Portobello's Italian Grill & Cafe menu

Simple Pasta Oglio Olio

Roasted Garlic Au Gratin Potatoes

French Fries

Sweet Potato Fries

Creamed Spinach

Chilled Pasta Salad

Roasted Corn Grit Cakes

Fresh Vegetable of the Day

Italian Ciabatta Bread with Herbed Olive Oil & Garlic

Warm sourdough accented with fresh rosemary

Italian Ciabatta Bread with Fresh Basil Pesto

Warm sourdough accented with fresh rosemary

Italian Ciabatta Bread with Marinara and Feta

Warm sourdough accented with fresh rosemary

Spinach & Artichoke Dip

With bruschetta

Formaggi Fritte

Housemade potato chips piled high and covered with gorgonzola cream sauce then drizzled with balsamic glaze

Overstuffed Mushrooms

Stuffed with fresh spinach and artichoke heart dressing, fried, and set in a smoked bacon cream sauce

Toasted Ravioli

Cheese filled, fried, and served with marinara

Pollo Florentine Flatbread

Baked with grilled chicken, spinach, roasted red peppers, mushrooms, and a blend of cheeses

Eggplant Roulades

A stack of fried eggplant medallions topped with Louisiana crawfish, spinach and smoked bacon cream sauce

Crabcakes Louisiana

With roasted corn maqchoux & creolaise

Buttered Spaghetti

Speghetti & Meatball

Cheese Burger

With fries

Charlie's Chicken Strips

With fries

Grilled Chicken & Steamed Broccoli

Cheese Ravioli

Fried Shrimp

With fries

Classic Caesar

Romaine with sour dough croutons and housemade dressing

Sensation Salad

Romaine, diced tomatoes, artichokes, and sliced black olives tossed with our signature sensation dressing

Jag’s Salad

Mixed greens, diced tomatoes, cucumbers, grated cheddar, applewood smoked bacon, and housemade sourdough croutons with your choice of dressing

Smoked Chicken and Sausage Gumbo

Chef’s Soup of the Day

Cheeseburger

Cheddar, mayo, mustard, lettuce, tomato, housemade pickles and purple onion

Grilled Chicken Focaccia

Applewood smoked bacon, provolone, lettuce, tomato, mayo and fresh basil pesto. Served on warm focaccia bread

Portobello’s Veggie Sandwich

Portobello mushroom, grilled eggplant, pepper jack cheese, spinach, sliced purple onion, and tomato. Garnished with roasted red pepper aioli and set on a fresh wheat roll

Red Stick Burger

Grilled onions, applewood smoked bacon, gorgonzola cheese, mayo, lettuce and vine ripened tomato

Osso Bucco Debris Poboy

Pulled pork shank topped with melted provolone cheese and housemade horseradish cream sauce. Served with a side of the red wine braising sauce for dipping

New Orleans Style Muffuletta

Mortedella, genoa salami and capacolla pressed between fresh bread with provolone, swiss and New Orleans style olive mix

Parmigiana Crusted Salad

Parmigiana crusted eggplant and chicken atop chopped greens, diced tomato, cucumber, applewood smoked bacon, and grated cheddar. Served with buttermilk ranch and Italian balsamic vinaigrette

Chicken Chop Chop

Fire grilled chicken, chopped greens, tomato, cucumber, purple onion, sliced black olives, applewood smoked bacon, and gorgonzola cheese crumbles. Served with a side of Italian balsamic vinaigrette

Italian Chicken Pasta Salad

Rotini pasta, chopped greens, black olives, red peppers, roasted almonds, and fresh basil tossed with a dressing of olive oil, garlic, lemon juice, and romano cheese. Topped with marinated grilled ch

Napa Salad

Field greens, diced apples, purple grapes, and strawberries tossed with apple pecan vinaigrette. Finished with gorgonzola cheese crumbles and topped with fire grilled chicken

Steak House Salad

Grilled marinated tenderloin, field greens, tomatoes, applewood smoked bacon, and fried onion rings. Served with a side of bleu cheese vinaigrette

Meatballs

Housemade meatballs baked then braised in marinara sauce. Served with thin spaghetti

Eggplant Parmigiana

Parmigiana crusted eggplant baked with marinara and provolone and parmigiana cheeses. Served over thin spaghetti

Chicken Parmigiana

Parmigiana crusted chicken baked with marinara and provolone and parmigiana cheeses. Served over thin spaghetti

Bolognese with Flat Noodles

Ground beef, Italian sausage and pork shank braised in a hearty marinara sauce

Miss Grace’s Lasagna

Five cheeses, beef, Italian sausage and marinara sauce

Veal Parmigiana

Breaded, pan-fried and baked with marinara and provolone and parmigiana cheeses. Served with thin spaghetti

Simple Pasta Oglio Olio

Thin spaghetti tossed in olive oil, garlic, and fresh basil, topped with either sliced grilled chicken

Nuts About Mushrooms

Three varieties of fresh mushrooms sautéed then deglazed with white wine. Finished with a roasted garlic alfredo sauce and tossed with penne pasta

Pasta Jam

Chicken, smoked sausage, andouille, tasso, onions, and peppers simmered in a roasted garlic cream sauce. Tossed with penne pasta

Chicken Pomodori

Sun-dried tomato and fresh basil cream sauce tossed with penne pasta and topped with grilled chicken

Chicken Bianco

Classic alfredo sauce tossed with fettuccine and topped with parmigiana crusted chicken

Simple Pasta Oglio Olio - Sauteed Louisiana Shrimp

Eggplant Stack

Parmigiana crusted eggplant stacked with Louisiana crawfish, spinach and smoked bacon cream sauce. Served over thin spaghetti

Shrimp & Crab Alfredo

Fresh Louisiana shrimp sautéed in our Creole butter, finished with Alfredo sauce then tossed with fettuccine. Topped with a housemade crab cake

Fire Grilled Chicken

Marinated grilled chicken breasts fired and basted with olive oil and herbs. Served with your choice of 2 sides

Grilled Chicken Marsala

Simmered in a delicious mushroom marsala wine sauce. Served with your choice of 2 sides

Gulf Coast Shrimp Fry

gulf shrimp with french fries, housemade remoulade and cocktail sauces

Garlicqued Shrimp

Our version of New Orleans style barbecued Louisiana shrimp. Set on roasted garlic au gratin potatoes

Fish & Shrimp Creole

Seared Mahi Mahi topped with Louisiana white shrimp smothered with tomatoes and creole trinity. served over a roasted corn grit cake

Stuffed Redfish

Baked with crabmeat dressing, finished with creole lemon cream, and served with simple pasta oglio olio and vegetable of the day

Cedar Roasted Salmon

Finished with creole lemon cream. Served with vegetable of the day and pasta oglio olio

Simply Seared Redfish

With jumbo lump crabmeat. Served with the vegetable of the day and pasta oglio olio

Marinated Beef Tips

Tenderloin tips marinated and grilled to order. Served with caramelized onions and choice of two sides

Pork Osso Bucco

Browned and braised in olive oil then oven-finished with red wine and veal stock. Garnished with horseradish cream and served with roasted corn grit cakes

Fire Grilled Pork Chops

Two 8 oz. center cut bone-in chops. Served with choice of 2 sides

Twin Filets Merlot

Two 3 oz. filet medallions cooked to order and covered with a delicious merlot wine and crimini mushroom reduction. Served with choice of 2 sides

Pure Cut Ribeye

A well-marbled 12 oz. ribeye accented with garlic and fresh parsley. Served with choice of 2 sides