Locanda Portofino

Fresh mozzarella with tomato, fresh basil, oregano and virgin olive oil.

Butter lettuce with virgin olive oil and balsamic vinegar.

Baked eggplants with tomato sauce, mozzarella, parmigiano and fresh basil.

Rucola salad with shaved parmigiano, virgin olive oil and balsamic vinegar.

Baked smoked mozzarella with tomatoes, champignon mushrooms, parmigiano and fresh basil. *Thinly sliced San Daniele prosciutto on top for an additiona $3

Rucola and watercress salad with walnuts, shaved parmigiano, virgin olive oil and balsamic vinegar.

Thinly sliced cured beef with virgin olive oil, lemon, rucola and shaved parmigiano.

Clams sautéed with garlic, virgin olive oil, tomato and parsley.

Thinly sliced seared salmon with virgin olive oil, lemon, capers, rucola, scallions and crispy salmon skin.

Lightly fried calamari.

Fresh seafood salad of calamari, scallops, clams, mussels and shrimp with virgin olive oil and lemon.

Lightly fried sardines.

Lightly fried calamari, shrimp and sardines.

Clams and mussels sautéed with garlic, virgin olive oil, tomato and parsley.

We feature a fresh soup each day.

Spaghetti with shrimp and capers in a light cream tomato and cognac sauce.

Green and white egg tagliatelle with tomato sauce, fresh ricotta, fresh basil and shaved parmigiano.

Spaghetti with fresh clams in white or light tomato sauce.

Penne with eggplant, smoked mozzarella, chopped tomatoes, fresh basil and virgin olive oil.

Linguine with fresh calamari, shrimp, clams, mussels and scallops in a light tomato sauce.

Penne with light cream tomato sauce, shallots and vodka.

Linguine with scallops, rock shrimp, dungeness crab meat and rucola in a light tomato sauce

Linguine with tomato, anchovies, black olives, capers, fresh parsley and virgin olive oil.

Green and white egg tagliatelle in a light cream sauce with pancetta, ground sausage, mushrooms and green peas.

Rigatoni with eggplant, red and yellow pepper, smoked mozzarella, tomato, fresh basil, and a touch of cream.

Egg tagliatelle with traditional meat ragu.

Small penne with zucchini, onions, egg yolk, fresh basil, parmigiano, and a touch of cream.

Small penne with a spicy tomato sauce, porcini and champignon mushrooms.

Orecchiette with rapini, sausage, roasted garlic and virgin olive oil.

Capellini with chopped tomatoes, roasted garlic, fresh basil and virgin olive oil.

Bucatini with pancetta, asparagus, egg yolk, peccarrino, parmigano and a touch of cream.

Gnocchi with tomato sauce, smoked mozzarella, parmigiano and fresh basil.

Gnocchi with traditional fresh basil pesto.

Jidori natural chicken breast sautéed with porcini and champignon mushrooms in marsala and rosemary sauce.

Thinly sliced breaded veal with tomato sauce, mozzarella, parmigiano and fresh basil.

Jidori natural chicken breast sautéed with porcini and shitake mushrooms in a light cream sauce.

14 oz tender grilled veal chop.

Jidori natural breaded chicken breast topped with mozzarella and prosciutto.

8 oz Angus choice true natural filet mignon sautéed with porcini and champignon mushrooms.

Jidori natural chicken breast with tomato sauce, mozzarella, parmigiano and fresh basil.

8 oz Angus choice true natural filet mignon with green pepper sauce.

Thinly sliced veal sautéed with lemon and capers sauce.

8 oz Grilled Angus choice true natural filet mignon. Free range egg on top for an additional $3

Thinly sliced veal sautéed with marsala sauce.

10 oz. grilled Angus prime New York steak Free range egg on top for an additional $3

Grilled hand cut fresh swordfish filet.

Mussels, clams, calamari, scallops and rock shrimp sautéed with garlic, virgin olive oil, tomato and parsley.

Hand cut fresh swordfish filet sautéed with cherry tomatoes, virgin olive oil, oregano, parsley and basil

Grilled hand cut fresh salmon filet with lemon and capers sauce.