Portalli's menu

Bottomless Bloody Marys and Mimosas

Scrambled Eggs

Pancakes

Tomatoes Provencal

Maple Sausage Links

Applewood Smoked Bacon

Fresh Fruit

Smoked Salmon

With capers, hard boiled egg, red onion

Omelets

Made to order

Home Fries

Cannoli

Italian pastry shell filled with a sweet ricotta chocolate chip cream

Panna Cotta

Vanilla bean custard served with fresh strawberries and a balsamic drizzle

Tiramisu

Espresso-soaked lady fingers layered with marscapone cream and dusted with cocoa

S'More

Rich chocolate mousse topped with carmelized marshmallow fluff with homemade shortbread cookies for dipping

Poached Pear Puff Pastry

Port and vanilla-poached pear and whipped marscapone inside a puff pastry

Lemon Blackberry Bread Pudding

Topped with toasted almonds and vanilla creme anglaise

Portalli Salad

Baby greens tossed in a lemon dijon vinaigrette with poached pears, celery, goat cheese, and toasted walnuts

Spinach Salad

Baby spinach tossed in a blackberry vinaigrette with sliced strawberries, toasted almonds, pancetta, and bleu cheese crumbles

Caesar

Traditional salad of crisp romaine, croutons and a homemade anchovy-based dressing, topped with hardboiled egg crumbles and a parmesan crisp

Crab and Corn Chowder

Creamy seafood base with lump crab meat, fresh corn and a touch of sherry

Bookmaker

Romaine with ham, salami, provolone, Kalamata olives, raw onion, cherry tomatoes & hardboiled egg with a parmesan vinaigrette

Bruschetta

Baked crostini topped with fresh Roma tomato, red onion, fresh herbs, cannellini beans and a balsamic glaze

Eggplant Fries' Parmesan

Crispy eggplant fries topped with roasted tomatoes and melted buffalo mozzarella

Apple Torretta

Gala apples stacked with crumbled gorgonzola, walnuts, basil and a lemon dijon vinaigrette drizzle

Stuffed Potato Croquettes

Crispy potato cakes stuffed with salami and mozzarella, served with honey balsamic mustard

Sundried Tomato Caprese

House-made mozzarella, sundried & grape tomato confit and a basil walnut pesto

Arancini

Crispy risotto balls stuffed with pancetta, peas and Parmesan, served with pickled red onions and balsamic vinaigrette

Build Your Own Flatbread

Choose your sauce: Marinara, pesto, roasted tomato, alfredo Choose your toppings: spinach, arugula, onions, mushroom, peppadew, goat cheese, mozzarella cheese, parmesan cheese, green peppers, pancett

Jumbo Lump Crab Cakes

Three petite cakes broiled, served with garlic chili aioli

Calamari

Semolina-dusted and flash fried, then drizzled with lemon basil olive oil and served with our homemade marinara

Prince Edward Island Mussels

Pan-steamed in a pomegranate, Prosecco and scallion broth

Antipasta

A variety of Italian meats, garnishes and fresh house-made mozzarella

Vegetarian Inganno

Sauteed spaghetti squash noodles with sundried tomatoes, basil, and shallots topped with a grilled portobello

Lasagne Bolognese

Traditional Italian classic layered with ricotta, mozzarella and a veal and beef bolognese sauce

Seasonal Gnocchi

Seasonal preparation featuring the freshest local products available

Traditional Manicotti

Stuffed with ground beef, Italian sausage & ricotta, with homemade marinara and melted Buffalo mozzarella

Spaghetti & Meatballs

This classic is made using veal and beef meatballs and our homemade marinara. A chunky hand-crushed tomato sauce can be substituted

Cheese Tortellini & Roasted Chicken

Roasted chicken breast with leeks, onions and spinach over three-cheese tortellini tossed in tomato cream sauce

Chicken Marsala Fettuccine

Broiled chicken breast in a marsala wine sauce over fettuccine noodles with Italian sausage & wild mushrooms

Seafood Fra Diavolo

Sauteed jumbo lump crab, mussels & shrimp with penne in a spicy pepper marinara. Chunky hand-crushed tomato sauce can be substituted

Venetian Pea Risotto

Made with fresh pea puree, cream, sauteed shrimp, pancetta and a parmesan crisp

Portobello Ravioli

With parsley pesto, sauteed shrimp, onions, and bacon in vodka tomato cream sauce

Mussels & Sausage

Sauteed mussels, mild Italian sausage, arugula and scallions served over spaghetti with a roasted tomato veloute

Surf & Turf Penne

Jumbo shrimp and filet mignon tips with arugula & peppadew in red wine cream sauce, served over penne with sauteed mushrooms

Seafood Carbonara

Sauteed shrimp, scallop & crab with spaghetti tossed in an egg pancetta cream sauce

Cioppino Over Fettuccine

Sauteed jumbo lump crab, shrimp and scallops in a tomato white wine veloute over fettuccine pasta

Grilled Salmon

Topped with sundried tomato basil butter and served with sauteed asparagus

Pan-Seared Sea Scallops

Large seared sea scallops served over a celery cauliflower risotto, drizzled with tomato tarragon jus

Blackened Chicken Florentine

Twin blackened breasts topped with jumbo lump crab in a roasted tomato cream sauce, served with sauteed asparagus

Braised Pork Osso Bucco

Slow-braised miniature pork shanks in a wild mushroom demi-glace, served over rosemary goat cheese polenta

Mahi Mahi

Grilled fillet served over an orange, bacon and spinach salad and drizzled with a balsamic glaze

Beef Short Ribs

Served with a red wine demi-glace over scallion and mushroom polenta, and topped with Roma tomato and herb salsa

Salmon Con Granchio

Grilled fillet topped with jumbo lump crab & black pepper veloute and served over a warm salad of arugula & sundried tomatoes

Wild Rockfish

Grilled fillet with a whole grain mustard creme fraiche and roasted fingerling potatoes & ham

Jumbo Lump Crab Cake

Broiled and served with an old bay veloute, and creme fraiche chive mashed potatoes

Filet Mignon

6 oz Grilled black angus filet topped with black truffle butter, served with eggplant fries

Braised Lamb Shank

Slow-cooked shank topped with a chianti demi-glace, served with creme fraiche chive mashed potatoes

Grilled Veal Porterhouse

Grilled to your liking and smothered with drambuie glazed wild mushrooms, served with sauteed baby spinach