Combination of lobster tail, shrimp, scallops, and mushrooms in brandy cream sauce served over fettuccine.
Jumbo shrimp sauteed in a spicy plum tomato and wine sauce with mushrooms and peppers over linguini.
Shrimp, scallops, fish, clams, mussels, and squid in a light tomato broth over capellini.
Shrimp, scallops, fish, clams, mussels, and squid cooked in a white wine and lemon sauce with a touch of garlic.
Scallops sauteed in tomato sauce with mushrooms and basil served over linguini.
Shrimp sauteed in lemon, butter, garlic, and white wine sauce.
Sauteed filet of sole with toasted almonds, white wine, and lemon brown butter.
Broiled fillet of Atlantic salmon garnished with a jumbo shrimp and mussels in a white wine, lemon, and garlic sauce
Lamb chops broiled with black olive and rosemary demi glace.
Beef tenderloin medallions with mushrooms and sherry wine sauce.
Beef tenderloin medallions served with a gorgonzola cream sauce.
Broiled ribeye steak with onion, green pepper, mushrooms, black olives, and tomato.
Roast CAB Prime Rib with Mashed Potatoes
Mozzarella cheese served with slices of tomato over mixed greens and Italian red wine vinaigrette.
Spinach salad with dried cherries, pine nuts, crumbled gorgonzola cheese, and balsamic vinaigrette.
Artichoke, tomato, mushrooms, ceci peas, and mixed greens with Italian red wine vinaigrette.
Goat cheese and walnuts over tender baby greens and raspberry vinaigrette.
Caesar salad with garlic croutons.
Tossed green salad Italian dressing.
Sliced pears, walnuts, gorgonzola cheese over greens with champagne vinaigrette
Chocolate and vanilla ice cream filled with a cherry, hand rolled in powdered cocoa, and topped with hazelnuts.
Pastry shell filled with sweet ricotta cheese and chocolate chips.
Lady fingers soaked in espresso, layered with sweet mascarpone cheese, and topped with powdered cocoa.
Mango mousse on sponge cake base and with chopped mango glaze topping.
Italian caramel cream filled doughnut rolled in cinnamon sugar
Lemon gelato with a heart of limoncello covered in meringue. Served over vanilla sauce and raspberry sauce.
Layered chocolate cake with chocolate and hazelnut creams, hazelnut crunch and chocolate glaze.
Strawberry, pistachio, and chocolate gelato all coated with hard chocolate shell
Italian almond biscuit cookie.
Italian ricotta cheesecake served with cold vanilla custard sauce.
Veal slices sauteed in butter, capers, lemon, and white wine sauce.
Veal slices sauteed with prosciutto and a sage white wine sauce.
Breaded veal cutlet with mozzarella cheese and tomato sauce.
Veal slices topped with prosciutto ham, a slice of tomato, and mozzarella cheese sauteed in a white wine sauce.
Braised and stuffed veal with mushrooms in a sherry wine sauce.
Veal slices sauteed with mushrooms and marsala wine sauce.
Veal slices sauteed in a light white wine sauce with a touch of cream served with mushrooms.
Veal shank braised in red wine and vegetable sauce over saffron risotto
Whole Chilean mussels steamed in spicy tomato sauce.
Fried calamari, lightly floured with lemon wedges, and special horseradish dipping sauce.
Crispy polenta triangles with wild mushrooms and rosemary cream sauce.
Cured Parma ham with mozzarella cheese and Italian dressing.
Cold combination of shrimp, scallops, calamari, and mussels marinated in olive oil and lemon over greens.
Homemade Italian meatballs braised in tomato sauce
Eggplant rolls filled with ricotta cheese and baked with tomato cream sauce.
Antipasto of Italian cold cuts with pickled giardiniera and mozzarella cheese.
Large portobello mushroom with crab and mushroom stuffing, baked with balsamic vinegar and extra virgin olive oil
Vegetable soup.
Chicken broth with parmesan turkey meatballs and spinach.
Pasta rings stuffed with spinach, ground veal, and mortadella ham in a clear consomme.
Chopped roast beef with vegetables and barley
1 roll
1 roll
1-count
1-count
Fifty Dollars, Portofino
One hundred dollars, Portofino
One Hundred and Fifty Dollars, Portofino
Chicken Bone Broth, 1 quart
Tomato Meat Sauce, 1 quart
Tomato Sauce, 1 quart
Boneless chicken breast filled with prosciutto, spinach, and parmigiano cheese baked with a wine cream sauce.
Chicken breast sauteed in marsala wine sauce with mushrooms.
Chicken breast sauteed in a marinara sauce with onions, green pepper, and mushrooms with sliced sweet Italian sausage.
Boneless chicken breast sauteed in butter, lemon, and capers sauce.
Breaded chicken cutlet topped with tomato sauce and melted mozzarella over capellini pasta
Chicken breast sautéed with red, yellow, and green roasted peppers in white wine sauce with a touch of tomato
Pastry shell filled with sweet ricotta cheese and chocolate chips.
One Hundred and Fifty Dollars, Portofino
Fifty Dollars, Portofino
One hundred dollars, Portofino
Large portobello mushroom with crab and mushroom stuffing, baked with balsamic vinegar and extra virgin olive oil
Sliced pears, walnuts, gorgonzola cheese over greens with champagne vinaigrette
Chopped roast beef with vegetables and barley
Arugula and walnut Pesto with shrimp, garbanzo and waterfall shaped pasta, developed by “The Sporkful” Podcast
Broiled fillet of Atlantic salmon garnished with a jumbo shrimp and mussels in a white wine, lemon, and garlic sauce
Chicken breast sautéed with red, yellow, and green roasted peppers in white wine sauce with a touch of tomato
Veal shank braised in red wine and vegetable sauce over saffron risotto
Roast CAB Prime Rib with Mashed Potatoes
Roasted vegetables eggplant, onions, garlic, carrots, peppers, zucchini, and goat cheese filled pasta tossed with diced tomatoes and sage butter.
Chopped clam sauce.
Potato dumplings served in a pink tomato cream sauce.
Pasta, cheese, and meat baked in a Nothern Italian meat sauce.
Thick spaghetti with a hole running through the center sauteed in egg cream sauce with parmigiano, pancetta, sweet peas, and onion. Request gluten Free available substitute penne
Wide egg noodles folded in a parmesan cream sauce.
Mushrooms round ear shaped pasta with four types of wild mushrooms and rosemary cream.
Baked eggplant filled with ricotta cheese with tomato cream sauce.
In a green sauce made with basil, pine nuts, garlic, olive oil, and parmigiano cheese.
Rolled pasta tubes with blended meat filling and baked in creamy bechamel sauce.
Pasta tossed with sauteed shitake mushrooms and shrimp in extra virgin olive oil and garlic.
Ringlets of pasta filled with veal and mortadella ham topped with your choice of sauce.
Spaghetti pasta tossed with tomato sauce
Saffron risotto with chopped lobster
Arugula and walnut Pesto with shrimp, garbanzo and waterfall shaped pasta, developed by “The Sporkful” Podcast
25.4oz bottle
25.4 oz bottle
Fifty Dollars, Portofino
One hundred dollars, Portofino
One Hundred and Fifty Dollars, Portofino
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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