English muffin. Topped with hollandaise sauce, and a side of asparagus. Served with potatoes.

Blackened shrimp and Gorgonzola cheese. Served over creamy polenta, and topped with a sunny side up egg. Served with potatoes.

Toasted bread, rubbed with roasted garlic, topped with tomato sauce, parmesan, and two sunny side up eggs. Served with potatoes.

Crispy romaine, cucumber, tomatoes, Mediterranean kalamata olives, and feta cheese, with balsamic vinaigrette.

Mixed greens, red onion, grape tomatoes, shaved aged parmigiana, and with balsamic vinaigrette.

Fresh kale, bacon, pine nuts, carrots, feta, and diced pecorino, and tossed in a citrus cilantro lemon dressing.

Mixed greens, roasted mushrooms, artichoke hearts, kalamata olives, grape tomatoes, balsamic vinaigrette, pine nuts, and shaved aged parmigiana.

Crispy Romaine, croutons, shaved aged parmigiana, and caesar dressing (Contains raw egg).